Small and independent craft breweries all across the United States are making sour beers that can go well with regional dishes. Beers are soured by adding acidifying bacteria, such as Lactobacillus and Pediococcus, to the beer fermentation process.
The flavor from sour beers should go well with the regional foods. So, The King's Guide is from Colorado. Sour beers go well with earthy potatoes and mushrooms. And sours also pair with more delicate flavorful things like peppery-flavored arugula. When you combine citrus like lemons, limes, grapefruits and oranges, a sour beer can create a wonderful flavor and sensation. When you pair a sour beer with citrus fruits, you get a pretty powerful twang on the palate. While developing The King's Guide to Grilling, we decided to give sour beers a close look. We performed lots of taste testing. And we found this small brewery making a sour wheat ale beer with blackberry. Acidulous Brewing Company in Colorado. The sour beer is delicious, flavorful, and refreshing. On a king's scale of 1 to 10, we give it a 7. We've tested in our test kitchen many different types of steaks, and for the purposes of this article, we've chosen the ribeye. We like the ribeye steak that has lots of marbling. The steak is about 1 and 1/2 inches thick. And each ribeye steak is about one pound. The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. The drier the steaks are, the better. If you put a damp steak on the grill, the moisture will steam the outer layer of steaks, and you won't achieve that nice crispy brown layer. We tested a few different ways of making the outer layer of the steaks dry. One of the best ways is to coat the outer layer of the steaks with a combination of corn starch and sea salt. That'll dry up the outer layer of the steak, and get it ready for searing. You can use paper towels to dab the steaks to absorb the major amounts of moisture on the steaks. Then, rub that cornstarch and salt mixture all over the steaks on all sides. Don't freak out when you rub the steaks. They'll look white. Then throw some crushed pepper on them. That's flavor. Yum. An option is to place the steaks in the freezer for 15 minutes. That'll get the steaks really cool - not frozen. If the steaks are cool, then they'll be able to last longer on the grill in order to achieve that seared, crispy outer layer. We tested several different types of beers to pair with the grilling of the ribeye, and we chose the Imperial Saison Ale from Funkwerks. And, yes, you have to pair beer with grilling the steaks. Then, after the grilling is complete, you have to pair something with the ready-to-eat steaks. Throw the steaks on the hot, hot grill. No cover. Grill until the steak layer is well browned. Maybe a couple minutes.
Turn over the steaks and grill until well browned on the other side. Another couple minutes. Once the steaks seared on both sides, and both side are are well browned, cool down the grill and continue cooking, uncovered, until you reach your desired temperature doneness. Maybe 6 to 8 minutes of more grilling. Once you achieve the desired temperature, remove the steaks from the grill and let them rest for a few minutes. Serve. Good job, man. Get another beer and eat. You may be interested in reading about 5 Steps to Grilling Steak on a Gas Grill. The King's Guide Score: 87 Belhaven Scottish Ale Draught is a Scottish ale brewed by the Belhaven Brewing Company in the Scotland and is served in a draught can. Ideally, you serve this beer at around 50 degrees F. The can has a ball inside it, which helps create a ton of bubbles and a thick foamy head. When it pours, there is a lot of foam to handle. The color is deep amber color and has a thick taste. This beer reminds me of a porter. Sticks to your mustache. It's a meal. I prefer to serve such a foamy beer in a glass that has a bulbous top that can handle all that foam formation.
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