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!

I do not necessarily advocate smuggling beer into bars. BUT, when The Wench has no impulse control when it comes to beer. It was impossible to resist tasting it. And so taste it we did. [Secretly on the patio of course].

There is something quite creepy about drinking a beer with an image of a cartoon baby on it.

Once you get beyond the creepy baby – everything is golden.

We let the beer warm up almost to room temperature before tasting it. The beer poured super thick and oily – just like molasses. The color was so dark it was virtually black. The carbonation level was fairly low. Since I poured it into a small glass from a bottle, there was very little head. [Head color was light caramel.]

The beer had a ridiculously intense aroma of bitter coffee and dark chocolate with hints of oatmeal and roasted malt. If there was any hops in the aroma, I was none the wiser and did not detect them. The beer’s high level of alcohol subtly made its presence known in the aroma.

The taste most definitely delivered. Rich notes of coffee dominated the flavor. The beer was both very bitter and very sweet. Excellent balance of the two tastes. Alcohol also made its presence known in the taste – without being too overbearing. The beer had a very thick and oily mouth-feel and drank like a watered down glass of molasses – very similar to a good espresso. Thick body with minimal carbonation.

For me, this is a half a glass beer – meaning I can only drink it in small doses. Probably would never actually drink it for breakfast, though. However, it would make an excellent dessert beer. I would love to pour it over a few scoops of all-natural vanilla bean or coffee flavored ice cream. Put it in a glass and turn it into an ice cream float!! Mmmm!

I would also consider substituting the beer for water in baking recipes. Picture Breakfast Stout brownies and cupcakes (with a mocha frosting?). Oh my.

Here is Founder’s “official” description of its Breakfast Stout:

You’ve got to love coffee to truly appreciate this phenomenal brew. Brewed with an abundance of flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee. Breakfast Stout has an intense fresh roasted coffee nose topped with a cinnamon colored frothy head that seems to never fade and makes you wish breakfast could last forever. Specs:  8.3% ABV, 25 IBUs

A few months ago I had the opportunity to taste Founders Kentucky Breakfast, the sister beer to the Breakfast Stout. Kentucky Breakfast is brewed with a hint of coffee and vanilla then aged in oak bourbon barrels. Its brewing process ensures that strong bourbon undertones come through in the finish in every batch. And let me tell you, this beer definitely kicked me in the pants. The bourbon undertones are insanely strong and its high level of alcohol is very present in the taste!

According to the Founders website, they are in the process of building a tool that will help people find stores and establishments that sell or serve Founders Ales. Once completed, people can type in a zip code and the distance they willing to travel and be presented with a list of local vendors. Sounds pretty neat. But alas, it is not available yet. Until then, we shall be forced to scout out Founders beer on our own. That’s why its nice to “know” people, eh?

Special thanks to Wildman Dan for giving me the opportunity to enjoy Founders Breakfast Stout, creepy baby and all!!!