Category: Beer Pairings


My first visit to Three Floyds

Filed Under: Beer Bar Reviews, Beer Pairings, Beer Scores
Sep.25, 2011

Dave and I flew into Chicago for our friend’s wedding and as soon as we landed, we got our rental car and drove straight to Three Floyds. It is really in the middle of industrial Indiana-45 minutes from the airport. We were absolutely starving and just could not wait to get there. We arrived to an industrial park and a cute entrance covered with beautiful flowers and a vegetable garden. Walking in, you have a decent sized 2 room place, a bit reminiscent of Toronado; punk rock blasting in the background, tattooed staff but much cleaner. Maybe more of a blend between San Diego Toronado with a touch of SF Toronado flair. And of course, they had a ton of amazing beers on draft. Not to mention better than decent pub food: octopus confit, mussels, crispy frog legs (poor Kermit), white fish brandade…. Cheers for someone thinking higher and going to the next level with their pub fare!

We ordered: Zombie Dust- 50 IBU’s 6.2% abv. This is an intensely hopped pale ale. It smells like a fist full of hops: pine, sweet mango, citrus and pine resin. It tastes of even more fresh hops but with just a very light aftertaste and lack of bitterness. That would be the only way to know it’s a pale ale. This has such an incredible nose. I want to smell it all day. Incredibly fresh hops.

Artic Panzer Wolf-9% abv. 100 IBU’s. This smells like malt, hops and a bit of twangy funk. It tastes like bitter hops, pine forest, more pine and a touch of caramel malt. It is incredibly bitter.

We ate: Smoked white fish brandade- with pickled sour cherries, parsley, garlic chips on crostini. This definately satisfied my white fish east coast craving. Although it was pureed and seemed a bit more like white fish hummus- which I enjoyed. It was not as greasy as east coast white fish.

Octopus Confit- roasted garlic tahini, cucumbers, ground cherries and mint. The flavors in this were great. The only downside was that the octopus was a little chewy but the flavors were still good together.

Mussels- mustard beurre blanc, pickled Asian pear, celery and rosemary. Amazing: creamy, sweet, slightly spicy and a touch of lemongrass. Seriously, this is THE best sauce I have EVER had with mussels (and I  have eaten a lot of mussels- even in Belgium!). The mussels themselves were a bit small but perhaps I just have not had mussels from Chicago. They tasted great but I just have never had a sauce like this for them- absolutely perfection.

Then we ordered just a few more drinks: Dreadnaught IPA- Impetial IPA. 9.5% abv. This smells a bit lighter than the previous ones with slight hops. It tastes like sweet hops, with a kiss of bitterness and some citrus notes.

Kinder Bier- Belgian style dubbel ale aged in Pinot noir barrels with tart cherries. 10% abv. This smells like slightly soured stewed cherries, red wine, malt and sour oak. It tastes like sour malt mash, deep cherry, touch of sour, banana and a cardomon mixed with oak ending.

Behemoth- 10.5% abv. 80 IBU. A generously hopped barley wine. This smells like bitter, juicy hops, grapefruit and a touch of malt. It tastes like bitter pine, sweet caramel covered citrus and a  touch of resin on the ending. A little thick but tasty.

And in true David+Tiila style, of course we had to bring some back with us on the plane-a few fresh Zombie Dusts will have to do!

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A sour weekend full of 50 year old Gueuze

Filed Under: Beer Pairings, Beer Reviews, Beer Scores
Jul.04, 2011

Nothing spells relaxing like a weekend trip up to Mendocino. Cabin, hot tub, view of the Pacific nothing could top that. Well, maybe some 50 year old Gueuze and some great Cantillion cheese to go with it!

Dave and I tried a few different beers this weekend.

First up: De oude Cam- Oude Geuze. Jan 2009. This pours the lightest of the 3. It has a bit more yellow but still amber. It smells like sour funk. It tastes like super tart funk. Not much oak, just pure sour tart deliciousness.

Drie Fonteinen- Oude Geuze Vintage 12/9/2005. This pours a warmer sienna amber. It smells like deeper funk, oak, wood and sour

tart horse blanket. It tastes like black tea, funk, musty basement and sour oak. A bit more complex than the De Oude Cam but not as straight up sour.

