Yesterday and today we are at SAVOR in the beautiful National Building Museum Washington, DC. SAVOR is a reception-style sampling of sweet and savory appetizers and craft beers from several breweries where brewery owners, brewers and representatives are personally serving their beer.
We are proud that six of the breweries at SAVOR this year are on Beerjobber.com!
Blue Point,
Del Norte,
Port City,
Laurelwood,
American Brewing, and
Abbey Beverage.
We thought we’d share with you which beers they are pouring, and the food each is paired with.
Monk’s Ale: Paired with fava bean tapenade ricotta salata and cracker crisp. (Chef’s Notes: Look for the fava to highlight the grain in the beer.)
Monk’s Wit: Paired with citrus cured salmon, grapefruit and pistachio cream cheese. (Chef’s Notes: Classic notes of citrus play off the yeast, smoothed out by the cream cheese.)
Breakaway IPA: Paired with citrus cured salmon, grapefruit and pistachio cream cheese. (Chef’s Notes: The hops brighten the salmon while the cream cheese holds the hops on the palate just long enough.)
Caboose Oatmeal Stout: Paired with coconut macaroon, whipped crème fraiche and lemon zest. (Chef’s Notes: Notice how the crème fraiche adds to the creamy notes in the stout.)
Sour Cherry Imperial Stout: Paired with red velvet cake. (Chef’s Notes: Together these make a cherry velvet cake.)
White IPA: Paired with burrata on toast with arugula pesto and lemon zest. (Chef’s Notes: The lemon pulls out the white in the beer while the arugula gives definition to the IPA flavors.)
Manana: Paired with heirloom tomato and cornbread cobbler. (Chef’s Notes: The bold use of malt brings out the acid in the tomato, to be quickly calmed by the cornbread.)
Orale: Paired with fava bean tapenade ricotta salata and cracker crisp. (Chef’s Notes: The lightness of hops in the beer pull out the grain flavor in the fava bean.)
Orchid: Paired with Maine lobster pot sticker, pickled pepper and green garlic relish.
Organic Free Range Red: Paired with lamb meatballs, tomato sauce and shaved ricotta. (Chef’s Notes: The robust red is accented nicely by the richness of the lamb.)
Optimal Wit: Paired with pickled Hawaiian tombo, radish, and preserved lemon. (Chef’s Notes: The slight brine on the tombo acts as a wake up call to the palate before the wit cleanses.)
Porter: Paired with Kentucky hot brown, roasted turkey, brioche, bacon, Gruyere. (Chef’s Notes: The complex malt character zeros in on the bacon and brings out a touch of smokiness)
You can download some of the recipes here!
Cheers!
