So here you go:

Take one bottle of nicely chilled New Planet Raspberry Ale and pour into wine glass, then add 1oz of freshly squeezed orange juice. Sip & Enjoy!

Best served at brunch, but makes a wonderful breakfast beer.

Even the L.A.Times dropped by. Read the article HERE

Find our Raspberry Ale near you by clicking HERE.

Ingredients

• 2 bottles of New Planet Beer – Belgian Ale (one to cook with, one to enjoy while cooking!)
• 2 pounds mussels, cleaned
• Finely sliced green onion – 3 stalks – & chopped Italian parsley 1 tbs.
• 1-2 tsp  Chopped garlic  and 1tsp chopped ginger
• Extra Virgin Olive Oil
• Salt and pepper

Cooking Instructions

• Heat large saucepan to medium-high heat with 1tbl spoon of Extra Virgin Olive Oil
• Add cleaned mussels, with 1-2 tsp. chopped garlic & 1tsp. of chopped Ginger (fresh or paste)
• Place lid over pan and let steam for a few minutes, then add ½ – ¾ bottle of Belgian Ale, and put lid back on pan.
• Once the mussels are opening (as if to drink the yummy beer), turn heat off and let sit for a minute, adding the sliced green onions for added aroma and flavor.
• Serve in bowl and sprinkle chopped Parsley over served Mussels as the final touch.

Optional Addition’s:

Chorizo can be a great addition – fried separately and added in to the broth before serving

½ cup of buttermilk added to the broth creates a smooth and rich texture as well

Traditionally served with a side of fresh cut fries

 Serves 3-4 people.

Bon Appetit!

Thanks for enjoying New Planet Beer!

Jules Gluten Free Soft Pretzels

Ingredients:

• 1 1/3 cup + 2 tablespoons Jules Gluten Free™ All Purpose Flour
• 1/2 tsp. salt
• 1 package active dry yeast
• 1 tsp. granulated cane sugar
• 1/3 cup warm water (110 F)
• 1 Tbs. honey or agave nectar
• 1 egg
• Canola oil
• (2/3 cup baking soda for soda bath)
• Melted butter or Earth Balance Buttery Sticks to brush onto tops of pretzels
• Coarse sea salt or other toppings for pretzels

Directions:

In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk together the remaining dry ingredients and set aside.

Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is too dry, add an additional 1/2 to 1 teaspoon warm water.

Gently roll chunks of dough to approximately 3/4 inch diameter thickness and shape into pretzel twists using Jules Gluten Free™ All Purpose Flour to dust the rolling surface.

Place on a parchment-paper lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth and proof for 30 minutes in a warm place.

Preheat the oven to 375 F (static) or 350 F (convection).

5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water and bring to a boil over high heat. Stir until the soda is completely dissolved.

Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels and replace onto the parchment-lined baking sheet.

Brush the pretzels with melted butter or Earth Balance Buttery Sticks and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.

Makes approximately 6 traditionally shaped pretzels.

Date: 8/17/2013

Location: Durham Convention Center - at Marriott Center City - 301 West Morgan Street, Durham, NC 27701

Website: http://raleighglutenfreeexpo.blogspot.com/

New Planet Beers that will be sampled: Pale Ale, Raspberry Ale & Blonde Ale,  Amber Ale & Belgian Ale AND a possible sneak peek at our Brown Ale ( look for updates on our site)

Date: 5/5/2013

Location: Gwinnett Center  - 6400 Sugarloaf Prkwy, Duluth, Georgia

Website: http://atlantaglutenfreeexpo.blogspot.com/

New Planet Beers that will be sampled: Pale Ale, Raspberry Ale & Blonde Ale (possible sneak preview of our newest Amber & Belgian – look for updates)