Going Swimmingly | Big Drop Brewing Co
#1. The United Kingdom

Going Swimmingly Hibiscus Saison

Harbour Brewing

Brewed with hibiscus flowers and a blend of botanicals, this has a hint of tartness balanced with spicy notes. Sweet and sour from the hibiscus and a light fruity, spicy backing from the pepper and juniper.

Food matching

Sumptuous Warm Salad

Serves two

Ingredients
  • 8 sun-dried tomatoes in olive oil, chopped
  • Juice of ½ lemon
  • 1 red onion, halved lengthways and peeled, root trimmed but left intact
  • 150g nduja
  • 2 tbsp sunflower seeds, toasted
  • 125g pre-cooked spelt or mixed grains
  • One can of Harbour HinterlandxBig Drop Hibiscus Saison
  • 50g goat’s milk yoghurt
  • 500g whole-leaf kale (or cavolo nero)
Method
  1. Put two serving bowls and a ramekin in the oven to warm.
  2. Mix a little of the oil from the sun-dried tomatoes with the lemon juice to taste, then set aside.
  3. Put a dry frying pan on the heat. Slice the onion halves into 2cm-thick wedges. When your pan is hot, add the onions and cook until they start to just blacken. Turn them over, cook the other side and set aside.
  4. Wipe your frying pan out with a damp piece of kitchen towel and return to the heat. Take walnut-sized lumps of nduja and fry until they get a light crust on them, then add them to the onions.
  5. Wipe out the pan again with some kitchen towel. Add your sunflower seeds, toast lightly on both sides, watching like a hawk or they’ll easily burn. When light gold, pop them in the warmed ramekin.
  6. Warm your spelt through in a pan, along with a small splash of beer. Stir in the goat’s milk yoghurt, then add another splash of beer and your kale, stir through the spelt, cover and cook for about 3 minutes.
  7. In the meantime, take everything out of the oven. When the kale is cooked to your liking, give the mix a good stir and divide between the warmed bowls. Add your nduja, onions and sun-dried tomatoes, dress with the oil and lemon mix, then toss lightly.
  8. Check the seasoning and adjust accordingly, sprinkle with sunflower seeds and serve with the rest of your beer on the side.