New Belgium Brewing's Ranger IPA lends a light citrus flavor to these mashed potatoes while the basil adds nice color and aroma. These make the perfect side dish to accompany a hearty dinner.
To make these IPA mashed potatoes, put potatoes in a cold pot of water and add salt. Bring to a boil and then simmer for 15-20 minutes until fork tender. Drain and return to the pot.
Sauté garlic in olive oil just until it begins to brown.
Add butter, milk and IPA. Cook until warm, then add to potatoes and mash them.
The standard fish and chips is taken to the next level by adding your favorite pumpkin ale to the batter, imparting a slight pumpkin flavor and fluffiness to the fish.
After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.
Leche Molé, a mocha Mexican milk stout brewed with vanilla beans, cocoa nibs, coffee and Ancho chilies is the perfect addition to these rich brownies made with cinnamon and cayenne.
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