On Sunday night, Corvallis Brewing Supply (the local homebrew supply and bottle shop) put on a Belgian beer tasting and dinner. I've been to all of these that have been put on so far, this being the fourth one. I really enjoyed the holiday theme of this one, and the local brewpub that these are held at (Block 15 Brewery, Corvallis, Oregon) did a great job with the food. I still think the Pommes Frittes that were done at the first one were the best food so far, but this one was quite good too. What follows is the notes about the food and beer that were provided to the attendees:
"The Most Bad-Assed Being Belgian Christmas Beer Dinner Extravaganza!
Exclusively to you by Nick of Block 15 and Joel of Corvallis Brewing Supply
20 December, 2009, Block 15 Brewery and Restaurant."
First Course:
Carbonnade a la Flamande
Santa's Little Helper, Mikkeller, De Proef Brouwerij, Lochristi
Dark winter warmer brewed with restrained spices of sweet orange, coriander, cinnamon and cocoa. Finishes dry with a lingering cocoa dryness, toastiness and a fresh hop bite.
Food notes: "Carbonnade a la Flamande" is just the Yurp'n way of saying "beef stew" -- and it was damn yummy. The only liquid added to the stew was beer. Lots of nice chunks of beef, good flavor. The only thing that would have made it better was a nice chunk of crusty bread to dip in it. Really nice.
Beer notes: Just damn awesome. If you see a bottle of this beer, buy it. Yeah, it's expensive, but it's worth it.
Second Course:
Belgian Potato and Shrimp Kroketjes with white Peppercorn Cream Sauce
Christmas Gouden Carollus, Het Anker Brouwerij, Mechelen
Dark ruby red beer slightly sweet and malt forward, brewed with 6 different herbs and spices. At 10.5% abv this is a beer to settle back and watch the snow fly
Food notes: "Kroketjes" are "croquettes" which is just French for some sort of a dumpling. Really tasty though, could've eaten about six of them. The white peppercorn sauce was quite nice too.
Beer notes: Yum. Definitely strong, as noted. Lots of great malt with a bunch of spice and fruitiness in the flavor and aroma -- licorice, figs, apricot...
Third Course:
Belgian endive au gratin wrapped in prosciutto with melted Gruyere cheese
Geant Noel des Geants, The Brasserie des Geants, Irchonwelz
This wonderful holiday gruit is brewed with a special aromatic herb found near the town of Irchonwelz, a French-speaking section of Belgium. Long-lasting finish with all sorts of contorted flavors and aromas.
Food Notes: If vegetables were always like this, I would eat more vegetables. I'm fairly sure this dish was invented simply to make me feel better about eating prosciutto and cheese. Yeah, there's endive in it, but it's really there simply as a medium for the meat and cheese. Yummy.
Beer Notes: A "Gruit" is a kind of beer brewed with something other than hops to add bitterness. This one also had hops in it, so it's not a "pure" gruit. Anyway, it was nice. Kind of mellow compared to the first two.
Fourth Course:
Palate Cleanser - no food
Grand Cru, Rodenbach, Roeselare
This is a classic, world-class beer that kindles the hearts of beer connoisseurs around the globe! You are drinking a beer 24 months in the making with top-cropping yeasts and bacteria to produce a crisp, refreshingly tart fruity profile. While this is an amazing food beer, none is served with this fine beer so that you may continue to savor the endive salad and to prepare for Duck a l'Orange! (Go Beavs!)
Beer Notes: This was indeed a good palate cleanser. Nicely sour, light and refreshing. This is an amazingly good beer, and at about $10 for a 750ml bottle, is a really good value. This would be as equally good on a hot summer day as it was on this cold winter's night.
Fifth Course:
Duck a l"orange, Compote Aux Fruits
Delirium Noel, Huyghe Brewery, Ghent
Delirium Noel is a dark brown with ruby highlights ale, at 10%abv, with a strong character of caramelized sugars, alcohol, citrus fruitiness, and dark dried fruits like raisins. Aromas of roasted toffee and darker sugars. May your winter nights be full of beer and delirious delights!
Food notes: The duck was super yummy. Served medium rare, so it was nice and tender. The compote served along side was a great accompaniment.
Beer notes: As described above, and as described in my Advent beer post about it below.
Sixth Course:
Ninoofse Vlaai
Oaked Saint Nick, Block 15 Brewery, Corvallis, Oregon
Ol' St. Nick has arrived! Our big & Bold winter warmer brewed with British Pal, honey and caramel amlts. 9% abv. A whole lotta warmth to this fine ale with warming alcohol, hints of dark dried fruit, candi sugar and rounded wood notes.
Food Notes: This was a tasty bread pudding. I ate around the dried fruit, 'cause I'm just not a fan. Otherwise good.
Beer Notes: I really liked this beer, but I felt it was a bit out of place in the tasting. On it's own it's a great oaked beer, with quite assertive hop flavor and bitterness. I really didn't get a big "Belgian" beer feeling from this -- it strikes me as a much more traditional Northwest ale -- lots of assertive hop character and some great maltiness. Again, it's a great beer, I just don't think it fit in all that well with the rest of the beers here. Maybe that was the intent?
Overall: This was a great event. Well worth the cost, and a great way to spend a few hours on a Sunday evening. The next event of this type will be sometime in the summer of 2010 and will probably be limited to 25 folks again, so start planning ahead...
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