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Beer & Pretzel Pairing #2 - SD International Beer Fest 2013

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Beer Pairing #2 - San Diego International Beer Fest at The San Diego Fair

Beer: Karl Strauss Boardwalk Black Rye IPA

Pretzel: NY Style Traditional 5 oz with Chocolate Rum Sauce and Bacon Candy


Our second beer and pretzel pairing was a Soft Pretzel with a Chocolate Rum Sauce and Bacon Candy with a Black Rye IPA. Seriously, Pretzel, Chocolate and Bacon, kinda tough to find the right dark beer to balance the strong competing flavors in a dish. The Black Rye IPA is a bold and spicy ale with a strong West Coast Hop flavor and aroma. The complexity of the caramel and spicy flavors lends itself well to chocolate sauces. Similar to our first pairing, we feel that the hoppy characteristics balance well with a little spice, and our Bacon Candy recipe has a large amount of cayenne red pepper to complete this pairing.


The Chocolate Sauce is based on his Award Winning Chocolate Kahlua Cream sauce developed by our founder and Chief Pretelzogist - Harris Golden.

The Chocolate sauce recipe may be found here on our website, and simply substitute 1/4 Cup of Myer's Dark Rum for the Kahlua in the recipe.



Bacon Candy Crumbles


3/4 Cup Chopped Bacon
1/4 Cup Brown Sugar
1 teaspoon Cayenne Pepper
1/4 teaspoon Cinnamon



In a Skillet or Frying pan, cook about 6-8 pieces of Bacon until 2/3 to 3/4 done. Remove Bacon from Skillet and Chop into small pieces. Drain Skillet of any additional bacon fat.

In a medium bowl, combine the Brown Sugar, Cayenne and Cinnamon and mix well.

Add the chopped, mostly cooked bacon into the dry mix and thoroughly dredge all pieces.

Place the coated bacon back in the skillet and cook for about 5-8 minutes until all of the pieces are caramelized.

Using a bakers rack with paper towels underneath, empty the finished pieces on the the rack so that any excess fat may drain. Transfer the Bacon Pieces from the rack while still hot (or they will stick on the rack) onto a piece of parchment paper or aluminum foil.


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