There is a bit of complement here with the lush texture of the fruits, as well as their sweetness, playing off the creaminess and sweetness of the beer. Yet, this pairing is all about the contrast of the tangy, crunchy pickles as well as the heat from the crushed red pepper flakes, making the beer really pop!
|Aroma: medium-high fennel with low cider vinegar and a hint of black pepper, medium mango, very low cilantro|
|Flavor: medium floral fennel, medium-low tartness, low apple cider, medium sweet mango and earthy rich avocado|
|Texture: fennel is tender crisp and provides enjoyable crunch, mango and avocado are custard-like|
|Pairing: The fruit flavors are incredibly vibrant after a sip of the milk stout, the vinegar tang seems medium-high and the chill heat becomes prominent. The beer has more of a coffee-and-cream or hot cocoa quality as its sharper roast qualities do not present; the beer seems almost absent of esters and has a long dark chocolate aftertaste.|
Quick Pickled Fennel w/ Spicy Avocado-Mango Relish : left hand milk stout
This pickle comes together quickly and is ready to eat the same day! It can also be made ahead and kept in the refrigerator for a week or more. The relish does not stand up as well to time, but can certainly be made the day before serving.
1/2 fennel seed
1 star anise
230 g (8 oz) sliced fennel bulb
4 oz cider vinegar
1/2 t salt
1/2 t crushed red pepper flakes
2 oz (1/4 cup avocado, 1/2” cubes
chopped cilantro, to garnish
1. Toast spices in sauce pan over medium high heat till fragrant and starting to crackle, about 2 minutes. Transfer to grinder and coarsely crack pepper and fennel.
2. Pack sliced fennel into pint jar along with spices.
3. Bring water, vinegar and salt to a simmer, pour over fennel, cover and let cool to room temperature, about an hour.
4. Stir mango and red pepper flakes together, then gently fold in avocado.
5. To serve, arrange fennel pickle on plate, top with avocado-mango relish, and garnish with chopped cilantro leaves