Beer + Food

Whenever I (Peter) pair beer with food, especially beer with pronounced flavors, I’m blown away by how cool beer and food pairings can be. From subtle palate cleansing of beer’s bubbles and effervescence to powerful complimenting of bitters and sours against sweet or savory, the possibilities of beer pairing with food are wildly fascinating!

When pairing beer with your meal, it can be thought of as another ingredient in the dish; just like the addition of fresh herbs might brighten a dish, or bacon fat may add depth, or lime and citrus may compliment spice and heat, the compliment of beer can make a dish sing.  This week we are featuring three beers that are particularly fantastic with food. Experiment, and enjoy our three Belgian show-stoppers (all of which can be found at the top of our beer menu in the FEATURES section)…


Straffe Hendrik Belgian Quad: Malty. Intense. Rich. Complex. Imagine dark goodness and then multiply that times four.  Try it with the fillet, you won’t be sorry.

Sierra Nevada Ovila Abbey Tripel: Brewed in collaboration with the monks of the Abbey of New Clairvaux. This tripel has the rich and complex flavor profile you’d expect from a Belgian tripel with a stimulating floral finish that pairs so well with our prosciutto pizza. Perhaps more fantastic would be to try this with our goat cheese cheesecake. So. Good.

Castle Brewery Bacchus: A Flanders Oud Bruin named for the Roman god of wine, intoxication and ritual madness . . . this beer has a lot to live up to.  It exceeds expectations with tart cherries all around and a soft sourness. Luscious.  This sour beer sings with our duck confit leg entree.

 This week, give any of these three beers a try with anything off of our menu and we’ll take $5 off your first drink.  Blog followers only. Just mention this post to your server. Dinner only, offer good Nov. 19-26.

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