Pair With Dead Oak

About Pairing With Dead Oak Atascadero in California: In recent months, California's famous Redwood City breweries have announced a partnership with five local restaurants to create a series of unique beer experiences. The result is about Pairing With Dead Oak, a collaboration between the famous Redwood breweries and five different local restaurants. The original brew from the Redwood breweries will be made into two distinct beers: one will be a session ale for thirsty red-heads while the other will be a lighter, citrus-flavored India Pale Ale for pale beer drinkers. Both will be packaged in kegs and distributed to local retailers.

""When we decided to launch Pairing With Dead Oak, it was very important for us to create a beer that would go well with specific dishes from these restaurants,"" explains Jesse Kaltenberg, brew master at Redwood Brewing. ""We also wanted to create an experience for people who didn't normally drink this style of beer,"" he continues. The goal, he continues, ""is to create a beer that is as balanced as possible between robustness and hopiness."" That meant that flavors from the different food courses should play nicely with the malt, citrus, and caramel flavors of the beer. The result is about pairing Dead Oak Atascadero with spicy food and sweet desserts.

According to Ponce, the chef at Angel's Kitchen and Pantry, the pairing works best with dishes with lots of oak flavor, like roasted ribs, roasted chicken, and roasted pork chops. He suggests that you don't just add this beer to your regular diet: ""If you're looking to amp up the flavor of a dish, then go for it,"" he says. ""But don't do it at the expense of balance and simplicity."" Kaltenberg agrees: ""The key is to make sure the food isn't too overpowering."" If you are serving ribs, he recommends using a light lager or ale rather than a dark stout, which will counteract the smoky, and smoky flavor of the oak.

The final in combination with the Dead Orchid Atascadero is the piney flavor of the oak blossom. This ingredient is more subtle than many of the others in the series, but it certainly adds a depth of flavor that enhances the whole package. Kaltenberg recommends that you use this wood in only one part of the recipe, and that you do it carefully. He explains that the oak blossom itself has a rather sharp, pungent taste that works very well with many foods, but that some dishes will have to be modified to accommodate the wood.

With so many excellent cuisines to pair with this wine, I wonder what else could be a better starting point? The fact is, there are probably no other cuisines that can stand on their own as a powerful food or drink pairing. This bold, bright, and fresh blend of flavors will give any meal an invigorating kick, and it will linger long after the disc is over. It is rare to find a wine that can start out strongly and then fade, but the Decay Series simply cannot do that.

In my opinion, this incredible series of wines is among the best value for money that I've tasted in recent years. They pair wonderfully with some excellent food and some exceptional cuisines. You'll discover a new favorite when you try the series, and your taste buds will be begging you to make the next purchase. Pick up a bottle today. You'll be happy you did!