There’s a beauty and effortlessness in the collaboration of beer people. It’s an illustration of the spirit of community that exists in the world of craft beer. And indicator of how brewers are fans of each others, how the idea of competition is so so faint, it almost can’t be felt, how beer people cheer each other on and push each other forward.
Beer week, regardless of the city you’re in, has a way of brining these collaborations to the years giddy apex. This year Seattle beer weeks collaboration may be the largest yet. Six different breweries, Black Raven, Pike Brewing, Naked City, Georgetown, Schooner Exact, and Elysian brewing, all came together to brew one beer. A great session IPA that has a beautifully well balanced hop flavor that’s insanely drinkable.
Lucky for beer people, as well as those just looking to explore hopped up liquors, Beer Weeks are popping up all over the country. If you’re in the Pacific Northwest, check out Seattle Beer Week May 8-18th. If you aren’t make sure to check out the beer week in your area and support local brewers, local beer and local economy, with the added benefit of a day full of great beer in your pint glass.
Pineapple Habanero IPA Shrimp
- 3 tbs olive oil
- ½ lbs raw shrimp, peeled and deveined
- ½ tsp salt
- ½ tsp pepper
- ½ cup white onions, diced
- 1 red pepper, diced (stem and seeds removed)
- 1 cup chopped fresh pineapple
- 1 habanero peppers, chopped, stem and seeds removed
- 2/3 cup, plus 2 tbs IPA beer, divided
- 1 tbs honey
- 3 tbs rice wine vinegar
- 2 tbs cornstarch
- 2 tbs green onions, chopped
- Rice for serving
- Heat the olive oil in a pan over medium high heat.
- Sprinkle the shrimp all over with salt and pepper. Add to the pan, cook until pink on all sides, remove from pan, set aside.
- Add the onions and red pepper, cook until softened and slightly caramelized, about 8 minutes.
- Add the pineapple, pepper, 2/3 cup beer, honey, vinegar, and cornstarch, cook over a low simmer until pineapple has broken down and sauce has thickened, about 10 minutes.
- Add the shrimp back in as well as the remaining 2 tablespoons beer, stir until combined, remove from heat. Serve over rice, sprinkle with green onions prior to serving.
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