Summer Beer - MGM Wine & Spirits

SUMMER BEER

Summer Suds

When the temperatures creep up, cool down with a thirst-quenching summer beer.

Whether you’re grilling out with friends and family this summer or lounging by the lake, few things beat the heat better than a summertime beer. Before your schedule gets too crazy, be sure to stop in and stock up on your favorite summer suds-and maybe even a couple new ones. From wheat and fruity beers to refreshing lagers and brisk ales, summer beer possibilities are endless.

Dominating the summer beer scene are light ale styles, German or American wheat beers, Pilsners and fruit beers. Summer beers typically fall into the wheat beer category, which is lighter and more carbonated than other brews. With notes of ginger and spice, they are often served with a lemon or lime slice, which highlights their zesty character. The golden color of the popular German wheat beer, weizen, shines in the sunlight and brings a smile to those who enjoy a crisp, smooth finish. Hefeweizen, another German wheat beer, has a complex flavor profile, which is known to include notes of clove, spice, banana and even a hint of bubble gum. Wheat beers aren’t the only styles that pour on a fresh taste. When garnished with the right citrus and paired with the right fare, lagers are equally accommodating to any summer grill out, lake day or game day.

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Beer-cabulary

Labeorphilist: Someone who collects beer bottles Cerevisaphile: A lover or enthusiast of beer Cenosillicaphobia: Fear of an empty beer glass

SUMMER BEER

Kellerweis Salmon Sandwich

Serves 4

½ cup Kellerweis

4 fresh salmon fillets (approximately 6 ounces each)

¼ cup raw, unsalted pistachios, finely chopped

½ cup panko breadcrumbs

1 stick unsalted butter, softened to room temperature

¼ Meyer lemon, zested and segmented

2 tablespoons canola oil

4 soft sandwich rolls

4 butter lettuce leaves

Salt and white pepper

Combine the pistachios and breadcrumbs in a shallow baking dish. Press one side of each salmon fillet into the mixture. Place the fillets on a plate, cover them with plastic wrap and refrigerate for 1 hour. Refrigeration allows the breading mixture to absorb the fillets’ moisture, which helps prevent burning when sautéing the fillets.
In a small bowl, whip the butter with a whisk until smooth. Add the Kellerweis, lemon zest and lemon segments, mixing until all ingredients are fully combined. Season with salt and pepper to taste. Fill a glass with the remaining beer to sip while you shift to the stovetop.
Warm the canola oil over moderate-high heat in a large, nonstick skillet. Sauté the salmon, crusted side down, for 2 to 3 minutes. Turn the salmon and continue until the fish is cooked through, 8-10 minutes per inch of thickness of the fillet.
Spread the Kellerweis lemon butter on the rolls. Top each roll with a salmon fillet and butter lettuce, and you’re ready to serve.

Nothing says summer like the smell of barbecues; and if you’re looking for a new summer grilling recipe, the Kellerweis Salmon sandwich is a great catch for any cookout this season.

Lounging between a soft roll, blanketed by a crust of chopped pistachios and snuggling into crispy butter lettuce, this fish sandwich is spread with a citrusy beer-infused lemon butter that delivers a killer taste from start to finish.

And where would this delicious catch be without a perfect match? The obvious answer is a glass of Sierra Nevada Brewing Co.’s Kellerweis, but if you’d rather wade into deeper waters, consider a variety of other light-ale beers such as a pale and blonde ale or an IPA. Lighter beers lend themselves well to lighter fare such as seafood and chicken dishes, salads, cheese platters and fresh fruit, while the malty sweetness in a porter or stout cools down the acidity or spiciness in any dish.

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