I never, and I mean never, go to the actual movie theater. So when I finally get the opportunity, I like to go big.

Now, we are all adults here. And (hopefully) some of us can admit that some things are just a little bit more fun when booze is involved, especially if you are reading my blog (come on now).

In some places, beer (and possibly wine) is available for purchase at the movie theater. This is not the case in my town. So it is common practice to smuggle in our own refreshments. And don’t pretend you are all innocent, whether it be candy, soda or booze… I can guarantee that 90% of movie goers have, at one point or another, brought outside food or beverage into a theater.

Oddly enough, my movie theater beverage of choice was wine. One bottle of chilled Marlborough, NZ Sauvignon Blanc and a half a bottle of 2006 Chianti Reserva that had been open 12 hours earlier, and resealed. And to not insult the fine beverages with improper glassware, I brought along two handy dandy GO VINO cups.

Although not a fan of corn and corn products AT ALL, I am oddly obsessed with popcorn. But who are we kidding ourselves, it isn’t about the actual corn. Popcorn is just a vessel for eating butter. Am I right, or am I right? And nothing quite beats the uber greasy, super salty crunch of movie theater popcorn lathered up with extra butter. Since going to the movies is such a rare occasion, I splurged on the largest tub possible.

We got to our seats and I poured my friend and myself a glass of the crisp, highly acidic Sauvignon Blanc. The wine was crisp, clean, and boasted intense notes of grapefruit and grass. As the movie went on, we chowed down hardcore on popcorn, stopping every few minutes to wash it down with some wine. About halfway through the film, the bottle of white was kicked and I poured us both the red. More popcorn, more wine, lots of laughing in between.

On the way to the car, my friend turns to me and says, “Hey, wait! I didn’t get to try any of the red wine.” And I burst out into hysterical laughter. “Yes you did,” I said. “I poured it for you twice.”

“You did?”

“Yes. Scouts honor.”

In the dark of the theater, it was virtually impossible to see what one was drinking. However, the two styles of wine sit on opposite sides of the spectrum: New World white wine fermented in stainless steel tanks boasting intense citrus flavors VS. Old World red wine fermented in oak boasting rich, earthy dark fruit flavors.

The kicker? My friend has worked in the beverage industry for over 13 years. He has a discerning palate, but for some reason he couldn’t taste the difference between white and red wine.

The culprit? BUTTER.

You see kids, foods that are high in lipids coat the tongue with a layer of fat and oils, making it difficult to taste. This phenomenon is also responsible for palate saturation. And unfortunately, the fructose in wine is not a good palate cleanser. In fact, it just adds a layer of sugar on the lipids, further coating the tongue and effecting taste.

Obviously, this is an argument for beer. In regard to food pairings, beer possesses a very key component, which wine almost completely lacks: CARBONATION. Richer, more flavorful foods such as cheese, butter and meats, leave a layer of lipids on the tongue. The carbonation in beer helps to break apart the lipids, cleansing the palate, and preparing the palate for the next bite or next sip of beer.

This brings us to the conclusion that beer would have been a more ideal pairing for the rich, salty butter popcorn. And what style? Ah, great question! In this situation, I would opt for an IPA (most likely a West Coast IPA) with bright citrus, high-alpha hops. You see, hops love salt. I’ve noticed that foods higher in salt (esp soy sauce and miso based dishes) enhance the citrus and pine flavors in hops. IPAs make a perfect match because they pack a lot of flavor, which won’t be muted by the salt and fat in the popcorn. The salt brings out the hops, while the carbonation in the beer helps to break up the lipids, cleansing the palate. Bada bing, Bada boom.

The exception to the wine rule is, of course, sparkling wine. But busting open a bottle of bubbly in the movie theater is a little more noticeable than popping the top off a beer bottle… sooooo, the conclusion is: beer = the ideal movie theater butter popcorn beverage pairing.

CHEERS!

