Super IPA

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Super IPA

- Lips of Faith

STORY

The Alpine Beer Co. and New Belgium have come together for the love of IPAs. This collaboration is hop-wonderful with Amarillo, Columbus, Simcoe and Centennial hops, bringing the bitter all the way to the front. A nice balance Is present with Pale, C-80 and Carapils malts, but the tropical and citrus tones of the American hops dominate. This Super IPA pours a sheened copper and carries a bright, white head. Consider yourself a hero for getting an Alpine beer outside of San Diego.

BEER FACTS

Birthdate: August, 2012

Body: Medium-Light

ABV: 9.0%

IBU: 99

Calories: 265

Hops: Columbus, Simcoe, Amarillo, Centennial

Malts: Pale, C-80, Melanoidin, Acidulated, Carapils

Aroma: Hop domination: dark dank pine, fresh cut grass, citrus, herbal, slight hints of fresh sweet bready malt character in the background.

Mouthfeel: Almost coating from the crazy amount of essential hop oils, warm in the palate and belly from that 9+%ABV, firm and enduring bitterness.

Flavor: Bitter and Boozy Baby! The malt sweetness tries so hard just to brush against the hop bitterness without countering its cause in this SUPER IPA!

Visual: Golden sunflower with a slight hop sheen, low foam and even lacing.

Food Pairings

Grilled Duck Breast w/ Pineapple Upside Down Cake Ryan Carpenter - Baltimore Beer Ranger print recipe Grilled Duck Breast w/ Pineapple Upside Down Cake Serves 4 Duck 4 pekin duck breasts 2 oz olive oil 1 oz mirin 1/2 oz soy 8 large basil leaves chiffonade one clove garlic sliced one small knob ginger grated 1 tsp salt 1 tsp ground szechuan pepper combine all ingredients in a ziploc bag, pressing all the air out, refrigerate overnight Pineapple Cake 3/4 cup AP flour 1/2 tsp ground cardamon 1 tsp baking powder 1 1/2 oz softened butter 1/2 cup sugar in the raw 1 large egg 1/2 tsp vanilla 1/4 cup pineapple juice pinch of salt 1 cup chopped pineapple combine first set of ingredients in electric mixer and mix on slow til a smooth consistency is reached. Place 2 oz of chopped pineapple into four greased 4 oz souffle cups. Pour batter into each cup just under the line as cakes will expand. Bake in a 350 degree oven for 30 minutes or until a tester stuck into the cake comes out clean. Allow to cool in refrigerator overnight. Basil/Goat Cheese Emulsion 20 large basil leaves 3 oz cherry glen chevre 1 oz buttermilk 1 egg yolk salt to taste place cheese, buttermilk, and the egg yolk in a blender and blend on high until smooth. add basil leaves and blend until the mixture is completely homegenized and is bright green in color. Be careful not to overblend as the heat from the spinning blades will cause the basil to brown and take on an unpleasant grassy flavor. Season with salt to taste. Puffed Rice 1/2 cup brown rice 1 cup water oil for frying salt rinse the rice in cold water. drain and place in a 2 quart sauce pan. Cover with one cup of water. Bring water to a boil. Cover and cook on low for 20 minutes. Spread rice in a single layer on a lightly greased baking sheet. Bake in a 275 degree oven for 2 hours. Fry the rice in 375 degree oil til it puffs, remove from oil with a slotted spoon and place on a paper towel to drain and sprinkle with salt. Assembly Heat your gas grill to 500 degrees. remove duck breasts from marinade and pat dry. Place breasts skin side down on hot grill at a forty five degree angle to the grate. After 30 seconds, rotate breasts ninety degrees. After another 30 seconds, flip breasts onto the meat side and cook for 2 minutes. Place breasts on the rack above the grilling surface and close the grill. For medium rare, about six minutes. For medium, about eight. Remove from grill and allow to rest for 3 minutes before slicing. Meanwhile, use a soup spoon to swoop 2 oz of the basil & goat cheese sauce on the plate. Overturn the cake in its souffle cup atop on the smaller side of the swoop. Slice each breast into six slices on a bias and fan them around the cake. Put a small handful of puffed rice atop the cake and sprinkle a few more around the dish. Enjoy.
Pork Shoulder with Spicy Mac & Cheese Billy Apel - Arizona Beer Ranger print recipe Pork Shoulder with Spicy Mac & Cheese SUPER IPA screams to me, cheese, sweet, and spicy combo pairing. I know my pairing sounds more like a G Love dish with the southern style cooking but I messed around in the kitchen for a long time and this dish paired so well I couldn’t turn to anything else. Starting with the spicy mac and cheese, the cheese and the hint of heat pair so pleasant with the friendly big hop punch in the front of Super IPA. It complements the spiciness of the hops and goes very well as a side dish to maximize your experience with Super IPA. The pork shoulder slider is the perfect accompaniment for the spicy mac and cheese because you get the sweet and tangy flavor from the BBQ sauce and pork shoulder. It brings out the other flavors from this fine-looking beverage, you get the Mango, Grapefruit, Citrus aroma and then a taste with a blended earthly and caramel malt with a beautiful dry finish. The braised pork shoulder goes so well with this beer because it has the sweet and savory taste that balances out the floral and tropical notes but the malts is out brings out the flavor with the pork and the tangy BBQ with the hops. When spicy, hops, and cheese come together it’s always going to be a party and with this beer and feast you will not leave hungry and you’ll be in food and beer nirvana!

