Super Cru - New Belgium Brewing

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Super Cru

- Lips of Faith

STORY

Our 20th Anniversary! Let's roll a bunch of New Belgium together and put it in a bottle. Start with the backbone of Fat Tire,
but double the malt and hops; Add in crisp Asian Pears, a very Belgian thing to do; and bring it to life with a Saison yeast.
It's New Belgium Super Cru from us to you!

BEER FACTS

Birthdate: April, 2011

Body: Full

ABV: 10%

Calories: 266

Hops: Target, Willamette, Golding

Malts: Pale, Munich, C-80, Victory

Yeast: French Saison Yeast

Fruits/Spice: Asian Pear

Aroma: sun-dried straw, dried pineapple lots of fruity esters (backed by “real fruit” notes from Asian pear), Kern’s pear juice, apply Jolly Ranchers, complex phenols (allspice and bubblegum) …in a word, “very Belgian-y”

Mouthfeel: smoooooth, full body with broad mouthfeel, finishes semi-dry, warming sensation (from the high alcohol) with enduring crescendo.

Flavor: crisp jicama, caramel malt, moderate to high sweet, warm and boozy, big fruity ester profile (apples, bananas, pineapples), earthy and spicy hop balancing bitterness

Visual: deep amber color (like looking into a fire, or into a honeycomb) with the slightest sheen, lower foam and light lacing

Food Pairings

Fourme d’Ambert Molly Gunn and Nick Rutherford, The Porter Beer Bar, Atlanta, Georgia print recipe Fourme d’Ambert A fantastic beer with an amazing cheese. Blue Cheese is not an obvious pairing with beer, but the malty backbone and sweet funk of the saison yeast is perfect with the mild astringency of the blue.
Summer Fruit Bruschetta w/ Tarragon & Smoked Cheddar Jessica Langley- New Belgium Sales Admin, Beer Lover, & Bon Vivant print recipe Summer Fruit Bruschetta w/ Tarragon & Smoked Cheddar The best thing about this recipe is that it tastes complex, but it is actually super easy to make. All of the components can be made up to a day ahead of time, and assembled when you are ready to serve. Ingredients: 1 small loaf of thin diameter Italian bread – enough to yield 12- ½” slices 2 tbsp Extra Virgin Olive Oil 2 oz smoked white cheddar cheese (oakwood smoked is great) ½ c. balsamic vinegar 1 ½ tbsp. honey 2 sprigs fresh tarragon (1 - 2” sprig + 2 tbsp chopped) 1/3 c. warm water 1 ½ tbsp. sugar kosher salt 3 fresh medium sized peaches, peeled and chopped 2 tbsp dried tart cherries, roughly chopped 1. Make the Balsamic Reduction: Heat vinegar on medium until it reaches a simmer; stir in honey until dissolved. Bring to a slow boil and allow vinegar to reduce by half, about 8 minutes. Pour hot balsamic reduction over a 2” sprig of lightly crushed tarragon, set aside for at least an hour before serving. 2. Grill the bread: Brush bread slices with olive oil and grill on each side until well toasted, set aside to cool. 3. Make the Fruit Compote: Heat water over medium until it reaches a simmer; stir in sugar and a pinch of kosher salt until completely dissolved. Bring mixture to a slow boil, and stir in peaches, cherries, and about 1 tbsp chopped fresh tarragon. Cover and simmer until peaches soften and loose their juice, about 3-4 minutes. Uncover and bring to a medium boil; boil, stirring frequently, until the liquid reduces to a heavy syrup and peaches are fully cooked. Set aside and chill completely. 4. Assemble your bruschetta! Brush each bread slice with a thin layer of balsamic glaze. Stack on a slice of the cheese, a hefty dollop of fruit compote, drizzle with a little additional balsamic, then top with a sprinkle of freshly chopped tarragon. ENJOY!
Fancy Cheese Super Cru Cheese Pairings: from Lauren Salazar, NBB’s Staff Sensory Specialist and Barrel Blender. print recipe Fancy Cheese Take your F.A.C. (Friday Afternoon Club) up a notch with a two cheese Super Cru pairing- Impressive? Oh yeah! Cave Aged Cheddar- the real deal- from Carr Valley Cheese Co. in La Velle, Wisconsin cloth-bound aged 6-9 months in an open-cave to get that amazing deep earthy roundness and cheddar sharpness- speaks directly to those same notes in our French Saison yeast strain! Then go to a creamy Brie- you can do regular version or a Camembert (little stronger flavor)- plate with candied pecans (to play with the malt notes- nutty, caramel). Gently warm the brie to just soft (not melted) then add a side of quince or other fruit paste on or next to- OR simply cut ripe Asian (or regular) pears and fan on the side. This will bring out the big smooth creamy texture and body- big sticky fruits, sweet malts. That covers about everything! You’ll want some kind of light fancy salted cracker or flatbread and/or my favorite- fruit and nut crisps. There are no iron-clad rules to these pairings- well only to have fun and be adventurous. Ask your friends to comment on what they thought of the pairings. Don’t just drink, eat and talk- experience and enjoy!

Fourme d’Ambert

Molly Gunn and Nick Rutherford, The Porter Beer Bar, Atlanta, Georgia

Summer Fruit Bruschetta w/ Tarragon & Smoked Cheddar

Jessica Langley- New Belgium Sales Admin, Beer Lover, & Bon Vivant

print recipe

Summer Fruit Bruschetta w/ Tarragon & Smoked Cheddar

The best thing about this recipe is that it tastes complex, but it is actually super easy to make. All of the components can be made up to a day ahead of time, and assembled when you are ready to serve.

Ingredients:

1 small loaf of thin diameter Italian bread – enough to yield 12- ½” slices
2 tbsp Extra Virgin Olive Oil
2 oz smoked white cheddar cheese (oakwood smoked is great)
½ c. balsamic vinegar
1 ½ tbsp. honey
2 sprigs fresh tarragon (1 - 2” sprig + 2 tbsp chopped)
1/3 c. warm water
1 ½ tbsp. sugar
kosher salt
3 fresh medium sized peaches, peeled and chopped
2 tbsp dried tart cherries, roughly chopped

1. Make the Balsamic Reduction: Heat vinegar on medium until it reaches a simmer; stir in honey until dissolved. Bring to a slow boil and allow vinegar to reduce by half, about 8 minutes. Pour hot balsamic reduction over a 2” sprig of lightly crushed tarragon, set aside for at least an hour before serving.

2. Grill the bread: Brush bread slices with olive oil and grill on each side until well toasted, set aside to cool.

3. Make the Fruit Compote: Heat water over medium until it reaches a simmer; stir in sugar and a pinch of kosher salt until completely dissolved. Bring mixture to a slow boil, and stir in peaches, cherries, and about 1 tbsp chopped fresh tarragon. Cover and simmer until peaches soften and loose their juice, about 3-4 minutes. Uncover and bring to a medium boil; boil, stirring frequently, until the liquid reduces to a heavy syrup and peaches are fully cooked. Set aside and chill completely.

4. Assemble your bruschetta! Brush each bread slice with a thin layer of balsamic glaze. Stack on a slice of the cheese, a hefty dollop of fruit compote, drizzle with a little additional balsamic, then top with a sprinkle of freshly chopped tarragon. ENJOY!

Fancy Cheese

Super Cru Cheese Pairings: from Lauren Salazar, NBB’s Staff Sensory Specialist and Barrel Blender.