First Beer Dinner


I attended my first beer dinner last night at The Pickled Pig Pub in Rehoboth Beach, Delaware. They have one beer dinner per month during the quiet seasons down in the Delaware beaches. For each course the chef and head of the beer department came out and explained both the beers and the dish, which was a nice touch. 

We were let inside the restaurant around 6:30 and the first course was served right away. It was three different cheese and beer pairings, mimolette with Sierra Nevada 30th Anniversary Grand Cru, maple smoked grafton with Harpoon Oak-Aged Dunkel, and buttercup brie with Dogfish Head My Antonia. The mimolette and Sierra Nevada were both the best cheese and beer from this course. 

Second course was a smoked New Hampshire duck breast paired with Dogfish Head Black & Blue. This concerned me a bit as they were starting us off with a 10% beer. There was a blueberry puree sauce with the duck that made this dish work well with the beer. The duck strangely made the Black and Blue have a slightly cherry taste. I had never noticed that before. 

Third course was cuban roasted halibut paired with Brooklyn’s Local 1 (a 9% belgian strong ale). Another good pairing, the belgian yeast lended itself nicely to the lighter fish, plus there took the fat from the rabbit and made them into what I can only describe as small crispy pieces of bacon. 

Fourth course was rabbit saddle and leg confit paired with the 21st Amendment Hop Crisis (10.5% double IPA). Both were great, the Hop Crisis is a relatively new beer, and at this time is draft only, if you like hoppy beers I would suggest giving it a shot. It was surprisingly balanced and had a nice caramel malt flavor behind the hops. 

Finally, the best course of the night, dessert. It was a triple chocolate cake paired with the Great Divide Chocolate Oak-Aged Yeti (9.0%). The Great Divide Yeti series has been discussed a good bit among our group, but this beer was brought to new heights paired with this cake. It was a white chocolate top, with an almost mousse layer in the middle, with an incredible rich cake/brownie/fudgy layer on the bottom. The cake brought out the chocolate in the beer and made it one of the best beer experiences I have had to date. 

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