Hanssens Lambic 45-55 years old circa 1960. This pours a deep amber it smells like apple, grapes and red wine and a touch of cider. It tastes like apple cider, oak, funk with wine like characteristics. It is still very tart but more cider tart and a touch of carbonated but considering the age, it is pretty baller. Just look at the cork on that thing! It was moldy except for the part that was touching the beer.

Temptation Vertical-the poor man’s Gueuze vertical! Served with cheese made from Cantillion Geuze and gueuze Cantillion in Gelee from Cantillion itself and Morgan’s pickled grapes. I brought the Cantillion back from Belgium myself over Christmas.

Temptation 3- this pours a deeper orange than the other 2. It smells like sour funk, slightly tart banana, and white wine. It tastes like sour, oak and tart chardonay. It seems like their is more flavor in the nose than the taste.

Temptation 4- this pours a medium yellow amber. It smells like super tart and funky oak. It tastes like sour, tart oak and slight white wine characteristics.

Temptation 5- this pours the lightest yellow of these 3. It smells like sour tart, apple and very slight banana funk. It tastes like sour tart with apple chardonay.

Batch 4 was by far my favorite!

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A birthday bash for Jason at Mission Gastro Club

Filed Under: Beer Pairings, Beer Reviews, Beer Tasting Events
Jun.18, 2011

May 19, 2011. Our friend Jason Henry’s birthday was held at Eric and Neil’s lovely abode Mission Gastroclub style. It was amazing as to be expected. The food was amazing, the beer was great and of course, in true beer geek style a bottleshare ensued.

Eric started us off with a beer from Lagunitas: New Dogtown. Neil paired it with: salted cod fritters, pickled enoki and pickled cauliflower, sour dough bread from Mission Pie and pickled garlic. Pickled, sourness and bite from the sharp mustard balances out with the touch of hops from New Dogtown.

We then were given a glass of Upright Four and Four Play. Four Play uses the same base beer but is aged in wine barrels with cherries and sour bacteria. It pours a beautiful cloudy strawberry peach. It had notes of sour cherries, oak, tart and light wine. Four was paired with burrata doughnut, arugula pistou, mâché, pearl inion, tomato marmalade, candied walnuts. A little bit of funk from the beer complimented the fried creamy, sweet, nuttiness. Amazing!

Then we were lucky enough to try a taste of Drie Founteinen Tuverbol. It smells like sour green apples. Tastes like sweet, cider-y than apple sourness.

Another bottle shared: Our Barrel Ale by Anchor Brewing. It pours a red teak. It smells like vanilla, sweet maple sugar and stewed raisins. Tastes is not so sweet. More chewy raisins and sweet prunes. Really nice flavor.

For the next dish we were given a Double Wit. A beer brewed by Eric and paired with pan roasted sablefish, arctic char sashimi, English peas and potato millefeuille. The  double wit is beautiful with chewy and sticky banana. The savory, butter, meaty flavors gets vamped up a bit with the banana funk of the wit.

Jesse Friedman and Damian Fagan, co-owners of Almanac Beer Company, brought along a Turkish Apricot. From Jesse. Sweet apricots, more apricots and then some more apricots.

Captain Lawrence Brewing Co- flaming fury – aged in apple brandy barrels. Pours a golden cloudiness. Smells of slight brandy and slightly sour oak. It tastes a touch sweet and sour with a nice apple brandiness. Delish.

Stone: 10th Anniversary IPA paired with strawberry margarita sorbet, cookie crumble
and nastirsium flowers 4 1/2 years old but you still get the hops in this beer. The IPA overpowers the fruit on this dessert a bit. A delicious beer that has aged nicely.

Bourbon barrel aged Sexual Chocolate Imperial Stout. Smells like bourbon, vanilla and dark chocolate. Tastes like chocolate and bourbon.

Chocolate pot de creme, spring cherries and Cuvee de birthday (a blend of all of the flat lost abbey barrel aged beers from the last few years including santas little helper, angels share and older viscosity dumped into a 5 gallon soda keg and force carbonated). Seems like there’s no head in the beer, but it could use some ham cream. It smells like raisins and stewed prunes. It tastes like vanilla, bourbon, stewed raisins and prunes and sweet caramel. The sweet deep chocolate followed by the crunchy cocoa nips with the richness of the borbon and chocolate stout= heaven.

Captain Lawrence Rosso. Sour tart oak much oak. Tart and more oak. Not a bad way to end a great evening. Happy Birthday Jason!

