Thirteen rare beers. Nine lavish course. Gourmet Popcorn. Circus Performers.

An Exclusive Beer Release.

Hosted by a trio of freakishly awesome breweries and the most famous beer chef in the world, The Three Ring Circus is THE place to be tonight. And here is why:

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Gourmet Popcorn

Bacon fat popped organic popcorn seasoned with tomato powder, roasted garlic, hop salt and smoked in bourbon barrel wood

Black Truffle Oil Scented Popcorn with cooked in vegetable oil with roasted garlic salt flakes

Thyme Infused duck fat popcorn with Sonoma Vella Dry Jack shavings, green peppercorns

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First Course

“The Mermaid”

Lobster and prawn mousse infused with Ninkasi Believer Double Red Ale, wrapped around petrale sole filets

Speak Easy White Lightning  Ale “Tide Sauce”, Ninkasi Little One Beer Foam, Speak Easy Prohibition Ale quinoa “sand”

Ninkasi Sterling Pils

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Second Course

The Drumstick

Willie Bird Smoked Turkey legs rillettes layered with He’Brew Genesis 15:15, shallots, dried figs and thyme,

Cowgirl Creamery Red Hawk cheese, malt pickled heirloom pumpkin, assorted crackers, breads and spiced nuts

Speak Easy Massacre Black Wheat Wine

Coney Island Geektoberfest

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Third Course

“The Sword Swallower”

“Haute” Dogs infused with 4-H style Lamb, Speak Easy Scarface Imperial Stout, caramelized onions and rosemary

Ninkasi Renewale Porter Beer mustard, fennel carrot slaw, sweet roll

He’Brew Bittersweet Lenny’s RIPA

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Fourth Course

Hopped Cotton Candy

Centennial hop scented sugar, wrapped around a cube of Sonoma foie gras terrine mixed with He’Brew Genesis

Speak Easy Big Daddy IPA

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Fifth Course

Slider

Ground elk and duck heart patty, rendered dry aged beef fat

Brioche bun, house made He’Brew Genesis 15:15 beer ketchup, baby arugula, Speak Easy Payback Porter braised red onions

Ninkasi  Conventionale (2010 Imperial Stout)

Speak Easy Scarface Imperial Stout

He’Brew Genesis 15:15

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Sixth Course

 Churro

Point Reyes Blue cheese mixed into a Speak Easy Double Daddy savory churro,  roasted garlic powder

Ninkasi Total Domination IPA

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Seventh Course

Three Ring Circus

Roasted red, gold and white baby beets, Cypress Grove Humboldt Fog crumbles, carbonated citrus segments, malt candied hazelnuts, micro greens

drizzled with a Three Ring Circus Collaboration vinaigrette

Speak Easy Prohibition Ale

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Eighth Course

Funnel Cake

He’Brew Bittersweet Lenny’s RIPA infused batter with bergamot zest, Three Ring Circus Wort Honey Drizzle, Malted Powdered Sugar Dust, Ninkasi Sleigh’r Beer Caramel

Coney Island Albino Python

Ninth Course

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The Non-Fried Non-Twinkie Cupcake

Ninkasi  Conventionale Imperial Stout Chocolate Cake, filled with a He’brew Jewbelation 15 mousse filling, Speak Easy Prohibition Frosting, THCO Cocoa Nibs, Caramel Malt

Speak Easy, Ninkasi, Shmaltz, Home Brew Chef Collaboration beer – Three Ring Circus

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For only $120, including tax & gratuity, you can experience this elaborate and exclusive event. You know I’ll be there, with bells on (and maybe in costume). Make your reservations here: http://threeringcircus.eventbrite.com/

• Date: Sseptember 29, 2011
• Where: Cholon Bistro
• Time: 6pm for beer cocktails, 7pm dinner
• Cost: $125

In my world, nothing truly beats an amazing food & beer pairing. Well, there might be an exception or two, but I will leave that to your imagination.

Food and beverage pairings, let alone food and beer pairings, are not easy. They require a palate far beyond the average chef, sommelier and brewer. Few chefs understand the complexities of nuances of beer like a brewmaster, and in contrast, few brewers understand the complexities and nuances of food like an executive chef. Those capable of crossing the line between brewmaster and executive chef are not just few and far between, they are virtually mythological in nature — beings of legends and lore.

A few select individuals, humans capable of transcending the science and artistry of brewing and the science and artistry of cooking, actually do exist. These supertasters possess amazing abilities, almost incomprehensible to us mere mortals. One such modern wonder is Jared Rouben, Pub Brewmaster for the Goose Island Brewpubs in Chicago, IL.

Now before some of you get all huffy puffy on me, it is crucial to note that the Goose Island Brewpubs are NOT owned by AB-InBev. It’s okay, breathe a sigh of relief with me now. Okay, feel better?

Back to the story.

Isn't he adorable?

Not only is Jared a phenomenal brewer, as exemplified by the amazing beers he produces for Goose Island, he is also an Culinary Institute of America graduate with an extraordinary culinary resume, including working with the legendary Thomas Keller — arguably one of the best chefs in the world — at Keller’s prestigious Per Se in Manhattan.

