BOTW–Ommegang Abbey Ale

Ooof, been a while since I did a Beer of the Week Post!

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We resume your regularly scheduled programming with an old favorite, Brewery Ommegang‘s Abbey Ale.

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An American version of Trappist Ale, Ommegang Abbey was the first beer brewed by the Brewery and one of the first very good American beers in the Belgian “Dubbel” style. Sweet, but not cloying it is a great beer to serve with pork, duck, or other rich roasted meats.

Dinner.

2 Pork Chops.
2 Granny Smith Apples, peeled and thinly sliced.
1/2 teaspoon Caraway Seed.
Sauerkraut.
1/4 # Pancetta.

Pre-heat oven to 350 F. Sear Pork Chops in an oven proof skillet. Remove chops from skillet and skillet from heat. Toss apples with caraway seed and line the bottom of the pan with the apples. Place pork chops on top of apples. Cover with Sauerkraut. Pancetta on top of Sauerkraut. Place in oven until pork chops cooked through.

Remove pancetta from top and chop. Remove sauerkraut to bowl. Remove chops to plate. Toss apples, sauerkraut, and chopped pancetta. Spoon on top of chops and serve with roast potatoes and cold beer.

Dinner.

Say a Brewery Ommgang Abbey Ale!

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