Craft Beer Pairings | Blue Moon Belgian White
Nov 26th, 2014
Belgian-Style Wheat Ale
The Right Blend of Ingredients and Imagination
Blue Moon Belgian White was their first year-round release in 1995.
It started with their brewmaster, Keith Villa, wanting to craft a beer inspired by the flavorful Belgian Wits he enjoyed while studying brewing in Belgium. He brewed his interpretation using Valencia orange peel versus the traditional tart Curacao orange peel, for a subtle sweetness. Then he added oats and wheat to create a smooth, creamy finish that’s inviting to the palate. As a final touch, he garnished the beer with an orange slice to heighten the citrus aroma and taste. Its natural unfiltered appearance adds to the depth of flavors in Blue Moon Belgian White.
Ingredients and Profile
|Malts & Specialty Grains||Hops||Their Twist||ABV||Glassware|
|Pale, white wheat and Oats||Blend of imported & domestic||Valencia Orange Peel & Coriander||5.4%||Pour Blue Moon Belgian White into their signature Blue Moon Glass to highlight the depth of the beer. The glass opens wide at the top to make room for the aromatic citrus notes. Finally, garnish with an orange slice to experience the Valencia orange notes in this fantastic beer.|
|Will appear cloudy because it’s unfiltered for a more depth of flavor.||You’ll notice a zesty orange fruitiness with a slight spicy wheat.||The flavor starts crisp and tangy and ends with a coriander and orange spiciness. The Valencia peel gives a subtle sweetness to the beer.||The oats give the beer a nice creamy body, so it’s not too thin.||Blue Moon Belgian White has a slow finish of coriander and orange spiciness.|
Food Pairing & Recipe
|Blue Moon Belgian White Belgian-Style Wheat Ale Grilled Chicken Salad
Prep Time: 24 Hours
Cook Time: 15 Minutes
Combine beer, honey, mustard, onion, olive oil, and lemon juice in a bowl. Marinate chicken in this mixture for up to 24 hours.
Remove chicken from marinade and place on hot grill, then turn heat down to medium or away from direct coals. Grill chicken approximately 6-7 minutes on each side. Once it has cooked through, remove chicken and place it on a cutting board to rest. Set aside small bowl with bell peppers and avocado.
Cut romaine lettuce head in half lengthwise. Lightly brush both sides with olive oil. Place face down onto hot grill for 30-60 seconds. Turn once to sear back and then remove. Chop lettuce in large pieces and place in serving bowl. Slice chicken to desired size and add to the serving bowl with the diced bell peppers and diced avocados. Garnish with orange slices and coat with dressing (method below.
Combine Mayonaise, olive oil, balsamic vinegar, pepper, orange juice, and a bit of zest. Thin with olive oil as needed.
1/2 Bottle (6 oz.) of Blue Moon Belgian White
1/4 cup of honey
2 tbsp of Dijon Mustard
1/4 cup lemon juice
4 skinless, boneless chicken breasts
1/2 red bell pepper, diced
1 avocado diced
1 whole head of romaine lettuce
Orange slices as garnish
1 tbsp mayonaise
1 orange for juice and zest