So yes, you heard me right. Jared Rouben is both a genius brewmaster and a professionally trained chef, which essentially makes him a foremost expert on beer and food pairings. And that brings us to the Great American Beer Festival.

During the Friday night session of GABF, between 7:30 and 8pm, Jared will be teaming up with Stephanie Izard, Top Chef winner and owner/chef of Girl & the Goat, on the stage of the convention floor, where they will will provide insights on brewing beers to complement food and creating food to complement beers. The presentation, called “Sweet and Smokey Chicago Style”, will feature samples of their collaboration: “Farmer’s Market,” a honey smoked Porter made with wildflower honey from Ellis Family Farms in Illinois. This unique, medium-full bodied beer balances honey, roast and smoke flavors, and will be shared with the panel’s audience and paired with a sweet and smoky dish, to be announced. (Check out the video below for more information on the collaboration beer).

But the main event, the raison d’etre, the inspiration of this post, is the night before.

On the evening of September 29th, Stephanie and Jared are partnering with ChoLon Bistro Chef Lon Symensma & Alex Seidel of Fruition to present a beer dinner of epic proportions. All proceeds from the dinner will benefit Share Our Strength (strength.org), a charity dedicated to ending childhood hunger in the US by 2015. The details are such:

• Date: Sseptember 29, 2011
• Where: Cholon Bistro
• Time: 6pm for beer cocktail reception and snacks, 7pm dinner
• Cost: $125

Alongside the Honey Porter, the dynamic beer menu will be showcasing Rumble Oak-aged IPA from Great Divide and Funkwerks Belgium White, finishing with Dulce — Jared’s American Stout made with “crop 2 cup” Ugandan french roast coffee & Seville oranges. Each chef will create a family style dish to accompany the different beers from Jared’s list, to show the many directions one can go and the various styles of cooking that can work well when pairing beer and food.

“We wanted it to be unique as well as representative of both Jared’s brew style and my cooking. One of many qualities that makes Jared unique as a brewer is that he started his career, back in the kitchen, at the Culinary Institute of America in New York. The way that he thinks about layers of flavor in his beers is similar to my approach to food at Girl & the Goat.” — Stephanie Izard.

Naturally, I’ll be there, which can only mean one thing… you should be there as well. And trust me, a beer dinner with an amazing brewmaster with experience from Thomas Keller’s prized Per Se in NYC is no joke. And for $125, it is a steal. BE THERE. Or be sorry…

About Jared Rouben

Originally from Louisville, Jared is a graduate of Washington University in St. Louis, as well as the Culinary Institute of America in New York and the Siebel Diploma course. After culinary school, he worked as a chef at the Michelin Star Martini House in Napa and as Expeditor at the three Michelin Star Thomas Keller’s Per Se in New York City. After New York, Jared moved to Chicago to become a part of the Rock Bottom brewing team. Jared first joined the Goose Island Clybourn brewing team in 2009 and became the Head Pub Brewer in January of 2010. Since starting at Goose Island Jared has created the Chef Collaboration Series, Farmers Market Series and focused on experimental brewing. His passion for both beer and food is infectious.

Napa, CA – Wine dinners are plentiful in wine country. Beer dinners, on the other hand, rarely occur. And dinners with both beer and wine on the table are virtually non-existent. But not anymore.

This December 8th at 6pm, Yountville’s Michelin star-awarded restaurant Bistro Jeanty will be presenting the first ever beer vs. wine dinner in Napa Valley, the heart of America’s wine country. This uniquely engaging food & beverage experience will be co-hosted with well-known beer journalist and Cicerone Certified Beer Server, Ashley Routson.

A relatively new trend, the beer vs. wine dinner concept is a unique way to engage educate, and provide guests with an amazing food & beverage experience in a fun, unique and relaxed setting.

The dinner will consist of 4 “beverage-neutral” courses, each paired with generous pourings of both craft beer and artisan wine. Bistro Jeanty’s ,General Manager, Kelly Mitchell-Jacks, will be selecting the wine pairings while Ashley Routson tackles the beer. Guests will be provided with ballots in which to score and vote for the winning beverage pairing for each course.

This will be the first time a beer vs. wine pairing “throw-down” will be executed in Napa. “Napa is a a food and beverage mecca. It is home to some of the most discerning palates in the world, “ Routson says. “If there is any region in this country that can truly appreciate the complexity and the nuances of craft beer, this is it.”

After the recent release of her article “A Craft Beer Epiphany in Wine Country” , which details an extravagant food and beverage experience at the renowned French Laundry, Routson is quite confident that craft beer will be able to stand its ground, even in the toughest crowd.

“I love wine, don’t get me wrong. But in my opinion, the complexities and nuances in beer surpass those in wine, in many respects, and, as a result, beer is slowly but surely challenging wine as the quintessential food pairing beverage,” says Routson.

