jump to navigation

Happy Thanksgiving! November 24, 2011

Posted by beertography in allagash grand cru, allagash tripel, beertography, brooklyn black chocolate stout, great divide oak aged yeti, thanksgiving pairings.
add a comment

Happy Thanksgiving everybody! Hopefully right now you’re waking up to a house that’s already smelling of delicious foods. Today I wanted to share with you my craft beer pairings with my ’09 Thanksgiving meal that I really enjoyed. Above you’ll see that I paired my main course of turkey, mashed potatoes with gravy, turnip, stuffing, green beans, sweet potatoes and corn with the wonderful Allagash Grand Cru. This year I’ll be trying it with Allagash Tripel. Something about Allagash just always gets me on Thanksgiving.

For dessert I went with Great Divide Oak Aged Yeti. This was GOOD, but at the time I wished I had not gone the oaked route. A regular Yeti or even a Belgian Yeti would have hit the spot even more. This year I haven’t quite decided what I’ll be pairing it with, but the 2009 Brooklyn Brewery Black Chocolate Stout that’s sitting in the fridge is calling my name.

Reminder! If you would like to have your photos featured on the site, please email them to beertography@gmail.com. Or if you’re on the go, you can tag your tweet with #beertography and/or mention me @beertography.

Advertisements

Thanksgiving Pairing Photos December 1, 2009

Posted by beertography in allagash grand cru, brooklyn black chocolate stout, great divide oak aged yeti, thanksgiving pairings, the cellar 32 brigantine.
add a comment

First up! Allagash Grand Cru paired with Thanksgiving Dinner. Turkey, Mashed Potatoes, Turnip, Sweet Potatoes, Stuffing, Green Beans and Corn!

This was THE perfect pairing. The combination of the dryness of the turkey and the sweet malty goodness of Grand Cru.

Next up was dessert! Great Divide Oak Aged Yeti Imperial Stout paired with Pumpkin and Apple Pie with a side of vanilla ice cream.

Here’s where my pairings derailed. When I went to the beer store to pick up these pairing beers, I had just read about how great the Oak Aged Yeti was and I was excited to try it. Well, I would advise that anyone looking for pairings with dessert, to avoid oak-aged beers. The whiskey/oak aged flavors overwhelmed the sweetness of the pies. This would have been perfect without the whiskey and oak flavors. The mouthfeel was spot on.

A few nights later, two awesome things happened. First, I found 4 packs of Brooklyn Black Chocolate Stout for $5.79 each at The Cellar 32 in Brigantine, NJ. That is by far the cheapest I have ever seen it. I asked about cases but they didn’t have any, so I just bought four 4 packs and went home very pleased. The second awesome thing was that my Mom surprised me with cake for my 28th birthday (12/1). Organic chocolate cake! First thought? Chocolate Cake + Chocolate Stout!

This was an excellent pairing. Although I couldn’t help but still desire a glass of milk on the side in addition.

Homebrew Update and Thanksgiving Pairings November 24, 2009

Posted by beertography in allagash grand cru, BeerAdvocate, dogfish head raison d'extra, great divide oak aged yeti, homebrew, thanksgiving pairings.
3 comments


Ten Dudes Kinda Hoppy IPA – brewed Nov. 2007

We realized the other day that we have a full 6 beers readying themselves in either bottles or in fermenters:

1. “#3” Barleywine – Brewed 9/23/09 – Final ABV ~ 9.8% (for our 3rd anniversary in homebrewing)
2. “Pipe Reinforcement” Brunch Stout – Brewed 10/13/09 – Final ABV ~ 3.5% (from an all grain breakfast stout kit)
3. Kölsch – Brewed 10/27/09 – (from an all grain Kölsch kit)
4. Smoke Ale – Brewed 11/10/09 – Exepected ABV 8.3%
5. “Dark Road” Imperial Stout – Brewed 11/14/09 – Expected ABV 14% (dark lord clone recipe)
6. Mild Ale – Second Runnings from Dark Road

We are playing to try an Oatmeal IPA recipe after the holiday.

Speaking of Holiday, here’s what I’ll be pairing Thanksgiving dinner with, thanks to Beer Advocate:

Dinner: Allagash Grand Cru – Strong Belgian-style Ales’ “higher alcohol percentages cut through fats and starches, provide an edge of sweetness, and boast very diverse and complex flavors that lend themselves very well to this pairing.”
Dessert: Great Divide Oak Aged Yeti Imperial Stout – “Ensure that your beers are sweeter than your desserts. Rich and big Stouts are our favorites, and tend to work very well.”
After Dinner/Digestive: Dogfish Head Raison D’Extra – “Time to kick back and let that food digest. No doubt you are bloated at this point, so the moment calls for something smooth and numbing.”

I likely won’t update again until Monday, so have a wonderful and hopefully beer-filled holiday weekend.