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Oysters and Oyster Stouts- the perfect marriage of flavor

Filed Under: Beer Pairings, Beer Reviews, Beer Scores, New Zealand Beer
May.11, 2011

For those of you who do not know, Dave and I are huge fans of oysters. We can both literally eat our weight in oysters. Since it was Dave’s birthday yesterday, I went and got a dozen of Drake’s oysters and shucked those suckers myself….a perfect time to break out 2 oyster stouts!

I brought home a three boys Oyster Stout from New Zealand the last time I was there (which was about 1 year ago). This beer is not one you age, but we have not had oysters at home for a while. It is 6.2% abv and Batch No 1152. On the bottle it reads: Doctors once prescribed stout as a revitalizing tonic, while brewers enhanced their potency with additional ingredients, like oysters, which had desirable properties of their own. It also has written on it: Living Beer: store cool and in the dark, which I thought was pretty cool.

We also tried the 2011 Symposium Oyster stout from the 2011 CBC. 6.5% abv. This was a gift from Brian Yaeger, who was not able to take all of his scrumptious beer back to Portland with him. This beer was brewed and bottled at  Iron Springs Pub and Brewery in collaboration with Marin Brewing Co and Magnolia Pub and Brewery. They used the meat, liquor and shells of 1000 local Sweetwater oysters from the Hog Island Oysters Company  to brew this stout.

Onto the pairings: Three Boys Oyster Stout. New Zealand. This pours a dark chocolate brown. It smells like roasted chicory and coffee. It tastes very much like minerals  and caramel. On the lighter side. This was a great pairing as the oysters were a bit light in flavor and enhanced the mineral-ness in the beer. Pretty interesting considering we aged a session beer for over a year.

2011 Symposium Oyster from Magnolia, Marin and Iron Springs. This pours a dark chocolate. It smells like sweet caramel and roasted coffee. No hint of any oysters in the nose. However, it tastes like malt and a HUGE oyster ending explosion. It literally tastes like a malty oyster. It is the most oyster flavor I have ever had in a stout. BUT it lacked in the pairing. I could not taste the fresh oyster anymore since the flavor in the beer overpowered.

Overall, always a fun pairing. I always wonder why it is so hard to actually find oyster stouts in the Bay Area, especially since there are SO many oyster places!

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2005, 2007 & 2009 Blåbær Blueberry Pairing Dinner

Filed Under: Beer Pairings, Beer Scores
Nov.27, 2010

Mmmm Cantillon Blåbær. One of the hardest beers to get your paws on. I was honored when Brian Yaeger asked Dave and I to come to his Blueberry Pairing dinner in which we would each make a blueberry dish and pair them with a box of aged Blåbær that he received from a trade overseas. We were accompanied by Eric Cripe from the Jugshop and his wonderful lady, Katie; Steve and Gail Williams from Beer by Bart and of course, Brian’s lovely bride, Kimberly.

What was on that menu you may ask? Katie made a brie with home made blueberry compote to start. For dinner, Gail and Steve made a wonderful sweet and savory blueberry lasagna, Eric made duck confit with a blueberry beer and duck fat sauce and I made grilled salmon and chicken with a blueberry jalapeno reduction. For dessert, Brian made a no crust blueberry buckle.  What is a buckle? According to the recipe, a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake. Not too shaby if you ask me.

As far as the beer goes, we poured the 2005, then the 2007 followed up by the 2009 Blåbær:

The 2005 Cantillon Blåbær poured a clear, golden orange amber. It looked like beautiful sparkling resin. It smelled like slightly sweet grapes, touch of berry, touch of cereal and horseblanket funky sour. It tasted incredibly sour, pucker lemon, funky-cole-madina, lots of oak with a touch, and I mean a touch of berry. It was good. I was aching for a bit more fruit; but don’t get me wrong, Cantillon has an amazing capacity to create incredible back-of-your-throat sour puckers, which a lot of people love and crave. And it was good; I just wanted a bit more complexity and fruit flavor like in some of their other beers like their Lou Pepe Kriek.

The 2007 Cantillon Blåbær Batch II poured the most beautiful color I have ever seen in a beer. I wanted to just stare at it all night long. It was this incredibly sparkling, brilliant ruby red with a touch of aubergine. Absolutely gorgeous. It smelled like a bucket of tart blueberries. It tasted like tart cranberries, tart blueberries, oak and back of your throat pucker sour. This had the complexity I was looking for. The beer starts tart to sour and then metamorphose into ripe and tart blueberries with the oak rounding out the transition. Beautiful. Elegant.

