Joe Short was on hand to explain and entertain for the appreciative crowd at the Oak last Tuesday night. Just a very quick rundown, as there were 11 beers and no printed listing:
Kind Ale, an IPA made with fresh Mission Peninsula grown Cascade hops picked on brew day. Balanced, some grassiness.
Autumn Ale, a hoppy amber ale with English malt base.
Golden Rule, an organic IPA, very pale and bitter; yeasty.
Beach Wheat, a classic Hefeweizen. Also known as Snow Wheat in the wintertime.
Stellar Ale, another IPA, this one with all Amarillo hops.
Hangin' Frank IPA, similar to the Stellar, but with all Simcoe. Nice.
Mystery Stout, an imperial stout with some cocoa and molasses. Rich, balanced, nuanced.
Belgian plum black IPA- This one confused my mouth.
Belgian Raspberry IPA, actually not too hoppy, lots of raspberry and woody flavors. Nice.
Black Cherry Porter, great balance of fruit, roast, chocolate flavors. Had me hankering to try it with some roast duck.
'09 Anniversary Ale, a wheat wine with a bunch of blood oranges in't (zest and juice.) Wow. Wow. Amazing color. The wheat and fruit fit together seamlessly.
...Full post
Sunday, November 15, 2009
Saturday, November 14, 2009
New at Merchant's
I hope, as we speak, that many of you are in the queue to get into Ashley's Westland Cask Ale Festival! If not, it doesn't end until 6PM, so go! Mr Cicerone is there, doing some quality control, and having a couple of pints. I, unfortunately, am holding down the fort here at Merchant's while Kevin is in Arizona acquiring (I hope) some Firestone Walker Double Barrel Ale, for me!!
NEW BEERS!
*BELL'S ORACLE. MORE! *FOUNDERS BACKWOODS BASTARD
*DARK HORSE BOFFO BROWN *BELL'S SPARKLING ALE (Back after hiatus) *STONE DOUBLE BASTARD- and we have two 3 liter magnums. *STONE SELF-RIGHTEOUS ALE. MORE! *SIERRA NEVADA 2009 HARVEST ALE (We now have all 3- Estate Harvest 2009, Southern Hemisphere Harvest 2009, and (regular) Harvest 2009.
*DE DOLLE OERBIER RESERVA 2008 (Belgium) *AYINGER (Germany) WEIZENBOCK You know it's going to be good. *SCHNEIDER HOPFEN-WEISSE (Germany)
CHRISTMAS BEERS ARE HERE!
*BELL'S CHRISTMAS (Scottish-style ale, Michigan malt & hops) *GREAT LAKES CHRISTMAS (My favourite!)This one goes quick. *ANCHOR BREWING CHRISTMAS 2009 ("Our Special Ale") *SAM SMITH WINTER WELCOME
COMING NEXT WEEK!
*BELL'S/DE PROEF "VAN TWEE". A Belgian dark ale with cherry juice. *LOTS OF BELGIAN, & ENGLISH HOLIDAY ALES (including my favourite,"Tsjeeses" from De Struise)
Now, go drink cask ale!!
...Full post
NEW BEERS!
*BELL'S ORACLE. MORE! *FOUNDERS BACKWOODS BASTARD
*DARK HORSE BOFFO BROWN *BELL'S SPARKLING ALE (Back after hiatus) *STONE DOUBLE BASTARD- and we have two 3 liter magnums. *STONE SELF-RIGHTEOUS ALE. MORE! *SIERRA NEVADA 2009 HARVEST ALE (We now have all 3- Estate Harvest 2009, Southern Hemisphere Harvest 2009, and (regular) Harvest 2009.
*DE DOLLE OERBIER RESERVA 2008 (Belgium) *AYINGER (Germany) WEIZENBOCK You know it's going to be good. *SCHNEIDER HOPFEN-WEISSE (Germany)
CHRISTMAS BEERS ARE HERE!
*BELL'S CHRISTMAS (Scottish-style ale, Michigan malt & hops) *GREAT LAKES CHRISTMAS (My favourite!)This one goes quick. *ANCHOR BREWING CHRISTMAS 2009 ("Our Special Ale") *SAM SMITH WINTER WELCOME
COMING NEXT WEEK!
