The earthiness of the turnips and spiciness of the radishes complement the hop character in the DAB. It causes the hops to really pop in the aroma, putting all of their complexity on display. Yet, once the beer is in your mouth, it is the contest of the malt’s sweetness that dominates and seems far more complex that DAB usually seems.
This dish comes together super fast, and can be made without any heat; perfect refreshing snack on hot days!
|Aroma: medium-low spicy radish and turnip with earthy complexity, low vegetal complexity from pesto|
|Flavor: low sweet watery roots are refreshing, very low earth and white pepper, very low fatty richness with slight bitterness and nuttiness. Low walnut, earth and white pepper radish aftertaste|
|Texture: crisp and crunchy with smooth creamy pesto contrast|
|Impact: very low|
|Pairing: The DAB’s aroma becomes dominated by a low earthy herbal hop with very low grainy malt; the malt flavor has a low toasted quality (like a Vienna lager) and just dominates very low bitterness and herbal (thistle and thyme) hop flavor; dry finish, low bitter aftertaste with low earthy and grainy notes. Salad seems richer and complex with low earthy flavors highlighted and the bitterness is now absent; low spicy radish aftertaste.|
Shaved Radishes and Turnips w/ radish top pesto
You can skip blanching the greens and just use them raw; the color will just be less vibrant. Any nut can be used in place of the walnut, its just present to add a bit of richness.
25 g radish greens (tops of 2-3 radishes)
1 t canola oil
1 small (~2 oz) purple top turnip
3 red radishes (~2oz)
- Bring 3 pts water to boil, add 1 t salt, plunge greens into water, cook 30 seconds, drain and immediately plunge into a large bowl of ice water for 3-5 minutes to halt cooking. Drain and dry completely.
- On cutting board, mince greens super fine. Add 1 walnut, a pinch of salt, a pinch of black pepper; incorporate with knife. Transfer to small bowl and stir in canola oil.
- With a veggie peeler, shave rounds of radish and turnip. Layer alternately on a small plate in 2 or 3 rings; mound pesto in center.
- To eat, us shaved roots to pinch a bit of the pesto.