This beer! As soon as I tasted the Crossover Sour Blonde (Odell Brewing Co.) I wanted to have more of it. A lot more. And I knew that Chris can make us the perfect seafood pasta to go with it. He gets what I like without me having to explain much.
Last Sunday was the first day of this year’s Colorado Craft Beer Week and the weather was so nice that we found ourselves on the huge, sunny and lively patio of Odell Brewing Co. here in town. We last went there last summer and because of that we unknowingly missed the release of their pilot Crossover Sour Blonde in the fall of 2016. Really bummed about that.
Here is why… The Crossover truly blends the best of a delicately sour ale with the tropical fruit flavors typical of sauvignon blanc and the elegant finish of an oaky chardonnay … Brett funk and tannins together = pure joy. Once in a while we come across well executed wine barrel aged sours that are reminiscent of enjoying good wine, but I usually don’t feel an urge to pair them with food that very minute! In this case though I immediately knew exactly what food I wanted.
First things first, we had to secure more of the Crossover. At the taproom they were out of the corked and caged 750 ml bottles it is usually sold in so we walked away with a crowler instead. ( I will really miss this beer if they never make it again).
On our way to the car we had our first ever crowler malfunction – as it turned out these are not that uncommon. All of a sudden a hissing sound began and got louder and louder, followed by a few bubbles of liquid at the crowler’s top. A few steps later this not very carbonated beer was eagerly gushing out through a tiny hole on the rim and the pressure inside the can was forcing the liquid out in a determined, foamy flow.
Back inside the taproom’s bar area I was immediately greeted with the words “Looks like you’ve got a leaker!” It was so painful to watch this amazing libation continue to vigorously ooze out and drip all over the crowler, the floor and the counter top where I set it down before a friendly Odell person put it away and got busy making me a replacement. Sob.
On the way home I kept waiting for a rerun of the leaking Crossover episode, but fortunately we were able to put the new crowler in the cooler without any further excitement. Phew!
I could hardly wait for Chris to come back from fishing the following day and make dinner. The Crossover paired fabulously with the creamy, citrusy seafood pasta he cooked for us. The perfect ending to the weekend! We need to hurry and buy more of it and repeat the whole thing just so I can remember it better. I really wish Odell continues to make this sour blonde. If they don’t, perhaps I should seriously consider Chris’ plans for purchasing our own oak barrels…
It took Chris no longer than 20 minutes to prepare the seafood pasta. He used linguine imported from Italy (some time soon I will explain why this is of such importance to me), wild Argentinian red shrimp and sea scallops. A bit of Parmesan, flat leaf parsley and barely tart orange cherry tomatoes perfected our dinner (at least the aesthetic part of it). In reality I ended up eating all the tomatoes since neither Chris nor our son are fans of fresh tomatoes. This is absolutely incomprehensible to me, but I am grateful that Chris has a very good sense of what ingredients go together even if he does not enjoy consuming them himself.
Now, while I do recommend pairing this seafood linguine with sauvignon blanc or chardonnay, if you can lay your hands on a sour ale aged in the oak barrels that formerly housed one of these two wines you may be pleasantly surprised. You may even fall in love with the pairing and contemplate purchasing your own barrels to let home brews age in.
Seafood Pasta Recipe
Creamy Citrusy Seafood Pasta
- 1/2 lbs linguine
- 1/2 lbs sea scallops U/15
- 1/2 lbs medium shrimp 16-20
- 1/4 lbs unsalted butter 1/2 stick
- 1 tbsp olive oil
- 1 cup seafood stock store bought or homemade
- 1/3 cup heavy cream
- 1/4 cup diced yellow onion
- zest of 1 lemon
- juice of 1 lemon
- 3 small garlic cloves minced
- Italian flat leaf parsley to taste for garnish
- 1/4 cup grated Parmesan
- pinch of red pepper flakes
- 1/2 cup cherry tomatoes orange or yellow preferred
- pinch of white pepper
- pinch of salt + more for the linguine water
- Begin by bringing slightly salted water to a boil. As soon as the water is boiling add the linguine. Keep an eye on it and do not let it overcook while attending to the seafood.
- Pat dry the scallops and shrimp and season with salt, pepper and lemon zest. Set aside.
- In a large pan over medium-high heat melt 1 tbsp butter and add the olive oil.
- Sear the scallops and shrimp on both sides (1-2 min per side) and remove from pan.
- Saute the onion and garlic (1 minute).
- Deglaze the pan with the seafood stock and reduce the liquid by half.
- Add the heavy cream and bring to simmer.
- Turn the heat down to medium and add the remaining butter.
- Add the cooked linguine and coat completely with the sauce.
- Remove from heat.
- Add the scallops and shrimp, the halved tomatoes, chopped parsley and drizzle the lemon juice all over.
- Finish off with the red pepper flakes and Parmesan and serve.
Shared on Full Plate Tuesday🙂