Pairing Suggestion: Double Chocolate Cake

I found this beer pairing suggestion while I was researching food pairings for Harpoon Brewery. I like this pairing because it isn't your usual stout and chocolate cake pairing.  Mostly because this isn't a stout but more of a Cascadian dark ale. It's subtle chocolate malt flavors resonate with the chocolate cake. The assertive hopping keeps the chocolate cake from becoming too chocolaty. This might be the best way for a non-hophead to drink this beer because the cake also keeps the hops from becoming too pronounced.  

This is the last submission in my pairing series with Chocolats du CaliBressan.  It has been a lot of fun. Together Jean-Michel, Jill and I have paired six different beers with nine different chocolates. All of them unique and some of them, especially this pairing, down right surprising! If you have enjoyed this series please let Jean-Michel and Jill know by writing them an e-mail, posting on their Facebook page or just stop in and buying some chocolate.  We don't have any immediate plans but if there is a big enough response to this pairing series who knows what we might do in the future! 

For those who are visiting for the first time ... Recently, I had the opportunity to travel to Carpinteria and combine two of my favorite things: chocolate and beer. Over the course of two hours, Jean-Michel (chocolatier/owner of Chocolats du Cali Bressan), Jill (his wife) and I tasted a dozen or so delicious artisan chocolates and paired them with beer.  Together we were able to pair six different beers with ten different chocolates! Over the next two weeks I will be posting the results of these delicious and sometimes surprising pairings.

Curry/Coconut Truffles

Dark and milk chocolate ganache, with coco milk and curry, covered with dark chocolate, rolled in roasted shredded coconut.

HopHeadSaid: This is one of my all time favorites! This truffle is the perfect mix of sweet milk chocolate and curry spice covered with delicious toasty, crunchy coconut!  

The bottle label proclaims "You're not worthy".  What? They have the audacity to say that to me, a self-proclaimed beer geek with at least four on-line beer certifications?-) Challenge accepted! Will you accept the challenge, I think you should!

Stone Brewing Company (brewer of the Arrogant Bastard series and known for their big and bold beers) brews three different versions of the Arrogant Bastard Ale. There is the namesake Arrogant Bastard Ale, Double Bastard (a beefed-up version) and Oaked Arrogant Bastard.  While this pairing will probably work with any of the three I chose the oaked version because of the extra layer of complexity the oak adds.

Arrogant Bastard is considered a Strong American Ale.  This is kind of a catch all category for beers that do not to fit nicely into one category.  The only thing any of these beers in this category will have in common is their elevated alcohol content.  Starting at 7% and up. AND by up I mean as high as 15%. They can amber to jet black, hoppy or malty, effervescent or still. The range is wide open and the only way you know what you have for sure is by tasting it.

Aroma: Spicy hop aroma and alcohol with a sweet caramel-like malt sweetness tied together with oak.
Appearance: It pours a deep red-copper with a light tan head that dissipates quickly.
Flavor: The taste is as it smells.  There is a pronounced hop flavor and bitterness that gives way quickly to a sweet caramel sweetness. Pay attention to the sweetness there is a complex albeit subtle nuttiness complexity there. The sweetness then dissipates quickly and is replaced by an assertive piney hop flavor after you swallow. A hint of oak makes its presence known at the end (pay attend to your exhale) as the oak vapor exits after you swallow.  Enjoy this last moment as the oak flavor vapor sets the stage for your next drink, reminding you of the spicy hops and alcohol.
Mouthfeel: This beer has a medium-full body and a pronounced carbonation rounded out by a pleasing alcohol warmth.

Food Pairings: Cheese: nutty (assiago, parmaseian), Desserts: topped with nuts and/or similar spices.

HopHeadSaid: Be sure to let this beer warm slightly before you drink it.  If it is too cold all you will taste is the hop bitterness and carbonation.  Once the beer warms to 45 or even 50 degrees the malt and oak flavors/aromas will start to shine through.

Oaked Arrogant Bastard Ale is not a subtle beer, as you may have gathered from my description. It is big on hop flavor, bitterness and alcohol.  You should share this beer even if you find int in a 12oz bottle as any amount over 6oz will outlast your truffle or bonbon.

1. The hops and the alcohol make the curry spice explode momentarily. 
2. The sweet toasty coconut flavors resonate with the caramel and nutty malt flavors.
3. The sweet toasty coconut flavors help to balance the hop bitterness.

This is my favorite pairing of this series because the explosion of flavors was quite surprising.  You really need to try this pairing!

Topics: Food Pairing, Beer Pairing, Chocolate Pairing, Beer and Food, Beer and Chocolate

Recently, I had the opportunity to travel to Carpinteria and combine two of my favorite things: chocolate and beer. Over the course of two hours Jean-Michel (chocolatier/owner of Chocolats du Cali Bressan), Jill (his wife) and I tasted a dozen or so delicious artisan chocolates and paired them with beer.  Together we were able to pair six different beers with ten different chocolates! Over the next three weeks I will be posting the results of these delicious and sometimes surprising pairings.

Chocolate ganache with boysenberry covered with chocolate.

