hells, bells & ales
The Pearl Hotel and Alesmith paired up to entertain and wow everyone in attendance. Peter Zien, brewmaster from Alesmith, was there not only with detailed flavor profiles for the beers and their deliberate pairings with each course, but also he with his very own, life changing, goat cheese to kindly share. Sigh. What an evening.
The Menu
First Course:
AleSmith Fresh Goat Cheese Crustini / Roasted Elephant Garlic / Sorrel / Lemon Vin
Paired with: Wee Heavy, a gold medal winning sweet and malty Scotch ale
Second Course:
Bacon Wrapped Mano De Leon Scallop / Caramel and Blue Cheese Beurre Blanc / Arugula
Paired with: Anvil ESB Ale, a Malty slightly hoppy aroma with Caramel and malty flavors
Third Course:
Fennel and Strawberry Salad / Citrus Vinaigrette / Candied Zest
Paired with: AleSmith X, a refreshing Extra Pale Ale
Fourth Course:
Local Halibut / Chino Vegetables / Ginger Sake Butter Sauce
Paired with: Horny Devil, a Belgian Strong Ale with a little added twist from coriander seeds, which convey a refreshing citrus flavor
Fifth Course:
Baklava
Paired with: Speedway Stout, a HUGE Imperial Stout with toasty, roasty and caramel
malt flavors
Thank you malted barley. Thank you creative minds. Thank you patient hands.
