Last night we attended a very impressive beer dinner at The Sixgill featuring beers from The Bruery paired with food prepared by Chef Eric Stover. Today I want to tell you a little bit about last night’s dinner (pictures below) and also let you know about a couple of upcoming events at The Sixgill
Last night we enjoyed a collection of creative masterpieces from The Bruery. Located in Placentia, California (can you believe it?), The Bruery currently has the largest barrel-aging program in the country. Yep. It’s a distinction that bounces back and forth between The Bruery and Goose Island Brewing. We understand that New Belgium will soon be securing that title as they plan to add some new foeders. I digress.
Last night’s beer menu included Humulus Lager, Hottenroth Berliner Weisse, Saison Rue, Sour in the Rye, Sans Pagaie (a Kriek), Tart of Darkness, and Melenge #3. I won’t go into detail about each beer, I’ll just tell you that they are all very good. If you are not familiar with The Bruery’s beers, you should be, especially if you like barrel-aged and sour beers.
no images were foundThe food was ridiculous. All six courses. I’m still full 12 hours later. Our table seemed to agree that the salmon course was our favorite: grilled Neah Bay King Salmon, Israeli cous cous, heirloom tomatoes, charred Walla Walla onions, and mint-tarragon vinaigrette. That dish was served with the Sans Pagaie, which was an unexpected combination.
Perhaps the most successful pairing was the Sour in the Rye Course, which paired a mouth-wateringly tart rye beer (40 percent rye malt) with a grilled corn salad with Washington peaches, basil, sunflower seeds, scallions, and marinated chevre. Savory, sweet, sour, deliciously balanced.
The grand finale, the sixth and final course, featured the Bruery’s Melange #3 paired with grilled smores. The beer is a complex blend (based largely on a wheat wine) that is Bourbon barrel aged and weighs in at over 15 percent ABV. They delivered the smores in a deconstructed fashion: skewered marshmallows, perfectly grilled, served with a bowl of chocolate stout ganache and graham cracker crumbles. Dip the mallows in the ganache and dredge them in the crackers. Heaven.
Snipes Mountain Brewers Brunch – This Sunday, July 28, Snipes Mountain Brewing visits The Sixgill for a brewers brunch. Head Brewer Chad Roberts will be in town to share some special draft beers, including perhaps, if we are lucky and the Lord is willing, the very last keg of Conceptión (from the brewery’s private stock). Also, this will be the first release of Lupulito, a single hop beer with Caliente hops. Ever had a beer made with those? Probably not. It’s a new hop variety. There will be some other special Snipes Mountain beers on tap as well.
And of course it’s brunch, so expect Chef Eric to whip up some special dishes to bolster The Sixgill’s regular menu.
On Saturday, August 24, The Sixgill will host its first-ever Fruit Beer Festival. The event will feature beers from Dogfish Head, Cascade Barrel House, Schooner Exact, Upright Brewing and others. Keep an eye on the website and Facebook as more details come together.
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