Routson’s confidence does not intimidate Mitchell-Jack who responds, “I have no doubt that beer will give wine a run for its money, but I will be surprised if it walks away with everyone’s vote.”

Doors open at 6pm. Price per person is $70 and includes tax and gratuity. Tickets are limited to 60 persons and can be purchased online through brownpapertickets.com or in person at Bistro Jeanty.

I recently had one of the most amazing beer experiences of my life.

No I’m not talking about the beer — which was amazing. Or the food — which was also outstanding.

I’m referring to the opportunity to meet both Sam Calagione, founder of Dogfish Head, and Ken Grossman, founder of Sierra Nevada. And let me just say one thing, these dudes are rockstars.

Prior to the Life & Limb dinner, I had the opportunity to meet Sam at the Great American Beer Festival. Naturally, as with all beer festivals, Sam was too busy to chat. BUT, he was gracious enough to take the time to say hello and snap some photos with me.

Although I had met Sam before the Life & Limb dinner, it did not prevent me from being wickedly nervous prior to our interview. Many of my friends can attest to my jitters in the weeks leading up to the dinner. But oddly enough, the moment Sam arrived at the restaurant, all of my nerves were put at ease. Sam was extremely congenial and from the moment we shook hands hello to the moment we shook hands goodbye, I felt right at ease.

And then of course, there was Ken Grossman — another major “celebrity” in the beer world. As soon as he arrived, Sam introduced us and we shook hands. Ken was extremely approachable and I had a blast talking to him before, during and after the dinner. Ken is definitely a man who truly loves life. There was not one moment in which he wasn’t smiling. No joke. This guy did not stop smiling.

Well as much as I’d love to gush on and on about meeting these two spectacular men, this article is not about me swooning over two of the greatest brewers in the country. Sigh. Shall we talk about the beer?

For it’s first ever collaboration, Sierra Nevada chose to team up with Dogfish Head to develop wo collaborative beers: Limb & Life (a draft-only beer) and Life & Limb (available in 24oz bottles and limited draft). Mutual respect, admiration, and none-too-few shared glasses of beer led to the collaborative idea.

THE BACKGROUND: The beers-Life & Limb, and Limb & Life-are dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community. Over the years, the two brewers-Ken Grossman and Sam Calagione-have become friends in the industry. They quickly realized how many similarities they share. Grossman’s history as a craft-brewing pioneer and his radical approach to brewing are echoed some fifteen years later by Calagione-through his boundary-pushing innovation and tireless promotion for the cause of craft beer.

Both men started out as home brewers obsessed with beer-making. Both share deep values of sustainability and responsibility. Both share the desire to pass their breweries on to the next generation, and both started out small-from humble beginnings-and built vibrant, creative, beer-centered and fiercely independent breweries, despite the long odds.

Below is a great video of Sam Calagione describing the story behind the Life & Limb collaboration, filmed by Draft Magazine.

Shall we move on to the actual event? Good plan …

The evening started out with Ken & Sam tapping the inaugural kegs. Hearing the kegs tapped was music to my ears. Although both kegs were tapped at the same time, the Life & Limb was reserved for dessert and we were all served the Limb & Life first. (BUT! I was one of the honored few to sip from the Holy Grail — aka Sam let me try some of his Life & Limb from his glass)

FIRST PAIRING: Passed Hors D’Oeuvres w/ Limb & Life

Unfortunately, I have no picture to insert because I was too busy mingling, drinking beer & noshing on the apps. However, let us discuss the pairing …

THE FOOD =

THE BEER = LIMB & LIFE

Limb & Life is a companion to the big beer-an acorn off the larger tree. It is a 5% ABV small beer-a low-gravity beer made using the residual sugar as “second runnings” from the first larger brew, fortified with American hops. This is a session beer. Its big brother is a sipper. Limb & Life will be a limited draft-only product, a prelude to the bigger beer.

The Wench’s opinion? PLEASE SIR … can I have some more? (And trust me … I did)

Life & Limb TASTING NOTES

• APPEARANCE: Fairly clear, brown. Great head. Lots of carbonation.
• AROMA: Hops dominate the aroma, yet there is a subtle hint of the maple syrup, rich roasted malts & wood (which I know now to be “birch”)
• TASTE: Wow. I mean wow. This beer is too easy — way too easy. The malt is perfect — slightly malt notes with hints of maple. Hops are definitely the key player in this beer — yet, they are not overwhelming.
• MOUTHFEEL: Light-to-moderate in body. Very smooth. Carbonation is perfect.
• OVERALL: This is one of the best session beers I’ve ever tasted. Why? Because it has a great balance. There is a significant malt and sugar presence, yet the hops take center stage — without being too dominate.

