Pie & Beer Night!
08.10.2010
With the night's drawing in, it's only human nature to want to stuff yourself full of stodge in a bid to build up those reserves.
A pie and a pint makes for perfect ammunition against any winter chills so we suggest pairing these supermarket staples with some of our favourite autumn brews.
Tesco finest chicken, bacon and leek pie and 5am Saint – A family favourite, you really can't beat a nice chunky chicken, pastry pie washed down with a side of 5am Saint. Our crowd pleasing iconoclastic amber ale is a notoriously smooth beer whose uber hoppy aftertaste is a great way of livening up roast chicken in a white sauce. With an ABV of 5%, 5am Saint is also a great introductory beer to the BrewDog family of brews – especially for drinkers whose palettes are more familiar with big brand lagers – rather than ambushing them with a mug full of Sink the Bismarck!
Asda lamb and gravy pie and Paradox – A hearty pie deserves a hearty drink and there's nothing better for putting 'airs on your chest than our very own Paradox. Grab a bottle of this whisky cask aged imperial stout and let its smoky aroma bring back memories of bonfire night and chilly autumn evenings. Unexpected notes of chocolate and toffee also serves up a super sweet contrast in comparison to the richness of the lamb and gravy in this pie. Perfect for nights round an open fire with friends.
Sainsburys Farmhouse Vegetable Pie and Punk IPA – Autumn's the season of the root vegetable so why not celebrate parsnips and turnips in all their glory by indulging with a farmhouse vegetable pie and a chilled glass of Punk IPA? Fans of beer pairing often talk about the 'cutting, complementing or contrasting' of foods with beer. In this instance, Punk IPA's sharp bitter finish and riot of citrus notes makes for a pretty stark contrast with the veg's mellow taste.
Homemade apple pie and Tactical Nuclear Penguin – No autumn feast is complete without the obligatory apple pie, and for those of us lucky enough to have access to a fruity windfall now's the time to warm your cockles with this classic dessert. Sweet and moreish, TNP's whirl of smoky, fruity and chocolately tones makes for a logical after dinner brew.
Posted in - beer-and-food
Comments
- You misinterpreted the tone of my post Mr Clarke. It was supposed to be slightly smug in that the retailers now might want to have themselves mentioned on the site of a supplier. Indicative of the rising strength of the product. Not as some derisive selling out to the man slur. Douglas MacIntyre10.10.2010
- Best pie ever:
Steak 'n' Ale Pie
3 generous portions
Ingredients
1kg beef
1/2 Paradox Springbank
2 small cloves chopped garlic
1 large onion
200g button mushrooms
1.25 oxo cubes
1/2tbsp crushed mustard seeds
1/2 Paradox Springbank
2 tablespoons cornflour as required
To taste...
Worcestershire sauce
salt & pepper
1/2 tsp english mustard
200g puff pastry
200g shortcrust for bottom
1 small egg to glaze
Instructions
Marinade beef in 1/2 Paradox & garlic for 5 hours (covered)
Gently fry onion
Add in beef and marinade, mushrooms, remaining ale, oxo cubes, mustard seeds
Add cornflour as required
Bake in oven at 160/Gas 3 for 2 hours
Up heat to 220
Blind bake the shortcrust for 10 mins
Mix in other ingredients to taste
Put into dishes and top with glazed puff pastry, prick, bake for 35 mins.
Sides: Roast carrots and potato (roasted with oil, honey and spices) and sweetcorn (with butter)Kevin Burges09.10.2010 - If you don’t want to buy a pie, try this one!
Punk pIe-PA
(simple version)
2 Bottles Punk IPA (top chefs only use the finest ingredients)
1kg Braising Steak - cut into cubes
3 stock cubes or beef bouillon
2 Large onions - 1 chopped fine 1 chunky
Oil or better still beef fat or dripping
Corn Flour
Mustard - all types work well but wholegrain is my favourite
Salt Pepper
Pastry - Puff for a fake top or shortcrust for a proper pie
1, Cover the beef pieces in plenty of salt and pepper (don’t be shy as this comes off during cooking) then coat in corn flour and let sit for an hour or so
2, Heat a Dutch oven (big pan) with oil/dripping to a medium temp, add beef and seal on all sides, remove meat from pan but leave juices
3,Add onion to pan and sweat until a bit cooked
4,Return beef to pan and crumble in stock cubes and add two table spoons of mustard
5,Add Punk IPA (cry a little, then drink two bottles to assist with the shock)
6, Bring to a gentle boil and reduce to a simmer, the sauce will thicken a little at a time add boiling water to the pan to get it to the right consistency
7, Gentle cook for about 2 hours, taste and season if needed
8, Make your choice of pie pastry and serve
Serve with Paradox Bread and Trashy Blonde Battered Chips,
punkuisine09.10.2010 - Douglas and Wee Man - so you're saying you shop local every single time? The majority of people using this blog will use a big supermarket to buy their groceries and probably their beer at the same time. Don't be so cynical... Davey Clarke09.10.2010
- Intriguing for the supermarkets to want a mention on the blog as part of the distribution deal. You must be getting a lot of hits these days. Douglas MacIntyre09.10.2010
- could you please give me an update about the former Marischal bar, and when you are opening it. George Robb09.10.2010
- Pie & Beer Night!
Brought to you by the Supermarkets - the big nasty retailers we all love to hate........Wee man08.10.2010 - pumpkins! fits adee we a neepy lantern yi shower o yuppies .hemmin brochers sort it oot Roddy c08.10.2010