Bethany Sherwin has an interesting article over at the Daily Loaf with a behind-the-scenes look at the development and execution of a beer pairing dinner. This is something I’ve really wanted to do for a while, and something the whole BarBEERians clan might be in the process of setting up with a local restaurant. Though the dinner in discussion on the Daily Loaf was from the Boulder Beer Company, a brewery I have a weird relationship with to say the least, the meal and beer pairings sound spot on, and the dessert sounds beyond compare.
For dessert, homemade apple strudel and locally made European-style guava and cream cheese kolaches were paired with Boulder’s Killer Penguin Barleywine, a massive barleywine ale that’s aged for at least 6 months before being packaged. The boozy sweetness, slippery mouthfeel, and mild hops kick of the American style barleywine blended wonderfully with the pastry’s fruity sweetness. It was a fantastic way to draw the meal (and the evening) to a close — a 10% ABV after dinner drink and something sweet before succumbing to a German-themed food coma.
You can check out the rest of the article here. Plus, there are some good photos of the food and beer. We’ll keep you updated on our potential pairing dinner over the next few weeks.