The 2009 Cantillon Blåbær was the weakest link of the evening. It poured a cloudy, murky mahogany. It smelled like mulled cider mixed with berry pie. It tasted a little apple cider-y, with hint of cinnamon, sour green apple and cranberry. Was there a touch of bandaid as well? Hopefully, this was just an off bottle. It was not much to my liking, but I didn’t want to pour out this rare beer. It actually helped when it was paired with the blueberry buckle. The spices in the beer helped to bring out the crumb topping in the buckle.

How can one top a Blåbær vertical? Well, you probably can’t but next we had Dark Horse Brewing Company Tres Blueberry Stout. This beer poured a deep, dark chocolate. It smelled like blueberry pie and roasted malt. It tasted like sweet blueberries, melted dark chocolate and roasted malt. Blueberry maple syrup malt- tasty.

Last, but not least: Lost Abby’s 07 Veritas Ale. This poured an orange, murky teak. It smelled like funk, with traces of cheese notes, slightly sweet berry and Brett with a touch of leather. It tasted like sour funk, berries, grape skins, oak and a very tart ending with lots of funk.

Overall, it was a fantastic evening shared with lovely people. Brian and Kim: we will miss you here in San Francisco but look forward to our visits in Beervana; over a beer of course!

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Gastroclub: the Beer Pairing Dinner Club you don’t know about

Filed Under: Beer Pairings, Beer Reviews, Beer Scores, Beer Tasting Events
Aug.29, 2010

There has been an underground Beer Dinner Club going on in the Mission for exactly a year now. Dave and I were lucky to become friends with Eric, the beer home-brewer, who hosts each event.  Neil is his counter-part: the chef that creates and cooks for all 14 diners each evening. This time the theme happened to be tomatoes, since it’s that time of year and because it was their 1 year anniversary of the Mission Gastroclub and their first dinner was tomato themed  as well.

The food menu:

Beer flatbread with tomato olive tapenade, peppered goat cheese, heirloom tomato fritters with smoked trout and buttermilk dressing, scallops with pappardelle, wild mushrooms and oven dried tomatoes, tomato sorbet with corn pudding and candied bacon.

The beer menu:
English Mild, Extra Pale Ale, Funky Belgian Single and a Quad to finish.

Sounds tasty, right? Dave and I arrived and found ourselves with a beer in our hands  within the first minute. We sat down  at the large table (there are only 2 tables to choose from) in the kitchen and easily started talking to the people who were already there and had apparently been coming to their dinners for a few months now.

The first beer we were given was the English Mild made from the second runnings of a barleywine. 3.8% abv.  It pours a murky orange teak. No head. It smells like sweet prunes, dates,  vanilla and very slight bourbon notes. It tastes mildly malty,  slightly sweet and light. A nice easy start.

It is paired with: tomato-olive tapenade, peppered goat cheese served with beer flatbread. The sweetness from the tomato, creaminess from the goat cheese  and butteriness from the flatbread combines with the dates and prunes of the mild to create a sweet, salty and nutty goodness. The goat cheese is just amazing- melt in your mouth.  It was a good first start.

For the second course  we had his Extra Pale Ale- It pours a slightly cloudy tangerine brown with a touch of foam. It smells like sweet tangerine, mango and a touch of pine. Really pretty nose. It tastes just like pine forest, slightly bitter grapefruit skin and just a nicely balanced bitter ending.

The Extra Pale Ale was paired with:  Heirloom tomato fritters, smoked trout salad on frisee with buttermilk dressing .The sweet smokiness and creaminess of the trout combined with the crunch of the fritters adds to the pine bitterness to create a nice balance between the cream and the bitter.

For the third course we had Eric’s Funky Belgian Single. This pours a dark red mahogany- slightly cloudy. It smells like raisins, bananas, cereal, date bread and all together good funk. It tastes like light raisins, malt, slightly funky, touch  of bitterness and a dry malty ending. The nose on this one was just fantastic!

It is paired with: Pappardelle, wild mushrooms,  oven  dried tomatoes and seared scallops. The mildness of the pasta paired with the slight mildness of the beer.  The meatiness of the mushrooms brings out the caramel of the scallops and funkiness of the Funky Belgian Single. The  bitter touch of tanginess from the  oven dried tomatoes really compliments the date and raisin in the beer.  My favorite pairing if the evening.

