The Beer: Love Child No. 4, Boulevard Brewing Co.
An oak barrel aged wild ale, this limited release from Boulevard Brewing adds a delightful funk to any sweet dessert, and in particular offers a delightful counterpoint to peach cobbler, blending together the bubbly sweet, carmelized peach with wine-like, tart-sour notes from the beer. Based in Kansas City, Missouri, Boulevard was acquired by Flemish family-controlled Duvel Moortgat in 2013.
From Boulevard Brewing: "Oak barrels were used to age the majority of beer used for Love Child No. 4 — with beer aged from 16 months to nearly six years. Another portion of the beer spent 11 months in stainless tanks, souring on Lactobacillus. While very tart, the sourness is short-lived and the beer finishes dry with a trace of oak."
Notes/Commercial Description (from Beer Advocate): "Love Child is made by blending batches of beer, aged for between 11 months and 5 years in whiskey barrels (50%), wine foeders (15%), and stainless steel tanks (35%). The beer gets it's funk from Lactobaccillus and Brettanomyces (the same Brett used in Boulevard's Saison-Brett)."
HB's tasting tips: Similar to the Flanders red, the tartness of this beer might be a bit much for those just beginning to dabble in sours. To ease into the complex flavors and mellow the intense tartness of your beer, try blending a portion (up to half) with unflavored tonic water. The result--easier drinking, and more beer to go around. One bomber would be more than enough for a four-person brunch, for instance. Store leftovers like you would an opened bottle of wine, by sealing the open bottle with a cork or wine stopper and storing in the fridge.
There may be no better way to transition from summer to cooler months than with a warm, peach-crusted cobbler and fresh whipped cream. Served with a delightfully sour, peach-colored beer, this brewtiful pair will have you slow down and savor what's left of these long days of summer. The best part of this dessert (aside from the crumbly, gooey, crusty goodness) is that any fresh, seasonally available fruit will work, making this a recipe that will carry you through a year's worth of seasonal eating.
The Pairing: Peach Cobbler
Pairing by Karie Michele Brown of Beverly Jean Bakeshop
Recipe:
1/2 c. butter
2 1/4 c all-purpose flour
3 2/3 tsp. baking powder
2 1/4 milk
5 cups fresh fruit, roughly
water just to cover (see process)
2 c. sugar
Streusel topping: Karie's streusel topping recipe is top secret, but you can make your own easily by following this recipe. Karie recommends baking the streusel on a parchment lined sheet tray at 350 degrees (12-15 minutes, making sure to rotate the pan halfway through) and using it as a topping for ice cream or freshly cut fruit.
Process:
- Preheat oven to 350 degrees.
- Combine fruit and half of the total sugar measurement and water (just to cover) in a saucepan. Bring to a boil and simmer for 10 minutes.
- In a mixing bowl, combine the remaining half of the sugar, flour, and milk. Use a whisk to remove any lumps (the mix should have the consistency of pancake batter).
- With the butter in the pan you are using for the cobbler, place in the oven for a few minutes to melt.
- Once butter is melted, remove your pan from the oven and without mixing, pour the batter into the baking pan (do not mix!).
- Pour the fruit and sauce mixture evenly across the top of batter--do not mix.
- Bake for 20 - 25 minutes, until the top is golden brown. The juices will be bubbling straight out of the oven, so allow to cool and set. Serve as needed.
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| Desserts and plating courtesy Karie Michele Brown, Beverly Jean Bakeshop |
More suggestions:
Looking for more peachy goodness to go with your Love Child? Try any of these other suggested food pairings with this wild ale that are certain to get your drool on.
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| The B.L.P. by KitchyKitchen |
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| Peach Cobbler Mug Cake by Cooking Classy |
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| Easy French Toast Sticks by Just a Taste |