DRINK WITH THE WENCH PRESENTS THE FEATURED BEER PAIRING SERIES
Back in the day, it used to be my job to pair wine with food. Now, after several years in the beer industry, my palate has been trained to understand food and beer pairings. And so, I have decided to take a stab at developing a “Featured Beer Pairing” series on my site, providing beer pairing suggestions and recipes for some of my favorite dishes and then educating people on the “method in my madness.”

The Dish: Poke (pronounced POH-kay) is a raw fish “salad” served as an appetizer in Hawaiian cuisine. It is very similar in concept to Japanese Sashimi and Tuna Tartar.

The Style: West Coast IPA

Style Description: Although not recognized by the Brewers Association or BJCP, yet, as its own style category, many brewers (especially us on the West Coast), prefer to think that the West Coast IPA deserves to be a separate style in the general American IPA category.

Ounce for ounce, East Coast and West Coast brewers use relatively the same amount of hops. The difference is the grain bill and the type of hops used.

The West Coast IPA uses a lighter malt bill than its counterparts. Recipes mostly consist of two-row malt with very small amounts of cara pils, munich, and lighter crystal malts. For those that don’t brew, this just means that the West Coast IPA tends to be lighter in color, typically a golden (orange-like) amber, and lighter in body than other versions of IPAs.

Although many brewers all over the world use Pacific Northwest hops, the West Coast is most famous for its use of these high alpha acid hops. The most well-known hops include the “Four C’s” (Columbus, Chinook, Cascade, Centennial), Simcoe, Amarillo, Warrior and Willamette. These varietals are known for possessing distinctive pine and citrus aroma and flavor characteristics.

Lighter malt character + high alpha acid hops = higher perception of bitterness.

The aroma on these beers tends to be highly citrus (grapefruit and pith), resinous, floral and grassy. Bitter flavors of citrus and pine dominate the palate, with virtually no detectable malt sweetness. Alcohol is moderate (between 6-7% abv), body is medium to medium-light, finish is dry, carbonation is high.

Suggested Beers: Port Brewing Wipe Out IPA, Green Flash West Coast IPA, Russian River Blind Pig, Bear Republic Racer 5, Ninkasi Total Domination IPA, 21st Amendment Brew Free or Die IPA, Drake’s Brewing IPA, Bison Brewing Organic IPA, Kern River Brewing Just Outstanding IPA

The pairing, why it works: High fat foods, such as omega-3 rich tuna, require highly carbonated beers (moderate to low in alcohol). The carbonation helps to remove the rich layer of lipids that tends to coat the tongue when consuming high fat ingredients.

However, this dish is not perceived as being high in (good, mind you) fat. The dish is prepared using all raw ingredients, with a focus on fresh, simple flavors. So although it is a richer dish, the flavors and overall experience is fresh. Which means it needs an equally light and refreshing beer pairing.

There are two reasons I chose the West Coast IPA to pair with this dish. 1. IPAs love salt. Salt intensifies the citrus notes in hops, really bringing out their bright, floral character. The soy sauce, salt salt and seaweed in the dish help to intensify the hop flavors in the beer and… 2. IPAs are a perfect match for dishes that possess heat from spice. The refreshing nature of hops allow them to serve as a natural cooling agent. The IPA helps to cool the burn from the chile peppers and jalapenos (especially fresh) in this recipe.

Overall, both components of this paring are highly flavorful, fresh and bright. Neither completely dominates the palate, and both help to enhance the flavor of the other in some way shape or form, making it an ideal pairing. CHEERS!

The Recipe: Although the exact recipe varies with region, modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. Variations on the basic recipe might include addition of avocado, roe, chopped toasted macadamia nuts, etc. It all depends on preference and access to ingredients.

I particularly like this poke recipe adapted from Trader Vic’s:

TRADER VIC’S AHI TUNA POKE
(8 -10 servings)

Ingredients:

• 1 medium shallot
• 1 jalapeno chile
• 1 red Fresno chile
• ½ cup sesame oil
• 1½ cups soy sauce
• 2 pounds ahi tuna, small dice (use sashimi grade)
• 6 leaves cilantro, sliced filament thin
• 1 tomato, peeled, squeezed dry and coarsely chopped
• 2 avocados, mashed smooth with a few drops of lemon juice

Directions:

For the dressing: Finely mince the shallot, jalapeno and red Fresno. Mix together with sesame oil and soy sauce until well blended. Set aside.