The fourth pairing was Eric’s  Quad-11% abv. Made from Rochfort 10. It pours a dark chocolate. It smells like bourbon, vanilla, roasted malt, raisins and stewed fruit. It  tastes like freaking raisin brand and vanilla bourbon. Amazing.

Paired with:  Corn pudding, tomato sorbet and carmelized peanuts that were then deep fried and bacon (-except for us vegetarians!). The flavors together: sweet corn pudding, tangy  tomato and salty sweet peanuts with the sweet bourbony raisins of the Quad= happy  Tiila and happy everyone else (especially those with the added bacon  bits).

How much would you pay for this delicious 4 course meal complete with a beer pairing? $100? $80? $60? Try just a $28 donation for this particular dinner! (they are all around a suggested $25-$30 donation).Personally, I think they are asking too little but at the end of the meal is when they have a jar on the table for everyone to contribute. So you can donate more if you want to (and I think you all should!!)

How does one get an invite to this amazing Gastroclub? You have to sign up to be on their email list.  Mission Gastroclub.

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Beer and Chocolate Pairing at Rogue

Filed Under: Beer Meetup Events, Beer Pairings, Beer Tasting Events
Jul.02, 2010

Another fantastic meetup! Susan & Wendy made some amazing truffles and Jenna & Brett from Rogue were so great to all of you fellow lady craft beer connoisseurs!!!! They even let everyone have their own bottle of the Orgasmica to go- not too shabby….(which is made from Rogue’s own hops that they grow!)

Everyone enjoyed the sunshine with a ton of great beer and great chocolate truffles~

I always ask the ladies which beers were their top 3:

1- XS Imperial Red, 9% abv from Rogue

2- 200 Meter Ale from Rogue

3- Shakespeare Oatmeal Stout, 6.1% abv from Rogue

For their top 3 favorite pairings:

1- Jasmine Tea Truffle with the 200 Meter Ale

2- Notorious H.O.G. with the Oregasmic Ale

3-Give it to me Guava and the Menage A Frog Ale

And, I always ask the ladies to come up with their own pairings:

1- Notorious H.O.G and the Menage A Frog Ale

2- Notorious H.O.G and the Morimoto Black Soba Ale

3- Jasmine Tea and the Oregasmic Ale

Quotes and Comments from the ladies:

Meredith said: Great event! Tried a lot of delicious new things and learned more about how different flavor combinations enhance or detract from one another. Thank you for putting this together and look forward to another Women who like Beer event!

Neysa said: What a great event-much fun drinking beer, tasting chocolate and meeting new people!

Alma said: Tiila, you are the bomb! One of the highlights of my Bay Area trip!

Thank you everyone for making this event possible.

If you missed this one, check out the next one on July 25th:

Ghetto Fabulous Craft Can Beer and Sausage Pairing!

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Beer and Chocolate Pairing this Sunday.

Filed Under: Beer Meetup Events, Beer Pairings, Beer Scores, Beer Tasting Events
Jun.23, 2010

not going to lie. women’s only: beer & chocolate event.

so much better than ___. this sunday.

http://www.meetup.com/Women-who-like-beer/calendar/13377932/

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Black Albert, Parabola, Nemesis just to name a few….

Filed Under: Beer Pairings, Beer Reviews, Beer Scores
Jun.06, 2010

Another random beer tasting is upon us….

Struise’s Black Albert, Firestone Walker’s 2010 Parabola, Founder’s Nemesis, Dark Horse Brewing Company’s Double Crooked Tree, Goose Island’s Bourbon County Brand Stout and Goose Island’s Bourbon County Brand Coffee Stout.

First up is:

Black Albert by Struise. Belgian Royal Stout. 13% abv. This pours a dark chocolate with a red tint and no foam. It smells of sweet  vanilla, toffee and roasted chocolate notes. It tastes like roasted  chocolate, coffee, burnt caramel and a smooth deep vanilla finish. This drinks very smoothly with a touch of burn on the tongue. It’s a nice, warm end of the night sipper. Pretty tasty.

