Grilling with Beer Event

Lucy Saunders, author of "Grilling With Beer", Stephen Beaumont, beer writer and co-owner of Beer Bistro and Brian Morin, Beer Bistro Executive Chef, collaborated to host this event on July 10, 2007.




Sometimes timing is everything. The stars must have all been alined to conspire a truely memorable event. This special 5 course meal was offered only for one day which just happened to be my birthday. What could be nicer than being spoiled to a decandent, carefulled planned meal paired with American craft beers savored with friends?

We started with the welcome beer, Lost Abbey's Avent Garde Ale (San Marcos, CA, 7%alc.) An amber biere de garde with a bready body highlighted by spicy coriander and orange notes. I found that it was saison-like, somewhat Duvel-ish, sweet up front but it had a dry finish. It would have been better if it had been served a bit colder.


First Course: Trio of beer bacon-wrapped shrimp with smoked jalapeno pale ale bbq sauce, grilled gravlax, cucumber stout pancake, white beer vinaigrette and grilled cherry beer-cured duck with chipotle peach sauce. This first course was paired with Brooklyn Local 1: The new Belgian-inspired blonde from Brooklyn Brewery. (Brooklyn, NY, 9% alc.) A delicious start. Every bit satisfying and covering a wide spectrum of flavours. My favorite was the shrimp.


Second Course: Grilled porter ginger scallops bitter greens, mango, pink grapefruit lambic vinaigrette. It was paired with Anchor Summer Beer: A slightly sweet wheat beer with hints of honey & citrus. (San Francisco, CA, 4.2% alc.) The only thing wrong with dish was there wasn't enough. The greens were not sharp tasting because the tart dressing and sweet scallops balanced this dish.


Third Course: Smoked chicken & chanterelles grilled beer onions, pear tomatoes, thyme & goat cheese on herbed walnut flatbread. It was paired with Sierra Nevada Porter: medium bodied with notes of coffee and chocolate. (Chico, CA, 5.6% alc.) This course in really contrasted from the previous two with it's earthy flavours and heavier body. The porter accentuated the walnut flatbread and smokiness of the chicken.


Fourth Course: Slow-smoked pork back ribs Waupoos cider marinated, jalapeno cheddar biscuits, smashed potatoes & rauchbier bbq beans. It was paired with Lost Abbey Red Barn: spiced with ginger, orange, pepper & grains of paradise. (San Marcos, CA, 6.7% alc.) The ribs were so tender I hardly had to chew; the texture of the smashed potatoes really enhanced their flavour; the beans were smokey, saucey and made excellent use of the rauchbier they were cooked in.


Fifth Course: Strawberry raspberry shortcake, berry beer sorbet, icecream. Dessert was paired with Brooklyn Black Chocolate Stout: bittersweet and soothing. (Brooklyn, NY, 10.1% alc.) Fresh, lightness in the mouth yet extreemly deep in flavours. The palate was saturated with berries and velvetly smoothness of the stout.

No more...not even a tiny waiffer.