In one of many blogs that we at SanTan Brewing will be sharing with you in the future this will be the eternal question…Why Food & Beer? We just wanted to thank all of you for the feedback we’ve received from so many of you that share our passion for pairing and cooking great food and beer. We want to encourage dialogue, ideas that you have tried or are thinking about. Amazing beer culinary discoveries you may have found and for a laugh, those colossal failures too! We’ll try to keep it fun, interesting as well as educational!
In the mean time, we want to invite all of you down to SanTan Brewery, if you live close to try our Arizona Restaurant Week offering from 9/18 thru 9/25 all day and night. FIRST PAIRING: Waltham Butternut Squash Soup with Manzano Chile Creme Fraiche paired with Devils Pale Ale - The acidity, citrus and balanced hops cut through the fat from the cream to really showcase the earthiness from the Waltham butternut squash; while the slight malty characteristics of the brew balance the spice of the Manzano chile. SECOND PAIRING: Conchinita Pork Pibil Sopes paired with HefeWeizen Wheat – The fresh Achiote seasonings in the pork give an earthy spice that pairs perfectly with the phenolic clove character and banana fruit flavors of the Hefe. THIRD PAIRING: Kahlua Pumpkin Cheesecake with Ibarra Chocolate Crust paired with Gordo Irish Stout – The natural chocolate and coffee notes in the stout will enhance these same flavors in the Kahlua Pumpkin cheesecake. The Ibarra Chocolate crust has hints of cinnamon that truly make the flavors in your mouth sing!
Please feel free to opine! Cheers