Northern California Homebrew Festival Brewer’s Dinner

BEER CAMP DINNER

On the Fifteenth Day of the Ninth Month, In the Year Two Thousand Seventeen

Seating Begins at Six Thirty PM

 

FIRST COURSE

 

Shishito Peppers

locally grown bite size sweet peppers with origins of East Asia. Sautéed in oil with green onions, black & white sesame seeds,

with a Heretic Brewing Co. Evil Twin yellow curry dipping sauce

 

Lagunitas Brewing Co. – Little Sumpin’ Sumpin Ale

 

SECOND COURSE

 

Seasonal Salad

Paul’s Produce Hampton, little gems, baby arugula & dandelion greens mixed together with Corno di Toro peppers, Sugarbaby watermelon, heirloom tomatoes,

tarragon leaves, Italian parsley, pea shoots, Daikon radish sprouts, lemon cucumbers, pumpkin seeds and served with an Sierra Nevada Pale Ale Blue Cheese Dressing

21st Amendment – Hell or High Water Watermelon Wheat

 

THIRD COURSE

 

Spicy Asian Pulled Pork Sandwich

Gochujang, sambal, white miso, roasted garlic, fresh ginger, soy sauce and XO sauce blended with Anchor Porter to create a marinade for bone in pork.

Slow smoked and pulled apart, then added to a brioche bun, a carrot | daikon | cilantro | Thai basil | micro red shiso slaw, black garlic white miso malt vinegar aioli

and some sesame seeds. Served with roasted seaweed, Korean BBQ potato chips and spicy peas

 

Smoked Tofu Hobo Packs

Hodo tofu, a mixture of mushrooms, onions, baby leeks and a Gochujang, sambal, white miso, roasted garlic, fresh ginger, soy sauce and XO sauce blended

with Anchor Porter marinade and put into a foil pouch and smoked.  Served on a brioche bun with roasted seaweed and Korean BBQ chips

Sierra Nevada Brewing Co. – Tropical Torpedo IPA

 

FOURTH COURSE

 

Smoked “Koji” Marinated Beef Brisket

Painted Hills beef brisket injected with Anderson Valley Brewing Co. Boont Amber, then rubbed with koji, kosher salt and a ground 4 peppercorn blend,

left to marinate for 60 hours and cure. Slow smoked, then sliced and served with black beans made with North Coast Brewing Co. Old Rasputin Imperial Stout,

white miso, fermented black beans, caramelized onions and roasted New Mexico Hatch chilies

 

Roasted Purple Yams

Japanese purple yams roasted until sweet with a dollop of Umami Spread and served with umami black beans and

a smoked heirloom tomato North Coast Brewing Co. Old Rasputin Imperial Stout BBQ sauce

 

Heretic Brewing Co. – Evil Twin

 

FIFTH COURSE

 

S’more on S’more

TCHO 60.5% & 66% chocolate mixed with barley malt syrup, Straus organic cream and Lagunitas Imperial Stout to make a chocolate ganache,

layered over honey graham crackers and homemade beer marshmallows infused with Dogfish Head Brewing Co. Pumkin Ale

 

High Water Brewing – Camp fire Stout

 

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