Food and Beer Pairing Menu
JOSÉ ANDRÉS
Café Atlantico/Mini Bar -- Washington DC
Not your everyday Caprese salad
Paired with Green Lakes Organic Ale, an amber ale with a mellow malt profile intertwined with subtly surprising hop flavors, brewed with five types of 100% organic malted barley and balanced with Liberty and Salmon-Safe Sterling hops. (IBUs: 45, ABV: 5.2%)
ROBERTO DONNA
Galileo -- Washington, DC
Lobster salad with fava beans, string beans, roasted beets, salsa verde topped with baby rucola
Paired with La Fleur. French for ‘The Flower’, La Fleur is the first beer in the history of Deschutes Brewery brewed without any hops at all! The flavor and bitterness were acquired from myrtle leaf, yarrow, wormwood, juniper berry, and hibiscus flower as well as ginger and orange blossoms. The malt sources were also diverse: barley malt, wheat, and spelt were used to create a complex backbone to support the unique flavors and aromas. (IBUs: Unknown, ABV 6.5%)
TOM FLEMING
Preferred Restaurant Group – Dallas, TX
Herb-roasted Kobe beef with warm beer braised fingerling potato salad and chimichurri sauce
Paired with Mirror Pond Pale Ale, the quintessential American pale ale. Mirror Pond elegantly blends the sweetness of malted barley with the bite of hops (which add bitterness and aroma). It's refreshing, loaded with strong hop flavors, and perfectly balanced. (IBUs: 40, ABV: 5.0%)
KEN FRANK
La Toque – Napa, CA
Boneless lamb loin with cumin scented carrot puree
Paired with Saison. Saisons are Belgian farmhouse ales that were traditionally brewed in the winter. Pilsner malt, Munich, and oats create the back bone of this beer which is hopped with German and English hops. It is spiced with coriander, bitter orange peel and Grains of Paradise. This crisp Belgian treat is sure to warm the heart and enlighten the mind. (IBUs: 40 ABV 6.2%)
JENNIFER JASINSKI
Rioja -- Denver, CO
French onion gruyere ravioli on a Olathe Valley corn nage with crispy pork belly and gruyere tuile
Paired with Mirror Mirror, an oak-aged barley wine that has been in production at the brewery for more than a year. Mirror Mirror is an inspired version of the brewery’s flagship, Mirror Pond Pale Ale, which has been doubled up to barley wine strength – yielding a rich malt base with hints of raisin and oak tinged with the slightest citrus hop aroma. (IBUs: 30, ABV: 11%)
MARK KIFFIN
The Compound – Santa Fe, NM
Seared diver scallop, summer asparagus, peas and baby onions, charred tomato pearl cous cous, and basil-mint pesto
Paired with Sagebrush Classic Pilsner, a traditional German-style Pilsner using only the finest Pilsner malts, Czech Saaz hops and German lager yeast. Cold fermentation and a long laagering period ensue smooth malt taste and crisp hop bitterness. (Original Gravity 1.048, ABV 5.1%)
SONTHAYA KAEWPRADIT
The Chedi Hotel -- Phuket, Thailand
Sa-Te Gai – skewered barbecued chicken with peanut sauce
Paired with Red Chair, a bright copper beauty with a solid head and perfect lacing that typifies Deschutes Brewery ales. It has a plush body with satiny caramel flavors derived from seven varieties of malt. Despite all of this, this IPA is still a hop forward ale, but not in the way many have gotten used to. You will find no cloying, mouth puckering bitterness here. In its place a straight up succulent citrus punch to the nose. (IBUs: 55, ABV: 6.4%)
JACKIE LAU
Roy’s Restaurants – Honolulu, HI
Misoyaki butterfish, Hawaiian sea vegetables, wasabi ginger sauce
Paired with Bachelor Bitter, the local’s favorite and the most traditional of Deschutes Brewery's ales. Bachelor Bitter has a deep copper color, rich malt body and classic English hops. (IBUs: 43, ABV: 5.0%)
GAVIN McMICHAEL
Blacksmith -- Bend, OR
Huckleberry white chocolate spice tart with toasted vanilla meringue
Paired with The Abyss, a limited release brew immeasurable depth inviting you to explore and discover its rich, complex profile. Hints of molasses, licorice and other alluring flavors draw you in further and further with each sip. And at 11% alcohol by volume, you will want to slowly savor each and every ounce. (IBUs: 65, ABV: 11%)
MATT MULDER
Broken Top Club -- Bend, OR
Poached peaches w/ lavender cream
Paired with Super Jubel, a Super-Duper Jubelale. It is made with the same recipe as Deschutes Brewery's Jubelale but with an increased amount of malt to create a stronger beer for the coldest part of the year. This year most of it was aged in used pinot noir oak casks, and the rest was dry-hopped with lots of hops. (IBUs: 100, ABV: 11%)
MATT NELTNER
Deschutes Brewery -- Bend, OR
Malted ice cream cone with Mirror Pond Ale and caramel ice cream dipped in chocolate
Paired with Black Butter Porter XXI, a tribute to Black Butte Porter, the revolutionary Deschutes Brewery beer that has excited beer enthusiasts since 1988. This special Reserve Series release is a colossal version of Black Butte Porter. Deschutes Brewery enhanced this elixir with Theo’s Chocolate cocoa nibs from Seattle, dry-hopped with 100 pounds of Bellatazza’s locally roasted coffee, and then aged a portion of it in used whiskey barrels. These regional partners provided quality artisan ingredients that give this commemorative beer a truly handcrafted complexity. (IBUs: 55, ABV: 11%)
SCOTT NEUMAN
Oba Restaurante – Portland, OR
Jamaican jerk crusted seared Ahi tuna with mango-mache salad
Paired with Miss Spelt, a German ale made with spelt malt, which is an ancient variety of wheat grown in Southern Bavaria. Aromas of banana, clove, and bubble gum rise from this amber colored, lightly hopped ale. As the Germans say, "Prost!" (IBUs: 28, ABV: 5.3%)
MICHAEL SMITH
Michael Smith -- Kansas City, MO
Combo plate – Beef Empanadas with Spanish Romesco Sauce and shrimp a la plancha with Morcilla sausage and potato slaw
Paired with The Dissident, a distinctive, Belgian-style, sour brown ale, brewed with cherries from Central Washington. Fermented for 18 months with wild, Belgian yeast, Deschutes Brewery had to isolate this brew so as not to risk wrecking their primary cellar. (Convention is always discarded where the Reserve Series is concerned.) The Dissident argued for more time, delaying its release by several months. (IBUs: 30, ABV: 9.0%)
GREG & MARY SONNIER
Gabrielle -- New Orleans, LA
Gumbo Ya Ya – Chicken and Andouille gumbo
Paired with Black Butte Porter, Deschutes Brewery’s flagship brand, crafted from chocolate and crystal malts. With a rich and distinctive flavor, this porter has enjoyed a loyal and passionate following since its first pint in 1988. (IBUs: 30, ABV: 5.2%)
CATHY WHIMS
Nostrana -- Portland, OR
Salad of wood oven roasted canellini beans and olive oil poached Albacore tuna with giardiniera
Paired with Maiden Oregon, Belgian amber ale brewed using all Oregon ingredients to celebrate Oregon's 150th anniversary. Crystal hops form the Willamette Valley, organic 2-row barley from Klamath Falls, water from Mt. Hood, Oregon beet sugar from Nyssa, and yeast from Wyeast labs in Hood River are all it took to brew this fabulous ale. Happy Birthday Oregon! (IBUs: 71, ABV: 6.0%)
