What's this, a Beer Dinner?

Yes, a beer dinner. I had decided to attend this particular at the last minute, but as I sat at our table at del Alma Restaurant perusing the menu for the Block 15 Beer Dinner, I was sure glad I did. I was prepared to enjoy the evening with friends as simply a consumer of fine beer and cuisine free of any responsibility for taking "notes" or "photos" as a blogger, then Nick Arzner stopped by. The owner of Block 15 Restaurant and Brewery in Corvallis, OR, and a good friend, Nick said "Hey, this would be a great opportunity to compare a beer dinner to some of the wine dinners you have written about." As with most ideas that come from the brain of a brewer, it was a great one so I broke out the trusty pen and iPhone camera and got ready to eat.

Located on the Corvallis waterfront, del Alma is a New Latin restaurant inspired by the flavors and cuisines of Latin America, the Caribbean, and Spain. Chef Mitch Rosenbaum (previously of Bobby Flay’s Mesa Grill in Las Vegas) brings a passion for the fresh, vibrant flavors of Latin America and pairs it with the offerings of the Northwest to create an exciting and unique menu. Followers of the Blog have certainly read of Block 15 previously. As a refresher, Block 15 specializes in locally sourced casual food and premium, from the source, craft brews. The food is good...and the beer is unreal.

Background out of the way, it's time for the food and beer.  The format of this particular dinner was one that was reminiscent of a wine dinner:  four courses and an intermezzo, all paired with a different craft brew selected by the the chef to complement his food.

First Course

"Nu IPA" paired with Moule Frites Exotique
Red curry coconut mussels and yucca fries and green plantain tostones with lemongrass aioli.

NuIPA is brewed with Citrah, Sorachi Ace, and Simcoe hops deviating from the traditional IPA hops. Aromas of mango, lemon, and jam. Full hop flavor with a nice bitter finish. 6.5% ABV, 65 IBUs

After a wonderful appetizer of sweet potato bread with a bourbon honey jalepeno cherry butter, the red curry coconut sauce complementing the mussels was quite delicious. The star of this course, though, were the yucca fries dipped in aioli, followed immediately by a sip of beer. The crisp yet light characteristics of the NuIPA were perfect.

Second Course

"La Ferme de Demon" paired with Five Spice Pork Belly and Diver Scallop
Pan seared served with papaya slaw and sesame sweet soy vinaigrette.

La Ferme de Demon is a black farmhouse ale brewed with Belgian Pilsner malt, French malted wheat, Candi Sugar, roast malt, and farmhouse yeast. Aged for over 8 months in three barrel types: Pinot Noir, Oregon Oak, and Bourbon with Brettanomyces. After barrel aging and blending, this dark ruby black ale is further matured wiht a touch of Oregon Tart Cherry. 8.75% ABV, 31 IBUs.

The immediate consensus from our table was that the beer was "so good", like "drinking scotch without the bad parts" according to friend Matt. I don't know what he's talking about as I can't identify a bad part of scotch, but I digress. The dish was like a deconstructed bacon-wrapped scallop with some succulunt pork belly and a nice spicy slaw. Nom nom nom.

Third Course

"Figgy Pudding" paired with Galantine of Duck
Sundried bing cherries, pecans, and andouille sausage accompanied by Congnac fig jam and Aboriginal Ale mustard.

Figgy Pudding is brewed with English Pale and specialty malts and molasses. Matured in freshly empties brandy barrels and conditioned with mission figs. Gently spiced with Ceylon cinnamon and nutmeg. Complex aromas and flavors of port, figs, spice, brandy, oak and vanilla with a velvety warm finish. 11% ABV, 43 IBUs

So the velvety warm finish on this definitely has a little something to do with the 11% alcohol content, pushing that of wine, and after the 8.75% La Ferme we were definitely feeling good by the third course. The Figgy Pudding is definitely an amazing beer; count yourself lucky if you picked up a bottle before they sold out. The course was somewhat of a menagerie of different things on the plate, the fig jam being the shining star when paired with the beer.

Intermezzo

"Wonka's Wit" with a Prickly Pear Sorbet

Wonka's Wit is a Belgian style white ale spiced with orange peel and coriander. Matured in Pinot Noir barrels for 7-14 months with wild yeast and Pedicoccus and Lactobacillus. Refreshingly sour with citrus, tropical fruit, and farmhouse notes. 5% ABV, 20 IBUs

The beer was tart and sour, the sorbet was super sweet - a perfect combination. The sorbet. Wow. And, another beer aged in Pinot Noir barrels, it's almost like wine! In reviewing my notes, I found a poorly drawn heart next to this course without much else. It was that good.

