The combination of two worlds, the smoked and raw, the smoked Shandy Ceviche is a bold and refreshing. I started with fresh caught pacific prawns and clams from good buddy Jeff (shout-out) and used a bit of Leinenkugel’s Grapefruit Shandy. The result is a smokey, yet bright seafood dish.
The temperatures have risen again into the 90s, and there is no way that we are turning on the AleMeals stovetop. Solution, make a ceviche featuring the Alaskan Brewing Freeride APA. The sweetness of the shrimp and scallops are accentuated by the lime and citrus flavors of the ale.
Beer Brining, featuring the Bitterroot Brewing IPA, pounds in the flavor and grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and roasted peppers. Bonus, we grilled on the Big Green Egg. Serve these shrimp quesadillas with a lime sour cream and a lighter beer like the Prickly Pear from Shiner.
Summer is grilling time. This glazed and grilled salmon is sweet and spicy from a ginger stout glaze featuring the Gwin Du Oatmeal Stout from Draught Works. The Big Green Egg is the right cooker for this recipe as it holds the temperature impressively. The salmon is a thing of perfection when paired with the Ovila Abbey Saison with Mandarin Oranges and Peppercorns from Sierra Nevada.