May 2015: Troll Toll

About Troll Toll

A light and refreshing ale, pale straw in color. Similar to a classic American lager, but slightly stronger in maltiness, hop character, and faint fruit flavors from the use of an ale yeast.

  • Style: Cream Ale
  • Colour: Pale Straw
  • ABV: 5%
  • IBU: 18
  • Hops: Willamette

About Cream Ales

History

History tells us that cream ales came about sometime in the 1880s. It is said to have been created by "American ale breweries who wanted to compete with the lagers that began to spread from the eastern seaboard throughout the New World after the American Civil War." (Source: http://bit.ly/cream-ale)

Serving Temperature (°C)

Cool, 9-10°

Glassware

Pint Glass or Stein

Food Pairings

Chicken, salmon, bratwurst, light/nutty cheese, fruit desserts.

Pan Seared Salmon with a Zesty Maple & Lemon Troll Toll Glaze

20-30 Minutes 4

Pan Seared Salmon w/ a Zesty Maple & Lemon Troll Toll Glaze

Ingredients
  • 2 cups Troll Toll Cream Ale
  • 3 tablespoons maple syrup
  • 1 tablespoon pureed fresh jalapeno pepper (seeds removed)
  • zest & juice of 1/2 lemon
  • salt & pepper
  • 1 teaspoon corn starch (mix with cold water to make slurry)
  • 4 salmon filets (5 oz)
  • 1 tablespoon olive oil
Preparation
  1. Preheat oven to 375
  2. In small sauce pot, put beer and 2 tablespoons maple syrup on heat, and reduce by 1/2
  3. Once reduced, add in jalapeno puree, 1 tablespoon maple syrup, salt & pepper and bring to a boil
  4. Once boiling, stir in cornstarch, reduce to low heat, and cook for 2-3 minutes
  5. Remove from heat, add in lemon zest & juice and set aside
  6. Rub salmon filets with olive oil, salt & pepper
  7. Heat non-stick frying pan (oven safe), and when hot, add in salmon (presentation side down)
  8. Cook until golden brown, flip salmon, pour 1/2 the glaze over the salmon (some will get in the pan also)
  9. Place in oven for 5-7 minutes, depending on thickness of salmon
  10. Remove from oven, add additional glaze if needed
  11. Serve over cous-cous, spooning extra sauce from pan over salmon and cous-cous

Vegetable Cous-Cous

Ingredients
  • 1 cup dry cous-cous
  • 1 cup Troll Toll Cream Ale
  • Vegetables of your choice (Eg: carrots, yellow pepper & snap peas)
  • 1 teaspoon ground cumin
  • Juice of 1/2 Lemon
  • 1 tablespoon olive oil
  • Salt & pepper to taste
Preparation
  1. In medium bowl, place cous-cous, cumin, salt & pepper
  2. In small pot/pan, bring beer to a boil, as soon as bubbles appear, pour over cous-cous, and cover the bowl with plastic wrap
  3. After 5 minutes, remove plastic wrap, and "fluff" cous-cous gently with a fork
  4. Add in lemon juice, vegetables, olive oil and toss together
  5. Add any additional seasoning to your taste

Pairings

Coming Soon