Avery Brewing Co. and Vail Cascade team up for ‘Small Plates & Craft Beer Pairings’ dinner
If you go ...
What: Small Plates & Craft Beer Pairings experience with Avery Brewing Co. at the Vail Cascade Resort.
When: 6 p.m. Saturday.
Where: Atwater on Gore Creek at the Vail Cascade Resort.
Cost: $35 per person.
More information: Visit http://www.vailcascade.com or call 970-479-7014.
VAIL — Celebrating the opening of the ski season, the Vail Cascade hosts Matt “Handtruck” Thrall, head brewer for Avery Brewing Co., on Saturday for a Brewmasters Weekend. In addition to highlighting a newly released beer in the Avery Barrel-Aged Series, the selections for the Avery Small Plates & Craft Beer Pairing could be described as “big,” for both flavor and alcohol content.
“Pairing food with big, flavorful, higher alcohol beers is fun because you can use crazy, extreme flavors without overpowering the beer,” said Chris Bates, executive chef at Atwater on Gore Creek. “Fundamentally, the beer flavors and the food flavors need to balance each other; neither can overwhelm or mask the other.”
The Kaiser, Avery’s Imperial Oktoberfest, will lead the way at tonight’s dinner as the most mellow craft beer offering of the evening. “Mellow” still equates to a massive malty backbone and spicy, floral, pungent noble hops that ring in at 9–10 percent alcohol by volume. It will be paired with a butternut squash-foie gras terrine, served on marbled rye Texas toast with an apple caraway gastrique.
The second course for the evening will showcase Avery DuganA, a Double India Pale Ale. To complement the citrusy, green flavors that are so prominent in this beer, the chefs decided to head for the ocean, and will serve a chilled citrus octopus and tempura calamari combination dish, served with orange peel, caper, red peppers and olives.
Jumping into the first selection from Avery’s Barrel-Aged collection, PumpKYn is a Bourbon barrel-aged pumpkin porter. Brandied cherries, freeze-dried raspberries and star anise were among the flavors discussed to provide the necessary “pop” to play with this intense beer. Meyer rum roasted pineapple won out among the fruit discussion, with the resulting dish comprised of braised pork cheek, Meyer rum roasted pineapple, pomegranate Fresno chili puree and a crispy, chili-dusted pumpkin chip.
The finale, Avery’s newly released Tweak, took the least amount of culinary discussion. Chef Bates started talking about “Munchkins,” Dunkin’ Donuts equivalent of doughnut holes, and it was all over. The final dish will feature five different flavors of doughnut holes alongside the beer, which is comprised of Mephistopheles Imperial Stout, a chunk of coffee and four months of bourbon barrel aging. You, too, can enjoy “Addictive Donut Holes Five Ways”: root beer, ginger, licorice, coconut and Boston cream.
For future craft brew events and information at Vail Cascade, visit http://www.vailcascade.com or call 970-479-7014.