Now, what makes Kevin’s recipe extra special is not only the use of canned CRAFT beer, but also the addition of bacon. Yes kids, bacon does in fact make everything better. And Kevin’s recipe is living proof!

Kevin’s Beer Can Chicken Recipe

By: Kevin Mocci

Twitter handle: @tapintoct

Blog: tapintoct.blogspot.com

Ingredients

• 1 Small Whole Chicken (4-5 lbs)
  1 Can of beer (I use Dale’s Pale Ale)
  1/2 Cup of your favorite spice rub
  1/2 Tablespoon of Garlic
  1/2 lb of bacon thin or thick slice

Instructions

1. After rinsing the chicken and drying it, remove the insides.

2. Take 1/2 of your spice rub mixture and gently place it between the skin and meat of the chicken (try to do so without tearing the skin, you will be able to see the dark rub through the skin, so you can easily see what area you have covered). Take the other half of your spice rub mixture and rub it on the inside of the bird.

3. Open the beer can and drink half (the best part haha) so that you have 6 ounces left. Put the garlic into the whole in the beer can. Place the beer can, right side up into the chicken. The bird should sit perched up on the can and there should be just an inch or two of the can showing out of the bottom of the chicken.

4. Next, take thee bacon slices and drape them all over the bird, securing them by placing part of each slice into the whole at the top of the chicken. Secure the bacon even further by pushing a few slices of crumpled up bacon into the top of the whole as well.

5. Place the oven rack as low as you need to, to provide enough room for the chicken to cook up right.  You can then place the chicken (which is already on the beer can) into a deep aluminum pan. Be gentle as you put the chicken/pan into the oven, so the bird doesn’t topple over.

6. Total Cook Time 2 hours at 350 degrees. Wait 20 after finishing for the chicken to cool. Enjoy the chicken and the perfectly cooked bacon. Be careful pulling the beer can out of the chicken as it will be hot.

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!

ENJOY!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.

1. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
2. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.

1. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)

1. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

DISCLAIMER: The photos are not mine.

INGREDIENTS

BEER: 2 bottles Delirium Noel (22 ounce bombers — one for the recipe, one for pairing)

MEAT: 3 pounds total

• Personally I like to use a mix of meats. This time around I went with 2lbs of ground beef (80-20) and 1lb of ground “hot” pork sausage.

VEGGIES:

• Bell Pepper Trio: red, yellow or orange, green — seeded and diced
• Poblano Pepper: seeded and diced
• 2 Jalapeno Chile Peppers: with seeds and finely minced (I like it hot, feel free to cut back)
• 5 Garlic Cloves: finely minced
• 2 Yellow Onions: diced

SPICES:

• Smoke Paprika: 2 TBSP
• Cinnamon: 1 TBSP
• Cayenne Pepper: 1 TBSP
• Salt & Pepper: to taste

FROM THE CAN:

• 4 (8oz) cans of Diced Tomatoes
• 1 can Tomato Paste
• 1 can Black Beans
• 1 can Pinto Beans
• 2 tablespoons Extra Virgin Olive Oil

INSTRUCTIONS

1. Open a beer, any beer and drink.
2. Heat oil in a large soup/stew pot over medium-high heat. Add 4 cloves minced garlic (save one minced clove for the end) & 1 minced Jalapeno (save the other one for the end). Allow garlic to sweat. Add onions, all bell peppers, and poblano. Sauté on medium heat until vegetables begin to soften (about 20 minutes). Once soft, pour in half a 22ounce bottle of Christmas beer or a full 12 ounce bottle. Allow to marinate for 10 minutes. Then add diced tomatoes and tomato paste.
3. Sauté beef and sausage in a large skillet over medium-high heat until no longer pink, breaking up with spoon (you can do this while the veggies are cooking). Mix in the smoked paprika, cinnamon and cayenne pepper. Pour in half a bottle of Christmas beer (or a full 12 ounce bottle). Simmer the meat in the beer for 20-30 minutes on medium low heat.
4. Add beef mixture to pot. Salt and pepper to taste. Depending on HOW thick you like your chili, feel free to add beef broth, water or more beer at the stage.
5. Bring chili to boil, stirring occasionally. Reduce heat and simmer for an hour.
6. Season with salt and pepper to taste. Feel free to spike the chili with hot sauce until desired heat is reached. If the chili gets to hot, feel free to add more beer to the pot. Or your mouth.
7. Garnish with chives — and for all of you lucky kids who aren’t lactose intolerant like me, feel free to garnish with sour cream and your favorite cheese. Serve with BEER CORNBREAD and pair with the 2nd bottle of Delirium Noel.

