SacBrew’s Summer Brewmaster’s Dinner
The most recent brewer’s dinner at Sacramento Brewing Company was a celebration of summer, and each plate represented something fresh, playful and comfortable. In a vast departure from every other SBC dinner, this meal was served entirely without an IPA accompaniment – which worked surprisingly well. If you haven’t been to a SacBrew dinner yet, you really owe it to yourself to check out the next one in the fall – around October or November – they are really well put together affairs, wonderfully priced too.
Here’s some pictures of what you missed.
Ahi Tuna Pizza topped with Salmon Roe
Fantastic! Crisp crust, fresh fish and slightly saline roe matched perfectly with the Abbey Extra.
Chilled Cucumber Soup
Cool, hints of lemon and garlic with a lovely peppery heat. The acidity of the Brett Blond compounded the course’s refreshment.
Grilled Salad
Fresh vegetables displayed caramelized sugars and nutty goodness, a natural pair with the Celtic Amber that had many complementary flavors.
Ribs Two Ways
Love how Chef swapped bones for asparagus! Rib one with traditional sweet sauce made from Red Horse Ale – lots of caramel. Rib two was packed with heat, but not as to overwhelm the palate. Both paired with Red Horse, a real work horse of a beer with a load of hops.
Sorbet Trio
Made by hand by SBC brewmaster Peter Hoey, these were show stoppers. Watermelon, Canteloupe, and Honeydew sorbets were rich with texture and fresh-melon aromas, simply fantastic for a warm late summer evening. Paired with Brussels Blond that was surprisingly refreshing alongside this sweet dessert.
Mouthwatering photos and copy of a great event. Peter over at SacBrew has got to be one of the finest and udersung brewers on the west coast. I think its only a matter of time before his name becomes beerhousehold name. Keep up the noble work.