SPRING
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HOLIDAYS | SPRING
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COOKING WITH BEER | RECIPES
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CRAFT BEERS
Food Loves Beer Editors

COOKING WITH BEER | RECIPES
Food Loves Beer Editors

Food Loves Beer Editors

ABITA SPRING IPA

Even for those of us who love winter, it’s always a joyous day when spring finally arrives. We’re happy not only for the warmer days and budding trees, but for the abundance of great seasonal offerings from brewers throughout the land. One of our favorites is Abita Spring IPA, a cheery apricot hued beer that is as balanced as the daylight of its season. Grapefruit and peach aromas entice the senses first while freshly baked bread and caramel notes linger in the background. The flavor is very fruit-forward, with a pleasant combination of citrus rind bitterness and a ripe apricot and red plum malt backbone. Grassy hops and a dry, mineral finish are carried by medium carbonation, with just a hint of the beer’s strength peaking through.

Serve in a pint glass or Lüttich balloon glass at 40-45 F.

Suggested Food Pairings: The fresh flavors of Abita Spring IPA pair well with Maytag Blue, spicy Thai curry, and the honey sweetness of baklava.

Food Loves Beer taste tested and recommended!

Food Loves Beer Editors

SOUTHERN TIER MOKAH

Perhaps no other beer better delivers on the promise of its name than Mokah, a seasonal offering in Southern Tier’s Blackwater Series of imperial stouts. A delicate and short-lived beige head rises from this dense black elixir as the glass fills, carrying with it enticing aromas of iced coffee, malted milk balls and, of course, creamy mocha. The flavor is the perfect balance of fine chocolate and full-bodied coffee, with just the right touch of hops to remind you that this is still a beer. The mouthfeel is rich and luxurious, with light carbonation and a roasted bitterness that keeps everything in harmony. Once you taste Mokah, you may never wait in line for your morning cup of Joe again.

Serve in a snifter or tulip glass at 45-50 F.

Suggested Food Pairings: Molten lava cake and pecan pie are sweet delights that pair nicely with this beer. Try adding a scoop of French vanilla ice cream to a glass of this imperial stout for a decadent Mokah Float.

Food Loves Beer taste tested and recommended!

COOKING WITH BEER | RECIPES
Food Loves Beer Editors 

Food Loves Beer Editors

SHAVED BABY ARTICHOKES AND TUSCAN KALE SALAD

Baby artichokes add a nutty, slightly sweet flavor to this simple, yet elegant salad. It makes a light and delicious first course for our spring organic beer dinner. 

Servings: 4-6

Total Time: 25 minutes

Ingredients

• 2 organic lemons
• 3 1/2 tablespoons organic extra-virgin olive oil
• 1/4 teaspoon organic crushed red pepper flakes
• Freshly ground black pepper
• 8 organic baby artichokes, trimmed but left whole
• 1 medium sized bunch organic Tuscan kale (about 12-16 leaves)
• 3 ounces organic Parmesan or Romano cheese thinly shaved

Directions

1. Zest both lemons. Squeeze the juice of one lemon into a large bowl and add a quart of cold water. In another large bowl, whisk the juice of the other lemon, oil, lemon zest, and 1/4 teaspoon of black pepper. Reserve 2 tablespoons of the dressing for the artichokes.
2. Remove the center ‘spine’ from the kale leaves and discard, then stack the leaves together and chop crosswise into approximately one inch pieces. Add the chopped kale to the lemon dressing, mix thoroughly, and set aside.
3. Remove the tough outer leaves of the artichokes and discard, then trim and peel the stem end. With a mandoline or sharp knife, shave or thinly slice the artichokes crosswise, and immediately add them into the bowl of cold water and lemon juice to prevent browning. When all of the artichokes are sliced, drain, pat or spin dry, and transfer the slices to a large bowl and toss with the reserved dressing. Allow the artichokes to stand for about 5 minutes.
4. Arrange the kale on a platter or individual serving plates, top with shaved artichokes and garnish with cheese.

Food Loves Beer Editors

ASPARAGUS & PEA SOUP

The vibrant green color of this Asparagus & Pea Soup from Tiny New York Kitchen makes it as beautiful as it is delicious. We think it's the perfect use for spring's bounty, and the perfect second course for our organic beer dinner.

Servings: 8

Total Time:  40 minutes

Ingredients

• 2 large organic leeks, trimmed (White Parts Only)

• 2 bunches organic asparagus, trimmed
• 4 tablespoons unsalted organic butter
• 1 cup organic onions, diced
• 2 tablespoons organic unbleached flour
• 8 cups organic chicken or vegetable stock
• 2 cups fresh peas
• 2 teaspoons sea salt
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon freshly ground pepper

Directions

1. Split leeks in half lengthwise and rinse under cold running water to remove any grit. Cut leeks into 1/2 inch thick slices.
2. Remove tips of asparagus and set aside. Dice asparagus stems into very small pieces. In a small-size pot blanch asparagus tips in salted water over a medium heat for 3 minutes. Drain and transfer tips to a bowl filled with ice water for 1 minute (this stops cooking process). Drain asparagus and set aside.
3. In a large-size pot melt butter over a medium heat. When butter starts to bubble cook leeks and onions over a low heat for 10 minutes. Sprinkle in flour over vegetables and cook for 2 minutes. Stir constantly. Add chicken or vegetable stock. Bring to a boil over a medium-high heat. Skim off any residue that rises to top. Add asparagus pieces (chopped stems and tips), peas, sea salt, thyme and pepper. Cook on medium-low for 5 minutes. The asparagus should be tender.
4. Transfer soup, in batches, to a food processor or blender. Process until smooth. Return pureed soup to pot and cook for 5 minutes over medium-low heat. Remove from heat and serve hot.

Suggested Beer Pairings: A well-balanced mix of dark roasted malts and fruity hops make Uinta Baba the perfect match for this spring soup.

Food Loves Beer taste tested and recommended!