And the much anticipated (which almost got my husband and I freaking divorced because he couldn’t find any but finally did):

Firestone Walker’s 2010 Parabola. It is a barrel aged Imperial Stout  that is highly sought after and 13% abv. This pours a pitch dark chocolate  black with no foam. It smells of bourbon, oak, vanilla and tons of  roasted malt. This tastes like vanilla, bourbon, toffee, cafe con leche, lightly charred malts and a very smooth finish.  There is hardly a burn and it is incredibly smooth for 13%, which makes it a bit dangerous. I think I like living dangerously.

Next up:

Founders Nemesis 2009. Maple bourbon barrel aged wheat wine. 12% abv.  This baby pours a clear orange teak. It smells like sweet maple, vanilla, toffee and  citrus caramel. It taxes like nothing I have ever had before. It tastes like sweet brown sugar, waffles, bourbon, vanilla and slight citrus. Does not even need to age. Very delicious. I am super excited to have tried it. Get your hands on some if you can…

Dark Horse Brewing Company’s Double Crooked Tree. India pale ale. 13.6% abv. This pours a murky teak. This smells like sweet honey mango, grapefruit and burnt sugar malts. It tastes like pine, caramel, toffee, malt then super bitter grapefruit. caramel, toffee, malt then super bitter grapefruit. Great hop balance to it. So good, I am not sure I want it to age.

And last but not least, a tiny side by side tasting:

Goose Island’s Bourbon County Brand Stout. Bourbon barrel-aged Imperial Stout. 13% abv. Pours a dark black with red highlights   around the edges. It smells like bourbon and sweet caramel with hint of vanilla. It tastes like bourbon, oak, vanilla, burnt malt with a good bitter slighty piney alcohol burn aftertaste.

Goose Island’s Bourbon County Brand Coffee Stout. Bourbon barrel-aged Imperial Coffee Stout. 13% abv. This baby is  made with

Intelligentsia Black Cat espresso beans. It pours a dark pitch black. It smells like rich deep espresso, vanilla, burnt malt and a touch of caramel.  It tastes like rich espresso,  vanilla, burnt caramel, roasted malt, toasted cereal and tons of bourbon. We matched it with a home made flourless chocolate cake…not too shabby if you ask me! Mmmmm good.

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1st Beer Tasting in Tucson

Filed Under: Beer Pairings, Beer Tasting Events
Feb.05, 2010

Tucson- how I love you so- your warm days in the Winter, your beautiful mountains, your incredible Estate sales, as well as BEER that you can not get here. (Thank you Total Wine, Plaza Liquors and Time Market!)  Stella and I flew out there to buy a new car and I drove it back from Tucson, which made it much easier to stop at some good beer stores along the way (and pack my car with some nice treasures for our beer cellar).

So I figured, with doing a beer and chocolate pairing here, I would bring them a few bottles of beer that they can’t get in AZ like Russian River’s Consecration, Saint Somewhere’s Lectino Divina and Dogfish Head’s Theobroma.

It was my first solo hosting experience minus my better half, so I was a bit nervous, but it went even smoother than I expected. It was a bit more intimate, about 12 people altogether, all sitting around this grand 1960′s vintage teak table that is my sister’s.  They ate, they drank, they paired- I educated.

Overall, everyone seemed to have a grand time and got to experience some new flavor sensations and combinations while trying new beers that they have never had before. My goal in these is to open people up to the incredible range of flavors and tastes that you can get in beer- while you may not like every beer being tasted, you are able to talk about why. For example,   you may not like hops or barley wines or sours. But then you do find new styles that you may never have known even existed as well as finding your new favorite beer.

Overall, their top 3 favorite beers were:
1-Dogfish Head Fort
2-Russian River Consecration
3-Stone Smoked Porter

Their top 3 favorite pairings were:
1-Dogfish Head Burton Baton + Vogue’s Naga Bar
2-Dogfish Head Theobroma + Chauo Firecracker
3-Alesmith Speedway Stout + Green and Black’s Organic Toffee

So I asked everyone, as I always do, to try some different pairings and come up with some new ones on their own.  Chris Kaufman said that pairing Speedway Stout with Vogue’s Naga bar (which has curry and coconut in it) = LOVE! He really liked the flavor combination of curry and coffee. Melinda really liked the Theobroma paired with the Naga Dark Chocolate Bacon bar.

Everyone had a great time and ended up hanging out drinking some more beers (of course) afterwards.
I look forward to doing another tasting the next time I visit the land of the Desert!

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