Posts Tagged With: Oatmeal Stout

April was a busy month for Beer and I.  I recently taught a beginners homebrewing class at the Bellingham Technical College (BTC).  I also taught a Beers of the British Isles tasting class, which was a lot of fun. For this class the idea was to have classic beers from England, Scotland and Ireland, then compare them with American examples of the same styles. This not only shows how and why craft beer took off in America, but how these classic beer styles have evoloved into new styles of their own.  At the World Beer Cup for example there are separate sub-categories for English IPA and American IPA.  I hung up some flags and maps, put on some Irish and Scottish music and we had a great time.  Another plus, for the first time we had a chef preparing food pairings right there in the room.  Matt Hansen is the kitchen Manager at Boundary Bay and is an BTC Culinary alumni.  His pairings were both great tasting and clever.  For example he paired a Indian curry with the India Pale Ales.  Hopefully Matt and I can join forces together for my next beer tasting class, which, probably won’t be until the Winter quarter.  I’m taking the Summer and Fall quarters off from teaching any classes.  I’m open to ideas until then so if you have a suggestion, post it on this blog.  April was topped off with the annual April Brews Day beer festival, which is a fundraiser for the Max Higbee Center.  I made two special beers for this event: Ginger-Peach Blonde Ale, and Vanilla Bourbon Oak Aged Imperial Stout.  The stout turned out really good, but I think last years was better, I will definitely do it again next year.  The Ginger-Peach is always evolving and I think I’ll need to get more peach into it next year.  If you tried either of these and want to give me some feedback for next year, please post it on the blog here.  Thanks to everyone who attended the April Brews Day and who came to my classes.  Without the support of beer lovers in Bellingham, there would be no craft beer here.
Slainte, -Anthony Stone

Matt Hansen, culinary genius

The pairings were:
  • IPA with Curried Apple Soup
  • ESB with Frisee aux Lardons
  • Porter with Mushroom and Goat Cheese Tart
  • Stout with Irish Soda Bread
  • Wee Heavy Scotch with Peanut Butter Ganache Pretzels
Categories: Beer, Beer & Food Pairing, Brewing, Cheese, Homebrewing | Tags: , , , , , , , , , , , , , , , | Leave a comment

Brewmaster’s Dinner at Semiahmoo

This last week I had the great fortune to have some great food with our beer.  On Thursday I went to a brewer’s night at the Trainwreck pub in Burlington which has great burgers with hand-cut fries and their own jalapeño ketchup.  We ordered some jalapeño popper appetizers, not those frozen fried guys, but fresh hand-made, wrapped in bacon.  It’s weird because jalapeños are usually not that spicy but we were all feeling the heat from these ones.  It might have been more intense by all the Boundary Bay IPA I was drinking because hoppy beers can make spicy food taste hotter.

Friday I attended the third of three brew master dinners at Semiahmoo Resort.  Each course was paired with and/or cooked with Boundary Bay beer by their talented head chef Andy Dixon.  There were three appetizers all paired with ESB. They were all great but I think my favorite was the profiteroles filled with beer braised short ribs, chantrelle mushrooms and roasted shallots.  I gotta say though, that I don’t eat oysters and I had two of these poached with cheddar-beer fondue and gratined with Berkshire bacon.  The bacon is what really sold me.

The first dinner courses were also eye openers for me.  I was always a little picky since I was a kid. I’ve never liked dark meat or eating fat, skin or meat on the bone.  That said, I’ve never been a big fan of duck, as it is usually dark and pretty fatty.  The duck confit was delicious with the meat in thin strips on top of comte cheese and mizuna greens.  So, two foods in a row that I usually wouldn’t eat, but really enjoyed, and they went well with the beers paired with them.  The next dinner course was exciting for me because I had never had sturgeon before. I was surprised by this meaty fish.  Chef Andy really impressed me with this well thought out dish and pairing.   The sturgeon was served on a bed of Beluga lentils that resembled caviar and a curry cream sauce.  It was paired with Boundary’s IPA and I liked how he paired an English curry (with Indian influence) with an English beer style (again with an Indian connection).  So it impressed me on two levels. Not only was it well thought out and clever, but it also tasted great.  That would have been the high note for me if it wasn’t for the next course, which I think was most people’s favorite.  The malted beef tenderloin was a chocolate malt encrusted fillet with rogue bleu cheese on top.  Underneath this beautiful tender meat was a bed of roasted acorn squash and a wort infused demi.  We had to find an extra plate and split it up between us at my table because we loved this so much.  It was paired with Imperial Oatmeal Stout which might sound like a big heavy beer but it worked on several levels with this dish.  Imperial oatmeal stout goes well with creamy bleu cheeses and it also went well with the chocolate malt encrusted around the tenderloin.  Dessert was a caramelized fig tart paired with Old Bounder Barley wine, which was a nice way to finish up the night.  Well done Chef Andy!

Beer pairs well with food just as well as wine, and many times it pairs better.  A great resource if you are interested in pairing beer and cheese is a chart made by the Brewer’s Association: http://www.craftbeer.com/pages/beer-and-food/pairing-tips/pairing-chart
Cheers and Bon Appetit!
Categories: Beer & Food Pairing, Cheese | Tags: , , , , , , , , , , , , , | Leave a comment

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