Biere de Garde - New Belgium Brewing

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Biere de Garde

- Lips of Faith

STORY

New Belgium, and Michigan’s own, Brewery Vivant, each stuck a hand in the mitten for this wonderful collaboration. A bright Biere de Garde with a pale copper sheen, this beer is brewed with pale malt, and some oats for creaminess. Hopped with Sorachi Ace to reinforce the citrus bite from the bergamot addition, the Brewery Vivant Collaboration is refreshing, and strong. A hint of clove from Vivant’s house yeast brings a spice bite to the extra dry finish. Enjoy with friends.

BEER FACTS

Birthdate: October, 2012

Body: Medium-Light

ABV: 9%

IBU: 18

Calories: 235

Hops: Target, Sorachi Ace

Malts: Pale, Munich, C-120

Yeast: Biere de Garde

Fruits/Spice: Orange Peel

Aroma: Fruity orange and lemon peel, lots of spicy phenolic yeast flavors (clove, peppercorn), fresh herbal tea, fennel, some tropical fruit notes, cellar-like notes.

Mouthfeel: Starts warm, cloying and boozy with effervescence like a fine champagne, finishes bone-dry- perfect biere de garde style!

Flavor: Sweet fruit, slight citric tart and mineral-like

Visual: Light golden straw with a uniform haze & slight sheen; low white head with nice lacing.

Food Pairings

Biere De Garde with Peanut Pineapple Soup Alexis Stark, New Belgium Soup Maven print recipe Biere De Garde with Peanut Pineapple Soup Seasonally it's a great time for soup! The pineapple in this warm and hearty bowl goes very nicely with the citrus of the orange peel and lemon notes from the Sorachi Ace Hops. The Pale and Munich Malts lift the weight of the peanut butter leaving you with whispers of peanut buttered bread. There is a little heat in this comforting medley that shines quickly before the earthy sweetness of the Biere De Garde yeast strain waves over your tongue leaves you with a nice dry finish.
Mixed Pealla Sir Matthew Meadows print recipe Mixed Pealla Ingredients Spice Mix for chicken (1 tablespoon paprika, 2 tsp dried oregano, salt and pepper) 1 frying chicken, cut into 10 pieces (3 pounds) 1/4 cup extra-virgin olive oil 3 links Spanish chorizo, thickly sliced 2 Spanish onion, diced 4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped 1 (15-ounce) can crushed tomatoes (drained) 4 cups Paella rice 10 cups chicken stock Steeped saffron threads (instructions follow) 2 pounds mussels, scrubbed and de-bearded 1 ½ pounds jumbo shrimp, peeled and de-veined ½ cup sweet peas (optional) ½ cup sweet corn (optional) 2 red peppers, 1 orange pepper, 1 yellow pepper, cut in rings Lemon wedges, for serving Directions Open a can of Shift to kick off a long and fun cooking experience! Rub the spice mix over chicken and marinate chicken for 1 hour in the refrigerator. Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan sauté the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture begins to caramelize and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken stock and simmer for 10 minutes. Add chicken, chorizo, peppers, and steeped saffron. Let the Paella simmer, gently stirring occasionally, for about 10 minutes. When the rice is al dente add the mussels and shrimp, pushing them into the rice, for 10 to 20 minutes (depending on pan size and heat coverage) until shrimp and mussels are cooked and rice is fluffy and moist. Garnish with corn, peas, parsley and lemon wedges. Steeped Saffron: Combine 1 large pinch saffron threads and a ¼ cup of hot chicken broth Cover and allow to soak for 2 to 12 hours With this big beer, I decided to match strength with strength. Both this Biere de Garde and the Paella are hardy and bold, yet both are nicely balanced with delicate spicing. Although the Paella is a heavy dish, there are a variety of fresh flavors and spices that come forward and pair perfectly with the delicate phenols and tropical fruit of this Biere de Garde. Equally, the Biere de Garde’s high alcohol, big body, and dry finish boldly stand up to the heaviness of the Paella. The inherent variety of this Pealla will make every bite a new experience. This is a great family-style dish that pairs seamlessly with good friends and good beer! Have FUN!

Biere De Garde with Peanut Pineapple Soup

Alexis Stark, New Belgium Soup Maven

Mixed Pealla

Sir Matthew Meadows

print recipe

Mixed Pealla

Ingredients

Spice Mix for chicken (1 tablespoon paprika, 2 tsp dried oregano, salt and pepper)
1 frying chicken, cut into 10 pieces (3 pounds)
1/4 cup extra-virgin olive oil
3 links Spanish chorizo, thickly sliced
2 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped
1 (15-ounce) can crushed tomatoes (drained)
4 cups Paella rice
10 cups chicken stock
Steeped saffron threads (instructions follow)
2 pounds mussels, scrubbed and de-bearded
1 ½ pounds jumbo shrimp, peeled and de-veined
½ cup sweet peas (optional)
½ cup sweet corn (optional)
2 red peppers, 1 orange pepper, 1 yellow pepper, cut in rings
Lemon wedges, for serving

Directions

Open a can of Shift to kick off a long and fun cooking experience!
Rub the spice mix over chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan sauté the onions, garlic, and parsley.
1. Cook for 2 or 3 minutes on a medium heat.
2. Then, add tomatoes and cook until the mixture begins to caramelize and the flavors meld.
Fold in the rice and stir-fry to coat the grains.
Pour in chicken stock and simmer for 10 minutes.
Add chicken, chorizo, peppers, and steeped saffron. Let the Paella simmer, gently stirring occasionally, for about 10 minutes.
When the rice is al dente add the mussels and shrimp, pushing them into the rice, for 10 to 20 minutes (depending on pan size and heat coverage) until shrimp and mussels are cooked and rice is fluffy and moist.
Garnish with corn, peas, parsley and lemon wedges.

Steeped Saffron:

Combine 1 large pinch saffron threads and a ¼ cup of hot chicken broth
Cover and allow to soak for 2 to 12 hours

With this big beer, I decided to match strength with strength. Both this Biere de Garde and the Paella are hardy and bold, yet both are nicely balanced with delicate spicing. Although the Paella is a heavy dish, there are a variety of fresh flavors and spices that come forward and pair perfectly with the delicate phenols and tropical fruit of this Biere de Garde. Equally, the Biere de Garde’s high alcohol, big body, and dry finish boldly stand up to the heaviness of the Paella. The inherent variety of this Pealla will make every bite a new experience. This is a great family-style dish that pairs seamlessly with good friends and good beer! Have FUN!

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