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BREW CLUB Beer of the Month: Angry Axe IPA

Fredonia Brewery
Proudly brewed in the oldest town in Texas, Fredonia Brewery began in 2016 when creator, Paul Murray, turned his passion for home-brewing into a brewery that represented his love for Nacogdoches and the independent spirit that created Texas.

An alumnus of Stephen F. Austin University, Murray uses the college mascot and the Nacogdoches old-town heritage as inspiration for his lineup of beers.

Featured Beer: Angry Axe IPA
Cascade and Columbus hops are used to complement Crystal 10 and Melanoidin malts. Some slight red tones can be seen in this caramel-colored ale that leaves a pleasantly bitter taste on the middle and back of the tongue as well as on the finish. With an IBU of 78, Angry Axe offers moderately bitter flavor combined with orange peel, caramel and citrus notes. A great choice for enjoying with friends who appreciate a beer with predominate hop character.

Food Pairings
It is sometimes difficult to pair food with an IPA that is higher on the IBU scale. They need flavors that stand up against the bitterness of the beer and complement rather than contrast the pairing. Avoid overly spicy or salty food, as the hops in the beer can make the food taste spicier or over-salted. The beer will also latch onto sweeter flavors and highlight the subtle sweetness of foods like caramelized onions or roasted meats.

Cuisines with a complex flavor profile like Thai, Indian or Moroccan food match the array of aromas and flavors that complement IPAs. Also, oily fish like salmon, burgers or sausages with sautéed onions and citrus desserts that balance the sweet and tart.

Tandoori Chicken with Yogurt-Mint Dipping Sauce

1 cup plain Greek yogurt
1/4 cup tomato paste
2 tsp garam masala
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
2 tsp peeled fresh ginger (from a 1-inch piece), grated
2 tsp vegetable oil, plus more for baking sheet
1 tsp coarse salt
8 chicken legs and thighs
1/2 cup mango chutney

Combine yogurt, tomato paste, garam masala, cinnamon, cayenne, ginger, 2 teaspoons oil and salt in a large bowl. Stir to combine. Add the chicken to a large baking dish or gallon-sized plastic bag; coat the chicken with the yogurt mixture. Refrigerate and marinate for at least 30 minutes or overnight. Bring to room temperature before cooking.

Heat oven to 450° F. Rub oil on a rimmed baking sheet lined with foil. Remove chicken from the marinade. (Do not wipe or rinse marinade off of chicken.) Arrange pieces in a single layer. The high heat of the oven is similar to the type of ovens used in India, but the layer of yogurt marinade protects the chicken from burning. Broil until golden and cooked through (about 20 to 30 minutes total), flipping once halfway through. Remove from oven, and then brush with chutney. Serve with dipping sauce.

Calories Per Serving: 620, Fat: 41 g (12 g Saturated Fat), Cholesterol: 223 mg, Sodium: 785 mg, Carbohydrates: 20 g, Fiber: 0.9 g, Protein: 42 g.

Yogurt-Mint Dipping Sauce

1 tsp sugar
10 mint leaves
1 cup plain Greek yogurt
1/2 to 1 tsp chili powder, to taste
1/2 to 1 tsp garam masala, to taste
1 Tbs mango chutney

Place the sugar and mint leaves on a cutting board. Chop into a sugary mint paste. Add to the yogurt; stir in all remaining ingredients. Serve as a dipping sauce with the chicken.

Calories Per Serving: 61, Fat: 2 g (1.5 g Saturated Fat), Cholesterol: 11 mg, Sodium: 38 mg, Carbohydrates: 5.5 g, Fiber: 0.1 g, Protein: 5 g.

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Posted in: Beer & Wine, Recipes