A Fire and A Stout

On a recent cool evening, one of the first of the season, we decided it was time to enjoy a peat fire. We had also spent a couple of hours before dusk out at the range so I had the urge to not only warm my outside by the fire, but my inside with a rich Imperial Stout.

While Colleen and a house guest were deciding on a beer, I went to the cellar and grabbed a bottle of North Coast Old Rasputin Russian Imperial Stout. It sounded like my two companions were leaning towards a brown ale, so I also brought up a Sierra Nevada Tumbler. This hoppy Brown Ale is a tasty beer, just not what I was looking for at this time.

I poured the two beers and offered both for tasting to the others. They both expressed delight with the brown ale so I figured that was settled. But then they each had a sip of my Old Rasputin. Big smiles ensued and I knew I was going to be bringing up more stout from the cellar. (Which reminds me, I think I poured the last three.)

I went ahead and enjoyed a few sips of the brown ale. It was as enjoyable as always, but just not what I was craving for this occasion, so it was left unfinished. Perhaps it was only fitting that the glass I pulled out for the last stout pour was a logo Sierra Nevada glass.

Both the burning peat and the Russian Imperial Stout were a fitting finish to the day.

Beer & Food Tasting, Round 2

Click menu to embiggen

We hosted round two of our 2012 Beer & Food tasting extravaganza this weekend. Based on feedback from the first round, and availability of some menu items, we made just a few adjustments to the menu we presented in May. Colleen spent the days leading up to the event, planning and preparing the foods that were to be served with each course. Without a doubt, her cuisine is as big of a draw as the beer. Our son worked hard serving and clearing throughout the afternoon. For this gathering it was an all male guest list, and they each came with a big thirst and appetite. After a brief introduction to beer and food pairing, tasting procedures, glassware, and a prayer, we got down to the eating and drinking. I purposefully chose beers that are available year round, and brewed domestically. (Although one of the selected breweries is owned by a foreign company.) 

The first two pairings, Starr Hill Jomo Lager with Artichoke Dip and Tortilla Chips, and Victory Prima Pils with Cheddar Bacon Bites were meant to be "appetizers." These beers are craft versions of beer styles that many folks are familiar with. Next up was the Port City Optimal Wit and a Peaches and Cream French Toast Casserole. This combo made quite an impression and Colleen promised to share the recipe with the men's wives. Next up was an old favorite of mine, and one that I've not enjoyed in a while, Heavy Seas Loose Cannon IPA. I have to admit that when I was shopping for a hoppy beer to serve with the spicy Buffalo Chicken Sliders, I selected the beer for me. As expected, the beer was a hit with the other men as well.

Halfway through the list of beers now, we took a short breather to chat about other things. This gave Colleen a chance to catch up in the kitchen as well. We had a very enjoyable non-beer conversation about travel, guns, and society, before diving back in.

The next selection of Oskar Blues Old Chub with Spicy Beef and Provolone Semolina Panini was another hit that was followed by requests for the recipe. The slow cooked beef was a variation of this recipe, prepared with a Brown Ale. The Scottish Ale was an unfamiliar style to some of the participants, but one they'll seek out again. Next we changed gears a bit and served Ommegang Hennepin Saison with Olivada and Mozzarella on French Bread Crostini. One of my favorite pairings, the rich olive and garlic flavors of the olivada go exceedingly well with the spices of the Saison.

Finally we moved on to the "dessert" segment of the feast. Old Rasputin Russian Imperial Stout paired with a bowl of rich vanilla ice cream and a few chunks of Sea Salt Soirée Dark Chocolate. The rich roasted espresso flavor of the stout served to accentuate the flavors of the ice cream and chocolate. Lastly we brought out Brooklyn Local 2 with Stilton Blue Cheese, Sugared Walnuts, and Red Pear wedges. The mixed plated offered both matched (sweet fruit and walnuts) and contrasting (cheese) flavors. This course served as a light and refreshing ending to the meal.

After about a four hour exploration of beer, we finished over coffee and more conversation. It's always a lot of work to prepare for such and event, and there's no little bit of stress from wanting to entertain well and provide a tasty and enjoyable representation of craft beer. But once it's over, it all seems worth it. It's extremely fun and folks always enjoy themselves. I consider the afternoon a success if our guests leave with a new appreciation of beer and food. And since this done as a benefit for our son's school, it's even better. 

The aftermath

Beer and Food Tasting Event

This weekend we held the first of two beer and food tasting events we donated to benefit the school's fund raising activities. These tastings are always a lot of fun to do, and always a lot of work. Admittedly, I had the easier part. I selected the beers and did a lot of talking about them. Colleen spent the day before, and the morning of, cooking all the food to be served. She also worked in the kitchen to prepare the dishes for serving. Food serving, and clearing between each course, was handled deftly by our son.

I selected beers that were readily available in our area, and represented some of the variety of American Craft beer. Of course, there were many beers I could have included but we did want these folks to go home eventually!

Jomo Lager

Starr Hill Brewery, Crozet, Virginia

Amber Lager (4.6% ABV)

Paired with Artichoke Dip and Tortilla Chips

Prima Pils

Victory Brewing Company, Downingtown, Pennsylvania

German Pilsener (5.3% ABV)

Paired with Cheddar Bacon Bites

Port City Optimal Wit 

Port City Brewing, Alexandria, Virginia

Belgian White Ale (5.0% ABV)

Paired with Peaches and Cream French Toast Casserole

Bell’s Pale Ale 

Bell’s Brewing, Kalamazoo, Michigan

American Pale Ale (5.2% ABV)

Paired with Buffalo Chicken Sliders

Dale’s Old Chub

Oskar Blues Brewing, Longmont, Colorado

Scottish Strong Ale (8% ABV)

Paired with Spicy Beef and Provolone Ciabatta Panini

Flying Dog Wildeman

Flying Dog, Frederick, Maryland

Farmhouse IPA (7.5% ABV)

Paired with Olivada and Mozzarella on French Bread Crostini

Old Rasputin Russian Imperial Stout 

North Coast Brewing Company, Fort Bragg, California

Russian Imperial Stout (9.0% ABV)

Paired with Brownies and Ice Cream

Brooklyn Local 2

Brooklyn Brewery, Brooklyn, New York

Belgian Dark Ale (9.0% ABV)

Paired with Stilton Cheese, Sugared Walnuts, and Pears