I love it when breweries supply food pairings for their beers. The folks at Heavy Seas beers have a wonderful website that explains their beers and provides some interesting beer pairings. This saves me a lot of calories in experimenting. I especially appreciate when breweries go out of their way to pair their beers with vegetarian dishes. 

Pairing Suggestion: Vegetarian Chili

It is a no brainer to pair a dish with the same beer you used in it but this one takes it to another level. This recipe doesn't call for a lot of heat spices but you could push it just past your limits because this beer has enough malty sweetness to tamp down quite a bit of spicy heat.  No need to roast any of the veggies before adding them to the chili, either.  The roasted character (smokey, coffee, bitter chocolate flavors) in this beer will add that counterpoint to the chili as well.

This was an awesome dinner from the 2011 Salute! to Beer Festival prepared by Dr. Bill Sysak.  Dr. Bill is Stone Brewing’s beverage coordinator. He was a great host and I enjoyed his pairing descriptions. Be sure to visit his Facebook page and get some great pairing tips!

If you can't make the whole dinner be sure to try one of these delicious beer pairings!

First Course:
Snake River Farms Kobe beef carpaccia with baby arugula, capers, grand padana cheese  paired with Stone Cal-Belgique.

Notes: I am not a big fan of the CalBelgique but this combo is fantastic.  

Second Course:
Sauteed lobster & sweetcorn, with truffle oil, mandarin oranges, chive butter and curry creme sauce paired with Ommegang Gnomegang.
Notes: The chive butter and curry creme sauce stole the show and the beer was a perfect contrast to the savory, mouth coating flavors.

Third Course:
Petite veal osso bucco with oven roasted milanese and rich demi glade over yukon gold mashed potatoes paired with Avery's The Reverend.

Dessert:
Chocolate flour less cake with raspberry sauce paired with Great Divide's Chocolate Oak Aged Yeti Imperial Stout.