This chocolate is one of Jean-Michels newest creations.  

Boysenberries, named after a Northern California farmer, are a cross between a raspberry and a black berry and made famous when Walter Knott, founder of Knott's Berry Farm, started selling them in Southern California. To learn more about boysenberries visit Oregon-Berries.com @ http://www.oregon-berries.com/pick-a-berry/boysenberry/



Picture and Description courtesy Chocolats du CaliBressan

This is the epitome of a Strong Dark Belgian beer, sometimes called a Quadrupel, for good reason. It is flavorful, complex and has a pleasing alcoholic warmth. 

I consider this beer to be equal to the Westvletern 12, which is consistently rated the #1 beer in the world, and it only costs a fraction of the "Westy 12". That is also why it has become quite popular here in the US and why you should be able to find this beer at any quality beer store. To learn more about St. Bernardus and its relationship with the now world famous Westvletern Monastery visit: http://belgianbeerspecialist.blogspot.com/2010/09/westvleteren-and-st-bernardus-real.html

Aroma: Yeast spice(think cloves) gives way to a sweet brown sugar aroma.
Appearance: Dark brown with a pillowy off-white head that leave some beautiful lacing along the inside or your glass.
Flavor: A clove-like spiciness gives way to a brown sugar sweetness that almost a complex a complex layer of dark fruit.
Mouthfeel: 
Food Pairings: Cheese: buttery or sharp.  Meat: grilled, smoked. Dessert: dark fruits, chocolate.

HopHeadSaid: These beers, sometimes called Quadrupels (yes that is spelled right), are perfect for dessert but also pair well with dark fruits or chocolates.  These are also great beers for your wine friends because there is very little bitterness (common among BIG Belgian beers) and many layers of complexity; from dark fruit to caramel or wood flavors from the casks to peppery spiciness from the yeast. 


BJCP Style 18D.  Belgian Dark Strong Ale
Other Examples:  Westvleteren 12, Rochefort 10, Chimay Grande Reserve
Serving Temp: 50°- 55°
Glassware: Snifter, Tulip, Chalice, Goblet
Aroma: Rich malt sweetness reminiscent of caramel and toast with a mild to moderate yeast derived spiciness.
Appearance: Deep amber to brown with a frothy, light tan head.
Flavor:  Malt sweetness (caramel) and dark fruit will dominate while the yeast spice and alcohol help balance the beer.
Mouthfeel: Full bodied beer. However, the high carbonation, the spiciness and the alcohol warmth help thin your perception the body.

Note: This pairing is quite similar to the blackcurrant bonbon pairing except the boysenberry isn't as sharp.  Jean-Michel prefers this pairing over the blackcurrant.

1.  The sweet malt flavors and the chocolate (ganache and covering) resonate with each other building a stronger and more intense layer of sweetness.

2.  The boysenberry ganache pulls the dark fruit flavors out of the beer and the two work together to add a welcome counterpoint to all the sweetness.

3.  The clove-like spiciness works as a bridge or a buffer allowing the two competing flavors (tart and sweet) to meld seamlessly somewhere in the middle.

4. The carbonation and the alcohol content help tone down the sweetness.

Topics: Food Pairing, Beer Pairing, Chocolate Pairing, Beer and Food, Beer and Chocolate

Recently, I had the opportunity to travel to Carpinteria and combine two of my favorite things: chocolate and beer. Over the course of two hours Jean-Michel (chocolatier/owner of Chocolats du Cali Bressan), Jill (his wife) and I tasted a dozen or so delicious artisan chocolates and paired them with beer.  Together we were able to pair six different beers with ten different chocolates! Over the next three weeks I will be posting the results of these delicious and sometimes surprising pairings.

Passion Fruit caramel in a white chocolate shell.


Passion Fruit or lilikoi (the Hawaiian name of the fruit and the one I like to use because it is so fun to say) is a sweet fruit with a pronounced tartness. It is the perfect fruit for jams, spreads, juices or soft caramels! The small guava-like fruit can be eaten raw by cracking open the hard outer shell and sucking out the pulp and seeds or by cutting it in half and then scooping out the pulp and seeds to eat. 
 
Picture and Description courtesy Chocolats du CaliBressan

Duchesse de Bourgogne (pronounced boar-go-nya) is, in my opinion, the epitome of the Flanders Red style.  The “sourness” and acidity is balanced by a sweet caramel-like maltiness before it can become overwhelming.   Because of this balance, the Duchesse is a good starter beer for those who are looking to venture into “sour” beers.  Its wine-like flavor and acidity also makes this a good beer for those “non-beer drinking friends”.


Aroma: Sweet tart fruit, pleasing vinegar.
Appearance: Brilliant clarity, deep red with short lived white head. Decent lacing on the side of the glass.
Flavor: Tart cherries and mild caramel sweetness with a cleansing acidity. 

Food Pairings: Cheeses: earthy or sharp. Dessert: white chocolate, caramel. Salads: light vinaigrette with dried fruit and/or sharp cheese crumble.
HopHeadSaid: There is very little bitterness in this beer style, which is common in sour beers.  Instead of hops the brewers balance the malty sweetness by using special yeast and bacteria strains that will sour the beer just enough to balance the sweetness.

