Filed under: Beer and Food, Olde Main Beers | Tags: Beer and Food, Dessert and Beer, iowa beer, Iowa Brewery, Valentine's Day Beer, Valentine's Day Dessert Pairings, Valentine's Day Ideas
Pairing your favorite dessert with an Olde Main beer is the perfect ending to a meal. Try these pairings this Valentine’s Day or any day to satisfy your sweet tooth.
Dinkey Wheat, Belgian Style Wheat Ale
Named for the train that used to run from downtown Ames to the ISU Campus, the Dinkey Wheat has a flavor derived from coriander, chamomile, and orange peel, making for a unique drinking experience.
Dessert pairings: fresh berries, orange sorbet
Long Face, Amber Ale
A horse walks into a bar and the bartender says, “Why the long face?” An all around easy drinking, tasty beverage with malt and notable caramel flavors balanced by several American hop varieties.
Dessert pairings: crème brulee, banana pound cake
Off KILTer, Scottish Ale
This traditional Scottish Ale has a subdued hop flavor and aroma with a high in malt flavor. Our brew master actually wears a kilt while brewing this ale to achieve maximum Scottish feel and tradition.
Dessert pairings: chocolate chip shortbread, peanut brittle
Clone, American Pale Ale
Simply a “Clone” of an American classic, this American Pale Ale is crisp and clean with a noteworthy hoppy bite. The subtle malt background balances out the refreshing ale.
Dessert pairings: apple tart, spice cake
Sodbuster, Stout Ale
Hearty ale with color and flavors derived from roast, chocolate, and caramel malts. This ale has a complex taste with a rich creamy mouthfeel. The pronounced hop presence balances the deep malt flavors.
Dessert pairings: anything with chocolate, apple pie, ice cream, cheesecake
Gryphonbraü, American Lager
This classic American Lager is very easy drinking, with slight malt sweetness and restrained hop flavor and aroma. This refreshing “anytime beer” finishes clean with no aftertaste.
Dessert pairings: fresh berries, lemon tart
Use our beer finder to find Olde Main beer near you.
Filed under: Beer and Food, Olde Main Beers | Tags: beer, cooking and beer, food and beer, Off KILTer
Try out our executive chef Dan Keigley’s recipe for a Scottish Style Pot Roast made with our Off KILTer. The slight smoky roasted and malty flavors of the Off KILTer compliment the roast perfectly for a delicious dish. Give this a try and share your cooking photos and tips with us on Facebook and Twitter.
Scottish Style Pot Roast
• 1 3-4 pound chuck roast
• 1 bottle Off KILTer Scottish Ale
• ¼ cup olive oil
• 4 carrots peeled and cut into ¼ inch slices
• 4 ribs celery rough chopped
• 2 yellow onions diced
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1 64 ounce can beef broth
In a large skillet pour in olive oil at a medium heat, place roast into skillet and brown both sides. Add the bottle of Off KILTer and reduce heat by half. Remove roast and remaining Off KILTer and place into a large roasting pan.
Add remaining ingredients and cover with foil and bake at 350 degrees for 3 hours.
Remove carrots and potatoes keeping them warm. Remove roast and slice into ¼ inch slices. Place carrots, potatoes and slice roast onto a plate then ladle some of the broth over the top and enjoy!
Download a printable version of the Scottish Style Pot Roast recipe. Search for stores to buy Olde Main beer using our brew finder.
Find additional recipes, cooking tips, and pairing suggestions on our Beer and Food page.
Filed under: Beer and Food, Olde Main Events, Restaurant & Pub | Tags: Beer and Food, beer dinner, Dinkey Wheat, Horseman's Revenge, Long Face, Sodbuster Stout
We will host a Harvest Beer Dinner on Thursday, November 12 at the restaurant and brewpub at 316 Main Street in Ames.
Four courses will be served, each paired with a different Olde Main beer. Brewery tours and a social hour will begin at 6pm, with the dinner service starting at 7pm. Olde Main brewers will be on hand to discuss the food and beer pairings.
A limited number of tickets are available for $40/person (includes tax and gratuity) and can be purchased now at the restaurant and brewpub or by calling 515-232-0553. To hold a spot in the dinner you must pay the full $40 or a $20 deposit.
Course 1
Sodbuster Stout & Wild Mushroom Napoleon – Caramelized Crimini, oyster and shitaki mushrooms in puff pastry with a Sodbuster Stout demi glace.
Served with Sodbuster, Stout Ale
Course 2
Spinach Salad – Baby spinach with mandarin oranges, walnuts and red onions, topped with warm bacon vinaigrette.
Served with Dinkey Wheat, Belgian Style Wheat Ale
Course 3
Pepper Crusted Angus Tenderloin – 8-oz. Certified Angus Beef shoulder tenderloin crusted with cracked pepper then grilled to perfection. Served with warm potato salad and sautéed fresh green beans and baby carrots.
Served with Long Face, Amber Ale
Course 4
Pumpkin Cheesecake
Served with Horseman’s Revenge, Pumpkin Ale
Filed under: Beer and Food, Olde Main Beers | Tags: Dinkey Wheat, food and beer, recipe
You can’t go wrong pairing delicious brews with food. Sometimes the best dishes are created when you throw all the rules out the window and experiment with contrasting and complimentary pairings to create a slew of unique results. We highly recommend digging in and trying some fun food and beer creations.
One experiment that went very well is the Dinkey Salmon. The botanicals that are in the Dinkey Wheat (chamomile, coriander, orange peel) pair well with the delicate flavors found in seafood. Try this recipe and let us know what you think. We find it very delicious!
Dinkey Salmon
• 3 pounds fresh salmon
• ½ cup chopped green peppers
• 1 1/2 cup chopped pimento
• 1 cup lemon or lime juice
• 1 1/2 cups Dinkey Wheat
• ½ cup soy sauce
• 1 1/2 teaspoon ground ginger
• 1 garlic clove mashed
• 2 Tablespoons grated onion
Trim salmon and remove bones. Cutting diagonally, slice salmon into thin strips 3 to 4 inches long. Spread salmon, green pepper and pimento in a thin layer in a shallow pan. Pour lemon juice and 1 cup of Dinkey Wheat over the fish so it is completely covered and all fish is below the level of the liquid. Let stand at room temperature until fish becomes a pale pink (the fish “cooks” in the acid marinade). Drain fish. Rinse with cold water. Drain again and lay pieces flat. Mix soy sauce with remaining ½ cup of Dinkey Wheat, ginger, garlic and onion. Use as dip sauce with salmon. Use pimentos and peppers as garnish.
Yield: 12 servings
Download a printable version of the Dinkey Salmon recipe.
Another Round - Olde Main Brewing Co. Blog 