On Monday, March 31st, TanakaSan hosted a sour beer tasting event that included some specially designed food pairing treats. Below we tell you a bit about the pairings and share some great photos from the event, which were taken by Mark B. Bauschke Photography.
TanakaSan is described as a modern American Asian restaurant. It is the brainchild of Eric Tanaka, a chef for Tom Douglas Restaurants. Eric’s background as a Japanese-American kid growing up in the culinary, cultural blender of the Los Angeles food scene, is what inspires the cuisine at the restaurant baring Eric Tanaka’s name. I like to think of it as Asian street food meets American comfort food.
THE PAIRINGS
[singlepic id=281 w=375 h= float=right]Beer: Anchorage/Crooked Stave- Between the Stave: American wild ale fermented with three strains of brett and aged for 11 months in cognac barrels. Alaska & Colorado collaboration.
~paired with~
Food: Smoked Beef Tongue, Salsa Verde, Horse Radish.
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Beer: The Bruery Sour in the Rye: Sour and spicy oak-aged ale from Orange County’s finest experimental brewery.
~paired with~
Food: Teleme Cheese, Cornichon, on Caraway Toast
Beer: Epic Brewing Brainless on Peaches: Belgian-style ale with peach puree aged in French Chardonnay casks in Salt Lake City.
~paired with~
Food: Chicken Liver Terrine, Peach Mostarda.
Beer: De Proef Brouwerji Zoetzuur: A sweet and sour flanders red ale brewed with cherry juice from everyone’s favorite Flemish brewing engineer.
~paired with~
Food: Smoked Salmon, Concord Grape Vinegar.
Beer: Epic Ales Huckleberry Sour: A complex solara-style sour aged in oak barrels by SODO’s resident mad scientist of brewing.
~paired with~
Food: Lemon Curd Tart.
THE PHOTOS
by Mark B. Bauschke Photography
