Beer + food pairing #8

Good George is a Hamilton based brewery that began in a former church. Their belief is that beer “shouldn’t be bland, full of chemicals, mass produced and boring. Nor should it be hard, pretentious or scary.” Amen to that!

Coffee is a daily necessity for me, and Good George’s collaboration with Rocket coffee could easily be a daily indulgence. The flavours in their Coffee IPA are not rich or overpowering; rather they compliment the bitterness of the IPA. It’s a sessionable beer with aromas of grapefruit, pine, coffee, lemon and lime.

I’ve tried this beer on 3 occasions and the best it tasted was alongside this simple satay sauce. The peanut and chilli in the sauce bring out the coffee tones in the beer nicely. Prawns and a garnish of coriander will compliment the lemon and lime flavours of the IPA.

#8 Good George Rocket Coffee IPA + Satay Sauce with Prawn and Vege Kebabs


  • olive or peanut oil
  • 1 clove garlic
  • 1 small onion
  • 1 tsp dried chilli flakes
  • 1 Tbsp brown sugar
  • 2 tsp sweet soy sauce
  • 4 Tbsp good quality crunchy peanut butter
  • 200ml coconut milk
  • raw prawn tails (marinated in a little sweet soy sauce)
  • veges such as kumara and eggplant (whatever you fancy – this recipe can be vegan/vegetarian)
  • coriander leaves (optional)
  • 1 can (at least) per beer enthusiast of Good George Rocket Coffee IPA

Method for Satay Sauce:

  1. Finely chop the onion and garlic.
  2. Heat 1/2 Tbsp oil in a wok and fry the garlic, onion and chilli over a medium heat until the onion is soft. (Use less chilli if you prefer a more mild sauce.)
  3. Stir in the brown sugar until lightly caramelised.
  4. Add the soy sauce and peanut butter and stir through.
  5. Turn down the heat and add coconut milk a little at a time until you achieve your desired consistency.

Best served immediately, but can be reheated with a little extra coconut milk.

Method for Prawn and Vege Kebabs:

  1. Preheat your oven and roasting tray on grill to 200C. Cut peeled kumara into one inch cubes and rub with salt and olive oil. Grill for 30 mins.
  2. Cut eggplant into cubes and rub with salt and olive oil. Add to the oven tray with kumara and grill another 10 mins.
  3. Once veges are nicely browned, remove from the tray and grill the prawn tails (these should be thawed and marinated in a little sweet soy sauce for ideal results) for around 4-5 mins.
  4. Thread prawn tails and vege cubes onto skewers and top with satay sauce. Garnish with some fresh coriander leaves and serve with Coffee IPA.



Beer + food pairing #8

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