THE SECOND PAIRING

THE FOOD = Seared Ahi Tuna, Hearts of Palm, Jicama Salsa, Citrus Vinagraitte

THE BEERS =

• Sierra Nevada Kellerweis: Kellerweis is one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation. This difficult and labor-intensive technique adds uncommon depth and flavor complexity. This hazy-golden hefeweizen is deeply flavorful, refreshing and perfect for a sunny day.
• Dogfish Head Festina Peche: A refreshing neo-BerlinerWeisse fermented with honest-to-goodness peaches to (get this!) 4.5% abv! Below is a video of Sam talking about Festina Peche…

THE VERDICT = The Ahi tuna was rubbed with some sort of red pepper, chile, black pepper spice blend. The Ahi tuna was super fresh (bright magenta/purple) was perfectly cooked (just barely seared). The hearts of palm and jicama salad with citrus vinaigrette was a perfect accompaniment with the spice from the tuna. Although both beers were entirely different from each other, each added a different depth to the dish. My favorite pairing, however, was the DFH Festina Peche. I thought that the acidity in the Festina Peche helped to cut the spice on the tuna and complimented the citrus vinaigrette very well.

THIRD PAIRING

THE FOOD = Crispy Skin Five-Spiced Poussin, Snap Peas, White Corn Pilaf, Sweet & Sour Sauce

THE BEERS =

• Dogfish Head Midas Touch: This recipe is the actual oldest-known fermented beverage in the world! It is an ancient Turkish recipe using the original ingredients from the 2700 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike.
• Sierra Nevada Pale Ale: Sierra Nevada Pale Ale, is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

THE VERDICT = The Poussin was cooked extremely well — the skin was delightfully crispy while the meat remained extremely juicy and fell right off the bone. The white corn pilaf was rather plain and I did not care much for it. I really did enjoy the chemistry between the 5 spice blend on the Poussin and the sweet & sour sauce. As for the beers, they happen to be two of my all-time favorie beers. Although Midas Touch is one of my “epiphany” beers and one of my all-time favorite DFH beers, the Sierra Nevada pale ale made a better pairing for this dish. The clean, crisp refreshing hops helped to cut the spice and syrupy sweetness of the dish.

THE FOURTH PAIRING

THE FOOD = Wokked Tourenedos of Beef Tenderloin, Sweet Onions & Peppery Cress

THE BEERS =

• Sierra Nevada Celebration: The long, cold nights of winter are a little brighter with Celebration^® Ale. Wonderfully robust and rich, Celebration^® Ale is dry-hopped for a lively, intense aroma. Brewed especially for the holidays, it is perfect for a festive gathering or for a quiet evening at home.
• Dogfish Head Palo Santo Marron: An unfiltered, unfettered, unprecedented brown ale aged in handmade wooden brewing vessels. The caramel and vanilla complexity unique to this beer comes from the exotic Paraguayan Palo Santo wood from which these tanks were crafted. Palo Santo means “holy tree” and it’s wood has been used in South American wine-making communities.

THE VERDICT = The beef tenderloin was cooked very well. It was juicy and the spice blend in the sauce was a great combination of heat and sweetness. It was interesting to see two very different beers being paired with this dish. Prior to being served, I had already made up my mind that Palo Santo Marron would make the better pairing with the meat. But oddly enough, I actually preferred the Celebration Ale with the dish.

THE DESSERT PAIRING

THE FOOD =

• Valrhona Dark Chocolate Semifreddo
• Flourless Cocunt Run Cake

THE BEER = LIFE & LIMB

Life & Limb is a 10% ABV strong beer that defies style characteristics-brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman “farm” at the brewery in Chico. The beer is alive with yeast-a blend of both breweries’ house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska; it is the first beer we know of ever to use birch syrup in the brew. If stored under good conditions, this rich, full-bodied beer should age well for years.

VERDICT= I was honored enough to get a sip of the Life & Limb right after it was tapped. Despite its rather hefty ABV, Life & Limb was extremely smooth and very well balanced. Oak, maple and malts definitely dominated the aroma and taste of the beer. Finish was pleasantly dry. This was BY FAR the best pairing all night. The dark chocolate semifreddo was so rich and amazing and the beer complimented it perfectly.

Overall, I had an amazing time at the beer dinner. Big thanks to both Dogfish Head and Sierra Nevada for putting together the event. Also, big props to both breweries for collaborating on two spectacular beers!

Cheers!

During my visit to the Midwest, I took a little road trip from Milwaukee to the city of Peoria, IL for a beer dinner at Waterstreet Wines & Cafe. The dinner showcased several beers from the portfolio of  Merchant Du Vin — a specialty beer importer based in the U.S.

Waterstreet Wines & Cafe is a relatively new sidewalk cafe at the end of the waterfront area in Peoria.  They feature a menu of sandwiches, salads and lots of fondue as well as very well-thought out artisan wine and craft beer lists.

The owners of Waterstreet Wines & Cafe, Paul & Diane Hahn, also own Mackinaw Valley Vineyard. Paul Hahn has been awarded “Winemaker of the Year” several times by the Illinois Grape Growers and Vintners Association. All of the Mackinaw Valley Vineyard wines are available in the cafe — and many of them are available to drink by the glass.

