Northern California Homebrew Festival Brewer’s Dinner – 2015
Northern California Homebrew Festival Brewer’s Dinner
Prohibition Beer Dinner Menu
On the Eighteenth Day of the Ninth Month, In the Year Two Thousand Fifteen
Seating Begins at Six Thirty
First Course
What’s the Password? ‘Hors d’oeuvre’
Marin Cheese Co Triple Crème Brie brushed with Amarillo hop cone infused Lake Francis aged honey and encrusted with pistachios & dried cherries
Hog Island sweet water oysters, grilled to open their shells, then topped with a Duroc pork jowl, smoked garlic and North Coast Old Rasputin Imperial Stout sauce
pork pâté with pistachios served with a selection of crackers, dried fruit and seasonal farm treats
Lagunitas Brewing Co – Daytime Session IPA
Second Course
Prohibition Salad
toasted almonds, walnuts & pecans, seasonal grapes, red & yellow bell peppers, celery, green onions, ripe peaches and mint
tossed in a Sierra Nevada Honey Pale Mustard sour cream Pale Ale dressing, then spread over a bed of butter lettuce,
mâche, pea sprouts, fresh basil leaves and wild arugula
Lagunitas Brewing Co. – Cherry Sour
Third Course
Soup Kitchens of the ‘30s
pork and lamb bones, slow roasted and made into a rich meat stock as a base, then mixed with Altbier brewed by Gangsta Michael Frenn
roasted carrots, caramelized onions, leeks and shallots, with garlic, thyme, simmered with parsnips, French green lentils
and slices of Home Brew Chef’s homemade Lagunitas IPA beer sausage with escarole and kale to wilt in
Bootlegger Soup
Roasted mixed vegetable stock combined with Old Hangtown Beer Works Altbier, oregano, thyme and marjoram, parsnips, tofu,
portobello mushrooms, roasted tomatoes and pearl barley
Old Hangtown Beer Works – Hans und Franz Altbier
Fourth Course
Al Capone Buffet
Sonoma lamb legs, deboned and injected with Speakeasy Payback Porter, then rubbed with a special garlic herb rub and smoked low and slow on cherry wood
Left to rest and sliced thin for the table. The lamb is topped with a mixed mushrooms reduction
Smoked Tempeh
Barley, flax & oat tempeh, rubbed in roasted garlic oil and seasoned with spices, then smoked in cherry wood for 2 hours and
served with sautéed mushroom sauce
Illegal Potatoes Gratin
Thin slices of kennebec & Yukon gold potatoes, layered into a baking pan and topped with a herb, black garlic and white miso cream sauce,
then topped with fontina cheese, black truffle salt and baked until golden brown
Seasonal Vegetable
Baby summer/zucchini/starburst squash blanched and tossed with roasted mixed cherry tomatoes, fresh herbs, fennel pollen and caramelized pearl onions
Sierra Nevada Brewing Co – Tumbler Brown Ale
Fifth Course
Pineapple Upside Down Cake
organic butter, dried malt extract and brown sugar melted into a caramel with pineapple slices nestled into it, topped with a special cake batter
made with Ninkasi Brewing Co. Dawn of the Red and served with a Vanilla bean infused Four Roses Bourbon ice cream made with Straus organic cream and malt
Sierra Nevada Brewing Co – Beer Camp 2014 Bourbon Barrel Aged Maillard’s Odyssey Imperial Porter
Past Northern California Homebrew Festival Friday Night Brewers Dinner Menus:
2018 – Vegas Beer Dinner Buffet
2015 – Prohibition Beer Dinner Menu
2014 – Wild West Beer Dinner Menu
2013 – Space & Beer Dinner Menu
2012 – Colonial Beer Dinner Menu
