Wednesday, November 16, 2011


Quick post on a truly delicious dinner! Gnocci (store bought) with home-made pesto (garden-grown basil), garnished with toasted pine nuts and fresh Parmigiano. Beer- 5 Rabbit Brewery- 5 Vulture Oaxacan-style ale brewed with ancho chili and piloncillo sugar.

I'd purchased this beer last weekend while in Chicago, and was dying to try it. We popped open a bottle while preparing dinner, and found it tasted wonderful with our basic vinaigrette-dressed salad that incorporated greens and red bell peppers. Mr Cicerone's dry-hopped-with-Goldings-Bitter was our beer of choice with the gnocci, but we also found that the rich malt character and nice mild chili flavour paired nicely with the pesto sauce.

Note- I am to believe that the 5 Rabbit guys, yet to own their own brewery, have just started to brew their beers at our very own Saugatuck Brewery! I had a pint of their Vida y Muerte ale at Hopleaf in Chicago this past weekend, their first beer brewed at Saugatuck.

5 Rabbit Vida y Muerte Harvest Ale
"For fall, we wanted to make a beer that celebrates the spirit of the harvest season. The beer itself is loosely based on an Oktoberfest/märzen style, a rich, caramelly beer. Our version, which we call a "müerzen," is fermented with ale yeast for a slight fruitiness, and has some very nontraditional ingredients in it. First is dulce de leche, a delicious milk caramel popular throughout Latin America. It brings a delicate carameliness to the beer, plus a touch of milk sugar, which being unfermentable, adds a very slight sweetness to the finished beer. In addition, we chose some spices to give the beer a delicate spiciness that is a bit reminiscent of graham crackers."

(The beer tasted of malt, cinnamon and anise. Delicious!)

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