Our Sister Abby. What can I say about this beer?
It is the all star of any of our line-ups. It’s a staff favorite, as well as a customer favorite. I’ve been cheerleading this damn beer since before I even started working here.
Belgian styles, in general, I believe are the all stars of the beer world. How can you compete with a spicy, sweet and malt-forward beverage? You can’t. I’m so glad I get to show you a great recipe and even better pairings for this beer.
To start, my recipe is a beautiful onion gravy that will go on your turkey, stuffing, even green bean casserole (at least I would do that) so, without further ado, here ya go:
(adapted from http://bit.ly/2zrtcuf)
Belgian Beer Onion Gravy
1 tsp oil
1 large onion, sliced
couple of sprigs of rosemary
couple of bay leaves
1 ½ cups of Sister Abby
beef stock cube (optional)
1 tsp agave syrup, sugar or honey
Worcestershire Sauce to taste
Good quality vinegar to taste
salt and pepper to taste
1. Over a medium heat fry the onions with the bay leaves and rosemary until they have taken on a golden color with some decent crispy bits. This will probably take around 10-20 minutes. The longer you take over this the sweeter the final flavor will be. Color on the onions intensifies the flavor of the gravy.
2. Open and carefully pour in the Sister Abby. It will probably bubble up a little but this will quickly subside. Add the beef stock cube if you're using it then cook the beer down until the smell of alcohol is gone and the liquid has reduced a little. This will be around 5 minutes depending on the heat you're using.
3. Taste your gravy carefully, it will be very hot, and adjust the flavor according to your taste using the sugar, Worcestershire sauce, vinegar and salt and pepper. I put in 1tsp of agave, roughly 1 tbsp. of Worcestershire sauce, 2 tsp white wine vinegar and a good sprinkle of freshly ground black pepper. I did not add any salt.
4. Cook for another minute or two to help the flavors mix together, then serve.
As for pairing Sister Abby with other Thanksgiving foods; anything super savory or sweet. The complexity of the Belgian style opens up for more pairing opportunities. Your best bet, on Thanksgiving, is to pair this one with anything with bacon in it, any heavy & thick gravies and the best part; dessert. My favorite dessert is bread pudding and how happy was I when I found that there’s such a thing as Chocolate Bread Pudding. Try pairing Sister Abby with that and I assure you even when your racist uncle starts up, you’ll be on Cloud 9 and won’t even pay attention to him.