Sierra Nevada Brewery/Beer Engine Beer Dinner

With Brewery Representatives: Lee Hill and Rob Garrity
$60 (tax and gratuity included)

Greetings: Sierra Nevada Pale Ale- American Pale Ale, 5% ABV. Sierra Nevada Pale Ale is a delightful example of the classic pale ale style. It has a deep amber color and a exceptionally full-bodied, complex character. The fragrant bouquet and spicy flavor are the results of the generous use of the best Cascade hops.

Course One: Stout- 5.8% ABV. Silver Medal Winner, Great American Beer Festival, Stout 1988, 1989. Sierra Nevada Stout is a creamy and full-bodied example of this traditional style ale. Very dark and very rich, the Stout displays a pronounced roasted flavor.
Pairing Sweet Potato Bisque with Miso Foam and Smoked Peanuts

Course Two: Ruthless Rye IPA on Cask- Specialty Grain 6.6% ABV. Ruthless Rye IPA is brewed with this rustic grain for refined flavors – combining the peppery spice of rye and the bright citrusy flavors of whole-cone hops to create a complex ale for the tumultuous transition to Spring.
Paired with a root vegetable salad with carrots, parsnips, salsify, radish and arugula with persimmon vinaigrette.

Course Three: Vintage Bigfoot Barley Wine- 9.6% ABV. Gold Medal Winner, Great American Beer Festival (Ales: Brown, Bitter and Pale 1987, Barleywine 1988,1992,1995). Sierra Nevada Bigfoot is an award winning example of the English Barley Wine style. It boasts a dense, fruity bouquet; an extremely rich, intense, bittersweet palate; and a deep, reddish-brown color. This ale is superbly balanced between an almost overpowering maltiness and a wonderfully bittersweet hoppiness.
Paired with beer braised pork belly with a potato rosti and sweet and sour endive.

Intermezzo: Beer Camp Double IPA aka Ghidorah- Imperial/double IPA 8.5% ABV. Brewed by Chris and Joe DeCicco, in conjunction with Sierra Nevada’s Beer Camp, an American Double IPA that is as formidable as its Sci-Fi monster namesake. Ghidorah is golden-amber in color, with a pronounced hop-forward presence. Grassy, resinous, and citrus peel dominate the aroma. It has significant malt body, which adds balance to the beer, but the malt quickly subsides toward a firm bitter finish.
A Mango and Ginger Sorbet beer cocktail is served to prepare for the next 3 pairings.

Course Four: 2010 Jack and Ken’s Black Barleywine- 10.2% ABV. Jack McAuliffe was the first American "micro" brewer. His tiny New Albion Brewery in Sonoma, California inspired countless dreamers to start small-scale breweries of their own. Jack agreed to guest brew this very special ale with us in honor of our 30th anniversary. This Black Barleywine Ale is a nod to the legendary ales New Albion served at their legendary summer solstice parties. Rich with bittersweet and roasted malt flavors, balanced with whole-cone American hops, this robust ale should age gracefully for years.
Served with crispy coriander and rice scallops: red rice risotto, black pepper, glazed dates and pearl onions.

Course Five: Bourbon Barrel Quad & Ovila Quad- 10.4% ABV. A collaboration between Sierra Nevada Brewing Co. and the monks at the Abbey of New Clairvaux, Ovila Abbey Quad brings the centuries-old monastery brewing tradition to America. Ovila Abbey Quad is rich and complex with layers of flavor including notes of intense dark fruits, and caramel-like maltiness. Rich and complex, this ale should be shared among friends in the true spirit of the season. A portion of the proceeds from this ale goes toward the restoration of the historic Santa Maria de Ovila chapter house on the grounds of the Abbey of New Clairvaux. This medieval building stood for nearly eight centuries in Spain. William Randolph Hearst purchased the monastery in 1931 and planned to use the stones for a castle even grander than his famous San Simeon. Although Hearst’s plans crumbled, these historic stones will rise again in a California Cistercian abbey.
Paired with a vanilla & coffee rubbed duck breast with cherry sage and rye bread pudding and a pomegranate demi-glace

Course Six: Hefeweizen- German Hefeweizen- 4.8% ABV. Kellerweis is one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation. This difficult and labor-intensive technique adds uncommon depth and flavor complexity. Our hazy-golden hefeweizen is deeply flavorful, refreshing and perfect for a sunny day. To serve, pour two-thirds into a glass, swirl and pour the rest.
Finishing with a tapioca rice pudding with dehydrated lychee fruit and blood orange essence.