Cauliflower Soup with Rye Bread: There’s nothing quite like the smooth, nutty, earthy, warmth of a freshly made bowl of Creamy Cauliflower Soup. It just clings to your insides and warms you right up. The home baked rye bread synced with the soups toasty, earthy, sweetness; a flavor which was reflected in Boulevard Beer’s Love Child 4. However, the lactobaccillus and brettanomyces in this Barrel Aged Wild Ale brought some new flavors to the party too, dark fruit character with a burst of sour tartness to contract the soup’s nutty sweetness and provide balance to the meal. All while the beer’s funky notes kept the meal focused on the earthy theme.

Cauliflower Soup: fresh cauliflower, homemade pressure cooked poultry broth, homegrown leak, butter, vinegar, homegrown onion, freshly cracked black pepper, homegrown chives, homemade basil salt; garnished with roasted cauliflower florets, and a swirl of clarified butter (to preserve the soups clean taste).

Landbrot bread: whole wheat flour, water, rye flour, natural leaven, toasted caraway seeds, wheat germ, toasted coriander, salt, Bobs Red Mill’s wheat bran, flax seeds, bread flour.