Old world cuisine paired with classic & American interpretations of Belgian style beers.
For the opening reception, we were served:
Duvel
Brouwerji Duvel Moorgat - Breendonk, Belgium
Belgian golden ale, clean and crisp with lively carbonation
Here is the 5 course dinner, in order of how they were served and to follow the beer they were paired with:
Olive Oil Poached Arctic Char Alyson's apples, Curry puree
Baby TreePretty Things Beer & Ale Project - Holyoke, MA Belgian-style "quadruple" brewed with dried plums, rich
spice and deep fruit through the nose and palette
Berkshire Pork & Lamb Terrine Whole grain mustard, baguette
Curieux Allagash Brewing Co. - Portland, ME
Bourbon barrel-aged, belgian style tripel, spice & hop
notes balance with vanilla, coconut & mash
Hudson Valley Foie Gras Stuffed Vermont Rabbit Wild mushroom ragout, sparrow arc potatoes
Sgt. Pepper Cambridge Brewing Co. - Cambridge, MA
Saison-style ale with peppercorns, light earthiness
leads to savory and colorful ground peppers
Smoked Venison SaddleMustard spaetzle, winter greensRed Poppy Ale The Lost Abbey - San Marcos, CA
Sour brown ale aged in barrels, acerbic wood and
vinegar highlight bright, sharp cherries
Pain PerdueBraised fall fruits, cinnamon-maple cream
Barrel-Aged Autumn Maple Ale The Bruery - Placentia, CA
Fall seasonal brewed with yams, maple and traditional autumnal spice,
aged in bourbon barrels, rich warming special occasion treat
-nRm