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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
@ site name

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Most beer lovers now regard the brewmaster dinner as almost quotidian, ho-hum in its sheer ordinariness. However, for the majority of attendees of the International Association of Culinary Professionals (IACP), a brewmaster's dinner with Full Sail and the Oregon Brewers' Guild was "a wonderful surprise."

"I'm amazed at the variety in flavors," said Anne Mason, co-owner of the Ketchum Grill, Idaho. Her small restaurant features wine dinners almost monthly. Until now, "the idea of pairing a beer with a dessert had never occurred to me," said Mason, "and I'm a professional pastry chef."

Spreading the gospel on good beer and good food is one of the missions that drives Full Sail's consumer marketing. "We've been doing recipe cards and food promotions for years," says John Harris, one of the Full Sail brewmasters who hosted the dinner, with the Oregon Brewers Guild (OBG).

plate of marinated beef appetizersWhen the IACP chose Portland as its host city in 1998, local planners tapped the OBG for its assistance.

The elegant Harborside/Pilsner Room along the banks of the Willamette served as the site for a luscious five-course meal, featuring a range of brews from across the state.

Harborside Chef Billy Hahn designed the pairings to start with a virtual flavor explosion: the powerful Adam barleywine from Hair of the Dog led the pack of pairings with the appetizer, Dutch Gouda and Apple Tartlette on a Spiced Barley Sauce.

"Almost overwhelming in its depth," was how attendee Arch Corriher described the Adam beer with the tartlette. "What made the dish so interesting was the malted flavor of the wort reduction sauce." Other courses that the Atlanta-based food consultant recalled as exceptional included the creamy Dungeness Crab and Roasted Corn Chowder (paired with the Bridgeport IPA) and the salad of blue cheese, pears and caramel-glazed walnuts (with Widmer Hefeweizen).

"We really enjoyed the hefeweizen, because so many of the wheat beers we get on tap in the South are already filtered," added Corriher.

The fresh flavor of the wild Chinook salmon with a Full Sail amber ale and butter sauce would be hard for most home chefs to duplicate, but the sauce was incredibly simple. Sous chef Marcel Lahsene folded some syrupy reduced wort from the Full Sail Amber into a creamy white sauce--and served it with the same ale. Chef Billy Hahn makes truffles

Still, for many guests, the favorite course was the dessert of roasted hazelnut truffles, plated with tropical fruits such as kiwi and papaya, paired with the Deschutes Black Butte Porter. "The porter tasted so complex and interesting, with some coffee notes and spiciness from the ale yeast, kind of like a molasses steamed Christmas pudding," said pastry chef Mason.

It's refreshing to see a sold-out beer dinner that ended with attendees asking for more!

RECIPE: Dungeness Crab & Corn Chowder

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