These mellow, low-intensity peppers go well with a pint of Pilsner, but they also happen to pair nicely with Paardebloem!
The initial punch of Hawaiian black lava salt on the Shishitos quickly fades, giving way to a slightly sweet bell pepper flavor that enhances the bitterness of the dandelion greens and the peppery quality of the grains of paradise in the beer. Paardebloem’s bubbles scrub away the slightly oily character of the peppers, cleansing the palate for the next bite.
Another fun pairing for Paardebloem is the Warm Goat Cheese Salad. The salad’s pears and goat cheese bring out the fruity and funky notes from the wild yeast used to ferment the beer. Paardebloem also pairs well with roasted meat and spicy dishes.
If you haven’t toasted American Craft Beer Week with a glass of Paardebloem yet, join us at any of our brewpub locations this weekend.
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