A great time was had by all at this weekends CDF Expo in Los Angeles. The star of the weekend was our Raspberry “BeerMosas”, so we thought we would post the “recipe.”

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!

With the start of National Celiac Awareness Month coinciding the Cinco de Mayo celebration we thought we would share a wonderful recipe that pairs beautifully with our Blonde Ale.
 
Roasted Chicken Tacos
Ian Clark, BRU handbuilt ales & eats
Serves 4 
 
1 whole roasted chicken, meat pulled
2 12 oz. jars of your favorite organic salsa
1 dozen organic corn tortillas
3/4 head green cabbage, shredded
4 limes, juice
2 tblsp olive oil
1 cup thinly sliced radishes
1 cup shredded cotija cheese
1/2 cup sprigs of cilantro
salt and pepper to taste
 
Place pulled chicken meat into a sauce pot and pour salsa over it. Simmer chicken in salsa for 15-20 minutes and season with salt.Toss shredded cabbage, cilantro and radishes in a bowl with lime juice and olive oil, season with salt and pepper.
 
For plate up- Warm tortillas slightly in a warm pan. Place chicken and sauce in the center of the tortillas. Put a hefty amount of cabbage slaw on top and generously apply cotija. Best enjoyed with a New Planet Blonde Ale
 
Avocado with charred hatch chile and tomatillo salsa, grilled corn and black beans

Ian Clark, BRU handbuilt ales & eats
 
1 ripe avocado, very large dice  
1/2 cup of your favorite salsa (suggested salsa: hatch chile and tomatillo salsa)
1/4 cup cooked black beans
1/4 cup grilled corn, taken off the cob
3 sprigs cilantro ;eaves
1/2 lime, juiced
1 tblsp olive oil
salt to taste
your favorite organic corn chips
 
Large dice avocado and scoop out of skin. Place in a bowl with all other ingredients and mix very gently as to not break up the avocado. As you do this, taste frequently and season with salt as you go. Serve with corn tortilla chips and a crisp, light beer – AKA New Planet Blonde Ale
 
 

This recipe was submitted by: Ian Clark, Beer Chef / Founder of BRU Handbuilt Ales