Featured Brewery: Rogue Brewery: Ashland, Oregon

Started in 1988 in the basement of the Rogue Public House in Ashland, Oregon, a group of like-minded “rogues” decided to create a brewpub. One year later, they opened with a 60-seat pub and a brewery in the basement. Their first beers were an amber ale and Oregon golden.

Fast forward to now and Rogue is still growing and brewing. They create a large assortment of handcrafted ales, lagers, porters, stouts and spirits that are distributed throughout the country.

Featured Beer: Outta Line West Coast IPA

ABV: 6.9%, IBU: 66

“At the very core of Rogue is the idea of getting outta line. That is to say you don’t need to follow the plan laid out in front of you, you don’t have to fit in and you don’t have to follow the crowd. We brewed this IPA as a reminder that there is no limit when you have the courage to stand out. Available year round, Outta Line IPA is a bright honey-colored West Coast IPA with an enticing fruit aroma.”  – Rogue Brewery

Flavors of tropical fruit and citrus are prominent with notes of pineapple, orange, mango and grapefruit. It’s backed up with a mild malty flavor and lower IBU. Made with 2-Row, Munich, GWM Brūmalt & Wheat Malts; Zeus, Mosaic, Simcoe & Rogue Farms Rebel Hops, Pacman Yeast & Free Range Coastal Water.

Food Pairings:

Shellfish, Salmon, Bruschetta, Apple Pie

Recipe:

Pineapple Glazed Salmon Kebabs

Serves: 4

2 pounds salmon filets, cut into 1 1/2 inch cubes
1/2 cup pineapple preserves
2 tablespoons apple cider vinegar
3 tablespoons olive oil, divided
1 tablespoon fresh parsley
1/2 red onion, cut into 1-inch pieces
1 squash or zucchini, sliced thick
1/2 bell pepper, cut into 1-inch pieces
8 large mushrooms, stems removed
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl combine the pineapple preserves, apple cider vinegar, 1 tablespoon olive oil and parsley. Stir to combine. Place salmon cubes in a bowl and spoon half of the pineapple mixture over the top. Gently toss to coat the salmon.

In another bowl, combine the onion, squash, bell pepper and mushrooms. Add the remaining oil and toss to coat. Thread the skewers with a mushroom first, then onion, salmon, bell pepper, squash and then onion again. Repeat until all ingredients are used. Sprinkle skewers with salt and pepper.

Heat a grill or grill pan over high heat. Oil the grates. When hot, add the skewers. Baste the skewers with the remaining pineapple sauce while grilling. Grill on all sides until salmon is cooked to desired doneness. About 4 minutes per side.

Published 8/5/19

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