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!
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.
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.
Petite veal osso bucco with oven roasted milanese and rich demi glade over yukon gold mashed potatoes paired with Avery's The Reverend.
Chocolate flour less cake with raspberry sauce paired with Great Divide's Chocolate Oak Aged Yeti Imperial Stout.
I love imperial stouts but when it comes to food there isn’t much that can stand up to their flavor intensity. So when you are pairing food with an imperial stout think big. These beers will have lots of roasty/smoky/coffee notes that make them perfect matches for smoked meats or veggies as well as dense chocolate or coffee deserts. But don’t be afraid to serve this beer AS dessert. It has everything you need in a desert: bittersweet chocolate notes, a hint of coffee and a wonderful warming sensation
If you like bitter chocolate and coffee then you have try this beer! Pour into a snifter and let it warm up just a bit. Note how the aroma and the flavors change as the beer warms up. At 12% this beer is a sipper and I think best enjoyed AS dessert.