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Sam Adams Beer Dinner Recap

12-20-2012

Recap of a night (or three) with Sam Adams 


This past week, the Grand Rapids area lucked out by hosting three Sam Adams beer dinners.  These beer dinners were a great
 opportunity, as explained in an earlier blog post, to taste some of Sam Adams' Limitied Release beers and discover some new and mouth-watering beer and food pairings. 

The beer dinners highlighted the pairings that complemented and contrasted Griffins BowCinder BockDark Depths, Tasman Red and Merry Mischief in very different ways 

Beer Dinner One

I loved the Cinder Bock, which went along with the first course of a hash that was cooked with the beer. But, the second course, with goat cheese stuffed dates wrapped in bacon and paired with Tasman Red complemented eachother perfectly. I also got a chance to try steak tartare (paired with Merry Mischief)for the first time while the duck Onigiri (paired with Dark Depths) was also delicious and highlighted the beers' profiles. The Griffin's Bow barley wine paired with a chocolate cheesecake ended the night on a sweet and toasty note. In addition, everyone at the dinner had a lot of fun and both my coworker, Brock, and the Samuel Adams representative, Kate, did a great job of explaining the brews to ensure everyone was able to get the most out of their beer and food tastings. 





Beer Dinners Two and Three 



Due to the high turn out, the second venue decided to conduct two consecutive Sam Adams beer dinners in order to ensure everyone who wanted to was able to enjoy the event. The menu started out strong with Tasman Red paired with Tasmanian Deviled Eggs, which were garnished with Salmon Roe. Next, the crowd enjoyed a perfectly paired Griffins Bow and Barley Risotto that was full of seasonal vegetables from local farms. The menu heated up with a Caribbean Jerk Pasty that highlighted Cinder Bock's smokiness while the wild and dark flavors of Dark Depths came out with the heavy spiciness in the BBQ Chili. I later learned that the steak used in the chili literally was blowtorched to to add to the BBQ flavor. Finally, the night ended with a rich and fatty vanilla bean cheesecake that contrasted the dark Merry Mischief, while the gingerbread crust complemented the beer's holiday flavor. 






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