*BELL'S/DE PROEF "VAN TWEE". A Belgian dark ale with cherry juice. *LOTS OF BELGIAN, & ENGLISH HOLIDAY ALES (including my favourite,"Tsjeeses" from De Struise)
Now, go drink cask ale!!
...Full post
Monday, November 9, 2009
National Indian Pudding Day, Plus...
From Doug:
Greetings and salutations!
The big day is almost upon us! Thanksgiving? The start of hunting season? No! National Indian Pudding Day! A whole day to celebrate this wonderful, and nearly forgotten dessert. First things first.
This Thursday, November 12th at 8ish p.m., we'll tap our 114th cask-conditioned ale. "Women Drink Fruit Beer and Lose Their Panties! Film at 11!" (aka "I'll Have What She's Having!") is actually a cask-conditioned lager (Lincoln Lager) with pomegranate ice cream flavoring added to it. If you like fruit beers or the sight of crazed women in the presence of a brown-eyed handsome man, you'll love this beer! I know Sue's definitely looking forward to it! As always, we'll have some fabulous prizes, courtesy of our corporate sponsor for a few lucky folks in attendance at the tapping.
If that's not enough for ya, immediately following the tapping, we'll be hosting a promo party for Milagro Mandarin Tequila. That's right, free samples of booze!
To kick off National Indian Pudding Day, we'll release Indian Pudding Ale at midnight. Then it'll be on tap as soon as we open Friday morning, along with plenty of Indian Pudding to eat. What's that you say? Been in a Turkish prison and don't know about Indian Pudding? A quick summary to get ya excited- it's made with mollases, corn, milk/cream, and assorted spices. We made the beer with all those same ingredients. Trust me, it's delicious!
Our drinks of the week are "Gourmet Caramel Apple " (Van Gogh Caramel Vodka and Stoli Apple Vodka). You can get one for just $3.25! It's better than a real caramel apple, and it doesn't stick to your teeth! We're also featuring $2 Sailor Jerry Spiced Rum and Cokes and $3 shots of Milagro Mandarin Tequila (starting Thursday). You already know that Fan Club Members can get $5 growler refills (excluding The Queen) with purchase of something else every Saturday and Sunday. But did you know that if you go to www.aquafresh.com, click on "savings and special offers", and fill out the form, you can get a free tube of Extreme Clean toothpaste! Also, Wednesday is Veteran's Day (be sure to thank a vet or anyone currently serving), and Krispy Kreme is giving out free donuts all day long to veterans!
Hunting season starts Sunday, so don't forget to fill up your growlers! If you want a keg and you have your own cornie keg, I can help you out with that too. I'm actually gonna take a couple days off for hunting myself, so next week's newsletter will be delayed, but we will be having new food items and a new beer on Thursday the 19th.
This week on, "Pudding Pow Wow", you'll hear Francisco say, "What happened to the new guy?" You'll also hear Nicole say, "Shush! We've got a lot of pudding to make!"
On your plate this week, look for Tuna Noodle Casserole, Chicken Lasagna, Coconut Chicken with Pineapple Ginger Rice, Meatball Strombolis, Pretzel Crusted Catfish, Apple Cranberry Turkey Burgers, and of course, Chicken and Waffles and Beer Can Chicken (Thursday-Sunday).
To summarize: fruit beer on Thursday!; free tequila on Thursday!; Fort Street Brewery is party central for National Indian Pudding Day!; three cheap drinks this week; thank you veterans!; free toothpaste!; lots of tasty food on your plate; and "be very quiet, I'm drinking beer but telling my wife I'm hunting!"
See ya soon,
Doug
Fort Street Brewery
www.fortstreetbeer.com
www.facebook.com/fortstreetbrewery
www.twitter.com/fortstreetbeer
1660 Fort St.
Lincoln Park, MI
(313) 389-9620
...Full post
Greetings and salutations!
The big day is almost upon us! Thanksgiving? The start of hunting season? No! National Indian Pudding Day! A whole day to celebrate this wonderful, and nearly forgotten dessert. First things first.
