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Brux

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Hola fellow beer drinkers, we are gathered here today to talk about the recent bottle of suds I explored, Brux, as in the Brettanomyces Bruxellensis yeast (don’t name your kid that!). Brux is a Belgian-style ale collaboration between Russian River Brewing and Sierra Nevada Brewing and I’m sure all of you are acquainted with these two breweries. Russian River Brewing continues to be highly regarded among craft beer circles whereas Sierra Nevada Brewing’s success at times gets them brushed as a macro brewer. I enjoy drinking beers from both breweries, in fact I like that Sierra Nevada is so accessible and I can walk into any grocer and pick up a case or six of their beers. Russian River beers on the other hand, can be a pain in the ass to find because of their limited availability and distribution.

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The ale had a very simple aroma of citrus and banana mixed with the wild yeast funk. An aromatically pleasing ale that has a refreshing sip of bright citrus notes with banana and pear flavors, these last two add subtle hints of sweetness. You also get a bit of a grassy flavor with enough tartness to finish the sip; very enjoyable. The ale’s moderate carbonation wraps your tongue in all those pleasing flavors I describe. I enjoyed drinking this beer very much and turned out to be a nice pairing with the dinner I made that day. I have additional pictures below.

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This Belgian-style ale has nice bright flavors, but nothing too overpowering and can easily be paired with lots of your home made dishes. For dinner this day I made a balsamic vinegar roasted chicken and a side dish of roasted root vegetables seasoned with salt, pepper, and rosemary, a very earthy dish that married well with the ale flavors. Overall the beer had great flavors but I was left hanging, wishing, waiting for those faint notes of pear and banana to crash the party. Four Beer Caps, it’s almost an excellent beer and I shall be buying one to cellar; let’s see if age will grant the extra Beer Cap.

Rating4

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Posted by on March 4, 2013 in Beer & Food, Empty Bottles

 

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Abbey – Belgian Style Ale

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Craft Beer can be expensive as we all know, so every once in a while I go to my local grocery store and get one of those 12 packs that has a variety of beers, in the end, those cases of beer can cost the same or even less than that $18 bottle. I have to say that every time I pick one up, I’m never disappointed in the product they put in those boxes, sure they have some that I wouldn’t buy on its own, but since it came in the pack, I’m glad I picked it up and it helps me try new beers. The pack I purchased a few weeks ago was from New Belgium Brewing, it was the Folley Pack that had their Spring offerings and in the case, I found three bottles of the Abbey Style Ale. I drank two of them and the third bottle, I used it to make dinner on a Sunday night and I made a Beer Braised Chicken dish, it was delicious and I include the recipe in this post and you’ll definitely want to stick around for it.

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The Abbey Style Ale had some of the common aromas you’ll find in this style, it was a bit boozy with some alcohol being very present, some of those biscuity smells too like bread and some yeast funk, and this beer was very malty, it smelled delicious. The Ale has a medium body with low carbonation. The taste is primarily malty, you’ll get lots of malt throughout the sip and will combine with a bit of banana and vanilla sweetness up front, finishing with a yeast and alcohol flavor. The bottle noted it had some anise, but I failed to smell or taste any of it, even though I let it sit to reach room temperature.

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This is a a beer that really surprised me, I was not expecting it to be up there in my rating system. As I previously mentioned, these 12 packs I tend to buy, have a mix of bottles that please me, on average they are Three Beer Caps, but this particular Abbey Belgian Style Ale merits Four Beer Caps from me. If you’re reading this, get to the store and pick one up and make sure you also get the rest of the ingredients for the Beer Braised Chicken recipe I have below for you.

Rating4

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The Abbey Ale marries well all of the ingredients from the recipe. You’ll experience a nice and creamy broth with great earthy flavors from the ale, mushrooms, and beans. It’s a lovely home-made flavor made for these cold winter days. I got the recipe off the Food & Wine website and didn’t have all of the ingredients available, like the anise seeds and saffron, but the flavors came out great.

Throw one back for me ~ cheers!

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Ingredients:

  1. 1/2 teaspoon cayenne pepper
  2. 1/4 cup fresh lemon juice
  3. 1/2 cup plus 2 tablespoons pure olive oil
  4. 8 skinless chicken thighs
  5. 2 tablespoons anise seeds
  6. 4 garlic cloves, coarsely chopped
  7. 1/2 teaspoon loosely packed saffron threads
  8. 2 teaspoons sweet paprika
  9. Salt
  10. 1 cup shelled fava beans
  11. 1/2 cup fresh peas, preferably English peas
  12. Freshly ground black pepper
  13. 2 tablespoons unsalted butter
  14. 1 pound button mushrooms, halved
  15. 8 scallions, thinly sliced
  16. 2 thyme sprigs
  17. 1 tablespoon all-purpose flour
  18. One 12-ounce bottle Belgian beer
  19. 1/2 cup heavy cream
  20. 1/4 cup coarsely chopped flat-leaf parsley
  1. In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
  2. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
  3. Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
  4. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
  5. Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
  6. Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.
Make Ahead: The braised chicken can be refrigerated overnight. Reheat gently and garnish with parsley before serving.
 
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Posted by on February 12, 2013 in Empty Bottles

 

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