With the warm weather, I thought this would be a good paring. You can find the recipe for the Aleppo Chicken Kebabs here and the recipe for the Lemony Swiss Chard with Fried Olives, Capers & Garlic here.
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I decided to go with two bottles of Clarabelle – a Gin barrel aged blonde farmhouse ale with peaches – that The Commons released last year.
I was having a hankering for this.
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As usual, I went with a bottle of Bellwether from Breakside – a gin barrel witbeir with kaffir lime leaves.
We decided to push back our usual Memorial Day barbecue extravaganza by two weeks since family was visiting up from California.
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We had an array of beers from the darker end of the spectrum: Briny Deep Oyster Stout from Mollusk, The City Never Sleeps Black Saison from Gigantic, El Cuatro – a wild ale aged in brandy and whiskey barrels – from The Ale Apothecary, Mid Century Modern Abbey Dark Ale from Breakside, and Spruce Tip Brown Ale from Wolf Tree.
The wife was out of town, so I decided to experiment. This is basically the Grilled Romaine Hearts with Fried Capers & Lemon Cream recipe but without the parmesan, using Greek Yogurt instead of the Crème Fraîche, adding Green Olives and topping it with a link of Merguez.
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I went with a bottle of Bu Rice – a golden wild ale aged for approximately a year in Gin, Dry Vermouth and neutral oak barrels – from De Garde.
Jouer avec le feu. 