Crafting beer has always been a close cousin of culinary exploration and this weekend’s fourth annual Brew and Chew featured small-plate pairings from some of the city’s best chefs and homebrewers. The afternoon featured six teams compeating with all proceeds donated to hurricane relief efforts in the western Catskills through the MARK Project.
Our favorite pairing of the afternoon was Team Woot’s Autumn Weizenbock & Peanut-Butter Banana Cuties (above). While both were phenomenal creations in their own right, the combination of subtle banana notes in the weizenbock that played elevated the peanut butter ice cream beyond your average ice cream sandwich. Additionally, the hint of salt brought the decadent desert to a nice balance between sweet and savory.
Also notable was The Moxey Brother’s pairing of pineapple-juice brased, heritage pork tacos al pastor with Birthday Suit Session Ale; a west coast inspired, overhopped pale ale. The combination of pineapple in the tacos played nicely with tropical citrus notes of the hops and the carbonation and bitterness cut the fat in the pork. Overall, a fantastic Sunday afternoon and unique event for New York Craft Beer Week.
Tags: brooklyn, diamond, homebrew, ny craft beer week, pairing.
There are many sublime ciders that work well with cheese, and the wine industry’s marketing machine would like you to think they are formage’s ideal pair. But to me, nothing compare to the breadth of flavors available when pairing beer and cheese. Recently, my favorite local cheese monger, Murray’s Cheese, paired up with hyper-local beer superstar Kelso of Brooklyn to explore this ideal, culinary bond.
Tags: cheese, kelso of brooklyn, murray's cheese, pairing.
Christmas is sort of like a final culmination of beer geekery for me. A time when I get out all these random east coast bottles and submit my west coast hop loving brothers to what I have been slinging back all year. Its also a chance to crack a few bottles I’ve been saving up and share them with my family. This year has gone way overboard and I’ve broken it all down to a seven course, five hour extravaganza drank amongst four or (hopefully) five people. This is sort of a predecessor to my “Best of 2009″ list coming next week…
Appetizers (paired with baked clams and antipasta)
Goose Island Matilda (22oz)
Goose Island Juliet (22oz)
Goose Island Sofie (22oz)
Pasta Course (paired with fettuccine alfredo)
Avery Dugan (22oz)
Allagash Victoria (750ml)
Pre Dinner Intermission
Dogfish/Sierra Life and Limb (750ml)
Main Course (paired with baked ham)
Southampton Saison (750ml)
Brooklyn Local One (750ml)
Pre Dessert Intermission
Jolly Pumpkin Noel de Calabaza (750ml)
Dessert (paired with fruit, nuts, Italian pastries and brownies)
Nectar Black Xantus (22oz)
Captain Lawrence Nor’easter (22oz)
Post Desert Evening Closer
Brooklyn Black Ops 2009 (750ml)