With Sabine The Seeker, French Saison
Looking to elevate your everyday dining without losing sleep? Sip on these simple tips that bring new flavors to light with the addition of our favorite saison, Sabine.
Sabine Vinaigrette for a Spring Salad
Is a salad better dressed than when it’s bathed in beer? We think not. Whisk up this super simple vinaigrette for a Spring salad with a saison this season. We paired ours with pumpkin seeds, dried cranberries, fresh strawberries, and spinach. Sipping between taste tests recommended.
- 1/2 cup Sabine the Seeker, Reformation’s Dry Hopped French Saison
- 4 tbsp olive oil
- 1 teaspoon honey
- Lemon juice to taste
- Salt and freshly ground black pepper to taste
Measure and mix to taste, or go with your gut and eyeball it for about a 2:1 ratio of beer to base ingredients. Squeeze in fresh lemon juice, add the honey, and grind in fresh sea salt and black pepper. Gently whisk together, dress greens, and enjoy!
Saison Marinated Steak or Fish
This is possibly the easiest marinade of all time. On it’s own, beer is a quick tenderizing flavor enhancer. Toss in your favorite fresh herbs and spices, and watch your weeknight favorites rise to restaurant level perfection. A nice marbled ribeye with plenty of fat will really soak up the flavor of the beer, and a delicate flaky fish will take on surprising bursts of flavor that may have you serving surf and turf on the regular.
- 1, 12oz can Sabine The Seeker
- Large freezer bag for protein of choice
- Fresh herbs for marinade or garnish (optional)
- Butter, oil, and seasonings of choice
Combine protein of choice, beer, and optional herbs & seasonings into a large freezer bag and refrigerate for 20-30 minutes, making sure protein is submerged completely. For more beer-y flavor, let it sit an hour or more. Lighter, delicate types of fish need less time so about 20-30 minutes at most. Whether you sear in cast iron, or brown in a butter sauce, there’s really no wrong way to finish off these beer soaked proteins (except maybe leaving leftovers on your plate).
Beer Caramelized Pineapple A La Mode
This dessert couldn’t be more easy to make, or have a more delicious payoff. Decadent without being extremely heavy, it could be easily switched up with different fruits and ice cream flavors to suit the season. It’s hard to resist raising a spoon without a celebratory, “A la mode!”
- 1, 12oz can Sabine The Seeker Saison
- 1 pineapple, cored and sliced
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 stick butter
- Vanilla ice cream
Brown those beautiful slices of pineapple in butter, then deglaze with beer and sugar to make a quick caramel beer sauce. If you’ve got non-stick pans and a trusty spatula, now’s the time to put them to work. Stir frequently, and remove from heat the minute you see things start to thicken up. Put those toppings on your most favorite vanilla, and get ready for simple pleasures at your fingertips.