4. Shrimp and baby octopus ceviche with cilantro cracker, served with City of Gold “Foggy” IPA
Hazy IPA, an unfiltered beer with the appearance of pulpy fruit juice and once an East Coast niche specialty, has now exploded across the nation. It’s one of the nicest beers to pair with seafood having low bitterness and delightful citrus notes.
Thirsty Bear has responded to the demand with its own version, aptly named “Foggy” as a nod to the brewery’s San Francisco roots. Made using organic wheat malt and oat flakes, it gets a huge charge of Bravo and Citra hops at the end of boil but no bittering hops. It’s a refreshing and aromatic beer with notes of citrus peel and nectarine.
McCarthy’s culinary creation to pair with the Foggy IPA is a ceviche bursting with aromas of fresh cilantro and lime, which pair brilliantly with the bouquet of the beer. Chunks of tender octopus and shrimp, tomato, peppers, onion, and chives all contribute to a dish that has as much brightness of flavor as it does visually. The lively acidity from the lime juice brings out the citrus in the beer, cleansing the palate with a rush of freshness.
“The IPA has a subtle sweetness and lift that really enhances a ceviche,” McCarthy said. “You almost feel like you are sitting on a beach in Spain somewhere as you enjoy them together!”
