As winter crawls forward and with spring on the horizon, what better way to celebrate than some Smitten Golden Rye food pairing tips?

This beer showcases a citrusy, resinous hop aroma with earthiness from rye malt. There are many levels of flavor to be found in Smitten, making it a great beer to pair with the beginning, middle, and even the end of your meal.

Below are some great ideas to get your Smitten food thoughts going!

About Smitten

Rye malt lends a rustic, earthiness to beer that gives a spicy and sometimes sour aspect of flavor. It pairs well with things like rye or sour dough bread, cheeses, and pickled vegetables.

Cascade hops lend citrus aromas and bitterness that can balance out richness and sweetness in dishes as well as emphasize and pair well with spicy items.

Foods to pair with Smitten

• Good old fashioned charcuterie plate. Gather some cheddar cheese, ham, pickled eggs, homemade pickles, piccalilli and fresh baked bread, especially sour dough or rye.

• Sandwiches: Try some smoked turkey or pork, place on some grilled rye toast, and top with sliced Leicester cheese. Vegetarian? Replace the meet with a grilled Portobello mushroom seasoned with sage and garlic.

• Barbeque will balance great with Smitten as well with rustic malt flavors and hop bitterness.

• Try some Smitten Mustard on any of these things! See recipe below.

• For dessert, go for lemon squares to match those citrus aromas or go for a nice cheese and fruit plate.

Bell’s Smitten Golden Rye Ale Mustard

INGREDIENTS

• 36 oounces or 3 bottles of Smitten – allow to sit in an open bowl, overnight, to allow carbonation to escape

• 1 cup organic apple cider vinegar

• 1 cup virgin olive oil

• Juice of one lemon

• ½ cup horseradish (Polish for nice and spicy – other types for milder heat)

• 1 tsp. paprika

• 1 tsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. ground curry powder

• 40 oz. ground mustard powder

• 16 oz. light brown sugar

• A good pinch or two of salt to taste

DIRECTIONS

Blend all of the dry ingredients together in a large bowl. Sifting is best to remove any lumps. Be sure to mix all of the dry ingredients well.

Blend together in the bowl with Smitten, apple cider vinegar, olive oil and lemon juice. Gradually add to your dry mixture and blend until smooth. Use a hand whisk or electric beater if handy.

Add to a large solid bottomed saucepan and gradually bring to a slow boil, this will allow you to heat without creating a head of foam. Nice and slow is best. Allow to simmer and reduce for 30 to 40 minutes.

While simmering, heat pasteurize your glass jars and lids for cleanliness by placing jars into a boiling water bath. This will not only pasteurize your jars, but will help insure that the hot mustard will not break a cold jar. To learn more about canning, you can check out this Ball Canning beginner tutorial.

Before adding, check consistency and if too thick, add a little more Smitten. If too thin, keep reducing. It will thicken slightly when cold. Taste and add salt if needed.

Recipe will yield around 10 cups, depending on how thick you prefer your mustard. Stored in a refrigerator, your mustard should have a year of shelf life.

Combine with a 6-pack of Bell’s Smitten! Enjoy!