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Blonde Porter


We wanted to deconstruct the flavor profile of a porter and recreate those flavors without using the traditional roasted malts to create a light blonde colored, full flavored beer. We used oats and wheat to build a full creamy body aged with coffee and chocolate for a rich roasted aroma and robust finish.

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Perrin Brewing Co

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1 orange, segmented
1 grapefruit, segmented
1 tbsp orange zest
3 tsp flat leaf parsley, chopped
2 green onions, chopped
1 jalapeño, seeded and minced
3 tbsp Perrin Grapefruit IPA
2 tbsp olive oil
4 (4-6 oz) white fish fillets
½ cup all-purpose flour
neutral oil to pan fry, such as canola or safflower


Slice orange and grapefruit segments into 1-inch pieces. Add to a large mixing bowl with orange zest, parsley, green onion, jalapeño, Grapefruit IPA, and 2 tbsp olive oil. Season with salt and pepper to taste and mix well.

Rinse fillets in cold water and pat dry. Season both sides of each fillet with salt. Place flour in a shallow dish, gently pressing each fillet into the flour to coat. Shake off excess flour.

Heat a little oil in a skillet over medium-high heat. Cook fish in oil until it flakes easily with a fork, about 4 minutes per side.

Serve fish immediately atop Grapefruit IPA fruit salad.

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