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Biere De Garde with Peanut Pineapple Soup »

Alexis Stark, New Belgium Soup Maven
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. 

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Mixed Pealla »

Sir Matthew Meadows
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

  1. Open a can of Shift to kick off a long and fun cooking experience!
  2. Rub the spice mix over chicken and marinate chicken for 1 hour in the refrigerator.
  3. Heat oil in a paella pan over medium-high heat.  Sauté the chorizo until browned, remove and reserve.
  4. Add chicken skin-side down and brown on all sides, turning with tongs.  Add salt and freshly ground pepper.  Remove from pan and reserve.
  5. 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.
  6. Fold in the rice and stir-fry to coat the grains.
  7. Pour in chicken stock and simmer for 10 minutes.
  8. Add chicken, chorizo, peppers, and steeped saffron.  Let the Paella simmer, gently stirring occasionally, for about 10 minutes.
  9. 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.
  10. 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!