This Thursday, November 12th at 8ish p.m., we'll tap our 114th cask-conditioned ale. "Women Drink Fruit Beer and Lose Their Panties! Film at 11!" (aka "I'll Have What She's Having!") is actually a cask-conditioned lager (Lincoln Lager) with pomegranate ice cream flavoring added to it. If you like fruit beers or the sight of crazed women in the presence of a brown-eyed handsome man, you'll love this beer! I know Sue's definitely looking forward to it! As always, we'll have some fabulous prizes, courtesy of our corporate sponsor for a few lucky folks in attendance at the tapping.
If that's not enough for ya, immediately following the tapping, we'll be hosting a promo party for Milagro Mandarin Tequila. That's right, free samples of booze!
To kick off National Indian Pudding Day, we'll release Indian Pudding Ale at midnight. Then it'll be on tap as soon as we open Friday morning, along with plenty of Indian Pudding to eat. What's that you say? Been in a Turkish prison and don't know about Indian Pudding? A quick summary to get ya excited- it's made with mollases, corn, milk/cream, and assorted spices. We made the beer with all those same ingredients. Trust me, it's delicious!
Our drinks of the week are "Gourmet Caramel Apple " (Van Gogh Caramel Vodka and Stoli Apple Vodka). You can get one for just $3.25! It's better than a real caramel apple, and it doesn't stick to your teeth! We're also featuring $2 Sailor Jerry Spiced Rum and Cokes and $3 shots of Milagro Mandarin Tequila (starting Thursday). You already know that Fan Club Members can get $5 growler refills (excluding The Queen) with purchase of something else every Saturday and Sunday. But did you know that if you go to www.aquafresh.com, click on "savings and special offers", and fill out the form, you can get a free tube of Extreme Clean toothpaste! Also, Wednesday is Veteran's Day (be sure to thank a vet or anyone currently serving), and Krispy Kreme is giving out free donuts all day long to veterans!
Hunting season starts Sunday, so don't forget to fill up your growlers! If you want a keg and you have your own cornie keg, I can help you out with that too. I'm actually gonna take a couple days off for hunting myself, so next week's newsletter will be delayed, but we will be having new food items and a new beer on Thursday the 19th.
This week on, "Pudding Pow Wow", you'll hear Francisco say, "What happened to the new guy?" You'll also hear Nicole say, "Shush! We've got a lot of pudding to make!"
On your plate this week, look for Tuna Noodle Casserole, Chicken Lasagna, Coconut Chicken with Pineapple Ginger Rice, Meatball Strombolis, Pretzel Crusted Catfish, Apple Cranberry Turkey Burgers, and of course, Chicken and Waffles and Beer Can Chicken (Thursday-Sunday).
To summarize: fruit beer on Thursday!; free tequila on Thursday!; Fort Street Brewery is party central for National Indian Pudding Day!; three cheap drinks this week; thank you veterans!; free toothpaste!; lots of tasty food on your plate; and "be very quiet, I'm drinking beer but telling my wife I'm hunting!"
See ya soon,
Doug
Fort Street Brewery
www.fortstreetbeer.com
www.facebook.com/fortstreetbrewery
www.twitter.com/fortstreetbeer
1660 Fort St.
Lincoln Park, MI
(313) 389-9620
...Full post
Saturday, November 7, 2009
Belgium VS Michigan Beer Dinner at Roast
Michael Symon's Roast, this past Tuesday.
1st course
HOUSE MADE CHARCUTERIE
A feast of meat and fat. Mmmm. Two types of house-made sausage (the lamb sausage was lean, spicy and marvelous), finochionna, a couple of other thinly shaved cured meats, cured pork jowl (oh my!), and cured duck fat. Some great pickled onions and peppers to go with. And crostini.
BEERS
"BATTLE of the WILD ALE"
DE RANKE CUVEE DE RANKE (Belgium) VS JOLLY PUMPKIN LA ROJA (‘Twas the bourbony Blend 8, 2009)
To be fair, this was comparing apples to oranges. Both are wild ales, but very different, and both are excellent beers. So, no vote for us. The La Roja did pair better with the charcuterie.
"BATTLE of the BIERE DE GARDE"
LA CHOULETTE LES SANS CULOTTES (Belgium) VS LEELANAU GOOD HARBOR GOLDEN
Charles’ beer wins, hands down.