The beer dinner featured a 5 course menu designed by the head chef at Waterstreet Cafe to pair with 5 different beers from the portfolio of Merchant du Vin. The beer tasting presentation was led by Brian Van Zandbergen from MdV.

And without any further ado, allow me to present my food & beer pairing notes from the evening…

THE WELCOME BEER

BEER: Pinkus Organic Altbier – Munster, Germany
Notes: 20 IBU, Organic Hallertau hops

• Appearance: bright, pale golden color
• Aroma: floral, earthy hops & slight biscuity malt
• Flavor: clean, dry and crisp with notes of biscuit malt and noble hops. Moderately bitter and slightly metallic with a clean, dry finish.
• Mouthfeel: light body, moderate carbonation, smooth body
• Overal Impression: I found this beer to be extremely refreshing after being outside in the hot sun. The bitterness and dryness was well balanced by the malts. Extremely easy to drink.

THE FIRST PAIRING

BEER: Ayinger Oktoberfest-Märzen – Aying, Germany
NOTES: 21 IBUs, Hallertau hops

• Appearance: Bright, rich golden-orange (marigold) color with a thick, foamy head.
• Aroma: Earthy with notes of rich Vienna malt and subtle hints of toasted malts.
• Taste: Initial taste is sweet, followed by a slightly bitter finish. Hops profile is moderate and the Vienna malt character dominates the palate. Fully attenuated and dry.
• Mouthfeel: Medium-bodied, highly carbonated and smooth.
• Overal Impression: This is probably my favorite Oktoberfest on the market. The color is stunning in the glass and the rich Vienna malt is well-balanced with a bitter dry crispness. This beer reminds me of autumn — the color is similar to the bright orange sun and the leaves changing color. The crispness reminds me of cool autumn winds and the earthiness of the flavor reminds me of harvest and fallen leaves.

FOOD: Ayinger Oktoberfest-Märzen Braised Alligator
NOTES: The alligator was extremely juicy as a result of the braising process. The flavors were very subtle, which allowed the almost gamey taste of the gator to show through. The meat was reminiscent of dark meat chicken and was easy to shred. Although the alligator was extremely chewy (as is its nature), the flavor was rather enjoyable.

FINAL THOUGHTS: The salt and slight spice from the beer-braised alligator paired well the earthy, sweetness from the Ayinger Oktoberfest-Märzen.

THE SECOND PAIRING

BEER: Lindeman’s Cuvee-Rene — Vlezenbeek, Belgium
NOTES: Lambic Gueze, 16 IBUs, aged Aged Kent, Brewers Gold & Coigneau hops

• Appearance: Hazy, golden color with a thick, frothy white head and excellent lacing.
• Aroma: Funky barnyard, horse blanket, earthy aroma typical of Brettanomyces and other wild yeast strands. Aroma has noticeably sour and acidic fruity esters — reminiscent of grapefruit rind.
• Taste: Moderately sour and acidic taste is balanced out by the unmalted wheat, pils malt and the weird funky/barnyard/horse blanket flavors from the wild yeast. No noticeable hop flavor (which makes sense since this style of beer uses aged hops). Finish is very dry.
• Mouthfeel: Light bodied, highly carbonated, slightly astringent.
• Overal Impression: It is not secret that The Wench is obsessed and preoccupied with the gueuze style of beer. Lindeman’s Cuvee Rene was the first gueuze I ever tasted and, to this day, it is still one of my favorites.

FOOD: Cream of Wild Mushroom Soup
NOTES: For a traditionally cream based soup, this version was relatively light in body (may have been thickened with both cream and potatoes). The wild mushrooms were completely pureed, which left the soup having an earthy and complex wild mushroom flavor with relatively no mushroom texture. There was bits of crunch here and there from small pieces of celery & onions. Great wild mushroom flavor.

FINAL THOUGHTS: This was both a complimentary and contrasting pairing. The acidity of the gueze helped to balance out the heaviness of the cream while the barnyard, funky yeast characteristics complimented the earthy characteristics of the wild mushrooms in the soup very well.

THE THIRD PAIRING

BEER: Samuel Smith’s Organic Cherry Ale — Tadcaster, England
NOTES: 16 IBUs, Organic Hollertau hops

• Appearance: Brilliant, deep red
• Aroma: Fresh cherries dominate the nose.
• Taste: Cherry explosion. The tart, acidity of the fruit balances the natural sweetness of the cherries. Dry finish.
• Mouthfeel: Light bodied, medium carbonation.
• Overal Impression: Well-balanced fruit beer. The cherry aroma and flavor is extremely dominant, but not in an overwhelming way.

FOOD: Compound Cherry Salad
NOTES: Light, fluffy cream-based mousse loaded with both sour and dark cherries, canned pineapple chunks, celery and slivers of raw, shelled almonds. The salad was delightfully sweet and loaded with lots of interesting textures. I loved the use of the two different types of cherry — one very sour and one very sweet. The almonds and celery added a much desired crunch.

