Bringing women in the community together one craft beer at a time.

Jan 5

"OLD WORLD/NEW WORLD" HOLIDAY BEER DINNER

by Katie O'Shea

The holidays went by so fast and there were many delicious beers to be drunk, but I think my favorite night of beers had to be the “Old World/New World” Holiday Beer Dinner on the 18th.

Inspired by Chef Eli Odell’s recent trip to Belgium, Germany and England with Merchant du Vin’s Tom Jasko, we decided to highlight some fabulous styles from the Old World, along with a New World homage a la Avery Brewing.   The six courses of beer and five courses of food paired beautifully with Tom’s and Darin McGregor’s (of Avery) beer selections, and there were lively debates at the tables with each course about whether the old world or new world beer paired better.  Here was the line-up:

Season’s Greetings (no food pairing)
Samuel Smith Winter Welcome
Avery Old Jubilation

Roasted Winter Squash Soup
Madras Curried Pumpkin Seeds, Cilantro Whip Cream
Samuel Smith India Ale
Avery Maharaja Imperial IPA

Butter Poached Beets
Green Apple, Cracked Tellicherry Pepper Honey, Triple Cream Brulee, Blended Apple Vinaigrette
Lindemans Cuveé René Gueuze
Avery Oud Floris

Swordfish Meatballs
Pomme Frites, Whole Grain Mustard Cream, Piquillos, Tarragon Oil
Westmalle Tripel
Avery Salvation Golden Ale

Braised Beef Short Rib
Parsnips, Fresh Horseradish Gremolata
Avery The Czar Imperial Stout
Samuel Smith Imperial Stout

“Sugar Plum” Frangipane Cake
MM Local Foods Plums, Plum Sauce
Rochefort 10
Avery The Reverend

All of the courses were fantastic but if I had to pick my two favorites, it would be the salad course and the swordfish meatballs.  This beer dinner was my first date with Oud Floris and holy crap it is amazing.  67% aged in Cabernet Sauvignon barrels, 17% in Bourbon, 8% in Rum, and 8% in Chardonnay.  The sour cherry notes were a fantastic contrast to the creamy cheese, yet complimented the beets.

For the swordfish course, I prefered The Westmalle Tripel.  The citrus fruit aroma and slightly earthy taste was a great combination with the brinyness of the swordfish and the creamy mustard sauce.

Big thanks to Chef Eli Odell, Tom Jasko of Merchant du Vin, Darin McGregor of Avery Brewing,  Erica Cunha of Living the Sweet Life for the amazing Frangipane Cake, and all the Crafty Ladies and their guests for a fantastic dinner.