(Press Release)
GADSDEN, AL—Back Forty Beer Co. is kicking off spring and summer with the release of Paw Paw’s Peach Wheat, their first seasonal beer of the year. This ale will be available on draft and in 12-ounce glass bottles throughout Back Forty’s Alabama, Georgia, Florida and Mississippi footprint from March until August.
Paw Paw’s Peach Wheat is a traditional wheat beer fermented on peaches to give it a big nose up front and just enough sweetness to keep you coming back for more. There are 126 pounds of peaches in each thirty barrel batch. Unlike most wheat beers, Paw Paw’s is filtered, showcasing its beautiful copper color.
“Peaches are a summer staple in the South and after a tough winter, Paw Paw’s Peach Wheat serves as a great reminder that warm weather and longer days are here,” said Jason Wilson, CEO of Back Forty Beer Co. “The light, sweet and citrusy flavor makes for the perfect refreshment to enjoy with friends and family on a hot summer day.”
As part of their commitment to using beer as a unique culinary ingredient, Back Forty has partnered with Chef Bruce Holmes of Lap’s Grocery and Grill in Spanish Fort, Alabama on the Mobile Causeway, to create a sweet and decadent peach beignet recipe featuring Back Forty’s Paw Paw’s Peach Wheat Ale.
Back Forty’s Paw Paw’s Peach Wheat Beignets
Ingredients
- · 2 cups Café Du Monde beignet mix
- · 1 cup peach puree
- · 1 cup Paw Paw’s Peach Wheat
*Serve 3 beignets with powdered sugar and garnish w/peach slices
Directions:
In a bowl, combine two cups of beignet mix with 1 cup of Paw Paw’s Peach Wheat Ale. Mix the ingredients with a spoon until the beignet mix is thoroughly mixed with the beer. The dough should be relatively soft, like drop biscuit dough. Do not over mix the dough, as it may cause tough beignets.
Scoop the mix from the bowl onto a well-floured surface. Roll the beignet dough flat and cut into 2-inch squares using a pizza cutter. From around the edges, you will have scraps of dough left over that can be fried with beignets. Drop beignets in any vegetable oil, heated to 370° Fahrenheit and cook until puffed up. Serve covered with slice peaches and powdered sugar as desired.
*The temperature of the oil will drop when you add the beignet dough. Do not add too many pieces at once, or the oil temperature will drop and your beignets will fry up flat. They will not puff up. If dough does not puff up, the rolled beignet dough may be too flat.
For more information about Back Forty Beer Co. and its year-round and seasonal beers, visit www.backfortybeer.com.
About Back Forty Beer Company
Founded in 2009, Back Forty Beer Company is the oldest bottling brewery in Alabama. Back Forty beers are available statewide in Alabama, Florida, Georgia and Mississippi. The brewery is located in Historic Downtown Gadsden, Alabama. Tap room hours are Wednesday and Thursday, 5-7 p.m.; Friday andSaturday, 3-9 p.m. Brewery tours are offered on Saturdays. For more information, please visit www.backfortybeer.com.
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