Last week, I went to my first beer dinner. I’d been to plenty of wine dinners — I wrote a story about the ones I visited — but never one focused on beer. I like the menu at Blatt Beer and Table and I like the Laugnitas beers I’ve sampled, so to have the two together seemed like a treat. Also, at $30 a head, a decent deal, too.
The first course: Pub peanuts (honey roasted, chipotle chili-dusted and seasoned with cinnamon, cumin and coriander) paired with Dog Town Pale Ale. At the start of each of the five courses, we got a bit of information about the food and then a bit more about the beer.
The pours of beer were 8 ounces at the beginning of the meal and by the last two courses, reduced to six ounces, and I thought it was the perfect amount to enjoy both the taste of the food and the ale together and alone.
Indian spiced chicken salad got paired with Lagunitas IPA. (We had one course in between that I got too excited for and forgot to photograph: Blatt macaroni and cheese paired with Little Sumpin’ Sumpin Ale.)
We ate chicken and waffles — which has been completely overhauled for the better since I reviewed Blatt last year — paired with Hairy Eyeball Ale, a beer specially formulated by the California brewery to help with a hangover.
Dessert was both my favorite course and favorite pairing of the night. Blatt’s bacon brittle is full of small bits of applewood smoked bacon and salty caramel, making it pretty over the top. It tasted great with Brown Shugga Ale, and the pairing brought out roasted flavor in both the ale and the sweet. I’m really tempted to, next December, sprinkle some sea salt and bacon through my grandmother’s peanut brittle recipe, which she’s promised to teach me how to make. But that’s another blog post for another time.
The next beer and food pairing at Blatt is slated for Sunday, Feb. 16 and is a $20 Lucky Bucket brunch.
This is not a sponsored post. I just like beer dinners and paid for both meals.