Thursday, July 31, 2014

{A Brewtiful Pair} Peach Cobbler & Oak-aged Wild Ale

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

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.


  • 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.

Desserts and plating courtesy Karie Michele Brown, Beverly Jean Bakeshop

Chef Karie recommends Pairing the Love Child No. 4 amplifies the peach notes of the cobbler, and tames the sour notes of the ale. Best baked and served on the same day, adding freshly whipped cream or vanilla ice cream keeps this dish in the classic Southern style. Add some fresh mint leaves for presentation or for a refreshing flavor addition. For the streusel, use it as a topping for the cobbler, or serve on the plate as a bed for ice cream (a Chef’s trick to keep ice cream from melting too quickly once hitting the plate).

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.

The B.L.P.
by KitchyKitchen
Peach Cobbler Mug Cake
by Cooking Classy
Easy French Toast Sticks
by Just a Taste


I like food. I like beer. Together, they make a brewtiful pair. Do you have a brewtiful pairing you'd like to see featured on this site? Leave your comments below or let your opinion be known via Facebook, Instagram, or Twitter.

Tuesday, July 29, 2014

{Brewtiful} Sponsors: July

My sponsors for the month of July generously donated in support of HEYBREWTIFUL. Extend them my thanks by visiting their links below. For more information on becoming a sponsor for 2014, visit the link here:

Sponsorship makes possible the ongoing travel, writing, web-hosting, and photography you see here, which is otherwise wholly a labour of love. You can extend your support by becoming a sponsor, visiting the affiliates listed in the sidebar, or commissioning written or photographic work from our founder: send queries to heybrewtiful{at}gmail{dot}com.

Good beer deserves good food, and as a supporter of the local food service community, I encourage you to support the good people at The Giving Kitchen who make it possible for members of the food industry facing hard times to afford medical care, housing, and other expenses in times of need (read more).

{July's Brewtiful Sponsors}

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Wednesday, July 23, 2014

{A Brewtiful Pair} Flemish Style Red Ale & Blackberry Galette

The Beer: Oude Tart, The Bruery

With the aroma and colour of dark plums, this tart, oak-aged sour beer is a dramatic visual and culinary counterpart to the seasonally available Georgia blackberries around every corner this time of year. The complementary flavor combinations of the blackberry galette Chef Karie put together for this pairing provides a delicious interplay of sweet and tart that will definitely become part of my seasonal drinking repertoire.

HB's tasting tips: Blended by up to half with tonic water (similar to a Shandy) the tart notes of this Red Ale reveal layers of complexity that might be obscured by this intensely sour, Flemish style (also called Flanders red or Belgian red) beer. Though I didn't have any on hand, the inclusion of a shot of black currant (like that used in a Guinness and Black) might also be appropriate as an addition to a sour beer cocktail.

Friday, July 4, 2014

Mary O. Boyle {A Lady Who Loves Beer}

As a special offer to Hey, Brewtiful readers, our feature for the month is offering a $50 credit to her online shop good for a custom order or existing listing! Enter here {} or at the end of this feature.

Born and raised in Arizona, this west-coast woman has counted over 20 years in Atlanta home. When she's not out promoting the book on beer she recently co-wrote with her partner (detailing the history of brewing in Atlanta), you'll likely find her sipping on spirits or gluten-free beer or working on her libations line of jewelry. With a beer crush that includes the witty Brew Dogs duo, an aversion to non-readers ("we won't talk about those people"), and a love for the older Georgia breweries who are still innovating (count me in on all three), this Lady and I have a lot of common ground.  

Meet Mary O. Boyle: a lady who loves beer.  

Tell us about you. Where are you from? How did you end up in Atlanta? Do you think this is your forever home? When you're not drinking beer, you're...
Well, I was born and raised in Arizona more years ago than I like to count.

Tuesday, July 1, 2014

Ladies Who Love Beer {2014 Roundup}

We're halfway through the 2014 edition of Ladies Who Love Beer, with seven new features including Aly Moler of Frozen Pints, Kim Leshinksi of Hail to the Ale, Molly Gunn of The Porter Beer Bar, Haley Cowan of Eventide, Cori Paige of CRAFT by UMH, Rebekha Jennings of Enterwoven Productions, and Osayi Endolyn of Atlanta Magazine's Covered Dish.

Click your way through the interviews with the ladies below, and check back here each month for a new feature on a lady who loves beer. Cheers ya'll!




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