It’s cold in the south, and Back Forty Beer Company (Gadsden, AL) has a beer to help warm you up. Scotch Ale,their latest seasonal, is back on shelves.
“Our winter seasonal Scotch Ale was created for those cold Southern nights. The full body and unique blend of spices does a great job of keeping you warm.” said Jason Wilson, founder and president of Back Forty Beer Co. “It’s also a great complement to hearty winter meals.”
Scotch Ale rounds out the brewery’s four seasonal releases, Spring, Summer, Fall and Winter. The brewery also teamed up with Chef Chris McDonald of Huntsville, Alabama’sThe Bottle to create a mussels recipe you’ll want to try at home.
Style: Scotch Ale (w/ Brown Sugar)
Hops: East Kent Goldings
Malts: Marris Otter, Roasted Barley
Availability: 22oz Bombers. Winter seasonal
7.5% ABV, 26 IBUS
Blue Hill Bay Mussels with Back Forty Beer Company’s seasonal Scotch Ale
1 pint Back Forty Scotch Ale
2 pounds Blue Hill Bay mussels
2 tablespoons olive oil
1 shallot- minced
2 cloves of garlic- peeled and chopped
2 sprigs of fresh thyme
2 fresh bay leaves
1 orange- juice and zest
2 tablespoons soft butter
Pinch of sea salt and crushed red pepper to taste
Over medium heat add the olive oil, shallots, garlic, bay leaves and thyme to the sauce pan and sauté until translucent. Add the mussels and stir to coat well. Add in the Back Forty Scotch Ale, orange juice and zest and cook covered for 5 to 7 minutes. When the mussels have opened, transfer them to a serving bowl with a slotted spoon. Add in butter and allow the cooking liquid to reduce for 2 to 3 minutes. Pour the reduced liquid back over the mussels and serve with toasted pretzel bread.
