Infamous

IPA

55
6
4
COLOUR
Infamous IPA
Available Formats:

The Story

If you’re into hops, our Infamous IPA is a great choice. Every sip offers up a healthy dose of them, giving you the pine and citrus notes you love without overpowering your taste buds. The finish is crisp and dry like an IPA should be, with a pleasant bitterness that can stand up to curries, cajun chicken, and other in-your-face flavours.

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Recipes

Ling-Cod-Bites

Crispy Ling-Cod Bites

Ingredients
Ling Cod
1 filet
Corn Starch
1/4 cup
Vegetable Oil
Enough to deep fry with
Salt & Pepper
To taste
Honey
1/4 cup
Hot Sauce (matouks)
1/4 cup
Lemon juice
1 lemon
Method
Serves: 4 SAUCE Bring the honey and hot sauce to a boil, add the lemon juice and keep warm. Heat the oil in a large heavy bottomed pot or deep fryer to 375F. Cut the fish into bite sized pieces. Toss fish with the cornstarch and shake off excess. Once the oil is hot deep fry fish in small batches until golden, crisp and cooked through. Remove and put in a bowl large enough to toss the fish. Season immediately with salt and pepper. Pour the sauce over the fish and toss until coated. Serve immediately. Recipe by Savoury Chef
Spiced-Lamb-Shank-with-Coconut-Lime-Basmati

Spiced Lamb Shank with Coconut Lime Basmati

Ingredients
Fraser Valley Lamb Shanks
4
Dried chilies
1 tablespoon
Powdered cinnamon
1 tablespoon
Cumin powder
1 tablespoon
Coriander powder
1 tablespoon
Salt
1 tablespoon
Black pepper
1 tablespoon
Extra virgin olive oil
4 tablespoons
Infamous IPA
1 bottle
Basmati Rice
1 cup
Coconut Milk
3/4 cup
Water
3/4 cup
Juice and zest of
1 lime
Method
Serves: 4 Preheat oven to 300. Mix chilies, cinnamon, cumin, coriander and salt. Season lamb shanks and sear until golden brown. Let cool and rub with spice mixture. Place lamb shanks in roasting pan with IPA. Cover and braise in oven for 5 hours. Wash basmati rice under cold running water runs clear. Place basmati rice in pot with coconut milk, water and lime. Bring to a simmer, cover, lower heat and cook for 10 minutes. Serve lamb shank on rice with braising liquid and garnish with cilantro. Recipe by Savoury Chef
Thai-Mussels

Thai Mussels

Ingredients
Mussels
2 pounds
Thai Chilies
1 chopped
Lemongrass
1 stalk, chopped
Garlic
1 teaspoon, chopped
Ginger
1 teaspoon, chopped
Fish Sauce
1/4 cup
Water
1/4 cup
Honey
2 tablespoons
Canola Oil
2 tablespoons
Juice and zest of
1 lime
Cilantro
to garnish
Method
Serves: 4 Heat oil in sauté pan over medium heat. Add chili, lemongrass, garlic and ginger. Cook for 1 minute. Add mussels, lime, honey, fish sauce and water, cover and steam for approx. 3 minutes or until mussels have opened. Serve mussels in bowl, pour cooking liquid over top and garnish with cilantro. Recipe by Savoury Chef
Ingredients
Ling Cod
1 filet
Corn Starch
1/4 cup
Vegetable Oil
Enough to deep fry with
Salt & Pepper
To taste
Honey
1/4 cup
Hot Sauce (matouks)
1/4 cup
Lemon juice
1 lemon
Method
Serves: 4 SAUCE Bring the honey and hot sauce to a boil, add the lemon juice and keep warm. Heat the oil in a large heavy bottomed pot or deep fryer to 375F. Cut the fish into bite sized pieces. Toss fish with the cornstarch and shake off excess. Once the oil is hot deep fry fish in small batches until golden, crisp and cooked through. Remove and put in a bowl large enough to toss the fish. Season immediately with salt and pepper. Pour the sauce over the fish and toss until coated. Serve immediately. Recipe by Savoury Chef
Ingredients
Fraser Valley Lamb Shanks
4
Dried chilies
1 tablespoon
Powdered cinnamon
1 tablespoon
Cumin powder
1 tablespoon
Coriander powder
1 tablespoon
Salt
1 tablespoon
Black pepper
1 tablespoon
Extra virgin olive oil
4 tablespoons
Infamous IPA
1 bottle
Basmati Rice
1 cup
Coconut Milk
3/4 cup
Water
3/4 cup
Juice and zest of
1 lime
Method
Serves: 4 Preheat oven to 300. Mix chilies, cinnamon, cumin, coriander and salt. Season lamb shanks and sear until golden brown. Let cool and rub with spice mixture. Place lamb shanks in roasting pan with IPA. Cover and braise in oven for 5 hours. Wash basmati rice under cold running water runs clear. Place basmati rice in pot with coconut milk, water and lime. Bring to a simmer, cover, lower heat and cook for 10 minutes. Serve lamb shank on rice with braising liquid and garnish with cilantro. Recipe by Savoury Chef
Ingredients
Mussels
2 pounds
Thai Chilies
1 chopped
Lemongrass
1 stalk, chopped
Garlic
1 teaspoon, chopped
Ginger
1 teaspoon, chopped
Fish Sauce
1/4 cup
Water
1/4 cup
Honey
2 tablespoons
Canola Oil
2 tablespoons
Juice and zest of
1 lime
Cilantro
to garnish
Method
Serves: 4 Heat oil in sauté pan over medium heat. Add chili, lemongrass, garlic and ginger. Cook for 1 minute. Add mussels, lime, honey, fish sauce and water, cover and steam for approx. 3 minutes or until mussels have opened. Serve mussels in bowl, pour cooking liquid over top and garnish with cilantro. Recipe by Savoury Chef