Belgian Style Wheat Beer and Deviled Eggs

By Rick Martin, Executive Chef at Free State Brewing Company

A few years back, I was on a mission to find the perfect beer for breakfast. Early in my research, I chose to follow the trail of the ubiquitous breakfast superstar, the egg. At first, I channeled all of my energy into my beloved favorite breakfast dish, Eggs Benedict. It was then that I discovered the oval anomaly's blissful marriage with Belgian-style wheat beer. Coincidentally, this discovery also proved to be the missing link in my quest to make the perfect deviled egg, a time-tested preparation for which we all claim to have the best family recipe.

Belgian-style wheat beers have an astonishing ability to crack the eggs quirky state of substance and turn it into a reciprocating complement of flavors.

Although I'm partial to Free State's Belgian Wheat, there are others such as Avery White Rascal, Allagash White and Boulevard's Zon that each make their own individual contributions to the point. What better to tackle the eggs pasty, protein-laden makeup than the fruity carbonation that these beers possess? This carbonation provides a neatly cleansed palette which increases the appetite and allows for fun recipe tinkering for multiple flavor directions. My deviled eggs have landed in the area of simplicity with unlimited possibilities. While only mixing the yolks with smooth Dijon mustard, olive oil and sea salt, I leave the playground open to layered additions like citrus vinaigrette, cracked pepper and pungent microgreens. The quenching components of wheat malt make a perfect partner for the heavy attributes of yolk. The spicy aromas of the Belgian yeast's esters make good company with the additions of citrus and the earthy bite of chlorophyll. Add a garnish of orange to the beer and you have every reason to plan your next breakfast or brunch with a Belgian-style wheat and best friend, the egg.

Photo © 2010 Geoff Deman

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Rick Martin is the Executive Chef of Free State Brewing Company in Lawrence, Kansas, the first legal brewery in Kansas since before prohibition. Since starting at Free State in 1991, Rick has created an inviting menu of rustic beer cuisine and has invented interesting new ways of pairing food with beer and spirits. Rick's simple yet exciting views on beer and food gained attention during cooking performances at the Great American Beer Festival and with a feature of his recipes in The Best of American Beer & Food, a recent book by Lucy Saunders. His year peaks during Free State Brewery's popular Beer Banquet dinners, an annual series of multi-course pairings carefully guided by Rick and Brewmaster Steve Bradt.

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