Cedar plank grilled salmon accompanied by pommes de terre forestieres (mashed potatoes infused with potato skins and mushrooms) and prosciutto green bean bundles (with garden fresh homegrown beans) served with a Yard’s Pynk ale. The slightly tart raspberry and sour cherry flavor from the beer paired up well with the salmon, and the earthy potatoes kept the dish balanced.
Homemade pizzas: a vegetarian white pizza with artichoke, homegrown parsley, and grated cheese; and a homegrown tomato, pepperoni, and fresh basil pizza all washed down with an AleSmith’s YuleSmith Summer double IPA.
Great pairing of homemade cheesecake and Mikkeller’s oak aged SpontanCherry Frederiksdal. The tartness of the beer pairs up with the sour cherries to cut through the rich cheesecake for a great dessert pairing.
I learned so much from tasting all the great Belgian style beers last weekend at Beer Advocate’s Belgian Beer Fest 2013. They had some great food to pair up with the brews from KO Pies, Vermont Smoke and Cure, Waffle Cabin, the Cellars at Jasper Hill, and more!
Last Friday I was lucky enough to sample some rare and unusual wild ales, sours, wood aged funky beer, lambics, and more at Beer Advocate’s Night of the Funk 2013.
Caramelized carrot soup first course with a 2010 vintage oak aged Rodenbach ale (barrel number 144). The sweetness of the carrots was balanced by the sourness of the ale, and the beer went great with the main course of tuna.
Enjoying some Mikkeller yeast series Brettanomyces Lambicus with marscapone cheese and blueberries, trying to decide what bottle to open next.
Homemade pizza (back to front): pesto (with homegrown basil), Italian cheese, and crab pizza; a white pizza with homegrown onions and spinach.