The following is an adaptation of a recipe created by Elizabeth Barbone of GlutenFreeBaking.com

We have customized this recipe to highlight the use of our Brown Ale in order to develop more flavor in the batter and to create a wonderful pairing for our newest seasonal offering. (You can also use New Planet Belgian Ale, if you prefer to cook with a lighter fish, such as Tilapia.)

fish-n-chips-use  Ingredients

For the Batter

  • 2 ounces (1/2 cup) white rice flour
  • 1 ounce (1/4 cup) sweet rice flour
  • 3 ounces (3/4 cup) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup New Planet Brown Ale (more as needed for batter consistency)

For the Fish

  • 1 pound boneless, skinless cod, cut into 5-inch pieces
  • 2 ounces (1/2 cup) white rice flour
  • 2 ounces (1/2 cup) cornstarch

For Frying

  • 2 quarts vegetable oil / light olive oil

Procedures

1

In medium bowl, whisk together cornstarch, white rice flour, sweet rice flour, baking powder, granulated sugar, salt, and black pepper. Add gluten-free beer. Whisk until batter forms. Batter should flow easily from a spoon, slightly thicker than the consistency of heavy cream. If it’s too thick, add an additional tablespoon beer. Set aside. In large bowl or pie plate, whisk together remaining white rice flour and cornstarch.

2

Preheat oil to 375°F. Dredge cod, one piece at a time, into the white rice flour-cornstarch mixture. Shake off excess. Dip cod, one piece at a time, into batter. Allow excess batter to drop off. Carefully lower fish into hot oil. Cook until batter sets, about three minutes. Turn fish and cook until batter turns golden brown, about another three to five minutes. (Frying time varies depending on the size of the cod pieces.) Fry cod in batches, about two to three pieces at a time depending on the size of your fryer.

3

Drain fish on paper towel-lined plate. Serve at once or transfer to rimmed baking sheet and keep warm in preheated oven for up to twenty minutes.

 Sides

We can recommend the following:

Red Potato Garlic Fries w/ Fresh Cilantro & Spicy Mayonnaise:

Wedge cut Red potatoes, baked in the oven with crushed garlic until golden brown, then sprinkled with fresh cut cilantro.

Mayo: TBS of Mayo, squeeze of ½ a lime, salt, pepper & Sriracha Sauce (your choice for comfort level)

&/OR

Mixed Spring Green Salad with Mandarin, Red Onion and Raspberries w/ raspberry balsamic vinaigrette.

 

New Planet Beer Company (NPB) from Boulder, Colorado is expanding the frontiers of gluten-free Beer in both availability and style!  State approvals have just come through, and the nation’s leader in 100% gluten-free beer is expanding into Texas and Wisconsin this month. The long anticipated expansion brings the count to 46 states.  NPB sales growth is ahead of the national Craft Beer average YTD, and the addition of Texas and Wisconsin will undoubtedly raise that number dramatically.

Added to the new distribution, New Planet will also be releasing the 1st nationally available gluten-free Brown Ale in the fall. This rich, dark and decidedly tasty ale is brewed with coffee and cocoa which lends a complex and roasted flavor profile to balance brown sugar notes of a typical American Brown Ale. In 2012 NPB won a Silver Medal at the GABF in the Gluten Free Category with the Brown Ale, and starting this September, will be packaging and distributing this ale nationally.

NPB has been on the frontier of gluten-free beer innovation since its inception in 2008. The release of the Brown Ale looks to be a winning move  and will again cement the brewery’s position as America’s leading 100% gluten-free Craft Brewer.

Current New Planet Beers:

  • Pale Ale
  • Amber Ale 
  • Blonde Ale
  • Raspberry Ale
  • Belgian Ale
  • Brown Ale – Silver Medal  – 2012 GABF Gluten Free Category

No other US brewer offers the range of style in the Gluten Free Category. www.newplanetbeer.com

.

For more information please contact peter@newplanetbeer.com – (303)499-4978

Starting July 26th, 2013, New Planet Beer will be offering limited tasting hours at our Boulder Brewery. We will be offering small samples of all of our styles, and some limited release beers as well. Gluten-Free Beer Education is our goal, and great tasting beer is our medium!

