Craft & Cuisine : A Mouthwatering Beer Dinner Bliss

Hello devout FBC fans and lovers of local libations and cuisine! This Thursday, we have paired up with Viera’s own Pizza Gallery for a night of beer pairing delight! This being our second beer pairing dinner with the famed Pizza Gallery’s Executive Chef Chris Dickman, we decided to kick it up a notch, by doing a night of high-end street food inspired courses!

This Thursday June 27th 7PM $35 Per Person for 5 courses paired to 5 FBC Brews!

Featured brew of the night : Selkie Belgian Rye Pale Ale! Our collaboration brew with Barley Mow Brewing Company out of Largo.

Selkie Belgian Rye Pale Ale
Named after the mythological Irish shape shifting creature of lore. We merged two major beer styles into one, while celebrating both FBC’s and Barley Mows uniqueness and culture.

It is a lighter style brew with  of tangerine, citrus peel and  peppery spice aromas. It’s a pure combination of fruity Belgian yeast and rye spice, followed by a burst of hop flavor and finishes with a  smooth, dry, biscuit malt backbone. This beer is a true marriage of citrus, woodsy herbal flavors though out, and ends with a light toasted quality. A perfect brew for the hot summer months.

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The Pizza Gallery Craft & Cuisine menu :

Shrimp and Shitake Potstickers Paired with Selkie Belgian Rye Pale Ale

                  Baby Bok Choi, Blood Orange Hoisin

Lamb Empanada  Paired with Key West Sunset Ale Amber Ale

                  Endive Salad, Mango Sri Racha Coulis

Chicken and Waffle Corn Dog Paired with Florida Lager Amber Lager

                  Chicken Chicharones, Red Hot Maple Syrup

Braised Pork Belly Tacos Piared with Devil’s Triangle IPA 

                  Napa Slaw, Kimchi Sauce

Tahitian Vanilla Cake Paired with Gaspar’s Porter Robust Porter

                  Porter Buttercream, Mini Funnel Cake, “Real” Beer Float

Limited availability so make sure to call and make your reservations today!!

Pizza Gallery & Grill
2250 Town Center Ave.
Viera Florida 32940

Phone: 321-633-0397
Fax: 321-633-0896

Chris Conneen – Founder/Director of Operations
c.conneen@pizzagalleryandgrill.com

Chris Dickman – Executive Chef / Heart of the House Leader
c.dickman@pizzagalleryandgrill.com

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Live Florida. Drink Florida.

 

FBC Gets Back In the Kitchen: Baking with Gaspar’s Porter

We at the Florida Beer Company enjoy making beer and food pairings when we cook at home. It helps us get more familiar  with the versatility of the brews and see the  flavors really shine. By doing this we get a chance to see what compliments, intensifies or even makes an interesting contrast.

Today we chose to make, soft, chewy, chocolate and molasses infused cookies with Gaspar’s Porter. We also decided that making them into cookie sandwiches with home-made whipped cream was the most genius idea of all time. This actually helped bring the coffee, dark chocolate and roasted flavors together nicely to help lighten up the heavy flavors of  the cookie.

With out further ado here is our recipe for Gaspar’s Porter cannonball Cookie! Anchors Away!

Gaspar’s Porter Cannonball Cookie

 

Ingredients:

1 stick organic, no salt butter, softened

1 1/2 cups of unbleached flour

1/4 cup fair trade organic dark chocolate cocoa

1/2 tsp of baking soda

1 1/2 cups fair trade chocolate chips

1/2 Fresh From Florida brown sugar

1/4 Fresh From Florida Sugar

1 1/2 tbsp of organic molasses

1/2 tsp  organic vanilla

1 cage free organic egg

6 oz of Gaspar’s Porter

Whipped Cream

1 cup of heavy whipping cream

1 tbsp of confectioner sugar

1/2 tsp vanilla

– Combine the butter, sugar, vanilla, molasses and egg together and stir together, you can also you your mixer using the paddle attachment to help cream the butter. Once this is done, mix in dark chocolate cocoa powder, chocolate chips. Then pour in the flour and beer by alternating while stirring. Once mixed thoroughly place in fridge to cool dough for roughly 45 min – 1 hour. This will help the butter to reconstitute and make for a chewier and softer cookie.

– Once cooled remove the dough,  put small scoops on parchment paper on top of the cookie trays and place in  oven at 350 degrees for 15-20 min.

-While waiting for the cookies to bake take your whipped cream ingredients and whip them together creating a nice thick consistency.

-Once the cookies have baked and are cooled place a dollop of cream on one cookies and mash the two of them together.

We garnished our cookies with dark chocolate covered espresso beans from William Dean chocolates to bring it over the top!

Well we hope you enjoy our Gaspar’s Cannonball Cookies and remember to stay tuned for more recipes, pairings, beer releases and brewery news right here from our amazing blog!

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Cheers!

Live Florida. Drink Florida.