Fourth Course

"Super Nebula" paired with Braised Lamb Shank
Dark chocolate mole and orange basil risotto.

Super Nebula is 100% aged in freshly emptied bourbon barrels and additionally aged on house roasted Cocoa nibs. Deep black brew with a brown creamy head. Heavy bodied with complex flavors and notes of molasses, vanilla, bourbon, coffee, roast fig and wood. Huge depth with a warming balanced finish. 11% ABV, 58 IBUs

Another 11% brew. Heh. The lamb was wonderfully prepared and fell off the bone. The mole was mild and complemented the coffee and cocoa notes on the beer. Unfortunately, the risotto was woefully undercooked; Chef Ramsay would have sent it back with some colorful euphemisms. After the final course, we got a little surprise to enjoy while we finished the Super Nebula - a house made stout truffle with bitter cocoa powder. The truffle hit a homerun in a major way.

So...how did it compare to a wine dinner? In many respects, a perfect pairing so to speak. Both events feature local craft beverage producers showing their wares with local gourmet cuisine. Food and wine...food and beer...they go together like Bert and Ernie. So, if you get a chance, hit up a beer dinner for a change in pace, and next time you are in Corvallis, del Ami and Block 15 are musts.

A foray into the world of beer...

For some time now my good friend Rick from the [BW] Beer Blog has been introducing me to the world of speciality beer -- all the while I have been introducing him to the world of good wine. We were commenting the other day how complementary the two pursuits have been for us, although the journey into wine is certainly more financially disadvantageous for him than beer is to me. Nonetheless, I digress.

As I have experienced more and better beer, I am starting to identify and appreciate a lot of the nuance present among the hops and barley. It really is an industry, like the world of wine, with it's own vocabulary, food pairings, deliciousness, and passion in the creation and consumption process. This weekend I got to try Deschutes Brewery's The Abyss. This imperial stout, aged in French oak, pinot noir, and bourbon barrels , has immense depth with its rich and complex flavors. Notes of coffee, chocolate, molasses and licorice pull you into the abyss, and the 9-ish percent alcohol makes it a fun ride.

I'll leave the intellectual analysis to the beer experts, but I will say that I really enjoyed this brew and my realiziation of the correlations between beer and wine is certainly an exciting one that I will explore further.

Block 15 King’s Gold -- Beer and Wine Fusion

Today I spent some time with Nick Arzner, founder and assistant brewer at Block 15 Restaurant and Brewery in Corvallis tasting an upcoming release – King’s Gold. This brew is an interesting fusion of the Oregon microbrew and wine industries.

King’s Gold starts its life as Golden Glo, the pub’s crisp and refreshing Golden--light in body and brewed with all organic grains. For this batch, instead of kegging it off the beer was sent to a used King Estate Pinot Noir oak barrel for aging. The name of the beer, of course, is a play on the winery and base of the beer. The idea for this brew was borne in a conversation between Arzner and brewer Steve van Rossem, who has some contacts at King Estate and knew he could easily get an old barrel. Arzner said that many breweries age beer in old bourbon barrels, but not many use wine barrels so this was a perfect endeavor for a small brewery like Block 15, where they have the ability to experiment with different and unique beers. After aging in the wine barrel for about 6 weeks, this beer is about ready to go out with a 5% ABV and 20 IBUs.

Nick thieved a glass out of the barrel for me pre-release, and immediately I noticed an aroma similar to the Golden Glo but with the added hint of oak and a fruitiness reminiscent of Pinot Noir. In terms of color, this beer is a bit darker having taken on an oaky look. I found the beer to be easy drinking with a subtle oak and pinot flavor, with the fruit coming out on the finish. Arzner described this as a connoisseurs beer in that it takes a subtle palate to pick up and appreciate the changes from their golden. I’m not sure that someone who didn’t know how this beer was made could tell it was a pinot flavor, although once you know "there it is". The more the beer breathed the stronger the oak and pinot odor came out, and with more carbonation I think it will have a very nice aroma.

