Craft Beer Pairings | Blue Moon Short Straw Farmhouse Red Ale
Nov 26th, 2014
Two styles. One work of art.Farmhouse Ales were brewed for the diligent farmhands who drew the short straw and had to work the arduous harvest. Blue Moon’s brewmasters expression blends the spiciness of a Farmhouse Ale with the tartness of a Flanders Red for a remarkably refreshing finish.
Ingredients and Profile
|Malts and Specialty Grains||Hops||Their Twist||ABV||Appearance|
|Pale, European Abbey, European Acidulated, Chocolate, White Wheat||Splat Select, Czech Saaz||White Pepper, Coriander, Hibiscus||5.8%||Reddish amber-colored ale with brilliant clarity, capped by a rich, white head.|
|Distinctive spice notes balanced by caramel malts and hibiscus||White pepper notes blended with a caramel maltiness that leads to a pleasant tartness.||Medium body with a pleasant tart character||17||Pleasantly tart finish that gradually fades.|
Food Pairings and Recipe
The hint of spice pairs well with spicy meat dishes.
|Belgian-Style Beef Stew
Prep Time: 15-20 MinutesDirections
Preheat oven to 350 F
Generously season strips of beef with salt and pepper, then coat in flour. In a large, oven-safe pot or dutch oven, heat olive oil on medium-high. Add the flour-coated beef to the hot pan. Be sure not to crowd the pan – you will need to work in batches. Set browned meat aside on a sheet pan. Once all the meat is browned and set aside, add bacon to the pot and cook until it begins to crisp (about 8-10 minutes). Add onions to the pot and begin to scrape up bits from the bottom of the pan. Cook for about 4-5 minutes then add in the Farmhouse Red Ale and continue to get all bits off the bottom of the pan (deglaze). Add in carrots, celery, and garlic and cook until the liquid has been reduced by half. Then add tomato paste, beef, and enough beef stock to cover the beef.
Finally, add thyme and bay leaf, and bring to a simmer. Then, place the pot into a 350F oven. Check the stew after 30 minutes and add more stock, if necessary. Cook the stew in the oven for a total of an hour and a half. Serve in bowls with a piece of our French Bread for dipping.
2 lbs flat iron steak, cut into 1×4 inch strips5 pieces of thick bacon, diced
1 onion, quartered and sliced into 1/2 inch strips (or 1 package of pre-cut onions from Fresh to Go)
2 carrots, ut into 1/2 inch pieces (or 1 package of pre-cut carrots from Fresh to Go)
2 celery ribs, cut into 1/2 inch pieces (or 1 package of pre-cut celery from Fresh to Go)
1/2 can tomato paste
2 cloves garlic, finely minced
2 sprigs of thyme
1 bay leaf
1.5 bottles of Farmhouse Red Ale
4 Cups beef stock
Flour for dredging
2 tsp olive oil