BJCP Style 17B.  Flanders Red Ale
Other Examples:Rodenbach Grand Cru, La Folie, Oude Tart
Serving Temp: 45°- 50°
Glassware: Tulip or Flute
Aroma: Sweet fruitiness that will remind you of tart cherries.  Some vanilla notes (from the aging barrels) and spicy phenols (from the yeast) may be present.
Appearance: Deep red, pale tan head, clear
Flavor: sweet malt flavors (think caramel or toffee) as well as complex dark fruitiness that blends into a low to medium amount of sour tartness.
Mouthfeel: Low to medium body, medium carbonation and a sweet tart finish.

1. The sweetness of the white chocolate and caramel resonate with the subtle caramel sweetness in the beer.  The sweetness of the chocolate also diminishes the beer's sour tartness making this sour beer more acceptable to beginner palates.

2. The tart lilikoi flavoring in the caramel is almost a perfect match with the beer's sourness and the two create a bridge which enables the sweet chocolate and caramel to mingle with the sweet malt to create a complex new layer.

3. The carbonation and the tartness of the beer scrub the palate of any residual sweetness, refreshing your palate for the next bite from this decadent caramel filled chocolate.

Topics: Food Pairing, Beer Pairing, Chocolate Pairing, Beer and Food, Beer and Chocolate

Earlier this week I had the opportunity to travel to Carpinteria and combine two of my favorite things: chocolate and beer. Over the course of two hours Jean-Michel (chocolatier/owner of Chocolats du Cali Bressan), Jill (his wife) and I tasted a dozen or so delicious artisan chocolates and paired them with beer.  Together we were able to pair six different beers with ten different chocolates! Over the next three weeks I will be posting the results of these delicious and sometimes surprising pairings.

Today, I am pairing Sierra Nevada's Bigfoot Barleywine with Jean-Michel's Earl Grey bonbon.  At first this may not sound like an appetizing mix but after you read this description you will be putting this combination at the top of your pairing list.

Dark chocolate ganache, infused with Earl Grey tea, covered with dark chocolate

Earl Grey tea is a special blend of tea made with the oil from bergamot orange rind. To read more about Earl Grey tea click HERE.  

Picture and Description courtesy Chocolats du CaliBressan

Bigfoot Aroma: Complex blend of hops (spicy, citrus, pine resin), malt (caramel sweetness), and subtle alcohol. 

Bigfoot Apperance: Deep copper with garnet highlights, light tan head that dissipates quickly.

Bigfoot Flavor: Pronounced caramel sweetness upfront that gives way quickly to a pronounced hop flavor (resinous and citrus) and bitterness. Bitterness and an alcohol warmth linger in the aftertaste and encourage you to take another drink.

Bigfoot Mouthfeel: This big beer with its big smooth body ends with surprisingly medium dry finish

BJCP Style 19C.  American Barleywine
Other Examples: Old Ruffian, Old Crustacean, Hog Heaven, Old Guardian
Serving Temp: 45°- 50°
Glassware: Snifter
Aroma: Assertive hop aroma (earthy, floral or spicy) may be present especially in young samples.  Sweet caramel notes will be present in young samples.
Appearance: Crystal clear, amber to deep copper with red highlights.  The head can be off-white to light tan but generally the head dissipates rather quickly.
Flavor: Sweet caramel malt will be noticeable at first but the finish will be all hops (flavor and bitterness) especially in young samples. 
Mouthfeel: Medium to full bodied, smooth with a pleasing alcohol warmth.
Food Pairings: Dessert: chocolates. Cheese: sharp.

HopHeadSaid: I love American Barleywines, young ones anyway.  I enjoy their assertive malt flavors and crazy-over-the-top hop flavor and bitterness when they are young.  If you find young barleywines to be too assertive I suggest you buy a few six packs and save them for a year or two.  If you do buy some for storage, be sure to store them upright in a dark and cool place. Taste one every few months after the first year and note the changes in the beer.  Barleywines age well and after a few years the bitterness will diminish but the hop, malt and oxidation flavors meld to create an incredibly complex beer.  I do enjoy these aged beers especially when paired with the right meal but I am too impatient to wait a year or more to drink a beer.

1. The sweetness of the ganache resonates with the caramel-like malt sweetness in this beer.  Also, the ganache's sweetness naturally contracts some of the bitterness of the beer.
 
2. The Chinook hops (a varietal) used to bitter this beer have a distinct spicy, resinous pine flavor which resonates with the herbal flavors in the Earl Grey tea.  The Cascade and Centennial hops (varietals) have very distinct citric flavors which resonate with bergamot orange rinds used in the Earl Grey tea.

3. The alcohol, and to a lesser extent, the carbonation in this big beer help to cleanse your palate of the sweet ganache and dark chocolate. After the cleansing, you are left with is a pleasant citrus spiked tea aftertaste.

Topics: Food Pairing, Beer Pairing, Chocolate Pairing, Beer and Food, Beer and Chocolate