Month: January 2018
Beer and nuts! A match made in heaven. You’re already quite familiar with the classic (dive bar) combination of shelled roasted peanuts and light lagers, so why don’t we branch out a little and incorporate more beer styles and more types of nuts? Today I have a nice Belgian Dubbel and roasted pistachios. Pistachios can be fairly sweet-oriented if left unroasted and unsalted–and are lovely for desserts or in bread, but to complement a slightly sweet beer I recommend a roasted and salted nut.
Willamette hops are a truly notable variety of American hops. Named after the river and major hop growing region in Oregon, the hop has been an important player in NW farming and American brewing since it was introduced to market in 1976. While Washington state grows the vast majority of commercial hops in the US (75% in 2017 compared to Oregon’s 11%), Washington devotes only 1.5% of total acreage to Willamettes. On the other hand, Oregon maintains 11% of its acreage as Willamette focused. Willamette hops remain a solid friend and staple ingredient to craft brewers mostly thanks to Oregon farmers.
Two of my favorite things are right here: potatoes and IPA. There are a lot of options here for pairings, though, so I hope you’re ready for some variety. First, you must decide: what kind of potato salad? Classic summer BBQ style loaded up with mayo, boiled eggs, pickles and onions? German style with bacon and a warm dressing? French-inspired with tons of fresh herbs and white wine vinegar? The world is your pomme de terre. I went with a more Eastern European-like set of flavors: capers, cultured sour cream, a hearty dash of pickle brine. For IPA options, I would shy away from anything hazy or juicy here and stick with our old classic IPA friends that highlight citrusy and piney hops like Amarillo, Cascade, or Centennial. An attenuated body is desired, but a bit of caramel malt goes great as well.