Résumés among Northwest brewers aren’t built with more bona fides than Gansberg’s. Even before his 13 illustrious years with Cascade Brewing, he spent time with Portland Brewing and Bridgeport. If there’s any doubt that he was born for his job, consider that at age 12, he became his neighborhood’s root beer baron. Culinary instincts run deep in his Celtic-French family tree. Or as he puts it, “There’s Brittany, Normandy, Gourmandy, and Gluttony.”
Cascade’s seasonal comes from a 1,000-year-old German style recently resurrected from obscurity. It’s an unfiltered wheat beer that presents a parade of different flavors, from lemon to sweet malt to lightly sour to a tingle of salt.
Gansberg explains that his curry rub imparts “fairly intense” flavors to the chicken. The lemon and “ephemeral sweetness” from his beer blends nicely with the bird’s hot, peppery personality. But, he adds, the acidity and carbonation of the Gose also cleanse the palate. “There should be an evolution of flavor with each bite,” Gansberg says. “I want to have a clean palate so I can taste the other things on my plate.”
GRILLED CHICKEN WITH CURRY RUB
2 tbsp yellow curry powder
1 tbsp paprika
1 tbsp cracked pepper
1 tbsp salt
½ tsp cayenne
Combine ingredients in a bowl and rub thoroughly on one chicken—apply less rub for a chicken that’s been halved or quartered. Refrigerate bird for 4 hours to let flavors absorb before grilling. Slow-cook till tender on medium heat.
We recommend chickens from Taylor Made Farms, which can be purchased from Eat Oregon First (eatoregonfirst.com). But Draper Valley chickens are just fine and easier to get.