Bratwurst with Herbed Potatoes & Cranberry Almond Coleslaw
There is nothing like a colorful autumn in the hills of Arkansas. The cool days are perfect for SEC [Razorback] football, respective tail-gates, grilling, brewing and enjoying great brews with friends. What better brew to pair with all of this than Wild2 Dubbel!
Today’s pairing starts with locally raised and prepared bratwurst on hoagies baked nearby. The sides include garlic-herbed potatoes, almond & cranberry coleslaw, along with sautéed green peppers and onions. A cranberry relish was used for a topping on the brat, or just a palate cleanser. The bratwurst were first boiled in 1554, then grilled. Potatoes were seasoned with garlic, rosemary, chives and butter. Peppers and onion were sautéed in reduced Wild2 Dubbel and butter.
The almonds in the slaw compliment an earthy/root quality of the Schisandra. The cranberries, along with the natural acidity of the beer seem to help clear your palate for another bite/sip.
Fruity characteristics of the Belgian yeast , along with the slight funk of sour play nicely with the herbed potatoes. This is all put together by a slight sweetness in the malts that provide a great base for the cherry and cinnamon notes of the Wild2.
Boiling the brats in 1554 before grilling helped add some depth to the smoky flavors. With these flavors present the beer gave aromas of tiger lily, cedar aged cigar and spice. Dark, sweet malts paired perfectly with the grilled meat and sautéed veggies, while the acidity again helped clear the palate of any remaining juices from the brat. The end product was a clean, lingering finish of cinnamon, cherry fruit, a hint of wood cellar and a mild warmth of about 8%.