FINAL THOUGHTS: This was very much a complimentary pairing. The cherries in the beer matched the flavor profile of the cherries in the salad. Both were fairly light in body and rather enjoyable. The use of a fruit compote as the third course seemed odd at first, but in the end I did enjoy it.

THE FOURTH COURSE

BEER: Lindeman’s Cassis Lambic — Vlezenbeek, Belgium
NOTES: 10 IBUs, Aged Kent, Brewers Gold & Coigneau, Black Currants

• Appearance: Hazy, deep reddish-purple
• Aroma: Fantastic black currant aroma with very subtle hints of wild yeast.
• Taste: Rich, sweet black currant flavor with a pleasant tartness and slightly detectable wild yeast funk.
• Mouthfeel: Mediume-bodied, highly carbonated and soft.
• Overal Impression: Out of all of Lindeman’s fruit lambics, the cassis is by far my favorite. The sweetness of the black currants is not overpowering and allows the tart funk of the wild yeast to show through.

FOOD: Spareribs with a Currant Reduction
NOTES: The spareribs were slow cooked for roughly 7 hours and, as a result, they were ridiculously tender. The ribs shredded with extreme ease and contained a relatively high fat content. The currant reduction was extremely sweet and, in my opinion, could have benefited by the addition of a dark liquor (such as bourbon or rum). The spareribs were paired with two very simple sides — fresh steamed broccoli and roasted new potatoes. The simplicity and lightness of the side dishes helped to balance out the complexity and fat of the spareribs.

FINAL THOUGHTS: Overall, the spareribs were outstanding. Very well cooked. The sweetness of the black currant reduction complimented the cassis lambic beer very nicely and both helped to break down the heavy fat of the spareribs.

THE FIFTH PAIRING

BEER: Traquair Jacobite Ale — Peeblesshire, Scotland
NOTES: Spiced Scotch Ale, 23 IBUs, Coriander

• Appearance: Relatively clear, deep ruby-brown color
• Aroma: Rich, malty & caramel aroma with hints of coriander, peat and earth.
• Taste: Rich, malty sweetness dominates the palate with hints of spice, roasted malts and earth. The finish is moderately sweet.
• Mouthfeel: Moderately-full bodied, medium carbonation, slightly vicious with warming attributes from the alcohol.
• Overal Impression: This beer in itself could easily suffice as dessert. It is warm, smooth and rich. The sweetness is nicely balanced by the roasted malt and smoky flavors.

FOOD: Berry Cobbler
NOTES: The berry cobbler consisted of at least 4 detectable types of berries — blueberries, blackberries, raspberries and strawberries. The crust was rich and very buttery with lots of brown sugar and oats. The whip cream was noticeably homemade and added a delightful creaminess to the dish. Overall, the cobbler was rich, tart, buttery, sweet and extremely creamy.

FINAL THOUGHTS: Individually, both the beer and the cobbler were rich, flavorful and delicious. The tartness of the dessert worked nicely with the malty sweetness of the beer. Both were very rich, which made it hard to finish them.

SPECIAL THANKS TO WATERSTREET WINES & CAFE AND MERCHANT DU VIN FOR INVITING ME TO JOIN THEM IN THIS FANTASTIC BEER DINNER!

CHEERS!

As you may recall, I recently had the honor of being flown to Charleston, SC to attend an all-expense-paid, super special beer dinner co-hosted by the Culinary Institute of Charleston and Samuel Adams.

Prior to the actual event, I was sent the invitation above — which listed the various courses and pairings for the beer dinner. Other than knowing the tentative list of food & beers, I had absolutely no idea what to expect from the evening.

And any expectations that I might have had, were completely blown out of the water.

There were several highlights of the night –one of which included meeting and conversing with the phenomenal team of chefs from the Culinary Institute of Charleston.

Two such chefs were Chef David Vagasky and Chef Ben Black — the brilliant talent behind the fantastic appetizer spread.

The Wench & Chef David Vagasky

The Wench & Chef Ben Black

At the end of the evening, I got the opportunity to interview the main chef behind the entire orchestration of the Samuel Adams beer dinner, Chef Michael Carmel. Chef Carmel is the Department Chair of Culinary Arts at the Culinary Institute of Charleston-Trident technical College. He is a Culinary Institute of America graduate, 1978 as well as holds a bachelor’s degree from Long Island University, master’s degree at National-Louis University and he is currently pursuing a doctorate degree.

The music in the background of the video is fairly loud, which makes the interview difficult to hear. This is only my second use of video on my blog, so I will note this for future posts. Oh and disclaimer number two, this interview was unplanned and completely off-the-cusp. So if I stutter, sorry Either way, I hope that at least some of it is entertaining and informative.

THE BEER WENCH INTERVIEWS CHEF MICHAEL CARMEL

CHEERS!

This, my dear friends (and loyal subjects), is an extremely important landmark in the history of The Beer Wench blog.

I am extremely honored and excited to present my first ever official Beer Wench video interview.

And if that was not cool enough, the interview is with the head brewer from Sam Adams –the one, the only– Mr. Bob Cannon.