 

Tasting Room Information

Hours: Every Second Friday Through October, from 4:00-6:00 pm

Dates: 7/26, 8/9, 8/16, 8/30, 9/13, 9/27, 10/11, 10/25.

Address: 6560 Odell Place, Unit D, Boulder CO 80301

Entrance & parking on West Side of Building.

The tasting room will also be available for small private functions and events.

For more information please contact peter@newplanetbeer.com or call (303) 499-4978

The Perfect Planet Burger – So simple, it is Perfect!:

 

Submitted by Scott G.

One pound of prime burger (80/20)
Chopped onion (add diced jalapeños for added kick)
Blue cheese
Maple wood bacon
Salt and pepper
New Planet Pale Ale

On medium heat, grill burger (with chopped onion mixed in…and jalapeños of desired) on one side for three minutes.  Pour New Plant Pale Ale over burger…wait thirty seconds and flip.  Pour a little more beer on the burger.  Add salt and pepper…wait two minutes.  Add blue cheese and bacon (previously cooked)… Wait two minutes and you are done.  The perfect burger.

 

Enjoy

 We Want YOU to share your favorite

Gluten-Free BBQ recipe with the Nation!

 

 

 

 

Plan: We are asking our fans – YOU – to submit their favorite gluten-free BBQ recipes & beer pairings featuring New Planet Beer.  Submissions will need to be received via email by June 27th, and will be posted on Facebook and our website as the featured recipes for July.

3 winners will be chosen. Winning entries will need to feature a New Planet Beer either in the actual recipe, or as a “perfect pairing.” Pictures to accompany the recipes will be welcomed.

Winning recipes will be posted to the New Planet Beer website the week of JULY 4th – for all to see – with a quick Bio on the Recipe Author, and then shared on our Facebook and Twitter network.

Winners will also receive a custom prize pack featuring a New Planet Beer Apron, T-shirt, Bottle Opener and Baseball Cap as well as a Four-Pack of the Beer of their choice! Lastly, winners will also receive a personally signed copy of the best selling book, Defeat Wheat, by Brian Gansman.

 

Recipes to be emailed to peter@newplanetbeer.com by 11:59pm 6/27/13, Winners will be notified by email and posted 7/1/13

Rules:

Must be 21 years or older to enter

Participants can submit as many GF recipes as they want

Recipe must be Gluten Free and either feature a NPB or be paired with a NPB

Questions? Please email Peter@newplanetbeer.com

Please enjoy this yummy summer recipe, courtesy of Brenda Fae Forrest

Gluten Free Raspberry Beer Chicken:

In a Ziplock bag combine:

1 Large Sweet Onion;  Cut into large chunks
Zest 1 Lime
1 Large or 2 Small Limes cut into 1/4’s 
Salt and Pepper to Taste
1 tsp. Paprika
1 tsp. Cayenne Pepper
Fresh Garlic to taste
Add and mix together:
8 0z. Gluten-free  Raspberry Ale 
(Save remaining 4 oz Ale for another step)
Add:
4 Boneless Skinless Chicken Breast: washed and cleaned up

Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator.  Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.

While the Chicken has been Marinating:

Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)

Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.

Save the Bacon Fat

Using the same pan that you fried the Bacon in.
Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don’t want to use the Bacon Fat)  Remove the Chicken from the Marinate,, Discard the Marinate.
Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to  the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley.  Brown the second Side Approximately 3 minutes.  Then add the Remaining 4 oz Ale. Turn the heat down to Medium.
Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes 

Add 6 oz Fresh Raspberries; sprinkle around the pan
Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes
Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165*
Sprinkle on the Chopped Bacon.
Remove from the Stove

I served my Chicken with Jasmine Rice
Pour some of the Raspberry Sauce over the Chicken and Rice.
I also made Oven Roasted Asparagus

Oven Roasted Asparagus:
Snap off the tough ends of each Asparagus Stem 
Place in a 9X13 Pan
Salt and Pepper and lightly Drizzle with Extra Virgin
Bake in a 400* Oven for Approximately 25-30 or until done.
Tossing them a few times while roasting.

ENJOY!

You can watch the VIDEO as well.  Visit Brenda’s Blog to find more recipes.

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