Celebrate spring early with Smitten food pairing tips, recipe for Smitten mustard

Melissa DeKoff | Brand Ambassador

Smitten.jpgAs winter crawls forward and with spring on the horizon, what better way to celebrate than some Smitten Golden Rye food pairing tips?

This beer showcases a citrusy, resinous hop aroma with earthiness from rye malt. There are many levels of flavor to be found in Smitten, making it a great beer to pair with the beginning, middle, and even the end of your meal.

Below are some great ideas to get your Smitten food thoughts going!

About Smitten

Rye malt lends a rustic, earthiness to beer that gives a spicy and sometimes sour aspect of flavor. It pairs well with things like rye or sour dough bread, cheeses, and pickled vegetables.

Cascade hops lend citrus aromas and bitterness that can balance out richness and sweetness in dishes as well as emphasize and pair well with spicy items.

Foods to pair with Smitten

Good old fashioned charcuterie plate. Gather some cheddar cheese, ham, pickled eggs, homemade pickles, piccalilli and fresh baked bread, especially sour dough or rye.

Sandwiches: Try some smoked turkey or pork, place on some grilled rye toast, and top with sliced Leicester cheese. Vegetarian? Replace the meet with a grilled Portobello mushroom seasoned with sage and garlic.

Barbeque will balance great with Smitten as well with rustic malt flavors and hop bitterness.

• Try some Smitten Mustard on any of these things! See recipe below.

For dessert, go for lemon squares to match those citrus aromas or go for a nice cheese and fruit plate.

SmittenAle_Label.pngBell’s Smitten Golden Rye Ale Mustard


• 36 oounces or 3 bottles of Smitten – allow to sit in an open bowl, overnight, to allow carbonation to escape

• 1 cup organic apple cider vinegar

• 1 cup virgin olive oil

• Juice of one lemon

• ½ cup horseradish (Polish for nice and spicy – other types for milder heat)

• 1 tsp. paprika

• 1 tsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. ground curry powder

• 40 oz. ground mustard powder

• 16 oz. light brown sugar

• A good pinch or two of salt to taste


Blend all of the dry ingredients together in a large bowl. Sifting is best to remove any lumps. Be sure to mix all of the dry ingredients well.

Blend together in the bowl with Smitten, apple cider vinegar, olive oil and lemon juice. Gradually add to your dry mixture and blend until smooth. Use a hand whisk or electric beater if handy.

Add to a large solid bottomed saucepan and gradually bring to a slow boil, this will allow you to heat without creating a head of foam. Nice and slow is best. Allow to simmer and reduce for 30 to 40 minutes.

While simmering, heat pasteurize your glass jars and lids for cleanliness by placing jars into a boiling water bath. This will not only pasteurize your jars, but will help insure that the hot mustard will not break a cold jar. To learn more about canning, you can check out this Ball Canning beginner tutorial.

Before adding, check consistency and if too thick, add a little more Smitten. If too thin, keep reducing. It will thicken slightly when cold. Taste and add salt if needed.

Recipe will yield around 10 cups, depending on how thick you prefer your mustard. Stored in a refrigerator, your mustard should have a year of shelf life.

Combine with a 6-pack of Bell’s Smitten! Enjoy!

Grand Rapids Beer Week roundup: Tap takeovers, Hopslam, Black Note and more


GRbeerWeek.jpgHere is where we will be celebrating Grand Rapids Beer Week, leading up to the 10th Annual Michigan Beer Festival on Friday and Saturday. Hope to see you soon.

Feb. 23

In Store Sampling: Siciliano's Market

Start off Grand Rapids Beer Week by Amber, Oarsman, and Smitten. There will also be some surprise bottles for sale and a limited quantity of signed copies of Malt: A Practical Guide from Field to Brewhouse, written by Bell's very own John Mallett for sale.

Feb. 23

Tap Slam: The Last Chance Tavern and Grill

Pouring Amber, Two Hearted, Smitten, Hopslam, and Nitro Double Cream Stout along with a special release of Black Note bottles and some Minute to Win It games for Bell's prizes.

Feb. 24

In Store Sampling: Rishi's International Beverage, 5-7 p.m.

Sampling Amber, Oarsman, Smitten and Two Hearted + Bell's Trivia to win bottles of a limited Bell's beer.

Feb. 24

Games Against the Bell's Guys Tap Slam, The Score, 6 p.m.

