We’re something of a beer flight this month, from Short’s mega-bitter Superfluid to Crispin’s floral and refreshing Rosé. Seems fitting in February (what with Valentine’s Day and a big bowl game and all) that there be something to share and something to keep to yourself. We’ll leave it up to you to decide which is which. Clue: When it comes to craft brew, the only right answer is you.
Superfluid is an American Double India Pale Ale that positively explodes with resiny hop aromas. A simple malt bill allows the hops to shine with flavors of coconut, pineapple, and tropical fruit. Superfluid’s bitterness perfectly resonates with an awesome hop intensity, making it a terrific choice to serve with salty cured ham, saucy BBQ, and blue cheese, but it’s especially good in (and with!) this outstanding chutney:
Pineapple Mango IPA Chutney
Makes about 1-2 qts.
- ½ cup Brown sugar
- ½ cup Diced red bell pepper
- ¼ cup Scallion
- 2 cups Chopped white onions (¼”)
- 1 tsp Ground ginger
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Cayenne pepper
- 2 cloves Chopped garlic
- 1 Tbsp Kosher salt
- 1 cup Apple cider vinegar
- 2 cups Diced pineapple (¼”)
- 2 cups Diced mango (¼”)
- 1 cup Superfluid Double IPA
- 1 cup Water
- Place the brown sugar, ginger, cinnamon, nutmeg, cayenne, salt, water and cider vinegar in a medium pot over medium low heat until the sugar dissolves, stirring occasionally.
- Increase heat to medium and add the onions, bell pepper, scallions, garlic, 1 cup of pineapple, 1 cup of mango and 1 cup Short’s Superfluid Double IPA. Bring to a boil, stirring often, then reduce heat and boil gently, stirring often, until the fruit breaks down and mix is thickened. This could take anywhere from 20-40 minutes.
- Stir in the remaining pineapple and mango, bring to a boil and simmer until the fruit is soft but not broken down (10-15 minutes). Mix should thicken, and will thicken further as it cools.
- Place in canning jars and process accordingly.
10 Barrel JOE IPA
Formerly known as Sam (because it’s brewed with
Simcoe, Amarillo, and Mosaic hops – but a certain Adams already laid claim to that name), Joe is one of 10 Barrel’s fastest up-and-coming beers, stacking up the medals left and right, including a silver in the IPA heavy category of the 2016 Oregon Beer Awards. Joe has a bright citrusy flavor and an intense hop aroma. Look for tropical fruit, tangerine, light pineapple, and grapefruit, which makes it the perfect pair with seared pork chops with asparagus, sautéed Brussels sprouts, and apricot tarts.
Brewery Vivant Farm Hand
There was a time in old-world France when nearly every family farm had its own brewery. It was a necessary part of farm life to provide a ration of beer to the laborers, as beer was safer to drink than plain water. Farm Hand is Brewery Vivant’s interpretation of what these rustic farmhouse beers must have been like. Brewed with Michigan-grown unmalted wheat, this beer is left unfiltered and rustic to accent the natural lemon-citrus tartness from fermentation.
Farm Hand pairs well with a long day of hard work. But as a very food friendly beer, it’s a fitting complement to whatever you’re serving at the end of a long day, too. We recommend something equally down-to-earth, like Camembert, washed rind cheeses, chevre (goat cheese), or other soft cheeses.
cider and 50% pear cider. Rose petals add floral aromatics and color, and hibiscus adds a light tannic quality, soft perfumy aromatics and a pop of color. Look for a creamy pear character to resonate on the palate for some time while the richness of the fruit fades quickly.
Prosciutto-Wrapped Scallops with Lemon-Garlic Sauce
The subdued sweetness of Crispin Rosé is elevated by the contrasting saltiness of prosciutto while simultaneously complementing the scallops’ own subtle sweetness. Spritzy, crisp carbonation cuts richness while the floral notes and soft acidity of the cider brighten the dish and lighten an otherwise moderately rich preparation.
Prep Time: 15 min
Cook Time: 6 min
- 10 Sea scallops
- 10 slices Prosciutto, sliced paper thin
- Salt and ground black pepper
- 2 Tbsp Canola oil
- ½ cup Mayonnaise
- 1 clove Garlic, peeled
- 1 Tbsp lemon juice
- With a paper towel, pat scallops until dry. Fold the prosciutto in half lengthwise and wrap around the scallop, piercing together with a toothpick if needed. Season each scallop with a pinch of salt and pepper.
- Heat oil in a non-stick skillet over high heat. Once hot, sear scallops 3 minutes per side until golden.
- In a blender, combine mayonnaise, garlic, and lemon juice and blend until smooth. Serve with prosciutto-wrapped scallops