I would venture a guess, that of all the industries in the world, the best people gravitate towards the world of craft beer. These are guys who are more than willing to take a pay cut to make sure the beer they make for you has the best ingredients. These are people who gladly work around the clock, if that’s what will make a better product. Craft brewers never start their journey with, “You know how I can get rich…” the conversation starts with, “I want to make some good beer, and I want to share it with people.”
Craft beer people want to do well by you, by their beer, and by their community. Most often, thoughts of their own prosperity rates a distant third. No one embodies this more than those guys at Hangar 24. This is a newer brewery out of Redlands, California, about an hours drive east of Los Angeles. Hangar 24 isn’t even 5 years old, and is producing beer that has a bit of an old soul quality. It’s not a brewery that plays lemming to the craft beer trends, or seeks to out beer-snob other breweries, these are brewers that just want to make great beer. Beer that stand the test of time and showcases the local ingredients.
I was a guest on the Beerisode of the Table Set last week, the podcast beginning with a beer field trip to Hanger, complete with a tour and a tasting. Although I got rather excited about the bourbon barrel aged stout that is currently in the works for release in the fall, the beer I was able to work with today was the Amarillo Pale Ale. This is a great example of a pale ale, hop forward, but still very well-balanced and the Amarillo hops making a star appearance. Hangar 24 is brilliantly expanding, in a responsible and thoughtful way, making it easier for more and more people to enjoy these fantastic beer. If you find yourself somewhere west of Palm Springs, but still east of Los Angles, stop in for a pint, you won’t regret it.
After indulging in a sampling of every beer Hangar 24 has to offer, I went back to the Table Set Studios, and I got to give my two cents on their beer episode. If you get a chance, the podcast is free, give it a listen, we had a great time.
Ingredients
- 2 tbs butter
- 2 cloves garlic, minced
- 1 cup pale ale
- 1 cup cream
- 1 tbs lemon juice
- ½ cup parmesan
- ½ tsp pepper
- ½ salt
- pinch cayenne
- ½ cup English peas
- 3 cups Orecchiette Pasta
- 1 cup water
Directions
- In a pot over medium high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds.
- Add the beer, cream and lemon juice; reduce heat to maintain a simmer. About a tablespoon at a time, add the Parmesan, stirring until melted before adding more.
- Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately.
Notes
To make this recipe using fresh, not dried, pasta, omit the water.
Oooooooh I wanna get crafty! (get it?)
You’re awesome
I think I need to visit you and we can take a trip to Hangar 24, K? I love the sound of this sauce…amazing!
You need to visit LA so we can go on a Beer Tour!
I’m moving in.
Hey, The Table Set! I know those guys– they love beer. GREG
Those guys are the best
I love a good cream sauce recipe
Looks like your brewery tour was fantastic! Would love to visit that place.
Love the recipe, can’t wait to give this one a whirl!
I love the idea of adding pale ale to a cream sauce. Looks delicious!
oh how I adore this pasta! I totally agree with you. Craft brewers are not looking to get rich. They just want to brew the best pint of beer around! Next time we are in LA we will definitely have to stop by!
Beer people are the best kind
Such salt of the earth types!
I’m not worthy!
This orrecchiette sounds so good–simple yet amazing. I haven’t had a cream sauce in far too long!
Hand me a fork, a large pint of pale ale, and a plate full of this pasta!
Uhhhhh, I need all of this. The meal, the beer and my feet being massaged while listening to The Tableset #lotterywinner
Are you cooking the pasta at all before you throw it in the sauce? i haven’t made Orecchiette Pasta before. Thanks.
Holy booze, I love the idea of your website. And this looks so delicious!
You are officially my beer guru. Also, when can I come over for pasta…?
Oh, this is LOVELY! This looks like something I must try. The recipe is great and I loved the picture!!
http://cosmopolitancurrymania.blogspot.in/
Oh my heavens! Is there a better pasta shape than orecchiette? I think not! This looks like straight-up comfort in a bowl. Yum!
Figured it all out. Made this last night, loved it, as did the bf. Made it with an Almanac pale ale. Cheers!
Oh good! I’m so glad, I didn’t see your comment until this morning. So glad it worked for you
hi April – I had the same question. What did you figure out – do you pre-cook the pasta? thanks.
You cook the pasta in the sauce. The starch from the noodles thickens the sauce and the sauce soaks into the noodles.
thank you!
Just had a fabulous night out with beer + cheese tastings from Lakefront Brewery. YUM. I love your creative sauce here!
This post is making me both hungry and thirsty.
Nothing better than pasta and beer : )
Couldn’t find Orecchiette pasta anywhere, so I ended up using Rotini (though I thought Farfalle would be closer). Found every Hangar 24 beer but the Pale Ale, so I used Deschutes Red Chair NWPA since I wanted to try it anyways. I also added chicken, for more protein at the very end.
It turned out great. My first attempt at from scratch cream sauce. Thanks for the great recipe!
Hangar 24… not hanger 24….