Mix the tuna, cilantro and tomato with the dressing. Mold a portion of the tuna poke on a plate, being careful to squeeze out any excess dressing. Spoon the mashed avocado on top. (The restaurant serves this with taro chips, atop banana leaves.)

DRINK WITH THE WENCH PRESENTS THE FEATURED BEER PAIRING SERIES

Back in the day, it used to be my job to pair wine with food. Now, after several years in the beer industry, my palate has been trained to understand food and beer pairings. And so, I have decided to take a stab at developing a “Featured Beer Pairing” series on my site, providing beer pairing suggestions and recipes for some of my favorite dishes and then educating people on the “method in my madness.”

Featured Beer Pairing: Barleywine + Prosciutto Wrapped Figs Stuffed w/ Bleu Cheese

The Dish: Dried Black Mission Figs stuffed with bleu cheese and wrapped with prosciutto.

The Beer Style: Barleywine

Style Description: Originally the “catch-all” high gravity style, the Barleywine is considered to be the richest and strongest in the ale category. Average alcohol falls between 8-12% abv, making it one of the most alcoholic styles in modern brewing. Color ranges from deep amber to darker brown. The English barleywine boasts intense malt flavors and aromas, ranging from bready and biscuity to nutty and roasty, with sweet hints of dark caramel, toffee, and molasses. Unlike its English counterpart, the American Barleywine style tends to have a greater emphasis on hop bitterness, flavor and aroma. Both styles are full-bodied and lay heavy on the tongue. Carbonation is typically moderate to low. Alcohol is noticeable in fresher versions, but tends to mellow out with age. Because of its beastly alcohol content, this style has the ability to age for several years.

Suggested Beers: Avery Hog Heaven, Dogfish Head Old School Barleywine, Sierra Nevada Big Foot, Stone Old Guardian Barleywine, Flying Dog Horn Dog Barleywine, Anchor Steam Old Foghorn,

Why the pairing works:

Bleu cheese loves barleywine. Barleywine loves bleu cheese. They want to make babies. This I can promise you. But the question is why?

Bleu cheese is one of the most pungent styles of cheese, period. This is a result of using of cultures of the mold Penicillium in its production. It takes quite some time to acquire a taste for the style, needless to say. The most well-known, readily available versions of bleu cheese include Roquefort, Gorgonzola and Stilton.

Since the flavor of the bleu cheese is so strong, it needs an equally strong beer to match it. Anything weaker, will be overwhelmed. High-gravity styles with large malt and hops bills tend to accompany bleu cheese very well. Excellent pairing styles include stouts, IPAs, double IPA’s, Belgian strong ales, and barleywines.

One of my favorite ways to serve bleu cheese is to stuff it into dried figs (fresh figs when in season), and then wrap the figs with prosciutto. There is a lot of balance in this dish. The figs bring flavors of concentrated fruit and sweetness. The prosciutto adds a richness from fat, a bit of smoke, and saltiness. The sweetness in the figs helps to mellow the pungency of the blue cheese, while the fat and saltiness of the prosciutto compliments the fat and salt in the cheese. Each little bite sized morsel just bursts with intense flavor.

The figs compliment the caramelized sweet flavors in the barleywine, while the alcohol and intense flavors of the barleywine helps to mellow the salty fat in the prosciutto and the pungency of the bleu cheese — and visa versa. Both the dish and the beer have lots of complex layers of flavor. Both are extremely strong, powerful beasts. Both are beautiful on their own, and together they are magical.

The Recipe:

INGREDIENTS

• Dried Black Mission Figs (WHOLE) — or –
• Fresh Figs (HALVED)
• Bleu Cheese of choice
• Prosciutto strips (cut in half)

DIRECTIONS

1. This is really easy so I’m not sure why I am even giving you the recipe. Slice to the middle of the dried fig (do not cut in half). Stuff with bleu chese. Wrap entirely with a piece of prosciutto. Hold in place with a toothpick.

