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Wild Wild Dubbel Mushroom Risotto »

Erik Nilstoft: Fort Collins BDS (Brewery Direct Services)
Wild Wild Dubbel Mushroom Risotto

Wild Wild Dubbel Mushroom Risotto

2 T extra virgin olive oil
2 garlic cloves, finely chopped
¼ of a yellow onion
1 cup Arborio rice
1 oz dried porcini mushrooms
2 portobello mushroom caps, chopped and gills scraped off
10 shiitake mushrooms, chopped and stems removed
2 T unsalted butter
4 cups beef stock
1 bomber Wild Wild Dubbel
4 sprigs of fresh thyme, finely chopped
Salt and pepper to taste

Reconstitute dried porcini mushrooms in boiling water for 20 minutes or until tender.  Drain, then soak mushrooms in Wild Wild Dubbel for 15-20 minutes.  Drain well and chop.
In a small saucepan, heat beef stock to boiling, then keep warm on the stove.
In a large saucepan or skillet, heat the olive oil and sauté the garlic, shiitake, and portobello mushrooms for 4-5 minutes.  As they cook, grate the ¼ onion into the mixture.  Season with salt and pepper.  Add the rice and sauté until opaque – 3 to 4 minutes.  Add about ½ cup of Wild Wild Dubbel and reduce down until the beer is completely absorbed.  Begin adding the warm beef stock one ladle at a time, frequently stirring as the rice cooks.   Allow each ladle of stock to be absorbed before adding the next bit.  Once all of the stock has been added, add the chopped porcini mushrooms, thyme, and butter, stirring until the butter has been melted.
Serve as is, or as a side dish to grilled beef or venison.  Of course, pair with a glass of Wild Wild Dubbel.

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Bratwurst with Herbed Potatoes & Cranberry Almond Coleslaw »

Daniel Bennett: Arkansas/Memphis Beer Ranger
Bratwurst with Herbed Potatoes & Cranberry Almond Coleslaw

The Story

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!

The Grub

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 Skinny

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%.