Upslope Beer Dinner
Highland Tap & Burger hosted Upslope Brewing this week for a five-course beer dinner created by Chef Eli Odell and his team. One of the coolest things about this dinner was that three of the beers were rare one-offs that most may never have the pleasure of tasting.
For the first course, Chef prepared a spring radish salad with French triple cream cheese, caramelized rhubarb and toasted cashews. It was accompanied by a strawberry mint IPA with a fresh and fruity strawberry nose and subtle mint finish. The pairing was on-point, and really conjured up a sense of spring.
Next we dined on a roasted corn chipotle soup with citrus butter poached crawfish. It was paired with a cream ale brewed by head brewer Sam Scruby. With corn as an adjunct in the ale, it lightens the body of the beer and gives it a subtle sweetness, complimenting the soup perfectly.
The soup was followed by rabbit sausage with wild Maine clams, sorrel and grilled spring onions. The Belgian pale ale with this course washed down nicely with the briny, super fresh clams, overnighted from the coast of Maine.
The fourth course was a grilled Colorado lamb T-bone with spring mushrooms, roasted cippollini onions, foie gras goat cheese butter, and chimichurri sauce. This was paired with Upslope’s Imperial IPA. This 10% ABV, delightfully citrus-y ale is packaged exclusively in Ball Corporation’s 19.2 ounce imperial pint cans. But as Mara Miller, lab and quality control manager explained, “there is a one pint maximum on this beer in the tap room.” Apparently this rule was instilled after a man visiting the taproom over-imbibed and decided to take his pants off. Messaged received, we will sip this beer slowly and savor! The lamb course had the luxuriance to stand up to the intensity of this ale.
For dessert we were treated to crème brûlée with blackberries, toffee, and applewood bacon paired with a barrel-aged imperial stout from Upslope’s Lee Hill Series. This was many guests’ favorite pairing of the night.
Many thanks to Luke, Mara, and Alex from Upslope; Chef Eli and his staff at HT&B, and Crafty Ladies Chanelle, Brigitte and Amanda for making this event such a success!