ENJOY!

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

photo credit: John Knox

INTRODUCING: JENNIE CHEN

AUTHOR OF: MISOHUNGRY MAKES IT WITH MOONSHINE

Beer Blogger Interview

Full name: Jennie Y. Chen, not to be confused with the other 5,000 Jennie Chens out there.
Internet nickname (if applicable):PookieSoup or MisoHungry
Twitter handle: @MisoHungry, @AustinDogFrndly, @ATXDriveClean
Name of blog: MisoHungry Makes it with Moonshine
Current location: Austin, TX

photo credit: John Knox

Background “Snapshot”

1. Where did you grow up?

Port Lavaca, TX (Port of the Cow)

2. What sports if any did you play growing up, through college and beyond?

Formally, cross country through high school. Informally, skating. Does Crossfit count as a sport? It’s more like self-inflicted pain.

3. How old were you when you had your first beer?

20, I was at an Human Behavior and Evolutionary Society Conference in 2002. I had just finished my first talk to the research community.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

More to question three: I’m sure it was some nasty generic beer, though I’m not sure which. I was hanging out with some British colleagues who were drinking like fish, and the beer was so bad I couldn’t stomach it.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to the University of Texas at Austin majoring in psychology. I’m currently in the social psychology doctorate program (though my research field is behavioral neuroendocrinology) at Texas A&M University in College Station. I finished my Master’s in 2005, still working on my doctorate.

photo credit: John Knox

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

My gateway beer was Yuengling. I was at another Human Behavior and Evolution Society conference in Philly in June of 2006. A colleague insisted that I have a Yuengling even though I refused. Only beer I had before was that nasty stuff in 2002.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

Yes, 512 Pecan Porter and Sam Adam’s Utopia. DogFish Head Midas Touch and Brooklyn Cuvee de Cardoz really made me think about flavor combinations.

photo credit: John Knox

Beer Blog Background

1. How long have you been writing your beer blog?

I started a cooking with booze website 3 years ago. It morphed into a blog about 10 months ago.

2. What inspired you to start writing your blog?

People would ask me about my recipes, so much so that it was just easier to email them a link to the recipe. Things kind of morphed from there.

3. Why did you chose the name of your blog?

Misohungry is a phrase that my sister and I have been using for almost five years. It kind of stuck. My other nickname for the longest time is “PookieSoup” after my late pet turtle. Her name was Pookie.

4. What are you personal goals for your blog?

What do you hope to achieve with it? My personal goals for the blog is to have fun, let myself experiment with flavors, meet really awesome people, and to inspire others to create and enjoy food as much as I do.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Um….. what hasn’t been cool? Great American Beer Fest! Beer pairing dinners. The people. I can’t think of one single coolest thing.

6. What are you top 3 favorite beer blogs/beer websites?

Drink with the Wench of course!

photo credit: John Knox

Beer Talk

1. What are your top 3 favorite beer styles?

Hefe, Porters, and Belgium Golden Ales

2. What are your top 3 favorite breweries?

Live Oak (Austin), 512 (Austin), Yuengling (Tampa).

3. If you could work with or for any one brewery, which one would it be and why?

I actually wouldn’t want to work for a brewery. I don’t mix work and play. I’d love to work with a brewery, but not for a brewery.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Nope.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nope.

6. What is your favorite beer and food pairing?

Just one? Oh man…… this is difficult. Chimay Grand Reserve and Grilled Quail. 512 Bruin with a juicy medium cheeseburger and caramelized onions. 512 One with spicy sweet potato fries. DogFish Head Midas Touch with whatever Restaurant Jezebel is going to serve. Restaurant Jezebel’s creativity with spices is perfectly executed and fantastic with unique and beers with depth of flavor.

photo credit: John Knox

The Personal Side

1. What is your current day job?

I’m a grad student in behavioral neuroendocrinology, the director of support services at a consulting firm, adjunct professor at a local college, and I do some content writing.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

Hm… that’s tough. I really like what I do now. However, multiplying my income by 10000 would make me even more happy. I’d like the money to use towards my research.

3. Are you married? Children?

Nope. My children have 4 legs each, and they are really hairy. Woof Woof.

