Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter. For the first course and background on the challenge, click here. For the second course, click here.
Beer #3: White River Brewing Company – Belgian-Style Table Rock Red
The Table Rock Red, a brew I have enjoyed a few times with family and friends! This excellent choice for our principal plate is paired with a Black and Bleu Beef Tenderloin Salad. The plate provides a variety of flavors and textures. Salty, creamy, spicy, smoky, all play well with the bitter and sweet notes of the ale, and enjoy it’s crisp characteristic against the richness of the dish.
The third course in this menu is our main event, the entrée. I’m going Mediterranean with this course. The beer is White River Brewing Company’s newly re-branded Belgian Style Table Rock Red. I love the addition of the Belgian yeast in the bottled version of Table Rock Red. It has a sweeter malty backbone, but the Belgian yeast provides that subtle spice, and earthy dryness. The creaminess of the tzatziki sauce is a great balance with the lightly spicy nature of the Belgian yeast. And the beer is bold enough to stand up well to the lamb. This burger will really mesh well with, and keep a congruency in the menu with, the couscous salad.
Recipes follow after the jump.