There was the usual good-natured ribbing between the boys from the breweries, and the usual great beers paired with incredible food. The meal started with halibut cheeks, chestnut brown butter, and greens, paired with Boulevard 80 Acre, Free State Coeur de Saison, KC Bier Co. Helles, and Schlafly American Brown Ale. Each of the beers offered the plate something different - 80 Acre was the hoppy beer of the bunch, and went with the bitter greens, Coeur de Saison was spicy and had the flavor to shine and cut through everything, while the Helles was nice and light and didn't overpower the plate (and was probably the best pairing for this course), and the American Brown gave a roast flavor that helped mellow the chestnut brown butter.
|Stealing the photos from Beer Kitchen's Facebook. Way better than camera phone pics|
Third was a lamb shank with heirloom bean cassoulet and glazed carrots. It had a sweet, chocolaty sauce that really pulled the plate together (and I was lucky enough to sit next to an Irishman who doesn't eat lamb, so I got a second helping). The beer for this course had a couple of hoppy beers in Free State's Stormwatch Ale and KC Bier Co.'s Hopfen Doof, a big sweet Belgian style with Schlafly's Quadrupel, and a strong wild ale from Boulevard. 2013 Terra Incognita was the star here, as the Boulevard/Sierra Nevada collaboration matured very well. A little funky and great body, it cut the sweetness of the plate.
Dessert had a duo of vanilla cake with elderberry mascarpone mousse and pistachio gelato paired with Boulevard Bourbon Barrel Quad, Free State Owd Macs Imperial, KCBC Maibock, and Schlafly Milk Chocolate. While the Maibock was fantastic, it was hard to keep up with the big beers from the other breweries. Free State's Templeton Rye aged imperial stout was boozy and great with the cake. A perfect finish to the meal!