In addition to the regular #beersuggestioneers, this series features the palate and tasting experience of Shawn Burgert, a local wine expert, travel guide and photographer and videographer, who is also know as the Wandering Wino.
Fire Grilled Fresh Artichoke (seasonal): Served with roasted garlic aioli and balsamic vinaigrette
Shawn's favorite pairing for this appetizer was the Howlin' Hefeweizen, a traditional style German wheat beer full of clove spices and banana. He liked how the beer took on the role of a white wine when it was paired with the peppery (lots of ground pepper added), vegetal components of the artichoke and soothed the palate. The beer's malt flavor and mouthfeel also contrasts the freshly ground pepper on the artichoke. The yeast component of the beer also resonates with the freshly ground pepper creating a resonating base layer between the two.
Shawn also enjoyed how the lemony balsamic vinaigrette added a welcome contrast to the beer. The vinaigrette and the beer combined to make a new and exciting beer "cocktail".
Shawn also enjoyed how the lemony balsamic vinaigrette added a welcome contrast to the beer. The vinaigrette and the beer combined to make a new and exciting beer "cocktail".
Jason had two pairing suggestions for this appetizer.
First, he liked how the garlic aioli mixed with the Howlin' Hefeweizen. Together, the beer and the aioli mixed together to create a vanilla wafer/cream pie flavor.
Second, Jason like how the garlic aioli mixed with the Full Moon Stout, a light quaffable stout full of roasty flavors. When the beer and the aioli sauce mixed together they mimic a smooth milk stout texture that highlights the subtle licorice flavors that are usually hidden in this beer.
First, he liked how the garlic aioli mixed with the Howlin' Hefeweizen. Together, the beer and the aioli mixed together to create a vanilla wafer/cream pie flavor.
Second, Jason like how the garlic aioli mixed with the Full Moon Stout, a light quaffable stout full of roasty flavors. When the beer and the aioli sauce mixed together they mimic a smooth milk stout texture that highlights the subtle licorice flavors that are usually hidden in this beer.
I usually enjoy dipping and maybe even over dipping in sauces but I liked this appetizer more as is, without any of sauces. My favorite pairing for this appetizer is the Rebel Rye, an American rye ale with a solid malt base (slightly sweet, caramel-like) that balances the assertive hop flavors and bitterness. The hop bitterness and the rye notes in the beer accentuate the freshly ground pepper while the hop flavor resonated with the vegetal nature of the artichoke. The sweet caramel-like notes resonated with the slight caramelization of the artichoke sugars (a result from the grilling) and balances all the spice notes before you swallow.
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