Grilled Duck Breast w/ Pineapple Upside Down Cake

Ryan Carpenter - Baltimore Beer Ranger

print recipe

Grilled Duck Breast w/ Pineapple Upside Down Cake

Serves 4

Duck
4 pekin duck breasts
2 oz olive oil
1 oz mirin
1/2 oz soy
8 large basil leaves chiffonade
one clove garlic sliced
one small knob ginger grated
1 tsp salt
1 tsp ground szechuan pepper

combine all ingredients in a ziploc bag, pressing all the air out, refrigerate overnight

Pineapple Cake
3/4 cup AP flour
1/2 tsp ground cardamon
1 tsp baking powder
1 1/2 oz softened butter
1/2 cup sugar in the raw
1 large egg
1/2 tsp vanilla
1/4 cup pineapple juice
pinch of salt
1 cup chopped pineapple

combine first set of ingredients in electric mixer and mix on slow til a smooth consistency is reached. Place 2 oz of chopped pineapple into four greased 4 oz souffle cups. Pour batter into each cup just under the line as cakes will expand.

Bake in a 350 degree oven for 30 minutes or until a tester stuck into the cake comes out clean. Allow to cool in refrigerator overnight.

Basil/Goat Cheese Emulsion
20 large basil leaves
3 oz cherry glen chevre
1 oz buttermilk
1 egg yolk
salt to taste

place cheese, buttermilk, and the egg yolk in a blender and blend on high until smooth. add basil leaves and blend until the mixture is completely homegenized and is bright green in color. Be careful not to overblend as the heat from the spinning blades will cause the basil to brown and take on an unpleasant grassy flavor. Season with salt to taste.

Puffed Rice
1/2 cup brown rice
1 cup water
oil for frying
salt

rinse the rice in cold water. drain and place in a 2 quart sauce pan. Cover with one cup of water. Bring water to a boil. Cover and cook on low for 20 minutes. Spread rice in a single layer on a lightly greased baking sheet. Bake in a 275 degree oven for 2 hours. Fry the rice in 375 degree oil til it puffs, remove from oil with a slotted spoon and place on a paper towel to drain and sprinkle with salt.

Assembly
Heat your gas grill to 500 degrees. remove duck breasts from marinade and pat dry. Place breasts skin side down on hot grill at a forty five degree angle to the grate. After 30 seconds, rotate breasts ninety degrees. After another 30 seconds, flip breasts onto the meat side and cook for 2 minutes. Place breasts on the rack above the grilling surface and close the grill. For medium rare, about six minutes. For medium, about eight. Remove from grill and allow to rest for 3 minutes before slicing.

Meanwhile, use a soup spoon to swoop 2 oz of the basil & goat cheese sauce on the plate. Overturn the cake in its souffle cup atop on the smaller side of the swoop. Slice each breast into six slices on a bias and fan them around the cake. Put a small handful of puffed rice atop the cake and sprinkle a few more around the dish. Enjoy.

Pork Shoulder with Spicy Mac & Cheese

Billy Apel - Arizona Beer Ranger

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