Beerunch
Every weekend should start with a “Beermosa.” We had been standing outside, waiting to get in while very serious bouncers guarded the door. Apparently, brunch requires surprisingly heavy security. At a quarter to twelve they opened the flood gates and let us in. As we passed through the main bar we were each handed a beermosa, made with a combination of orange juice and North Coast Brewing Company’s Pranqster. It was the perfect opening to the meal – unexpected, yet familiar, and a nice balance of breakfast flavors and beer.
We were quickly ushered into the main courtyard where the event was being held. The organizers also handed out program guides, which provided a great introduction to the event, a guide to what we would be tasting, and helpful hints for beer tasting technique. The program was written using a tongue and cheek tone, which recognized that sometimes the language could be a bit flowery when contemplating a drink before noon.
In the courtyard, the bright morning sun beat down on the table setup around the lounging area and pool. Each of the pairings was set up at its own individual table, with its own beer. Brunch goers saddled up with their plate and tasting glass and picked and choose what they wanted to try. After collecting a few samples, everyone found a seat alongside the pool, in the cabanas, or a brunch picnic on the grass. There was a quartet providing background music in the form of Beatles covers. The atmosphere was laid back and relaxed, and ideal for enjoying the beer and brunch pairings. Oh, and there were many, many pairings to try.
The setup of one pairing to one food item at each table made it easy to pick and choose. They had a wide range of beers and each set of tables broke the beers roughly into three categories: flavored beers, big beers, and dark beers. We started at the flavored beers table.
The line quickly formed around the first table, which was serving two very different pairings: Marin Bluebeery Ale with Blueberry Sour Cream Crumb Cake, and MateVeza Yerba Mate Ale with Huevos Rancheros. I found the blueberry a bit too much in the Bluebeery Ale, but loved the crumb cake. The frosting was barely sweetened, and maintained a great sour cream tartness to contrast the sweet cake and sweet beer. Next to it, they were pairing the Yarbamate with Huevos Rancheros. Here, the eggs were far too tame, and could have really used spice backbone. However, the mild salsa played nicely with the herbal-scented Yarba Mate Ale. I’ve had it a few times, and each time find it intriguing – maybe it’s because I’m more of a coffee drinker than a tea and yerba mate drinker that I’d prefer a stout made with espresso beans (luckily, there was plenty of that to be had. See below.)
All in all, the first two pairings were average – they were serviceable, and acted as a good first taste to get the palate going, but were were the heavy hitters, in both flavor and pairings. As it turned out, they were at the table next door.
After a very mild first round, the heavily hitters (from both the food and beer menus) came out to play. Brother David’s Double Abbey Style Ale was served with thick cut bacon, which tasted like it was smoked or cooked with maple. It was rich and sweet, although I would have loved it crispier. The Double Abbey was a great pairing – the fruitiness esters of the Belgium Double stood up against the thick and sweet bacon. The sweet malt notes found a home in with the smoky pork.
At the same table they also were serving He’Brew’s Lenny Rye Double IPA. It’s a big beer, with high alcoholic and a hoppy bite. Our chef paired against small Gourgieres stuffed with a bit of melted Gruyere cheese. The big fruity beer was an ideal foil for the cheese (a even stinkier, washed-rind cheese would step it up a even more, but might be a bit intense for brunch.) The Rye Double IPA still has a bit of sweetness to it, which paired well against the rich, cheese filled bite. Jeremy, the owner of He’Brew, approved of the pairing.
By now we had eaten a bit, had a few beer samples, and were really getting into the swing of things. The sun was out, people were lounging on the grass and by the pool – everyone was in high spirits. It was then that genius struck, and the food and pairing options become more than just the sum of their parts. Placing a thick slice of a bacon inside of a Gourgiere to make a Gruyereand bacon sandwich quickly became the taste du jour, and vigorous debates of which of the big beers paired with it best ensued (i voted for the Double.)
As we began to get very, very full and turn red for the sun, it was time for dessert. Dessert had two offerings, both paired with very dark, rich beers: Kona Brewing’s Pipeline Porter with Biscotti, and Stone Brewing’s Bitter Chocolate Oatmeal Stout with Cacao Crepes stuffed with Strawberries.
Both pairings were great, and played to the natural strengths of these dark beers. They can almost always be used where you might have coffee – especially if the beer in question is brewed with Kona coffee. It worked just like you’d want an espresso to with the cookies and crepes. Later, fresher crepes came out with uncooked strawberries, which were even better.
We sat around in the sun, enjoying the weather. There was ample beer, and refills of most everything were forth coming. It was a great way to spend a lazy morning.
Many thanks to our hosts, chef, and brewers – the food was excellent, the beer delicious, and the company was even better. Brunch will never be the same.
PS – Want more picures? One of the perks of hosting an event like this outside is that photos are a breeze.
