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The best part of collaboration is discovering mutual passions. With Lost Abbey, it is the wild, Belgian yeast Brettanomyces. The Lost Abbey Collaboration is brewed simply with pale malts, accompanied by Target, Centennial and Sorachi Ace hops for a hint of citrus. But the brettanomyces is in the spotlight; a full brett fermentation offers bold pineapple overtones and a funky, sour edge. The shining, golden shade is specked with haze, and the beer is warming and dry. The Lost Abbey Collaboration is full of wild wonder and will leave you wanting more.

Roasted Salmon with Lemon scented Goat Cheese Karie Menser - North Central Beer Ranger print recipe Roasted Salmon with Lemon scented Goat Cheese The NBB/Lost Abbey collaboration has beautiful flavors of citrus, pineapple, and subtle malt qualities.  With a full, creamy mouth feel, Betta Bretta is a fantastic beer with a variety of food options and courses.  I chose to highlight a dish which both complements and contrasts the beer’s flavor qualities.  Roasted salmon with lemon scented goat cheese and fresh rosemary served with goats’ milk sourdough crostini.  The Sorachi Ace hops lending themselves to the lemon zest in the dish, while the bright and tart Brett notes match the goat cheese and sourdough bread.  The hops and hints of tropical fruit cut through the richness, coming from the salmon and cheese.