2nd course
MUSSELS STEAMED IN FARMHOUSE ALE with CHORIZO AND ORANGE
Great dish. The mussels were plump and tasty, the broth great, and the chorizo (Spanish, dry cured) was a great addition.
BEERS
"BATTLE of the SAISON"
SAISON DUPONT (Belgium) VS JOLLY PUMPKIN BAM BIERE
We had to go with Dupont. It’s a classic, and always superb. Both beers were great with the mussels, although the Dupont’s spiciness and pepper notes had the edge over Bam.
"BATTLE of the TRIPEL"
DE DOLLE DULLE TEVE (Belgium) VS NEW HOLLAND BLACK TULIP
A nice surprise with the Dulle Teve, a beer we had not had in quite some time. It packs a punch for a tripel with a lot of alcohol and a bitter finish, but it was so well in balance, and just so tasty, that it had our vote.
3rd course
ROAST PORK LOIN, CRACKLINGS, MUSTARD JUS, BRUSSEL SPROUTS, POTATO GRATIN
I can’t remember the last time I ate so much meat. It was just so good. And the cracklings were my "memory trip"; a familiar taste and texture from my younger years when all pork products (in Australia) had a layer of fat and rind attached; always cooked along with the meat, and always relished. (Okay, bad Jew.) The roasted Brussel sprouts were, of course, fantastic.
BEERS
"BATTLE of the OUD BRUINS"
PETRUS OUD BRUIN (Belgium) VS ARBOR BREWING VELVET HAMMER
While both were excellent, the Velvet Hammer was really sour. The Oud Bruin showed more balance with the nice fruity malt notes that one expects in an Oud Bruin. It got our vote.
"BATTLE OF THE BELGIAN STRONG"
DE DOLLE STILLE NACHT (Belgium) VS JOLLY PUMPKIN NOEL DE CALABAZA
We were evenly split on this one. I think I preferred the Noel de Calabaza. Although again, they are very different beers.
4th course
DESSERT. MIXED BERRY CRISP WITH VANILLA ICE CREAM.
Good.
BEER
KASTEEL ROUGE (Belgium) VS KUHNHENN RASPBERRY EISBOCK
It’s gotta be Raspberry Eisbock, any time. It’s just no match for anything else. I think the vote was even though. Kasteel Rouge is a winner with so many people.
TO SUM UP
Overall, Belgium won the battle.
It was a great idea, and Joseph did a fantastic job with the event. We had a wonderful time, and even managed to hide our Cicerone status from all the attendees (although Joseph tried, albeit gently, to have us own up). It was great value for the money, with 14 beers to sample, and enough food for twice as many of us. We were also very fortunate to be sitting next to a nice man who shared his 2008, and 2009 vintages of Leelanau’s Petosky Pale Ale with us.
BRAVO.
...Full post
1st course
HOUSE MADE CHARCUTERIE
A feast of meat and fat. Mmmm. Two types of house-made sausage (the lamb sausage was lean, spicy and marvelous), finochionna, a couple of other thinly shaved cured meats, cured pork jowl (oh my!), and cured duck fat. Some great pickled onions and peppers to go with. And crostini.
BEERS
"BATTLE of the WILD ALE"
DE RANKE CUVEE DE RANKE (Belgium) VS JOLLY PUMPKIN LA ROJA (‘Twas the bourbony Blend 8, 2009)
To be fair, this was comparing apples to oranges. Both are wild ales, but very different, and both are excellent beers. So, no vote for us. The La Roja did pair better with the charcuterie.
"BATTLE of the BIERE DE GARDE"
LA CHOULETTE LES SANS CULOTTES (Belgium) VS LEELANAU GOOD HARBOR GOLDEN
Charles’ beer wins, hands down.
2nd course
MUSSELS STEAMED IN FARMHOUSE ALE with CHORIZO AND ORANGE
Great dish. The mussels were plump and tasty, the broth great, and the chorizo (Spanish, dry cured) was a great addition.
BEERS
"BATTLE of the SAISON"
SAISON DUPONT (Belgium) VS JOLLY PUMPKIN BAM BIERE
We had to go with Dupont. It’s a classic, and always superb. Both beers were great with the mussels, although the Dupont’s spiciness and pepper notes had the edge over Bam.
