Skip to main content

Dogfish Head's Namaste {#beer tasting}

By

I have been a fan of  Dogfish Head Craft Brewed Ales ever since they were one of the featured breweries in a documentary we watched about beer several years ago. Their flavor combinations are outrageous. and this one - Namaste - is no exception.

The gesture Namaste -  hands pressed together, palms touching and fingers pointing upwards, thumbs close to the chest, with a small bow - means "I bow to the divine in you."It conveys an acknowledgment of the soul in one by the soul in another; it's a show of mutual respect and admiration. The brewers write: "it's a great single word summary of the inspiration behind this brew."

Namaste Tasting Notes
Made with dried orange slices, fresh-chopped lemongrass and a tad of coriander, this Belgian-style white beer has strong honey aromas and finishes with a hint of yeast and saffron.

Food Pairing Recommendations
Spicy food such as a Indian or Thai. We enjoyed it with some Mexican after a very bad day. It definitely helped wash away some of my stress. Cheers!
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more