Fall Wild Ale
Fall Wild Ale, our mahogany-hued autumn ale spiced with schisandra, opens with the floral, earthy notes of fall itself. Schisandra berries, known as "five flavor fruit," possess a panoply of flavors . This malt-forward dubbel ale is fermented with a Trappist yeast and finishes dry and slightly sour from a touch of bretta.
Fall Wild Ale weighs in at 8.5% abv.
Autumn in your glass!
Alex Dwoinen, New Belgium’s Brewhouse Manager and Creator of Fall Wild Ale
Grilled pork tenderloin with chipotle cranberry sauce. The heat of the smoky peppers compliment the lingering earthy heat of the schisandra spice. The sweetness and tartness of the cranberry plays off this brew's sweet malt profile. The fruity esters and spicy phenols notes of the Trappist-Style yeast strain will not let the sweetness be overpowering but instead compliment the grilled pork tenderloin.
Vincent Clark, Chef and Owner of Food for Thought Catering recommends:
Braised buffalo short ribs in a rich tomato brown sauce with beet horseradish puree, served with four cheese gratin potatoes & smoked portobello mushroom dumplings.
I paired this because of the richness of the short ribs and the cheese in the potatoes was an excellent contrast to the hoppy, grassy taste of this ale. The Portobello dumplings tied in nicely with the slight smoky finish of the beer.
You could also do a tart sun dried cherry chutney with the short ribs instead of the tomato brown sauce and pair nicely with this beer.
