Food Pairings »
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Char-Grilled Peaches and Honey Glazed Grilled Chicken »

Steve Morkin - Chef/ Owner of Rimside Grill & Cabins
Char-Grilled Peaches and Honey Glazed Grilled Chicken

This recipe has char-grilled fresh peaches pureed with peach honey, lemon juice, fresh cracked pepper and thyme.  Chicken breasts are cooked on the grill and finished with the char-grilled peach and honey glaze.  Top the chicken with chunks of more char-grilled peach and a fresh sprig of thyme.  The combined flavors of the dish will blend perfectly with the citrus/pine and floral aroma of the Ranger IPA.  As you take a bite of the dish followed by a breath of the Ranger IPA and healthy swallow of the beer, you will notice how nicely the char-grilled flavor of the peaches along with the earthy taste of the thyme really bring forward the citrus/pine and floral characteristics of the hops, while the subtle hint of honey combined with the grilled chicken bring out the malt flavors of the Ranger IPA, producing an overall great mouth feel with the well blended malts and hops of this American India Pale Ale.

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IPA Food Pairings »

IPA Beer Pairings
IPA Food Pairings

Known for loads of hop flavors and aromas, IPAs have a dry, bitter attribute that’s perfect for cutting bold, spicy foods. Indian food is a given (not to mention historical), but also pair IPAs with Thai, Vietnamese, Cajun and Mexican fare. Great with spicy marinara or pesto pasta dishes.

Sample Menu:

  • Fresh Chèvre & Spicy Chorizo
  • Arugula Salad with spiced pepitas & honeyed almonds
  • Butternut Squash Crab Bisque
  • Pineapple Curry
  • Lemon Poached Salmon
  • Ginger-spiced Carrot Cake with cream cheese icing
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Grassy Goat Bleu Cheese »

Suzanne Wolcott, Cheese Consultant, Chicago, Illinois
Grassy Goat Bleu Cheese

Mellow and grassy blue cheeses and fresh (local) goat cheeses that are citrusy and grassy pair well with IPAs. Blue cheese is the classic pairing because of its saltiness but Ranger IPA is quite fruity and bright so I think that to do a blue would require a mellower and grassy blue.  (No salt bombs like Roquefort or really anything French)


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Chocolate Dipped Waffle Cones with Strawberries »

Andrea Lara, Pastry Chef in Long Beach, California.
Chocolate Dipped Waffle Cones with Strawberries

Dallas Byerley, our L.A. Beer Ranger, dropped us off a bag of New Belgium Chipotle Chocolates that the brewery had designed to pair with the Ranger IPA.  Although IPAs are not normally paired with deserts we could not resist the challenge.  Dipping huge waffle cones in the melted chipotle chocolate inspired us to create a homemade creamy ice cream that would not only balance the spice but also play nicely into the caramel malts of the beer.  A trip to the farmers market was all we needed to determine the flavor of the ice cream, as bundles of fresh seasonal strawberries screamed out as the perfect ingredient to compliment the fruits of the Simcoe hops.

We finished the desert with two sauces fanned out under the cone, which not only gave a touch of character and design to the plate but also rounded out the flavor profiles of the beer.  Mixing the Ranger IPA with strawberries and orange blossoms resulted in a light sweet and citrus sauce.  The second sauce was a balsamic reduction which worked perfectly to heighten all the sweet flavors in the dish while providing a bridge between the spicy chocolate and coating the tongue with just enough bitterness to stand up to the combination of hops in the beer.