Pales, bitters, and IPAs (India pale ales) often bring to the forefront one of the key four ingredients in beer: hops. Bitter, but in a way that makes many swoon, these beers will make you think of walks through a pine forest with a loaf of fresh, baked bread in your basket. Perfect with a wide variety of foods from roasted chicken to spicy cuisine.
English “Nonick” Pint

Pairing Thoughts …

Pale Ales and IPA’s can take on a huge a variety of foods because of the citric aromatics and bitterness from the hops as well as the addition of caramelized malts. They are unstoppable with spicy food such as Thai, Mexican, Vietnamese. Also great with loaded burgers, and oily fish. Think cilantro, spices and chilies mixed with the piney and limey aromatics of the Cascade hop so often found in American Pale Ales.


Carrot Cake with Pineapple-Vanilla Buttercream Frosting

You might not believe us, but the right IPA and this carrot cake make a great pairing.

•    1 cup unbleached all-purpose flour
•    3/4 teaspoon baking powder
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    1 1/2 teaspoons cinnamon
•    1/4 teaspoon nutmeg
•    2 large eggs, at room temperature
•    3/4 cup vegetable oil
•    1 teaspoon vanilla extract
•    1 cup sugar
•    1 cup finely grated carrots (about 1/4 pound or 2 medium carrots)
•    1 (8-ounce) can crushed pineapple, drained reserving juice

•    4 tablespoons butter, at room temperature
•    1 1/2 cups confectioner’s sugar
•    1/2 teaspoon vanilla extract
•    2 tablespoons reserved pineapple juice

1. Generously grease and flour an 8 x 8-inch baking pan. Preheat oven to 350°F.

2. In a small bowl stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until the mixture is evenly colored.

3. Using an electric mixer, beat together the eggs, vegetable oil and 1 teaspoon vanilla extract. Add the sugar and continue beating until the mixture is thick and foamy. Stir in the dry ingredients, mixing only until the flour is incorporated and the batter is smooth. Stir in the carrots and crushed pineapple.

4. Pour the batter into the prepared baking pan. Bake about 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove the cake from the pan and place it on a wire rack to cool completely.

5. Make the frosting: Using an electric mixer, beat together the butter, confectioner’s sugar, 1/2 teaspoon vanilla extract and reserved pineapple juice until the frosting is light and fluffy. If necessary, adjust the consistency of the frosting by adding more pineapple juice or confectioner’s sugar.

6. Frost the cake when it is completely cool.