recipe
  • 75 CL.
  • IPA

IPA

75 CL.
Can be served with traditional Danish lunches, more full-bodied dishes and not overly seasoned Asian dishes.

LIGHT STRONG
SWEET BITTER
BEER TYPE
India Pale Ale.
ALCOHOL
8,0% VOL.
APPEARANCE
Golden and hazy like a wheat beer, but with a superb white foam collar.
AROMA & TASTE
Spicy aroma like the smell of newly-mown grass. Refreshing and fruity yet pronouncedly bitter. Light body with balanced, soft and bitter aftertaste.
TEMPERATURE
Recommended for ultimate enjoyment: 5-7° C. Store in a cool, dark place.
INGREDIENTS
Water, malted barley, malted wheat, sugar, yeast, carbon dioxide and hops.
HISTORY
IPA was originally a British ale brewed to be stronger and more bitter. The ale was distinguished by its ability to survive the lengthy sea voyage to India, long before the age of pasteurisation and refrigeration.

Nutritional content per 100 ml

Energy 269 kJ / 64 kcal

Total fat 0 g

- where of saturated 0 g

Total carbohydrate 4.8 g

- where of sugars 0 g

Protein 0.6 g

Salt 0.02 g

Beer marinated beef tournados

With baked winter fruits and rissollées

 

For 4 persons

 

3 carrots

1⁄2 celeriac

1 red onion

600g small even potatoes

4 stk. beef tournados of approximately 200g

3 1/2 dl GB beer

175g butter

 

Hops vinegar: 1/2 dl. GB beer

1/2 dl. vinegar

2 tablespoons of sugar

2 tablespoons of juice from a citron

 

Beer marinated beef tournedos: Put the tournedos in a freezing back and add the GB beer. Close the bag, so almost no air is left and put it in the fridge for 24 hours.

 

Lightly fry the tournedos on a warm pan. Put them on a baking pan and put them in the oven for approximately 8 minuts on 200 ̊ celsius. Leave them for 8 minuts and then give them 4 minuts in the oven again. Let them rest for 2 minuts before serving.

 

Baked winter fruits: Cut the celeriac, red onion and carrots in fitting pieces. Stir with olive oil and season with salt and pebber. Bake them at 180 ̊ for approximately 40 minuts.

 

Rissollées: Cook the patatoes until they are almost tender and peel them. Fry them in 75g butter until they are golden.

 

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