Here at Boulevard Brewing Company we love a good pairing, especially when it calls for beer. And you only need a splash, so you can drink the rest!

The peppery aromatics of Tank 7 work in tandem with the peppercorns in the aioli to add a subtle spice to this classic combo. The citrus notes in the beer are echoed in the aioli by the additions of orange zest and juice (plus the zest looks flippin' beautiful). And there is no better complement to a deep-fried potato dipped in rich aioli than the bubbly and perfectly refreshing body of Tank 7.

ingredients

To make an aioli from scratch (you fancy, huh?):

1 egg

4 small garlic cloves

1 teaspoon of freshly ground peppercorns

½ tablespoon salt

Splash of Tank 7

Juice of half orange

Zest of half orange

½ cup grape-seed oil (canola, peanut, or avocado oil work well too)

½ cup olive oil

To make using pre-made mayo:

2 cups mayo

8 garlic cloves, minced

2 teaspoons freshly ground peppercorns

1 tablespoon salt

Splash of Tank 7

Juice of an orange

Zest of an orange

instructions

(from scratch) Place the egg, garlic cloves, peppercorns, salt Tank 7 and the orange juice in a food processor. Pulse until the garlic is chopped and the ingredients are incorporated. With the processor running, slowly drizzle the oil in, allowing each new addition to emulsify before you add more. When all the oil has been added remove from the food processor, fold in the orange zest and adjust salt and pepper to taste. Aioli will last three days covered in the fridge.

(pre-made mayo) Combine all ingredients in a mixing bowl and mix. Aioli will last five days covered in the fridge.

Some like it hot, so we added a 1/2 tsp of cayenne pepper to kick it up a notch. IF YOU DARE.

And that's all, folks! Head to the kitchen and get to dippin'.