Basically, this beer is a sexier version of the Golden Glo with a wine twist. It’s a bit sweeter, so may pick up a niche following as a result. Arzner is quite pleased with the outcome. He didn’t quite know what to expect but was concerned that the oak would overpower – which didn’t happen. There are only 4 kegs of King’s Gold that will be released in the next week or two, so I expect it to go quickly. Folks will probably select this beer for the shear novelty of aging in a wine barrel, but will continue drinking it due to the enjoyable flavor and drinkable quality. I certainly enjoyed my taste.

A beer festival on the wine blog?

"What a horrible weekend to be on the coast" Nick commented on Saturday morning as we sat in the house in Newport, OR. Of course, he was playing the opposite game as it was, in fact, a gorgeous weekend on the coast. Drew and I went over to help Chris and Nick from Block 15 Brewing Company pour beer at the Rogue Memorial Brewers Festival, and as noted in my previous post I was quite interested to see how it compared to the wine festivals I had been to. Here are my observations.

First off, there was a strong sentiment of camaraderie among the brewers in the crowd (from about 20 microbreweries) which showed a lot of collective pride in the Oregon microbrew industry, much like the pride taken in the wine world in the context of geography. As I poured beer throughout the night and became better versed in beer vocabulary (try ABV, IBU, and hop profile), it reminded me a lot of the vernacular that comes with wine. It's easy for folks to feel like outsiders if they don't speak the language -- it's up to people like us as to welcome newcomers into the hobby. Our booth was immediately next to the gentlemen from Rogue Creamery. While first bonding over beer and Oregon Bleu, we quickly noted that their cheese is a perfect pairing with wine and in fact is carried at a number of wineries throughout the state. I plan on stopping by the creamery to visit David next time we are down in Southern Oregon.

Outside of the festival, we found some gems in the rough in terms of Oregon wine. As we wrapped up the evening on Friday, we realized that we hadn't had nearly enough to drink -- or really anything for that matter as we had been serving all night. I was very surprised to find an expansive wine selection at the Thriftway in Newport. In addition to a respectable local portfolio, they also had some high brow stuff you could drop nearly a grand on. The Block 15 house was in the Devil's Punchbowl area, in between Newport and Depoe Bay. On Saturday we visited the Flying Dutchman Winery, the only operating winery on the Oregon coast which just happens to be right in front of our house (good planning on someone's part). They salt air ferment a lot of their wine, and have some decent Pinot. I enjoy their blackberry and raspberry wine specifically to make some special desserts, for which I'll share the recipe at some point.

On our way back to Corvallis on Saturday, we stopped by the Rogue Distillery to check it out. There we found the chief distiller, as proud of his work as any head winemaker would be. He sampled some of the Rogue fare, and then honored us with a taste of his personally distilled stock of single malt whiskey. Unfortunately for us this whiskey will never see public distribution, but it was sure good. All in all, I greatly enjoyed my first beer festival experience, and found a clientele every bit as passionate and talented as that in the wine world. It was also a great way to escape the 100 degree heat of the Willamette Valley this weekend.

In other industry news, Willamette Valley Vineyards has just released it's 2006 Estate Pinot Noir. It has a bigger flavor profile than their previous vintage, and I enjoyed the taste. I'd let it age a while before cracking open a bottle if you pick some up. The Alcohol and Tobacco Tax and Trade Bureau (TTB) is accepting comments on a proposal to establish the Snipes Mountain viticulture area. Covering 4145 acres in Yakima County, WA, this AVA would further allow winemakers in that area to better describe the origin of their wine. Finally, don't forget that Memorial Day in Wine Country is coming up. Next weekend. Make your plans!

Cheers.

Checking out the "competition"

This evening Drew and I will be joining some of the staff from Block 15 Brewing Company as they pour beer at the Rogue Brewers Memorial Ale Festival in Newport, OR. A weekend of microbrew, music, and dogs; this event will feature over 50 microbreweries and local cuisine. I've never been to a beer event, so I'll be interested in seeing how it compares to wine events.

A full report to come after the event. Boy, though, what a great day to be out at the coast. I just have to get through a few hours of work first...

Weekend Musings

Happy Saturday to all you oenephiles! Posts have been a little light here recently mostly due to the fact that all the staff have been busy with travel and our paying jobs; we'll try to do a better job. I don't have anything in depth to report, but I have had two excellent bottles of wine recently that are worthy of The Oregon Wine Blog recommendation.