As you may recall, I recently attended a Sam Adams beer dinner at The Culinary Institute of Charleston. While I was there, Bob Cannon was kind enough to let me interview him.

Since I was unaware of the fact that I would be given this opportunity, the actual interview is completely of the cusp. Nothing that was discussed was planned in advance — and actually, the “interview” flows more like a conversation.

As you will notice, the interview is in two parts. This is because both Bob and The Wench love to talk — especially about beer.

So without any further ado, allow me to present The Wench’s very first video interview with Bob Cannon from Samuel Adams.

SAM ADAMS INTERVIEW PART ONE

SAM ADAMS INTERVIEW PART TWO

Feedback is greatly encouraged!

Cheers!

This past week I had the honor of being flown to Charleston, SC to attend an all-expense-paid, super special beer dinner co-hosted by the Culinary Institute of Charleston and Samuel Adams.

There were several highlights of the night –one of which included meeting and conversing with the phenomenal team of chefs from the Culinary Institute of Charleston. The food and the beer were obviously major highlights as well.

But hands down, the ultimate highlight of the entire evening was the opportunity to meet, interview and talk beer (and other non-beer topics) with Sam Adam‘s Head Brewer, Bob Cannon. And get this — he not only sat at MY TABLE, but also sat RIGHT. NEXT. TO. ME.

And let me just tell you, Bob is one heck of a guy. He is extremely personable and an amazing conversationalist. I could have talked with him for hours upon hours … upon hours … upon hours (and so on and so forth).

Prior to the actual event, I was sent an invitation that listed the various courses and pairings for the beer dinner. Other than knowing the tentative list of food & beers, I had absolutely no idea what to expect from the evening.

Needless to say, any expectations that I may have even remotely had were completed exceeded by both The Culinary Institute of Charleston and Sam Adams. The Culinary Institute was beautifully decorated and the table settings were simple, yet effective.

I arrived at the event early with my good friend Lain Bradford. Almost immediately upon entering the building, we were both introduced to Bob Cannon. Even though I didn’t believe him at first, I was very humbled to have learned that Bob had actually heard about me and my blog prior to the event. (Apparently, “The Beer Wench” was a brief topic of conversation at the Great American Beer Fest … who woulda thunk?)

Bob was kind enough to allow both Lain and myself interview him. The footage will be released in the near future.

And now without further ado, allow me to present my Sam Adams Beer Dinner RECAP through the use of visual media …

Disclaimer: the following video is the first of its kind to be released on my blog. I used a FLIP camera to record myself prior to the start of the dinner. Ummm … enjoy?

Okay, so I might need a wee bit o’ practice in the self-video department.

Let us move on to the nitty gritty.

Upon entering the doors to the Culinary Institute of Charleston, guests were immediately “bombarded with beer. We were forced to sample the Samuel Adams Pils and the Samuel Adams Ale.

We were asked to vote which one we preferred best. And you will NEVER guess in a million years what The Wench voted for …

(If you even need to ask, then you are not stalking me well enough — tisk tisk)

Soft pretzels and whole grain mustard and beer is a natural pairing. These delicious knots of joy were a slam dunk with the Samuel Adams Boston Lager.

This was our modest cheese spread. Only about 5 pounds worth per guest …

Super sexy close-up of the cheese. Ohhhhhhh yeah.

That was some seriously coagulated casein. I’m drooling just looking at the picture.

Mmmmmmm beer.

Adobe chicken wings and livers. To die for. Really.

Mussels steamed in garlic & Boston Lager. Absolutely delicious!

The Beer Wench and Chef David Vagasky — the brilliantly talented chef behind all of the appetizers.

The simple, yet completely perfect center piece.

The spit bucket was just for decoration.

I don’t think anyone  actually used it …

The table confetti consisted of two types of barley and dried hops leaves — which I proceeded to chew on at the end of the meal. HEY, hops are good for digestion. Among other things

The Beer Wench with Chef Ben Black — the other brilliantly talented chef responsible for the amazing appetizer spread!

The Salad Course: Shrimp and Citrus Salad paired with Samuel Adams Summer Wheat Ale.

The salad was super light and refreshing and the beer complimented it extremely well.

The First Entree Course: Cajun red snapper with Texas caviar and mango salad with a mango Irish Red reduction. This was paired with Samuel Adams Irish Red Ale.

I loved this course. I would almost argue that it was my favorite. The Irish Red Ale was definitely my favorite beer of the night, hands down. (It is also Bob Cannon’s favorite SA beer)

The Second Entree Course: Salmon Nicoise — Fennel crusted salmon atop a nicoise olive & haricot vert salad finished with a reduction of whole grain mustard and paired with Samuel Adams Boston Lager.

This dish was very tasty and the salmon was cooked perfectly. Samuel Adam’s Boston Lager is one of the only American Lagers that I actually enjoy.

The Third Entree Course: Pan-seared SA Blackberry Wit Muscovy duck breast with blackberry-lemon gastrique and griddled Anson Mills hoe cake paired with Sam Adams Blackberry Wit.

