Food Pairings »
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Apricot Ginger Salmon »

Tanya Victor, Sales Stagehand/Taste Panelist at New Belgium
Apricot Ginger Salmon

I paired this summery beauty with something equally as fresh; salmon with peach, apricot, ginger chutney (chopped up dried apricots, soy, grated ginger, honey and red pepper for a spicy bite).  Just slather, grill (or bake), and enjoy. A fatty salmon works really nicely as the beer will wash away the richness and leave you ready for another delishhhh bite. The delicate flavor of salmon isn’t overwhelmed by Somersault and vice versa. Mr. Sharing is their friend. 

Also, another good match is any spicy Thai peanut curry. The crisp, slightly tart, fruitiness of Somersault breaks up the richness and spiciness of the curry.  Oooooyeah!

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Heirloom Tomato Gazpacho with Spicy Avocado »

Scott Pajak, Chef de Cuisine, Lagasse's Stadium, Las Vegas, Nevada
Heirloom Tomato Gazpacho with Spicy Avocado

I paired this because the citrus tones paired great with the heirloom tomatoes, they are in season and great quality right now with that little bit of sweetness cuts through the fattiness of the avocado mousse and clean crisp flavor of the lime & cilantro creme fraiche.

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Citrus Grilled Red Snapper »

Soren Daugaard, New Belgium's Packaging Tech and Uber Foodie.
Citrus Grilled Red Snapper

For this pairing I have chosen to make a grilled Red Snapper with orange, lemon and cilantro, covered with a Somersault, ginger and garlic sauce.   My idea for this dish is to enhance the bright hop flavors of Somersault with citrus.  Then complement the beer with ginger and cilantro and stuff these flavors into the fish.  Snapper is an excellent fish to grill due it's firm texture and mild sweetness that goes well with citrus, light herbs and chillies.

    Here's what to do:

Go to your local fish market and pick up the freshest Red Snapper they have.  Then place the fish on a large piece of aluminum foil.  Cut about three slits into the sides of the fish for even cooking.  Season the fish with salt and pepper inside and out.   Cut a couple slices of orange and a couple slices of lemon, a good pinch of cilantro and stuff this inside the Snapper.  Finely chop up some ginger, garlic and a small shallot and add this to a pan with a little extra virgin olive oil and saute for about 3 minutes.  Careful not to overcook the garlic as it will get bitter.  Now pour about half of your Somersault into the pan and reduce by half.  Then toss in good pinch of cilantro and pour the sauce over your Snapper.   Cover the fish with more aluminum foil, grab your beer and head to the grill.   Cook the fish on high heat for about 8 minutes on both sides.   When the fish is done, garnish with some freshly squeezed lemon.  If you want to kick it up a little, try adding some finely chopped chillies and sprinkle over top. 

Whether you are living on the coast or right here in Fort Collins Colorado,  I hope this dish and a cold Somersault will have you singing all summer long.  Enjoy

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3.14 Squared = Delicious »

Andrew D. Bohn, Carnie Extraordinaire
3.14 Squared = Delicious
Here we go with pie(or pi), the culinary magic number that always equals delicious. I made a square pie. I did this for two reasons. First I knew that there would be more guests at the dinner than an average round pie would accommodate, second, and really foremost, I wanted to have a deep-dish pie. The crust was made using flour from Fehringer Farms in Sydney Nebraska, this is a superior, as close to Fort Collins as I could find (a mere 144 miles), organic whole wheat flour, all natural mined salt which was not refined, and Challenge brand butter, which is the only butter at the market that states that it contains no artificial growth hormones, these are the simple makings that are the backbone of any pie, you must have good crust, handle it lightly, you must have good crust. This crust, so pure, was filled with Braeburn apples, which are a touch sweet, chopped dried apricots, currants, and the juice and zest of one lemon. The spices were a combination of Vietnamese cinnamon(which is a sweeter fuller cinnamon, freshly grated nutmeg(grate it freshly), freshly grated ginger, and natural salt. All of this was rolled around with a bit of pure cane sugar, and voila!!.. a pie that went tumbling along to the sweet, citrus, and lighthearted notes of this delightfully sunny beer.
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Peach, Goat Cheese and Candied Walnut Salad »

Nora Prazen, Food, Drink and Bike Enthusiast
Peach, Goat Cheese and Candied Walnut Salad

The combination of sweet peaches, creamy goat cheese, crunchy walnuts with the honey-lemon dressing creates a wonderful summer salad that pairs great with Somersault.   This oh-so-simple salad is guaranteed to impress your friends and will surely be the talk of many summer BBQs.  

In a medium saucepan, melt 2 tablespoons butter with 1/2 cup brown sugar.  Stir in 2 cups walnuts and remove from heat once fully coated.  Let cool while you prepare the rest of the salad.  Combine 6 tablespoons of honey with the zest and juice of one lemon in a small bowl.  Add 1/4 cup olive oil, 2 tablespoons apple cider vinegar and whisk until smooth.  Salt and pepper to taste.

 Toss together arugula, 4 ounces soft crumbled goat cheese, 4 sliced peaches and cooled walnuts.  Drizzle the dressing on top and serve.  You won't be disappointed with this salad, especially in Colorado when the Palisade Peaches are in season and you are enjoying a refreshing Somersault!