Wow, last night's Brewmaster's Dinner was incredible! Not only were all the food and beer pairings phenomenal, but guest host John Mallett of Bell's Brewery put on a beer clinic as well. John has been in the beer industry for over 25 years, working as a head brewer, brewery designer and brewery consultant. Currently, as Bell's Production Manager, he oversees all aspects of beer making at the Kalamzoo, MI brewery. Needless to say, he knows a LOT about beer and everything that comes with making and selling it. This was undoubtedly one of the most delicious & entertaining dinners we've had yet. Many thanks to all of you who made it out, but for those that didn't here's what you missed:
Guest host John Mallett of Bell's Brewery.
Cave-aged gruyere gougere cheese puffs served with Sparkling Ale.
Sparkling Ale - an "American Tripel" - 9% ABV.
Wild mushroom-gorgonzola spring roll, candy-cane beets & sherry vinaigrette served with Oberon wheat beer - 5.8% ABV. John was able to estimate how many weeks old the Oberon was by taking just a few sips.
Respect beer.
Tempura-battered pork belly over Himalayan red rice pilaf paired with Amber Ale - 5.5%
The firkin of cask-conditioned Two Hearted IPA.
Bell's regional sales rep Jim O'Connor did the honors.
Gremolata-encrusted sea bass with Spanish chorizo, potato chowder & cilantro pesto oil served with cask Two Hearted - 7.1% ABV. This dish/pairing was out of control!
McCoy's Brewmaster Keith Thompson joined John in the beer discussion. Keith was (unsurprisingly) quite inquisitive about the process & ingredients behind Hopslam...
Pretty maids all in a row.
Almond biscotti with Expedition Stout - 10.5%, caramel-banana panna cotta with Java Stout - 7.5%, Dark Chocolate Truffle with Cherry Stout - 7%. Going out with a bang!
Cheers!
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