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!
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.