Tag: beer dinner

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The Tripel + The Bruery =


The Tripel and The Bruery Team Up for Birthday Brews and Bites on Monday, April 16th from 6:30 – 9:00 p.m.. Cost is $65.00.

“In celebration of their one year anniversary, The Tripel invites beer lovers down to the beach for an evening of sumptuous suds & a delectable dinner. The Bruery’s own Ben Weiss will be on hand, guiding a tasting of some of their most hard-to-find brews. To complement the beer, Brooke & Nick have created a sublime four-course birthday tasting menu. This special evening on April 16th begins at 6:30 p.m. for a “cocktail beer” gathering, with dinner and tasting starting at 7 p.m. Act fast though, because there are only 30 seats available! For those unable to make the ticketed event, The Tripel will offer their new menu along with the limited selection of Bruery beers from 9pm to close.”

Check out the best of what The Tripel and The Bruery have planned, below:

Selection of Hors Oeuvres

Mother Funker
Over-The-Top Sour Blonde Ale Aged in Chardonnay Barrels

Coconut and Lime Leaf Bouillabaisse with Bourbon Shrimp Toast

White Oak
Blend of a Bourbon Barrel Aged Wheat Wine with a Belgian Golden Strong Ale

Duck Breast with Black Soybean and Black Trumpet Mushroom Sauce, Duck Leg Confit and Beet Taro Cakes, Wilted Bacon Infused Greens

Smoking Wood
Rye Barrel Aged Imperial Smoked Rye Porter

Selection of House Made Sweets

Sans Pagaie
Wine Barrel Aged Sour Blonde Ale Fermented with Cherries

Saison De Lente, 2010 Vintage

Earthy, Dry Belgian-Style Farmhouse Ale

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City Tavern + Cismontane + TAPS

Last Thursday, I had the great pleasure to partake of another great night of beer and food at City Tavern in Culver City. Great vibe and great location in Culver City.

Anyway, here is the menu from the night. Try to guess the theme….

To me, the best pairing of beer and food was course # 2. The spiciness of the pork and the hushpuppies worked really well with the amber maltiness of the steam beer. I mean California common. The Blacks Dawn with the salted Caramel ice cream played well together too but since I am not a big pecan pie fan, it comes in a notch lower.

TAPS and Cismontane give us the rationale behind the pairings. It is essential to have this before beer dinners. Victor from TAPS really explained the choices and even how to eat and drink. A little of each food on the fork to catch all of the flavors.

The TAPS witbier that paired with the first course of ambrosia and cream. And below are the buttermilk fried chicken and the dessert at the end of the night.


The portion size was good for both the beer and the food. But even so. I was stuffed by the end. And a little filled with salt. My only course correction would be to subtract either the pork or shrimp dish for a soup or a salad one to give the breweries a chance to choose a beer that would work with different food and also to lighten the meal.

If you haven’t been to a beer dinner, you certainly should and if you get the chance to try one at City Tavern. Hop on the opportunity.

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Allagash + Library Alehouse =

What sounds to be a great beer night. Check this out…(from the press release)
“Josh Gil can often be found at the bar of Library Alehouse, sampling some of its wonderful libations. He also happens to be the chef de cuisine that earned Joe’s Restaurant its Michelin star, and he has a new project called the Supper Liberation Front — a guerilla style dining experience that sets up tables in an unknown location each week.

Library Alehouse will welcome him as guest chef for a not-so-secret night of food and beer pairings on Wednesday August 4. Rob Tod, founder of Allagash Brewing, will be co-hosting with Tom Kelley, Library’s Certified Cicerone™. Kelley will speak about the pairings while Tod will be introduced and interviewed by special guest, beerscribe Tomm Carroll of the Celebrator Beer News, to provide the dinner guests with a a behind the scenes look at the featured beers. Some stories about the “old” days of craft brewing are bound to come out as well…

This beer pairing dinner promises to be a unique gastronomic experience and of a caliber not usually seen — or tasted — in local beer bars and restaurants. The matching of craft beer with innovative cuisine is being taken to the next level, and the proof will be on your plate and in your glass.

Below is the menu, but beers shall not be limited to this. In addition some small release Allagash beers are sure to be poured.”

This event is by RSVP only. To obtain tickets you may visit
https://www.libraryalehouse.com/shop/product_info.php?products_id=39

Wednesday, August 4
One seating at 6:30 p.m.
5 courses + beer pairings, $60 (plus tax and tip)

lil bites
with
allagash white

mackerel victoria ale foam, gari sheet
with
allagash victoria ale

red roast pork croquettes slaw, kung pao glaze
with
allagash curieux

lamb reuben two ways
with
allagash four

foie gras gelato stout swirl, kubocha tempura
with
allagash black

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Sierra Nevada @ Library Alehouse

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As usual, when you go to a Library Alehouse event, you get great beer and great food. You can tell some thought has gone into the preparations.

This post will talk about the beer and the food and tomorrow I will post a video and some interesting notes from Sierra Nevada Ambassador Steve Grossman. (That last name should sound familiar to SN fans.)

We started with a palate opener that was great for our new found Southern California sunny weather, Summerfest.
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It was probably my favorite for the night (tied with the Nautilus). It was a straw yellow and pretty zippy. A little bit of tart lemon to it as well as some nice hops.

Even though it was not included in the menu, I had to try the latest in the 30th Anniversary collaborative beers. This being the Imperial Helles Bock. The Charlie Papazian and Fred Eckhardt inspired offering.
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This beer left me a bit confused. Complex. Lots of alcohol but not heavy. Malty flavors that faded into a touch of hoppiness. It was an interesting take on a bock for sure. Poor me, I will have to try again (maybe from a bottle) to see if I can catch anything new.

Then it was on to the Beer Camp Nautilus.
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This was another really punchy, wake you up type of beer. Very easy to drink. I could see this as a gateway beer for people raised on pilsners. It has all the attributes of a pils with extra hops and extra grain flavors.

Next was the Southern Hemisphere Harvest. Sierra Nevada knows IPA’s. Nothing fancy here. Just straight up well balanced hop profile. Nice floral aroma with a lot of good citrus notes.
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Last was the first 30th Anniversary beer, the Anchor Steam collaboration. I don’t know what happened since my last taste of this beer but it was wicked smokey. I don’t know if that is how it ages but the chocolate notes I first encountered were smothered away. I was really looking forward to it and it was the biggest let down.

On the food front, I ate fried calamari! Not the spidery bits. Just the suckers. Not horrible. Sorta like mussels except less chewy. The Jerk chicken was really spicy. The beans and rice duo on the side really helped put the fire out. The most successful dish to me was the Mocha Torte. Delicious! All paired well with their respective beers.

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