Trevor, Tish and I have been working on this one for a while. The idea is to pair cold-weather, winter-themed beers with a hearty menu conceived by Jerome Pope, Stratto’s chef.
Yesterday’s advertisement in the Tribune featured my name in a ridiculously oversized font (am I obliged to provide comic patter, soft shoe and perhaps karaoke to justify the billing and my comp?), but more importantly, it quoted a price for all this of only $20 per person!
Folks, that’s a steal. Call Stratto's for reservations at (812) 945-3496. The dinner starts at 7:00 p.m., and the restaurant is located at 318 W. Lewis & Clark Parkway, Clarksville.
I’m off to practice my warbling … a bit of Bobby Darin is guaranteed to slay ‘em. Meanwhile, here’s the menu and pairings.
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Opening beer course: Unibrue's La Fin Du Monde
Starter: Bacon wrappped sea scallop skewers with Wasabi vinaigrette
Beer: Bell's Hopslam Double IPA
Soup: Hunters Stew with cornbread muffin (beef, bacon, carrot, celery, onions)
Beer: NABC Old Lightning Rod (Colonial-era recipe)
Entree: Stuffed Pork loin with sweet potato mash, and Swiss chard (onion cornbread stuffing)
Beer: Samuel Smith Winter Welcome
Dessert: White chocolate raspberry bread pudding
Beer: Lindeman's Framboise
Showing posts with label winter ales. Show all posts
Showing posts with label winter ales. Show all posts
Monday, February 04, 2008
Monday, January 28, 2008
Well, I said I'd try.
In my opinion, one of the most hackneyed clichés in the seasonal beer style lexicon is this one: “When the ground turns white, the brews go dark. It’s time for malty wintry ales.”
Not to pick on Newsday’s Peter M. Gianotti specifically, of course, but such advice is no more profound than rote warnings to use sunscreen in high summer and refrain from touching your tongues to frozen steel in winter.
A local perspective can improve on a .143 batting average.
Still, I’ll play the game, with a caveat: With the end of January in sight, it’s almost too late to be discussing winter beers. Breweries these days follow the national retailing trend and have their Christmas beers on the shelf before Halloween and sometimes during Oktoberfest, so by now, many already are gone.
As an aside, why do we need Christmas beers in October? The same reason we need Christmas decorations just after Labor Day, which is to say, none.
Why must wintry ales be dark and malty?
The hottest release in cold weather this year is Bell’s Hopslam, a Double IPA that isn’t dark, does have plenty of malt, but is exuberantly hopped.
(end of 195-word limit … next topic?)
Not to pick on Newsday’s Peter M. Gianotti specifically, of course, but such advice is no more profound than rote warnings to use sunscreen in high summer and refrain from touching your tongues to frozen steel in winter.
A local perspective can improve on a .143 batting average.
Still, I’ll play the game, with a caveat: With the end of January in sight, it’s almost too late to be discussing winter beers. Breweries these days follow the national retailing trend and have their Christmas beers on the shelf before Halloween and sometimes during Oktoberfest, so by now, many already are gone.
As an aside, why do we need Christmas beers in October? The same reason we need Christmas decorations just after Labor Day, which is to say, none.
Why must wintry ales be dark and malty?
The hottest release in cold weather this year is Bell’s Hopslam, a Double IPA that isn’t dark, does have plenty of malt, but is exuberantly hopped.
(end of 195-word limit … next topic?)
Sunday, January 27, 2008
A local perspective can improve on a .143 batting average.
On the one hand, I’m appreciative whenever New Albany’s newspaper, the Tribune, chooses to run a story about beer. Just such an article appeared in today’s Sunday edition as part of a “lifestyle” section, and while it isn’t archived at the Tribune’s own site, you can read it here courtesy of the Duluth News Tribune:
Now’s the time to savor winter ales, by Peter M. Gianotti (Newsday).
When the ground turns white, the brews go dark. It’s time for malty wintry ales. There are plenty good choices, most at $12 or less for a six-pack …
On the other hand, while I can’t speak for Duluth, of the seven beers cited in the article, only one can be purchased within the state of Indiana (Flying Dog K-9 Cruiser).
How much use is a 195-word article about “malty wintry ales” from upstate New York, Maine and Pennsylvania when Indiana readers are unable to sample the beers mentioned?
Obviously, I could have written a piece in like fashion. So could Todd Antz from Keg Liquors. Either of us could offer examples of the genre that a reader could actually purchase and taste.
Which is exactly what I’ll do in this space on Monday.
Now’s the time to savor winter ales, by Peter M. Gianotti (Newsday).
When the ground turns white, the brews go dark. It’s time for malty wintry ales. There are plenty good choices, most at $12 or less for a six-pack …
On the other hand, while I can’t speak for Duluth, of the seven beers cited in the article, only one can be purchased within the state of Indiana (Flying Dog K-9 Cruiser).
How much use is a 195-word article about “malty wintry ales” from upstate New York, Maine and Pennsylvania when Indiana readers are unable to sample the beers mentioned?
Obviously, I could have written a piece in like fashion. So could Todd Antz from Keg Liquors. Either of us could offer examples of the genre that a reader could actually purchase and taste.
Which is exactly what I’ll do in this space on Monday.
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