Ramped Up

Well ramp season is underway and the annual blog posts on these little delicacies can be found here, here and here. I was able to pick up a few bunches at the Union Square farmer's market this morning. The question is, not how to cook this member of the allium family - it's what to drink with it?

You wouldn't be wrong reaching for an American pale ale or IPA; the earthy spice from the hops would match well, but why not grab something with a little more complexity to celebrate the arrival of Spring and its bounty?

Cooking those ramps in butter and mixing in with scrambled eggs or pasta? Go for a dunkleweizen, a nice German dark wheat beer. Perfect with almost any meal, breakfast especially. This style has a tropical fruit/banana aroma with a little caramel sweetness and a nice clove, smokey spice from the yeast.

Erdinger is my favorite brand. Weihenstephan and Paulaner also put out good versions. Michelob has a widely available version, haven't tried that yet, but I'm interested to know if it's any good.

Plan on pan-roasting or grilling your ramps? Then you should probably put the dunkleweiss down and reach for the stronger Belgian Tripel which has even more yeasty complexity. This style is loaded with spicy phenols and fruity esters, finishing sweet with just a little alcohol warmth.

Chimay White is a classic version of this beer. The other Abbeys all put out great versions. Unibroue's La Fin Du Monde will also do the trick, as will the Allagash Tripel or its bourbon aged buddy, Curieux.

Enjoy and let me know what other pairings work.