Brewer’s Tasting Dinner OGBF 2014

At the 2014 Oregon Garden Brewfest, I went to my first Brewer’s Dinner and loved it.  This dinner made me want to be a foodie.  The food was so good and the beer just made the whole meal amazing.  The only down side was choosing a place to sit.  It was like high school all over again.  I might have whispered to Tiffany, “This is my nightmare.”  Are we cool kids or not?  Where do we sit?  Clearly, I need to attend more of these events so I can learn a thing or two about seating arrangements.  I also loved that each brewery had their Brewmaster stand up and say a few words about each beer.

Here is what we ate and drank:

First Course:

cheese

Featuring Golden Valley’s Pinot Noir Barrel-Aged Geistbock.

Hazelnut crusted goat cheese fritters garnished with micro greens and a lemon tarragon vinaigrette.  This was so light and refreshing for being fried cheese.

Second Course:

fritters

Featuring Rusty Truck’s (my favorite brewery at the OGBF) Simcoe CDA.

Smoked sausage potato cake topped with garlic and stone ground mustard aioli.  This was also delicious snack, like a crab cake and less of a potato latke.

Third Course:

salad

Featuring Bridgeport’s Mettle & Mash Ginger Hibiscus Saison.

Red baby dandelion leaves tossed with boursin cheese, shaved pickled red onion, candied walnuts and dressed with a ginger / sesame vinaigrette.  This meal was completely overshadowed by the (tied) best beer at the Brewer’s Dinner.  Seriously, mind blowing delicious beer.  I love fruit beer and I love ginger.  I.was.in.heaven!

Fourth Course:

pasta

Featuring Salem Ale Works’ Juniperus IPA.

Linguini pasta tossed with sautéed garlic, shrimp, laurel and juniper berries in a white wine butter sauce.  To quote Tiffany “All the shrimp for me, because Jenna doesn’t eat them, all the beer for Jenna because I can drink it.”  Tiffany is allergic to Juniper / pine (debatable), so I got to drink her beer sample and I’m not a big fan of shrimp so she got to eat all my shrimp.

 Fifth Course:

artichoke

Featuring Cascade’s Honey Ginger Lime.

Pork confit inside half an artichoke topped with a honey, ginger, sake sauce.  This was the (tied) best beer at the Brewer’s Dinner.  Another phenomenal beer.  Really sweet, so I’m not sure if this would make a great pint of beer, but it makes a great couple of samples.  The sauce was a great dipping sauce for the artichoke.  I’ve never dipped artichoke in anything other than butter.  It was fun to try something new.

Sixth Course:

cake

Featuring Stone’s Stone 2014 Old Guardian Barely Wine.

Chocolate turtle torte with hazelnut and sea salt crust.  While I’m not a big fan of barley wine, the torte’s sea salt crust was amazing.  I had another glass of Cascade’s Honey Ginger Lime with in and was in heaven.  The best way to end a fancy dinner, with a girl’s (other) best friend, chocolate!

dinner

Ever been to a Brewer’s Tasting Dinner?  What are your tips for attending one?

For the record, this was a media trip, but seriously, I had a blast!

About BiteSize

Hi! I’m Jenna, but I got the nickname BiteSize in high school. I love homebrewing beer, thus BiteSize Brews. A blog focused on homebrewing, local brewery reviews and recipes. I’m lucky enough to live in the microbrewery capital of the world. I’m also a big fan of social media (chances are I’ll sprinkle a bit of it into this blog).

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