Chefs, Billy White (Stockholm) and Andrew Gerson (Brooklyn) will be putting together a nordic feast, recreating the menu of the brewery’s own Nya Carnegie restaurant. Brewmaster Garrett Oliver, who has developed the Nya Carnegie recipes with Swedish brewers, will lead the beer dinner.
The @BeardFoundation hosted Greg Engert, Beer Director of Blue Jacket, @BirchBarleyDC Chef Kyle Bailey, and Wine Director Brent Kroll for an inventive pairing of wine and beer.
The evening started with three unique beers from Blue Jacket: Forbidden Planet Galaxy Dry-hopped Kölsh, Twit Sour Wit, and Siren Song with Mastic. Each showed skill and taste, from the funky floral barely-there hops of the Kölsch, to the clean controlled Lacto sourness of the Wit. The Saison showed an extra resinous quality from the Mastic, reminding us of the Mastica we had in Macedonia.
Not moving from our spot near the beer meant fewer shots at appetizers, but at least we got to try all the beers, as new ones would be served during the dinner.
Chef Kyle Bailey treated us to an extravagant Mediterranean menu of Mackerel Crudo with Bacon, Smoked Polenta Tortellini with Truffles, Garlic Crusted Rockfish, and Rib Eye with Gruyere Spaetzle. Courses alternated with beer and wine pairings, starting with a Burning Bush Brett Tripel that was surprisingly light and worked well with the raw fish. The Rib Eye was paired with the High Society Barleywine and dessert was paired with a Mexican Radio spiced sweet stout.
The crews at Blue Jacket and Birch & Barley sure know how to put a meal together. They deftly showed beer deserves as much a place on a fine dining menu as wine. We look forward to enjoying both again next time we are in D.C.
Bluejacket dinner at James Beard House. Burning Bush Brett Tripel with Mackerel Crudo.
A taste of @Breaksidebrews Portland IPA goodness via @BringOnTheBeer1
As the 2BeerQueers wedding day approaches, we set about brewing a beer for the special occasion. We heard about Bitter & Esters from fellow homebrewer friends who get their materials from the shop. We needed some way to scale up a batch for the 130+ guests expected and their on premises brewing setup worked out perfectly.
We chose the Nelson Sauvin Saison, a combination of our favorite hop and style. Bitter & Esters provides all the material, you just bring some friends and beer to drink while you wait.
Their 17 Gallon setup produces around 144 bottles. The setup pretty amazing, everything is digital, automated and expertly controlled by the knowledgable staff. You select and mill your own grains. We chose a partial extract batch to make the process go a bit faster.
When you’ve got your wort, you setup your carboy, pitch the yeast in, send the wort through a plate chiller via the attached hose and fill the sucker up. Something that usually takes a while in a home brew setting was almost instantaneous here.
One month later, we returned to sample our beer and bottle it up. With custom bottle caps ready, we got to work. We ended up with around 140 bottles packed and ready to go. The beer turned out fantastic. The yeast and hops gave it a spicy wine-like essence. A very special brew for a very special occasion.