I have a question about the recipe "Bruschetta with Ricotta, Honey and Lemon Zest" from merrill. What beer would you pair with this?
Amanda is a co-founder of Food52.
I'd go for a Belgian ale. (Hi Jordan!)
Hi Amanda! "Belgian ale" is like "French wine"; there are literally hundreds of styles. See BeerAdvocate's list of ~20 main categories, for example: http://beeradvocate.com.... The two styles I'm debating between are Flanders Red Ale (sharp, fruity, sour, and tart; closer in taste to a sweet champagne or dessert wine than what you think of as beer) and the Tripel (a complex spiced, sweet style).
I knew you were going to call me out on that!
A tripel sounds maybe a bit too rich for this dish. do you think something like a saison (Dupont perhaps) would go well with the floral honey flavor and the light lemony zest?
That's a good idea. If I can't get my hands on a case of Dupont by tomorrow, what do you think of Rodenbach Grand Cru as a backup?
Merrill is a co-founder of Food52.
Wish I could add something to this conversation, but I'm not a beer connoisseur in the slightest.
pierino is a trusted source on General Cooking and Tough Love.
For a bruschetta with ricotta I'm thinking Italian all the way; Moretti or Nastro Azzurro.
QueenSashy is a trusted home cook.
I would go with lighter floral beer, something like Flower Power India Pale Ale, a nice lemony Belgian white ale or whitebeer like Celis White?
Salad with one rule: chop it real good.
Let's get chopping.
Shop our Father's Day collection.
Macerated strawberries, with a twist.
Rock the roast.
This is poppin'.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.