The American IPA is a different soul from the reincarnated IPA style. More flavorful than the English IPA, color can range from very pale golden to reddish amber with moderate to medium body and balanced malt backbone.
It is characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character. This style is all about hop flavor, aroma and bitterness. A favorite of home brewers, it is the top-selling craft beer style across the United States.
Deep Ellum IPA: We like hops, but we like American hops most of all. Here, we use some of our absolute favorites. However, they might not be used like you may expect, by using varieties with high alpha-acid contents (which means more potential for bitterness) and using them in ways that emphasize the flavor and aroma in order to render a rather bitter ale with over-the-top tropical fruit, citrus, pine, floral and more hop-derived aroma and flavor.
ABV: 7% Bitterness: 200 IBUs
American IPA Food Pairings:
Pair American IPA with spicy dishes, shellfish, light fish dishes and fried foods. It is also nice with mild Cheddar and Colby cheese.
Mandarin Shrimp Stir-Fry
5 small mandarin oranges
1 Tbs brown sugar
4 Tbs soy sauce
2 Tbs white vinegar
1 Tbs Sriracha sauce
1 Tbs cornstarch
2 Tbs vegetable oil
1 lb jumbo shrimp, peeled and deveined
1 Tbs fresh ginger root, peeled and grated
1 Tbs fresh garlic, peeled and chopped
1 red bell pepper, chopped
5 white mushrooms, sliced
1 cup green peas, thawed
1/2 cup water
1 cup green onions, chopped
hot cooked rice
Peel the mandarins and divide into sections. Set aside the sections from one of the mandarins for the stir-fry. Place the remaining sections from the other 4 mandarins in a blender; add the brown sugar, soy sauce, vinegar, Sriracha and cornstarch. Blend until smooth and set aside.
Place large skillet or wok over medium-high heat for 1 minute; add oil. Heat oil 30 seconds; add shrimp. Stir-fry 2 to 3 minutes, or until shrimp turns pink and the tails begin to curl. Remove shrimp from pan; set aside.
Add the garlic, ginger and vegetables; cook over medium-high heat for 1 minute. Add water and reduce heat to medium. Cook until vegetables are tender for about 2 minutes. Add the sauce and stir to coat vegetables. Adjust heat to high and bring to a simmer. Add shrimp back to the pan. Cook an additional 1 to 2 minutes until sauce is thickened.
Season with salt and ground pepper. Stir in green onions and reserved mandarin sections. Serve with hot cooked rice.
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