"BATTLE of the TRIPEL"
DE DOLLE DULLE TEVE (Belgium) VS NEW HOLLAND BLACK TULIP
A nice surprise with the Dulle Teve, a beer we had not had in quite some time. It packs a punch for a tripel with a lot of alcohol and a bitter finish, but it was so well in balance, and just so tasty, that it had our vote.
3rd course
ROAST PORK LOIN, CRACKLINGS, MUSTARD JUS, BRUSSEL SPROUTS, POTATO GRATIN
I can’t remember the last time I ate so much meat. It was just so good. And the cracklings were my "memory trip"; a familiar taste and texture from my younger years when all pork products (in Australia) had a layer of fat and rind attached; always cooked along with the meat, and always relished. (Okay, bad Jew.) The roasted Brussel sprouts were, of course, fantastic.
BEERS
"BATTLE of the OUD BRUINS"
PETRUS OUD BRUIN (Belgium) VS ARBOR BREWING VELVET HAMMER
While both were excellent, the Velvet Hammer was really sour. The Oud Bruin showed more balance with the nice fruity malt notes that one expects in an Oud Bruin. It got our vote.
"BATTLE OF THE BELGIAN STRONG"
DE DOLLE STILLE NACHT (Belgium) VS JOLLY PUMPKIN NOEL DE CALABAZA
We were evenly split on this one. I think I preferred the Noel de Calabaza. Although again, they are very different beers.
4th course
DESSERT. MIXED BERRY CRISP WITH VANILLA ICE CREAM.
Good.
BEER
KASTEEL ROUGE (Belgium) VS KUHNHENN RASPBERRY EISBOCK
It’s gotta be Raspberry Eisbock, any time. It’s just no match for anything else. I think the vote was even though. Kasteel Rouge is a winner with so many people.
TO SUM UP
Overall, Belgium won the battle.
It was a great idea, and Joseph did a fantastic job with the event. We had a wonderful time, and even managed to hide our Cicerone status from all the attendees (although Joseph tried, albeit gently, to have us own up). It was great value for the money, with 14 beers to sample, and enough food for twice as many of us. We were also very fortunate to be sitting next to a nice man who shared his 2008, and 2009 vintages of Leelanau’s Petosky Pale Ale with us.
BRAVO.
...Full post
Brew Day, Batch #309: I'm Not Dead Yet!
Him, here. Haven't posted anything for over a week, and there's a backlog of stuff what needs writin' about.
So of course I'll be posting about something else, such as the mild ale I'm brewing up right now. Mild ale, the 'forgotten stepchild' of the beer world. Malty, with a bit of roasty and chocolate flavors, 3-3.5% alcohol, very low bitterness, and no real hop character. Typically, black malt provides as much balance to the malt sweetness as does the small amount of kettle hops. This ale, like most low-gravity beers, is tricky to get just right, because small differences in the amounts of specialty malts, and in the water chemistry, can turn a balanced beer into a mouthful of harsh roasty swill pretty easily.
Because I've forgotten to treat my mash water from time to time, there is a handy reminder on the wall above my brew kettle:
In actuality, this clever device rarely helps. Like today, for instance, where I doughed in and stabilized the strike temp before thinking of the chalk that should've been added. I reckon I got it blended in OK with a bit of extra effort, with no harm done. In the end, I cast out chilled wort at 1.035, with a calculated 18 BUs. The neutral but reliable W1056 will be doing the real work at around 65F.
I've always thought that more small breweries could be successful with a mild ale, based on the reaction my homemade stuff gets. It is hugely popular with the 'training wheels' crowd, with the typical comment being, 'I don't normally like beer, but this is great!' I was lucky enough to have a sample of Liberty Street's excellent mild at the Harvest Fest at Eastern Market, and am looking forward to a full pint tomorrow at the Friends of the Rouge benefit tomorrow afternoon. After all, it'll be a good three weeks before today's brew is ready to drink.
...Full post
So of course I'll be posting about something else, such as the mild ale I'm brewing up right now. Mild ale, the 'forgotten stepchild' of the beer world. Malty, with a bit of roasty and chocolate flavors, 3-3.5% alcohol, very low bitterness, and no real hop character. Typically, black malt provides as much balance to the malt sweetness as does the small amount of kettle hops. This ale, like most low-gravity beers, is tricky to get just right, because small differences in the amounts of specialty malts, and in the water chemistry, can turn a balanced beer into a mouthful of harsh roasty swill pretty easily.
