Briar Common Prime Pairing - Saison Ceviche + Crème Fraîche

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Briar Common Brewery + Eatery shares its popular Ceviche recipe, made with their house brewed saison, Joyce, for a great patio snack. At the brewery, they drizzle a house hibiscus glaze for some added sweetness. The Saison beer pairs nicely with the ceviche, having complementary citrus flavors and a tart finish. The Crème Fraîche adds a smooth texture to balance the bite. 

Ingredients 

  • Crème Fraîche
  • 1 pint heavy cream
  • 2 tbsp cultured buttermilk
  • Ceviche
  • 2 lbs fresh semi-firm white fish (sea bass, sole or tilapia) finely diced
  • Juice from 2 oranges
  • Juice from 1 grapefruit
  • Juice from 6 limes
  • Juice from 6 lemons
  • 3 garlic cloves
  • ½ cup seeded and chopped tomato
  • ¼ cup chopped fresh cilantro
  • ½ cup Saison
  • 1 tbsp fresh grated ginger
  • 1 shallot finely diced
  • 1 jalapeno seeded and finely diced
  • Salt and pepper

Directions

Crème Fraîche

Combine ingredients in a non-reactive container, cover, and let rest in the refrigerator until thickened, 12-24 hours. Keep refrigerated up to 2 weeks.

Ceviche Directions

The night before, combine diced fish with the orange, grapefruit, lime and lemon juice. Mix gently though thoroughly. Cover and refrigerate overnight until fish is “cooked.” Combine garlic, tomato, cilantro, Saison, ginger, shallot and jalapeno. Mix gently, cover and place in refrigerator for at least 1 hour. Once the fish is opaque, gently squeeze and place in a separate mixing bowl, discarding the citrus juice. Strain the tomato mixture, then combine with the fish. Gently mix together. Add salt and pepper to taste. Spread 20 tortilla chips out on a platter, place a dollop of Crème Fraîche on each chip followed by a spoonful of the ceviche mixture. 

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Pair with

Briar Common - Joyce Saison

Pale golden in color, with Asian pear, white pepper and licorice aromas; white bread and floral in flavor; light body, and a dry, crisp finish.

  • Malts - Castle Pilsner and Pale Wheat
  • Hops - Bravo, Czech Saaz, and Hersbrucker 
  • IBUs - 32
  • ABV - 7.0%

 

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Chef Dreith Sommer started his culinary career at the Culinary Institute of America in New York, after which he worked in both fine dining and upscale casual restaurants. After spending time in Hawaiian kitchens, he came to Colorado and was the executive chef at Le Central and then chef/owner of Ja Ja Bistro in Littleton. Chef Sommer joined the Briar Common Brewery team in February of 2017 and has enjoyed cooking and pairing with the house beer.