Our latest beer and food pairing just happened on December 1st. You may have noticed a few changes. First, we changed the name from Supper Club to Beer Pairing, because people were focusing too much on the food and less on the beer. The beer has always been the main focus. The food is just so you won't get too drunk. Second, we changed up the direction of the food. From courses of food to small plates. Pretty much we tried to go with gourmet drunk food, things you would love to eat when a little faded. Third, with the price for the beer pairing guests also came away with a bottle of a brew of their choice.
ROUND 1, chicken karaage with Blackout sauce and furikake mac salad was paired with Blackout. The Blackout sauce was a teriyaki based sauce with a combination of Blackout and soy sauce being the backbone.
The creaminess of Blackout played well with the mac salad, and the soy ginger marinade for the chicken was a nice contrast to the subtle vanilla flavor of Blackout.
ROUND 2, oxtail chili cheese fries with cilantro jalapeno aioli was paired with Me Too, our double ipa (DIPA). The oxtail chili was made with Me Too.
Straight up, Me Too was a perfect pairing to the chili cheese fries. It refreshed the palate with every sip, removing the heaviness and gaminess of the dish.
ROUND 3, pork belly tacos with homemade hot sauce and pickled radishes and carrots was paired with Me Too. The pork belly was double deep fried for that extra crunch.
Like the chili cheese fries, Me Too was the palate cleanser needed to refresh the taste buds after each spicy bite.
ROUND 4, toffee bread pudding with caramel sauce was paired with Weizenbock.
With notes of cloves, bananas, and caramel Weizenbock elevated the flavor of the bread pudding. Pairing nice with the caramel sauce and toffee bits in the pudding.
If you missed out on this edition, stay tuned for our Spring Beer Pairing happening next year. Seats are limited, so don't sleep. Brewer's notes to follow soon.
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