Because I've forgotten to treat my mash water from time to time, there is a handy reminder on the wall above my brew kettle:
In actuality, this clever device rarely helps. Like today, for instance, where I doughed in and stabilized the strike temp before thinking of the chalk that should've been added. I reckon I got it blended in OK with a bit of extra effort, with no harm done. In the end, I cast out chilled wort at 1.035, with a calculated 18 BUs. The neutral but reliable W1056 will be doing the real work at around 65F.
I've always thought that more small breweries could be successful with a mild ale, based on the reaction my homemade stuff gets. It is hugely popular with the 'training wheels' crowd, with the typical comment being, 'I don't normally like beer, but this is great!' I was lucky enough to have a sample of Liberty Street's excellent mild at the Harvest Fest at Eastern Market, and am looking forward to a full pint tomorrow at the Friends of the Rouge benefit tomorrow afternoon. After all, it'll be a good three weeks before today's brew is ready to drink.
...Full post
Friday, November 6, 2009
Jolly Pumpkin Beer Dinner at Slows
Jolly Pumpkin Beer Dinner at Slows
This past Monday.....
EGGPLANT CAPONATA ON CROSTINI
BAM NOIRE
A Sicilian dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce with variation according to local tradition. This one had raisins.
Great pairing. Rich eggplant and sweet raisins tied in with fruity black malts.
SEARED SCALLOP WITH BUTTERNUT SQUASH IN TOMATILLO SAUCE.
BAM BIERE
Boy, do Chef Brian and Chef Mike know how to cook superb scallops. They are always perfect; nicely seared on the outside, and perfectly soft and creamy within.
Great pairing. Tart Bam, creamy scallop. Simple but grand. My favourite pairing.
BEETS, RADDICHIO, PUMPKIN, PUMPKIN SEEDS, CASHEW VINAIGRETTE.
LA PARCELA (Pumpkin ale).
Another winner. The beets were simply cooked, and were sweet/sour and crunchy. The cashew vinaigrette was plate-licking good. The pumpkin seeds were spicy and delicious. This one was many people's favourite pairing. It all just worked with the beer which has a slight pumpkin flavour with hints of pumpkin pie spice, and a touch of cacao to add some depth and richness. In the words of weekend-guy Kevin "I don't even like beets, but this was fantastic."
TALLEGIO, GRANNY APPLE & FINOCHIONNA CALZONE WITH ROASTED CAULIFLOWER
(Tallegio is an Italian cheese, Finochionna is a pork sausage made with fennel.)
ORO DE CALABAZA
Another winner. Creamy cheese, slivers of porky sausage, roasty cauliflower, malty/spicy notes in the beer finishing with woodiness, tartness, and a little bitterness. This batch of Oro was just superb. I guess I should have remembered the batch number.
SPARERIB, COLLARDS, SWEET POTATO FRITTER
LA ROJA (Blend #8 2009, large portion of the blend was aged in recycled Founders "Hand of Doom" bourbon barrels.)
An obvious, but very good pairing. This blend of La Roja was indeed a little "bourbony", and was excellent.
The sweet potato fritters were amazing. They were coated with sugar mixed with ground bacon!!
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
CALABAZA BLANCA
It just worked. Especially the frosting with the beer. Cheey creaminess, spicy tartness.
A fantastic dinner. Ron & Laurie Jeffries were there, and it was a pleasure to hear Ron present each course and talk about his beers and the brewing process. Slows were, as usual, very generous with the beer pourings, and I, amongst others I know, were "none too well" the next day.....
...Full post
This past Monday.....
EGGPLANT CAPONATA ON CROSTINI
BAM NOIRE
A Sicilian dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce with variation according to local tradition. This one had raisins.
Great pairing. Rich eggplant and sweet raisins tied in with fruity black malts.
SEARED SCALLOP WITH BUTTERNUT SQUASH IN TOMATILLO SAUCE.
BAM BIERE
Boy, do Chef Brian and Chef Mike know how to cook superb scallops. They are always perfect; nicely seared on the outside, and perfectly soft and creamy within.