4. Outside of beer and writing, what are some of your other hobbies?

Skating, dog training, dog judging, dog handling, baking, cooking, eating, crossfitting, and hypermiling.

photo credit: John Knox

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

Lambic Framboise. I like berries. Mmmm…. Raspberries…

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Sam Adam’s Utopias, because I want to be very wasted when I’m put to death.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Curry, cuz you’re spicy!

4. If you could be a superhero, what would you want your superpowers to be?

Teleport. I need to be in 10000 places in a short amount of time. Plus, it’ll save on airfare.

5. What is one of the craziest things you have ever done and lived to tell the story?

I’m pleading the 5th on this question.

6. What are your thoughts on bacon?

Get it in my belly!

photo credit: John Knox

SPECIAL THANKS TO JENNIE CHEN FOR AN AMAZING INTERVIEW!

(AND FYI — HER RECIPES ARE TRULY AMAZING! CHECK OUT HER SITE!)

CHEERS!

Humans have used mussels as food for thousands of years.

Mussels are particularly popular in Belgium, the Netherlands and France — where they are consumed with french fries (“mosselen met friet” or “moules frites”) or bread.

Depending on the source, mussel season is either considered to be any month ending in “-ber” (September – December) or any month that contains an “r” (September – April). Either way you see it, the month of December is prime mussel season.

Most people are not aware of the overwhelming nutritional content of mussels. A study at Harvard University found that mussels contain virtually the same amount of protein as T-bone steak — yet are significantly lower in calories and fat.

Mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.

Mussels can be smoked, boiled, steamed or fried in batter. NOTE: Regardless of the method of preparation, mussels MUST BE COOKED WHILE STILL ALIVE. Sounds kind of creepy, I know. But you will survive.

How does one know if the mussels are still alive?

Live mussels will be tightly closed. If slightly open, tap on the shell. If they close, they are still alive. If not, discard them.

How does one go about purchasing mussels?

Mussels should be purchases at a seafood counter in a grocery store or at a fresh fish market. If mussels are the main course, one should plan on purchasing at least one pound of mussels per person being served. Most seafood professionals will wrap the mussels in some sort of paper.

Mussels have the tendency to suffocate in plastic bags. So if served in this fashion, poke several small holes into the bag.

How does one go about storing mussels?

Mussels are best when prepared the day of purchase, but can last 5-8 days if stored properly. The best storage technique is to cover mussels with a damn cloth, wrap them with a newspaper and refrigerate them until use.

How does one go about cleaning and prepping mussels for cooking?

Thorough cleaning of mussels is EXTREMELY important. Prior to cooking, soak mussels in cool, clean fresh water for 20-30 minutes. Using your hands or a brush, rub any debris off the outer shell underneath running water.

Some mussels might come with a “beard”,  which can easily be removed. Just grab the fibers at the edge of the shell and tug them off. This should be done just before cooking and not much earlier.

How does one go about cooking mussels?

My personal favorite is the Belgian method of preparing mussels. In Belgium, mussels are typically steamed with fresh herbs and flavorful vegetables in a stock of butter and white wine or Belgian beer.

My particular recipe for this article uses Belgian beer instead of white wine. My particular favorite styles to use are the Belgian Wit, the Saison or the Gueuze.

THE BEER WENCH PRESENTS:

BELGIAN BEER STEAMED MUSSELS

INGREDIENTS

(NOTE: This recipe is for ONE serving only. Multiply each of the ingredients by number of desired servings!)

• 1 tablespoon olive oil
• 1 shallot: sliced
• 1/4 cup celery: thinly sliced or diced
• 1/4 yellow onion, thinly sliced
• 1 pound mussels: cleaned, debearded
• 1/2 bottle (roughly 6 ounces) Belgian beer:
• ¼ teaspoon fresh thyme leaves or 1/8 teaspoon dried
• 1 bay leaf
• 1 tablespoon butter
• Sea salt
• Freshly ground pepper

INSTRUCTIONS

1. Heat oil over medium-high heat in a large skillet; add shallots, onion and celery. Cook until softened (about 5 minutes).

2. Add mussels, beer, thyme, bay leaf, and butter. Add salt and pepper to personal preference. Cover.

3. Cook until mussels are open. This will take roughly 4-6 minutes. Keep pan moving frequently.

4. Discard mussels that do not open.

5. Serve in bowls with the beer broth and toasted bread. Pairs very well with Belgian beers — preferably the same style of beer used in the recipe!

If compelled, french fries also make a perfect accompaniment to this dish.

ENJOY! CHEERS!

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!