15 drafts including: Two Hearted, Amber, Smitten Golden Rye, Hopslam, Oatmeal Stout, Consecrator Doppelbock and Nitro Double Cream Stout! Bell's employees will also be playing darts, billiards, basketball, and GoldenTee so come challenge one of us to win some prizes!

Feb. 25

Nintendo 64 Party: Tavern on the Square, 8 p.m.

Pouring Two Hearted, Smitten, Hopslam and Oatmeal Stout! All Bell's beers will be $3, even Hopslam (served in a tulip). We will also be playing Mario Kart and Golden Eye on Nintendo 64 for prizes!

Feb. 25

Bell's Beer Dinner: Brick Road Pizza, 6 p.m.  

Course 1: Oarsman Ale with a Mandarin Mix Up Oriental Salad; Course 2: Smitten Golden Rye Ale with a vegetable flatbread; Course 3: Lager of the Lakes with a Creamy chicken Alfredo pasta; Course 4: Hopslam Ale with a Sriracha eggplant Pizza; Course 5: Double Cream Stout with Tiramisu. Call 616-719-2409 for more information.

Feb. 26

Grand Rapids Beer Week Tap Slam: Derby Station, 6 p.m.  

Pouring 9 drafts, a firkin and bottles. Beers include: Oarsman, Smitten Golden Rye, Two Hearted, Le Contrebassiste, Hopslam, Kal-Haven Rye, Red Nose ESB, Oatmeal Stout, Consecrator Doppelbock, Double Cream Stout on firkin, and a very small amount of Black Note bottles.

Feb. 26

Grand Rapids Beer Week Tap Slam: Buffalo Wild Wings, Wyoming, 11 a.m.

Pouring Two Hearted, Smitten, Porter, Hopslam, and Consecrator Doppelbock.

Feb. 27

Grand Rapids Beer Week's Original Tap Takeover: The Meanwhile, 5 p.m.

16 beers on draft and tapping a special firkin. Beers include: Amber, Oarsman, Two Hearted, Raspberry Ale, Hopslam, Consecrator Doppelbock, Kal-Haven and many more.

Feb. 27-28

10th Annual Michigan Winter Beer Festival, Fifth Third Ballpark, Comstock Park

Check out our beer list for both days.

2015 Michigan Winter Beer Festival: Tap, bottle lists plus pre-festival events

Josh Smith | Bell's Brewery

MeanwhileTap.JPGThis year’s Michigan Winter Beer Festival has been expanded to 2 days this year, Feb. 27 and 28.

To mark the occasion and to help celebrate its 10th anniversary, we decided to raid Larry’s secret stash.

Friday’s lineup will feature some pretty rare vintages along with some other beers that haven’t been tapped in quite some time. Oh, and we threw in some Hopslam and Winter White to top it off.

On Saturday, we’ll be pouring 19 different draughts including some other pretty rare releases as well. Take a look below and we’ll see you at Fifth Third Ballpark!

For those in the Grand Rapids area or coming into town to start celebrating early, we also have 9 different events scheduled for Grand Rapids Beer Week, concluding with our annual a16 beer tap takeover at The Meanwhile (see photo from last year, at right) on Feb. 27. Take a look.


Quantities of course, will be limited.

Expedition Stout (pre-2008)

Expedition Stout 2008

Expedition Stout 2009

Expedition Stout 2012

Third Coast Old Ale 2004

Third Coast Old Ale 2008

Third Coast Old Ale 2009

Third Coast Old Ale 2012

Cherry Stout 2001

Cherry Stout 2008

Cherry Stout 2012

Cherry Stout 2009

Eccentric Ale 2001

Eccentric Ale 2003

Eccentric Ale 2004

Eccentric Ale 2005

Eccentric Ale 2008

Black Note 2012

Black Note 2014

Batch 9,000

Beer Michigan (barleywine brewed for 2014 American Homebrewers Association Conference)

Special Double Cream Stout


Winter White


(All draught, please note timed tappings when listed) 

Quince Love (Noon)

Wild Berry Rye (1 p.m.)

Black Note (2 p.m.)

Honey Hearted (3 p.m.)

Cinnamon Sunrise Stout (4 p.m.)

Two Hearted

Smitten Golden Rye

Winter White

Third Coast Old Ale

Cherry Stout (2014)

Harry Magill’s Spiced Stout

Raspberry Ale

Bear Hug Imperial Stout

Expedition Stout

Java Stout

Kal-Haven Ale

Consecrator Doppelbock


Le Contrebassiste

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