Great pairing. Tart Bam, creamy scallop. Simple but grand. My favourite pairing.
BEETS, RADDICHIO, PUMPKIN, PUMPKIN SEEDS, CASHEW VINAIGRETTE.
LA PARCELA (Pumpkin ale).
Another winner. The beets were simply cooked, and were sweet/sour and crunchy. The cashew vinaigrette was plate-licking good. The pumpkin seeds were spicy and delicious. This one was many people's favourite pairing. It all just worked with the beer which has a slight pumpkin flavour with hints of pumpkin pie spice, and a touch of cacao to add some depth and richness. In the words of weekend-guy Kevin "I don't even like beets, but this was fantastic."
TALLEGIO, GRANNY APPLE & FINOCHIONNA CALZONE WITH ROASTED CAULIFLOWER
(Tallegio is an Italian cheese, Finochionna is a pork sausage made with fennel.)
ORO DE CALABAZA
Another winner. Creamy cheese, slivers of porky sausage, roasty cauliflower, malty/spicy notes in the beer finishing with woodiness, tartness, and a little bitterness. This batch of Oro was just superb. I guess I should have remembered the batch number.
SPARERIB, COLLARDS, SWEET POTATO FRITTER
LA ROJA (Blend #8 2009, large portion of the blend was aged in recycled Founders "Hand of Doom" bourbon barrels.)
An obvious, but very good pairing. This blend of La Roja was indeed a little "bourbony", and was excellent.
The sweet potato fritters were amazing. They were coated with sugar mixed with ground bacon!!
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
CALABAZA BLANCA
It just worked. Especially the frosting with the beer. Cheey creaminess, spicy tartness.
A fantastic dinner. Ron & Laurie Jeffries were there, and it was a pleasure to hear Ron present each course and talk about his beers and the brewing process. Slows were, as usual, very generous with the beer pourings, and I, amongst others I know, were "none too well" the next day.....
...Full post
Monday, November 2, 2009
All Hallows at The Pumpkin
Dinner and beers on the Eve of All Hallows at Jolly Pumpkin Cafe in Ann Arbor was indeed a treat. La Parcela poured on regular draught dispense (mmmm), plus there were four pumpkins on the bar (two downstairs, two upstairs) that had been filled with variations of the beer. They were spiled and tapped, and were all pouring, complete with scary skull decoration.
We did not sample the upstairs offerings, but our friends Frida, Diego and Scotty Karate (in the flesh) pronounced one of the beers to contain agave and pepper. Our bleeper bleeped, and we headed downstairs to be seated, where we enjoyed the hibiscus-infused version that was pouring from one of the pumpkins. What great colour this beer had! The other version pouring downstairs contained anise, but we did not try this. I dined on the "sweet and spicy cobia sandwich", a wonderful sandwich filled with ocean fish, spicy mayo and sweet crunchy pickly things. Mr Cicerone enjoyed pumpkin ravioli, rich and satisfying. Other beers enjoyed were Octoberfest, and the limited edition cask golden bitter, a beer that was a very pale gold, and very bitter. (Lots of hops. Very good.) After a photo op with a giant banana and we headed to a party to enjoy some lovely Hofbrau Dunkel on draft.
The giant banana with a couple of old codgers, Steve & Marc.
...Full post
We did not sample the upstairs offerings, but our friends Frida, Diego and Scotty Karate (in the flesh) pronounced one of the beers to contain agave and pepper. Our bleeper bleeped, and we headed downstairs to be seated, where we enjoyed the hibiscus-infused version that was pouring from one of the pumpkins. What great colour this beer had! The other version pouring downstairs contained anise, but we did not try this. I dined on the "sweet and spicy cobia sandwich", a wonderful sandwich filled with ocean fish, spicy mayo and sweet crunchy pickly things. Mr Cicerone enjoyed pumpkin ravioli, rich and satisfying. Other beers enjoyed were Octoberfest, and the limited edition cask golden bitter, a beer that was a very pale gold, and very bitter. (Lots of hops. Very good.) After a photo op with a giant banana and we headed to a party to enjoy some lovely Hofbrau Dunkel on draft.
The giant banana with a couple of old codgers, Steve & Marc....Full post
Subscribe to:
Posts (Atom)
