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
The dinner came out better than I ever could have hoped. It was nice to have such wonderful ingredients to work with (9lbs of sushi grade tuna, 7lbs of A-5 wagyu, black and white truffles).
It was also nice to see my BIL, who is a wine aficionado( nearly a snob),say that he hated to admit that several of the beer pairings were better than the wine pairings. In fact he said that the Blanche de Chambly was "perfect" with the sashimi
The Duchesse du Bourgone was wonderful with the lamb and it really surprised many at the table with its complex flavors
this is the final list
First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Unibroue-Blanche de Chambly
Second: Pan seared scallops with bacon/mushroom/onion stuffed mini bell peppers and fried mushrooms. Beer---Fuller's London Pride
Third: Grilled mango and prosciutto with herb ricotta and mango coulis. Beer---Weihenstephaner Original
Fourth: Parmesan polenta and shrimp with pineapple habanero sauce. Beer--- Uniroue La Fin du Monde
Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Duchesse de Bourgogne
Sixth: Two Kobe beef tenderloins and bearnaise sauce with mushroom risotto. Beer--- Hobgoblin
Seventh: 3 Year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian white cheddar, some curry cashews and 3 year aged Parmesan with a drizzle of maple syrup. Beer--- Flying Dog Gonzo Imperial Porter
Eighth: Crème brulee in a sugar cookie tartlette on a bed of mixed berry compote. Beer---Shakespeare Oatmeal Stout
just another data point--what I'd do
1st course--agree re witbier, i prefer Allagash White here
2d course--how about a maerzen? I like the melanoidin hit of say a Spaten Oktoberfestbier with the sear on the scallops, not bad with the bacon either
3d course--how about an american pale ale here? I'm thinking something like a Troeg's Hopback Amber, despite the name not all THAT hoppy (many classify as a "red ale" but whatever).
4th course--Habanero and pineapples--how about a floral fruity IPA like Bell's Two-Hearted with this dish?
5th course--the lamb--Her I like the earthiness and slight funk of a saison, and in keeping with th Americentric lanings of my list I'd go with Ommegamg's Saison Hennepin
6th course--I like doppelbocks with beef, I like brown ales with beef, but I really like porter with beef,
espcially a smoked porter, and I'd prefer the subtler smokiness of Stone's Smoked Porter to the more famous american example, the alder-smoked Alaskan...
7th course--The softer Comte notwithstanding, nothing goes better with either an aged Stilton or an aged cheddar than an English Barleywine, and to get a little of that port wine thing going I'd say the JW Lees Harvest (port-cask conditioned) 2006 vintage, and I think it would pair with the Comte as well.
8th course--Rogue's Shakespeare Stout gives you coffee and chocolate, this is what I'd do, or something similar.
I've forgotten to update the menu and beer pairings
1st Still the tuna...Beer- Hoegarden
2nd Scallops on a bacon/onion/mushroom stuffed and roasted mini bell pepper and fried mushrooms...Beer- Fullers London Pride
3rd Sill the same...Beer- Pilsner Urquell
4th Still the same...Beer- La Fin du Monde
5th Still the same...Beer- Duchesse de Bourgogne
6th Roasted Kobe tenderloins with Bearnaise and black truffle topped mushroom risotto...Beer- Hobgoblin
7th 3 year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian White cheddar and 3 year aged Parmesan with a lite drizzle of maple syrup...Beer- Flying Dog Gonzo Imperial Porter
8th Creme brulee in a sugar cookie shell over a mixed berry compote... Coffee instead of beer
I still do not know the wine pairings except that for the cheese course we have a 1932 vintage Port. The beer will have a hard time competing against that
A better beer to stand against the port, IMHO, would be Chimay Red. It's probably the single most flexible beer for cheese pairings I've had.
Also, for that creme brulee, you might want to see if you can find Mackeson's XXX Stout. It's a nicely sweet lacto stout which should pair really nicely. Also, since you're doing a berry compote, Lindeman's framboise would be another great pairing.
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.
re: Ernie Diamond
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!
I only have two issues with your very well thought out menu:
1) A dark roasted beer with the beef tenderloin. Maybe doppelbock.
2) I'm always fearful of sweet dessert with dry beers. Not saying that it won't work. What's you experience pairing dry beers with sweet desserts?
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.