Northern California Homebrew Festival Brewer’s Dinner – 2014

Northern California Homebrew Festival Brewer’s Dinner

Wild West Beer Dinner Menu

On the Nineteenth Day of the Ninth Month, In the Year Two Thousand Fourteen

Seating Begins at Six Thirty

First Course

Tumbleweed Salad

arugula, carrots, cilantro leaves, dandelion greens, oregano, roasted piquillo peppers, toybox tomatoes, mixed greens, baby spinach

fried chipotle flour tortilla strips and toasted pumpkin seeds tossed in a Poppy Seed Sierra Nevada Pale Ale Dressing

Sierra Nevada Brewing Co. – Flipside Red IPA

Second Course

 

Pulled Pork Sandwiches

Sonoma Duroc pork shoulders, slapped with Home Brew Chef’s Special Pork Rub #4 and left to marinate | cure for 48 hours,

 then slow smoked with mesquite | oak | apple wood for 12 hours, pulled and placed in a salted pretzel roll, malt pickled red onions

 Hot & Spicy pickles and topped with a Sierra Nevada Pale Ale, Honey & Spice Mustard Malt Vinegar sauce

Spiced and Smoked Chanterelle Mushroom Sandwiches

Chanterelle mushrooms, seasoned with a special spice blend, smoked in mesquite and layered

With a sliced beer washed cheese and malt pickled red onions on a special roll

Sierra Nevada Brewing Co.| Oskar Blues – Rye Bock – Beer Camp

Third Course

Daytime Bay Leaf Brined Chicken

Petaluma chickens brined in Lagunitas Daytime IPA with bay leaves, sugar and salt, slow smoked and halved

Daytime IPA Marinated Tofu and Herb Encrusted

Tofu, Brined in Lagunitas Daytime IPA, then encrusted in herbs and smoked

Mac, Beer & Cheese

elbow pasta mixed with a custom five cheese blend, Sierra Nevada Tumbler and cream

then topped with a BBQ seasoned bread crumbs

Mraz Brewing Co. – EDH Imperial IPA

 

 

Fourth Course

Smoked Brisket

Painted Hills beef brisket, massaged in Home Brew Chef Brisket spice Rub #9, marinated for 48 hours and slow smoked in a combination of oak, mesquite and apple wood for 14 hours, low and slow, then sliced to show off the smoke ring and served with an Nikiski Oatis Oatmeal Stout BBQ sauce

Smoked Satan

Satan rubbed in a special spice blend then slow smoked for 2 hours in mesquite/oak/apple wood and served with a Nikiski Oatis Oatmeal Stout BBQ sauce

Vaquero Beans Beans

Nikiski Oatis Oatmeal Stout stewed Rancho Gordo Vaquero heirloom beans, caramelized onions and epazote

Old Hangtown Beer Works – Mineshaft Stout

Fifth Course

Little Sumpin’ Sumpin Peach Cobbler

Fresh yellow peaches, dried peaches, white peach purée, mixed with huckleberries, organic butter and Lagunitas Little Sumpin’ Sumpin,

topped with an almond buttermilk biscuit | cobbler topping and sprinkled with raw sugar and served with a Four Roses Bourbon whipping cream

Lagunitas Brewing Co. – Little Sumpin’ Sumpin’ Ale

Past Northern California Homebrew Festival Friday Night Brewers Dinner Menus:

2018 – Vegas Beer Dinner Buffet

2017 – Beer Camp Dinner

2016 – Belgian Beer Dinner

2015 – Prohibition Beer Dinner Menu

2014 – Wild West Beer Dinner Menu

2013 – Space & Beer Dinner Menu

2012 – Colonial Beer Dinner Menu

Sean Paxton

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