First, the 2004 Griffin Creek Syrah, from Willamette Valley Vineyards. This vintage won the 2007 Oregon State Fair, and I picked up a bottle pre-release and had been hanging on to it for a special moment. I found out my soon to be picked up Oregon Wine Guild shipment includes a bottle, so we cracked open the one I had been saving and certainly was not disappointed. The second bottle that I really enjoyed was a 2006 Bethel Heights Pinot Noir. This bottle has been sitting on the shelf for a while as well, and I've actually been meaning to get out to the winery for a visit. Regardless, some good friends were in town from Utah so we opened this baby up and it was gone in short order. A delicious Pinot!

In other news, I've been drinking a lot more beer recently due to the opening of Block 15 Restaurant and Brewery here in Corvallis about 2 months ago. A number of us here at TOWB have played various roles in the opening process, and the owners are certainly supporters of the blog. Something I'm looking forward to is the pending release of King's Gold -- a golden ale that is slated to undergo secondary fermentation in an old wine barrel from King Estate's pinot. The brewer is expecting the beer to take on some characteristics from the french oak barrel and pinot residue, so expect a review once it is released. Also, if you are looking for something to do in Corvallis tomorrow (4/20/08) check out Block 15's Grand Opening and Earth Day celebration. Food specials, live music, great beer, wine...what more can you ask for?

Holidays and Block 15 Update

Happy holidays to all the readers of The Oregon Wine Blog!

It’s an interesting time here in the Willamette Valley where an infrequent day of sunshine, like today, provides respite from the normal fare of rain, rain, and more rain. Here in Corvallis, the exodus of college students leaving after finals has in an instant provided easy access to restaurants, stores, and other services in town that isn’t possible when school is in session. This time of year is a wonderful opportunity to enjoy all that this blog is about – fellowship, fun, and the culinary bounty of the Pacific Northwest. Last night a group of us went to a Chanukah party, with a traditional serving of latka and kosher Jewish wine. In addition, off of the shelf also came a bottle of Barnard Griffin Syrah, Eola Hills Merlot, and Ste Chapelle Riesling Ice Wine. All the elements came together for a wonderful evening.

As noted back in early November, our staff has been closely monitoring the progress of a new restaurant and brewery in Corvallis – Block 15. Opening the doors in mid-January with a twist of “Independent, Local, and Unique”, Block 15 is going to add a refreshing take to the culinary scene. We have been privy to some menu tastings and have also been in the facility throughout various stages of development, and excitement is abound. The other night I tried a delicious smoked salmon spread that will call for an evening at the brewpub with a bottle of Riesling. The Oregon Wine Blog has assisted in developing the wine list for the restaurant, and while the final list will take shape based on availability of distribution, price point, and the preferences of the founders, our recommendations included wines from the following wineries:

• Airlie
• Bridgeview
• Columbia Crest
• Eola Hills
• Erath
• Firesteed
• King Estate
• Snoqualmie
• Sokol Blosser
• Willamette Valley Vineyards

With that, I’ll bid adieu as we take off for another holiday party this evening. In the coming weeks you can look forward to a feature on pairing wine with a traditional holiday dinner, using wine from Willamette Valley Vineyard’s Wine Guild, in addition to the usual smattering of wine reviews, winery visits, and industry analysis.

Block 15

Tonight the staff of The Oregon Wine Blog got a hard-hat tour of Block 15 -- a new brewpub that will be opening here in Corvallis, OR. Block 15 is located at Third and Jefferson, the location of the original "block 15" of Marysville, before Corvallis was Corvallis. That site was former home to Endzone, Headliners, the Gazette-Times, and the fire department.

We're excited about the opening in January or February. Not only will Block 15 have a wide selection of their own beer and a great, local food menu--but also a nice Oregon/Washington wine list. In fact, Drew and I are working on their wine list...so you know it will have a few gems in it. Most importantly, Block 15 espouses the values that we believe in here. Unique, local product...sustainability...a nice atmosphere...and culinary delights. What more can you ask for?

Stay tuned at The Oregon Wine Blog for details on the grand opening celebration!

11/19/07 UPDATE:

Yesterday I had the pleasure of tasting some menu items the chef was testing for Block 15. Of note was the QUITE delicious Southwest Salad. I recommend highly when they open:

Southwest Salad

Romaine tossed in a spicy tomato ranch and topped with grilled Chicken, black beans, roasted sweet corn, jack cheese, red onion. Garnished with blue corn chips and cilantro.

Is it wine...not really...

So I'll keep it brief tonight and just say that I tried the Dogfish Head Red and White beer that Bob Woodshed recommended on his Beer Blog. I was not disappointed. It's made partly from Pinot Noir grapes, hence the post!