New years eve menu and pairings
For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine, so I just wanted to get some feedback on my choices for the beers.
The menu is
First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe
Second: Pan seared scallops with bacon puree and brussel spouts. Beer---best bitter
Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner
Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde
Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red
Sixth: Cheeses ( types yet to be decided). Porter or Scotch Ale depending on the cheeses
Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale
Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout
First - I'd do something other than a hefeweizen. I'd try a Belgian witbier instead - the citrus and coriander should be a good match for the Asian flavors, much more so than the banana/clove of a hefeweizen.
Third - Lager is a good call, but I'd actually look at a Helles instead of a Pils. I think the lighter, sweet maltiness would be better with the mango.
Fourth - Not a bad idea, but a tripel might be good, too. Chimay white or Karmeliet.
Sixth - Chimay Red is awesome with cheese. I would pick that over either porter or scotch ale.
Seventh - Definitely not APA with this. I mean not even close. Caramelized meat calls for brown ale, especially with the earthy mushroom flavors in that risotto.
Eight - Rogue or Young's chocolate stouts should work well.
Might also try a San Diego IPA for 4th, since many use hops that have tropical (pineapple/passion fruit/guava) and citrus (grapefruit/lemon/orange) zest flavors and aromas. Hop bitterness tends to accentuate spicy heat in food, which could create an interesting pairing with the habanero. Probably best to not choose a heavy, resiny IPA like GF West Coast IPA. Perhaps something like AleSmith IPA or Alpine Nelson. Might even work with AleSmith X.
First of all, your menu is clearly very well thought out. Since it is up for discussion, here are my thoughts on the pairings. Seconds?
1. I go to super dry, crisp lagers. May be a bit predictable but you can't argue with what works. It seems like there is a push for wheats/wit so may I suggest that if you don't go for the straight up asian lagers that you at least consider Hitachino Nest? Plus, the bottle is real pretty.
2. With the richness of the scallops and bacon I think that Bitters are a little too smooth and rich to provide an interesting counterpoint. Actually, one that might work very well if you can find it in December is Dogfish Festina Peche. The key for me in any beer would be dry and refreshing, especially against the scallop.
3. No argument here with the family of drink but if you wanted to stay in the same global region, you may consider Flying Horse, an Indian lager that I really enjoy in the proper setting.
4. This may be a good course for your stronger wits. I am thinking Fin du Monde?
5. A traditional (ie; unobtrusive) IPA? Maybe Samuel Smith? What about a Saison? A bit of funk to marry with the lamb but still interesting and very drinkable.
6. Flanders Red; Biere de Bouccanier or Duchesse du Bourgone with creamy cheeses.
7. With you all the way with the pale ale. A nice dry stout would go well, too. O'Hara's is good and the Murphy's nitro cans may help drinkers relax from the fizz as they settle into the main course.
8. My favorite dessert is creme brulee with the dregs of a good bottle of red. I like the contrast between sweet/creamy and dry/fruity. Did you consider a Lambic? Cantillon Fou Foune or Rose de Gambrinus are both stellar!
Looks like a great menu. No matter what your pairings, I am certain that you will make a lot of people very happy.
I disagree about the dessert category not meshing with that particular beer but I will grant you that the acid in it may not work so perfectly with the cream. I think Rose de Gambrinus is still a solid match, though. In any case, I am not totally beind the idea of the stout with dessert, but then I guess I favor a lighter end to a meal.
A good, calming stout with shortbread following the dessert as a "coffee" would not go unappreciated.
Also, if my pairings were a little off, it may have been due in part to the $5 four-packs of Chimay White that I found at my local Krogers!