The duck was out of this world. This was also the first time I tried the SA Blackberry Wit — and needless to say, I was impressed. Light & fruity. Perfect pair for this dish.

The Fourth Entree Course: Hold onto your seats for this one, kids.

Kobe beef short ribs braised in SA Cream Stout atop a bed of roasted garlic buttermilk mashed potatoes and paired with Sam Adams Cream Stout.

This dish was absolutely pornographic. The cream stout was rich, thick and oooohhh so creamy.

The Fifth Entree Course: Sam Adams Black Lager & chocolate ancho chile rubbed lamb ribs paired with Sam Adams Black Lager.

Ridiclous. Absolutely ridiculous.

The Dessert Course: Paired with Sam Adams Cherry Wheat.

Part 1 = Apple walnut & cream stout tart

Part 2 = Malted chocolate gelato with macerated cherries, vanilla bean creme fraiche and SA Cherry Wheat foam.

I completely devoured both desserts. In fact, I wouldn’t be surprised if pictures of me licking the plate surfaced.The cherry wheat complimented both deserts very nicely. It was not too sweet and slightly tart.

LA PIECE DE RESITANCE: SAMUEL ADAMS UTOPIA.

This is the strongest beer in the entire world. It is roughly 27.5 %ABV. It is only produced every two years — and will run yo about $200 bucks a bottle.

And what does The Wench have to say about it?

Wow. Just … wow.

I am still speechless.

Well, folks. That is all the photos I have to share from the event. The event was almost too enjoyable that I forgot all about taking pictures.

BIG THANKS go out to both Samuel Adams and The Culinary Institute of Charleston for putting on such an amazing event and allowing me to be a part of it. I had a tremendously wonderful time. The food was amazing and the beers were spectacular — but it truly was the people who made the event as enjoyable as it was.

CHEERS!

I am still speechless.

Anyone who has ever remotely interacted with me knows that I possess (what we will call) the “gift of gab.” I talk a lot … and I mean a lot. This is partly because I think a lot … and partly because I think that I have a lot to say (whether or not what I have to say is important, however … is an entirely different story).

Two topics in which I seem to possess a seemingly endless ability to talk about are beer and social media (specifically Twitter). I constantly find myself engaging others (often strangers) in conversations about both. And usually, these conversations result in me looking like the biggest geek on the planet. Which is fine by me.

My love, passion and affinity for social media has introduced me to some pretty damn amazing people as well as has brought me opportunities that I would never have found otherwise. One such opportunity is a charity beer dinner with Samuel Adams (The Boston Beer Company) at the Culinary Institute of Charleston, SC on July 14th.

Little (well I’m not so little) old (technically I’m not old either) me got invited to attend THE ULTIMATE BEER AND FOOD EXPERIENCE. The event is being co-hosted by The Boston Beer Company and The Culinary Institute of Charleston with Special Guest, Bob Cannon — Head Brewer for Samuel Adams.

And the best part? It is ALL EXPENSE PAID.

Now how does one get such an honorable invitation? This is where all of my time and energy on social media platforms has successfully paid off (hey Mom & Dad … look at me now).

Combine a passion for writing with a passion for beer and a passion for all things Internet … add in a community of equally passionate food, wine & beer bloggers … create interactions and develop relationships with this community … and you have one big OPEN DOOR to the (food & beverage) world. The connections and opportunities are endless on the internet — and especially on Twitter. And there is no greater proof than this latest opportunity that just “fell” oh so gracefully into my lap.

The image right above is the menu for the beer dinner. Select chefs from The Culinary Institute of Charleston have incorporated the beers of Samuel Adams into a tasting menu to be envied. In addition to containing beer as a major ingredient, each dish will also be paired with a Samuel Adams beer.

This dinner excites me for several reasons. Not only will it be the “ultimate beer & food experience“, but it will also give me an opportunity to taste some of Samual Adam’s more rare and less mainstream, specialty beers. One such beer is UTOPIA — arguably the boldest, most alcoholic beer in the world. Rumor has it that Utopia will be paired with one of the desserts. (I am praying that both my stomach and my liver will hold up until dessert — and by the sound of things, this may prove to be quite a challenge).

Naturally, every great event has an equally exciting & exhilirating after-party. Lucky for me, I have also been invited to attend the special “VIP” after-party with special guest and head Samuel Adams brewer, Bob Cannon.

Now I know what you are thinking — what is the catch? After all, there is no such thing as “free” in a capitalist society. Well folks, I have agreed to do somethings in exchange for a free flight to Charleston, a free night’s stay in one of Charleston’s premier hotels, a free ticket to the beer dinner and free pass to the VIP after-party. For all this, I will blog … and tweet … and talk about the event. And while at the event, I will also blog, tweet, talk — and even live ustream the event.

Life, my friends, does not get better than this. I get to do some of the things I love to do most in life (traveling, eating good food & drinking good beer with good people) in exchange for two other things that I love to do most (writing my blog & engaging with others).

Stay tuned for more information regarding the event! CHEERS!