Last week I was very fortunate to visit my friend’s brewery down in Lake Ridge Virginia. He and his friends opened Water’s End Brewery a few months ago. They have a wide variety of beers (including a few seasonal) and allow you to bring food in to eat while you drink your beer. I was there with a large group of people and we brought in Olive Garden takeout. If you are in the Northern Virginia area I defiantly recommend stopping by. Growlers are available for you to take home with you.
I ended up taking home one of my favorites of the night: Virginia Smoke Ale. Now what to pair it with?
I know! Turkey noodle soup. If you’re like me, then you probably still have a ton of left overs from Thanksgiving.
Style: A light ale 4.7% ABV
Color: Deep amber/copper
Taste: Smoky and full of flavors, but still light.
Level of Recommendation: This beer is prefect for the cold weather, it really reminder me of visiting the mountains of Virginia.
What you’ll need:
- 2 liters of water
- Turkey stalk
- Left over turkey from Thanksgiving
- 1/2 a large onion (or 1 medium onion)
- 3 carrots
- 2-3 cloves of garlic
- Frozen corn
- Egg noodles
- Dried rosemary
Bring the water to boil while mixing in the turkey stalk. Cut up onions, carrots, and left over turkey into bit size chunks. Make sure to remove all of the skin from the turkey. Saute the onions in some olive oil.
Once the water and stalk are boiling, turn down the heat to a simmer. Add in the sauteed onions, carrots, and turkey. Peel and crush the garlic right into the pot. Crush the rosemary a little, then add into the pot as well. Let simmer for 20-30 minutes.
Before you take the soup off of the stove, add in the egg noodles. Let the noodles cook until they are tender.
I think that the beer pairs well with the soup. It’s nicely balanced. I think the smoky flavors of the beer add an extra layer of flavor to the soup. The rosemary is a nice touch for the holiday season. It’s yummy.
Level of Recommendation: This is great for a cold day in December.