Monday, May 13th marks the start of the 7th Annual American Craft Beer Week, and with that comes the release of our annual American Craft Beer Week Rye IPA. Brewed each year at the end of April, this draught-only offering combines the piquant spice of malted rye with the zesty citrus hop character of American-grown Cascade and Ahtanum hops. The result is a more full-bodied San Diego-style India Pale Ale with a depth of flavor that pairs especially well with spicier fare. And with grilling season already upon us, we figured we’d share our recipe for Tōgarashi Surf & Turf Kebabs to pair with our limited release American Craft Beer Week Rye IPA.
Tōgarashi seasoning is a staple condiment in Japanese cuisine that combines an array of savory and aromatic ingredients, ranging from dried orange peel to nori to Szechuan peppercorns. There are many different preparations but the key ingredients are listed in the DIY recipe below. Of course, if you’re short on time, you can always pick-up pre-made tōgarashi at your local gourmet food store or Japanese grocer.
2 tbsp. Szechuan Peppercorns
1 tbsp. Dried Orange or Tangerine Peel
1 tbsp. Shredded Nori
1 tbsp. Dried Red Chilies
1 tsp. White Sesame Seeds
1 tsp. Black Sesame Seeds
1 tsp. Poppy Seeds
1 tsp. Powdered Ginger
Step 1: Gently toast peppercorns and sesame seeds in a small sauce pan over medium heat for 2-3 minutes.
Step 2: Using a clean coffee grinder or small food processor, grind peppercorns, citrus peel, nori, chili pepper, and sesame seeds until well-ground but not powdered.
Step 3: Combine ground spices with poppy seeds and ginger and store until ready to use.
Tōgarashi Surf & Turf Kebabs
1 lb Beef Tenderloin, cut into 1 ½’ cubes
10-12 Large Sea Scallops
Wooden Skewers, soaked in Red Trolley Ale
2 tbsp. Vegetable Oil
1 tbsp. Tōgarashi Seasoning
½ tsp. Sea Salt
Preparation: Combine oil, tōgarashi, salt, and steak in a small mixing bowl. Cover and refrigerate until ready to skewer and grill.
Tōgarashi Beer Butter
½ c. Butter, softened
2 tbsp. Red Trolley Ale, warm
1 tbsp. Tōgarashi Seasoning
Preparation: Using a small food processor or whisk, combine butter, Red Trolley Ale, and tōgarashi and blend until smooth. Do not refrigerate.
Steak Kebabs: Using your beer-soaked wooden skewers, build your steak kebabs alternating between meat and pearl onions. 1lb of tenderloin should yield about three full steak kebabs. Grill over hot coals until medium rare. Cooking times will vary depending on your grill.
Scallop Kebabs: Pat scallops dry and carefully skewer 5 or 6 per stick. Generously coat both sides in tōgarashi beer butter and grill over high heat for 2 to 2 1/2 minutes per side. Baste scallops in beer butter once after turning and once before removing from the grill.
Veggie Kebabs: Skewer Japanese eggplant, onions, and sweet peppers to your liking. They’ll cook much faster than the steak and a little slower than the scallops, so it’s best to keep them separate. Grill over high heat until peppers are lightly charred on both sides.
Beer Pairing: The combination of dried citrus peel and Szechuan peppercorns in the tōgarashi seasoning will really punctuate the citrus and floral hop flavors in an American IPA or Pale Ale, while the beer’s hop bitterness is assertive enough to stand up to the complex spiciness. We suggest trying this recipe with either our American Craft Beer Week Rye IPA or Tower 10 IPA.
Just when every week was starting to feel like craft beer week, the Brewers Association went and made it official. We kicked-off this year’s ACBW with a beer we brewed especially for the occasion. Our ACBW Rye IPA is a robust India Pale ale with spicy rye malt flavors, a vibrant floral aroma, and a clean citrus hop bitterness. It’s currently on tap in our Brewery Restaurants and in honor of ACBW, 64oz growlers to-go are $9 bucks – including the glass.
Below is a recipe I came up with, ironically on Meatless Monday, which highlights multiple layers of this hoppy special release. I’ve got no beef with the herbivores; this was purely by chance, so be on the lookout for a Meatless Monday installment next month. Ya dig?
Spicy Rye IPA Skirt Steak
1 Growler of American Craft Beer Week Rye IPA
1 lb Skirt Steak
1 Meyer Lemon
1/2 Cup White Onion (sliced)
2 Garlic Cloves (minced)
1 Jalapeno Pepper (coarsely chopped)
1/3 Cup Fresh Cilantro (bruised)
¼ Cup Clover Honey
1 Tbs Kosher Salt
1 Tbs Course Ground Black Pepper
Step 1: Pour one 16oz pint of Rye IPA into a glass mixing bowl and reserve the rest for drinking.
Step 2: Halve lemon, squeeze juice into beer, and add both halves to the bowl. Add salt and honey and whisk until dissolved. Add remaining ingredients and transfer to a 5 gallon freezer bag.
Step 3: Add steak, seal bag, and refrigerate for 3-4 hours.
Step 4: Cook steak in a grill pan on high heat for 3 minutes on each side. Remove from heat and let rest for an additional 3-5 minutes.
Fire-Roasted Habanero Aioli
4 Vine-Ripened Tomatoes
1 Medium White Onion
3 Garlic Cloves
2 Habanero Peppers
1 Tbs Powdered Chicken Bouillon
¼ Cup ACBW Rye IPA
¼ Cup Extra Virgin Olive Oil
1 Cup Mayonnaise
Step 1: Adjust oven rack to top position (about 6 inches below flame) and preheat to broil.
Step 2: Peel and quarter onion, quarter tomatoes, peel garlic, and remove stems from habaneros.
Step 3: Place above ingredients in a baking dish and broil for 15-20 minutes or until skins begin to char.
Step 4: Transfer cooked ingredients to a blender or food processor and emulsify. Slowly add in beer, olive oil, and bouillon.
Step 5: Allow emulsion to cool to room temperature before mixing in mayonnaise.
*Tip: Omit mayonnaise for a killer hot sauce.
Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.
American Craft Beer Week Rye IPA 7.6% ABV –Our American Craft Beer Week Rye IPA is a celebration of craft beer culture in America. This robust India Pale Ale combines the zesty spice of malted rye with the citrus and floral hop character of American Ahtanum hops. Finishing crisp and dry, it’s the perfect way to celebrate ACBW on the West Coast.
Minden Maibock 7.5 % ABV – A traditional German springtime lager with crisp toasted malt flavors, balanced by the soft bitterness of noble Tettnanger hops.
American Craft Beer Week Rye IPA & Crispy Cheese Stack
Crispy Cheese Stack: Rye breadcrumb-crusted sharp cheddar and provolone sticks, crispy pastrami bacon, and jalapeno honey.
The Pairing: This dynamic and flavorful appetizer pairing puts tired cheese sticks to bed. Spicy rye flavors in the beer provide a delicate complement top the savory melted cheese and crispy breadcrumb crust, while its assertive hop flavors balance the richness and jalapeno spice between bites.