by Matt Dailey
11. May 2010 01:59
IPAs are one of the most popular beer styles on the market today. India Pale Ales (IPAs) are taking the U.S. beer market by storm! But, it is not native to the U.S. In fact, it’s not even native to India! The style originated in England in the early 1800s. Beer was a staple in one’s diet during the time, and as trade grew between England and India, beer was brought along on the long voyages to India. Sailors quickly found out that the traditional English Pale Ale wasn’t shelf-stable enough to survive the long voyage from England to India.
English brewers had to come up with a way of making their beer last longer on the ships, and one way of extending its shelf-life was to heavily hop the brew. Hops contain acids that act as natural preservatives. A second precaution of reducing the amount of sugar in the brews (sugar attracts harmful micro-organisms) was taken, which left a lightly colored, highly dry and bitter beer with high alcohol content. Here are some IPAs to enjoy that won’t pumble your taste buds into submission, but will give good idea of what a great IPA can be:
Breckenridge 471 Double IPA 22oz
Bell’s ‘Hopslam’ 6NR
Harpoon IPA 6NR
Stone ‘Ruination’ IPA 22 oz
Clipper City ‘Heavy Seas’ Big DIPA 22 oz
Boulder Brewing ‘Mojo Risin’ Double IPA 4NR
Looking for the perfect accompaniment to your IPA? Try this spicy yet creamy ultimate guacamole. It is versatile and easy. Simply serve with your favorite corn chip, or add bold flavors to your burger with this topping and a slice of red onion. Looking to jazz up taco night, here’s your answer.
Why is an IPA the perfect pairing? The IPA will enhance the spice of the chilies and peppers and the acidic quality is enough to cut through the creamy texture and flavor of avocados. An IPA will clear the palate for your next bite of guacamole!
Vine & Table Spicy Guacamole Recipe
Ingredients:
3 to 4 ripe avocados
1 large handful of cilantro, chopped
1 large tomato, diced
3 heaping tablespoons of Vine & Table Five Amigo Fire Roasted
Pepper Salsa
1 large pinch of sea salt
2 limes, juiced
Directions:
1. In a medium-sized bowl, mash the avocados and add the chopped cilantro, diced tomato, salsa, sea
salt and lime juice and stir to combine.
2. Tip: If not eating right away, push one avocado pit into middle of dip and squeeze some additional
lime juice over the top of the guacamole and cover with plastic wrap. When ready to serve, uncover
and remove pit.
Spicy Guacamole.pdf (139.62 kb)