2. Pair with your favorite barleywine. AND CHEERS!

DRINK WITH THE WENCH PRESENTS THE FEATURED BEER PAIRING SERIES

Back in the day, it used to be my job to pair wine with food. Now, after several years in the beer industry, my palate has been trained to understand food and beer pairings. And so, I have decided to take a stab at developing a “Featured Beer Pairing” series on my site, providing beer pairing suggestions and recipes for some of my favorite dishes and then educating people on the “method in my madness.”

Featured Beer Pairing: Bourbon Imperial Stout + Bacon Chocolate Chip Pancakes

The Dish: Pancakes prepared with chopped bacon, semi-sweet chocolate chips and real vanilla bean, topped with a Bourbon maple syrup.

The Beer Style: Bourbon Barrel-Aged Imperial Stout

Style Description: The Imperial Stout, also known as the Russian Imperial Stout or Imperial Russian Stout, a high-gravity style brewed a complex grain bill consisting of large quantities of roasted malts and/or grain. Typical alcohol ranges from 8-12%, but many brewers these days have pushed it to levels as high as 18% abv. No hop varietals are typical of the style, and they vary with each brewer. The beer is usually fermented with either American or English ale yeast.

The fully fermented beer is added to (typically) washed Bourbon barrels to age for several weeks, months, or even as long as a year. The finished product usually bumps up a few percentages in alcohol due to the porous nature of the wood which results in evaporation and absorption of residual Bourbon.

The end result is a rich, deep, complex and vicious beer with intense roasted malt, espresso, dark chocolate, vanilla, oak, char and Bourbon flavors and noticeable alcohol burn. The alcohol and intensity tends to mellow with age, and older version of the style develop port-like characteristics as a result of aging. These beers have potential to age as long as 20 years, when properly stored.

Suggested Beers: Goose Island Bourbon County Stout, Founders Kentucky Breakfast Stout, Big Sky Ivan the Terrible, Schafly Reserve Bourbon Barrel-Aged Imperial Stout, Firestone Walker Parabola, The Bruery Black Tuesday, Mikkeller Black Hole, Sprecher Czar Brew, Deschutes The Abyss,

Why the pairing works:

Anyone who says that beer is not for breakfast needs a little smack in the face. Besides, breakfast foods are not just for the morning. I, for one, enjoy them all hours of the day.

Some have tried to argue with me that Bourbon-Aged Imperial Stouts are too intense and alcoholic for breakfast, which is just plain silly. I like my breakfast beers just like I like my coffee — super strong, rich and roasty with just the right “jolt” to get the body going.

Since the flavors in a Bourbon-Aged Imperial Stout are so bold and intense, the food pairing needs to be equally rich and complex. The doughy and thick, yet fluffy nature of pancakes make it an excellent “blank” canvass.

The semi-sweet chocolate chips (60% cacao or higher) compliments the chocolate, coffee and roasted malt flavors in the beer. Using real vanilla bean in the pancakes and Bourbon in the maple syrup brings out the Bourbon characteristics of the beer, while the smokiness of the bacon enhances the flavor of the char from the oak. Texture wise the dish and the beer are complimentary, both thick and heavy on the tongue. The salt from the bacon and the bitterness from the beer balances out the sweetness of the syrup and the viciousness of the alcohol, resulting in a well-balanced, yet explosive pairing.

The Recipe:

Pancake Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 whole vanilla bean
• 6 strips cooked bacon, chopped into fine pieces
• 1/3 c. semisweet chocolate chips

Bourbon Maple Syrup

Heat (all natural) maple syrup in a sauce pan on low heat. Add desired amount of Bourbon of choice. Warm, don’t burn.

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, melted butter and vanilla bean; mix until smooth.
2. Fold in chocolate chips and bacon. Distribute ingredients evenly.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
4. Top with butter and Bourbon Maple Syrup. Serve with “warm” (57-61 F) Bourbon Barrel-Aged Imperial Stout in a brandy snifter.
   

CHEERS!