On Sunday, April 19th the fine folks at O'Shea's (the Flanagan's, O'Shea's and Brendan's folks or the Trifecta of pubs as I like to call them) hosted their "Blind Beer Tasting dinner" at it was marvelous. Chef, Bill Belinger; Beer Goddess, Ashley Isaac and O'Shea's Manager/Shaman of Beers Matt Meehan brought together the first of what I hope are several Blind Beer tasting dinners for this year.
There were 4 different styles of Beer: Belgian Witt, American Pale Ale, Belgian Dubbel and American Stout, 3 beers per course; each from a different brewery, and each was a generous 6-8 oz pour that preceded each course so you could try them before and after the accompanying course was served. I would also add that the first thing on each and every table and place setting was huge glass of ice water (30 oz maybe) with napkin and silverware. For only $25.00 the price offered up outstanding service, awesome beers and food that easily surpassed what I believe most people think a pub like O'Shea's can produce.
Each beer style was paired with a particular course that Chef, Bill Belinger created to compliment the unique characteristics or style of beer; most notably for me the smell, taste and mouthfeel of the libation. I must admit that I cannot recall the name of every beer but will update this post later in the week with complete names, ABV's and descriptions.
The first course was Belgian Witt and a Bibb Lettuce salad with walnut and red pepper and tomato (a Russian style dressing but with more bite and a subtle sweet-hot zing) that was lightly drizzled over the salad. Now not being a huge fan of the "Witts" (cloudy or pale, wheaty or oatmeal brewed) the dressing with its subtle notes and the walnuts too brought out the citrus (often a tangerine or orange note) and contrasted the tart attributes common amongst Witts that come from the wheat or yeast and high level of carbonation characteristic of this beers brewing style.
The second course was a curried-chicken tenderloin over couscous with a diced tomato and fresh herbs vinaigrette dressing paired to American Pale Ales (APA). Probably my favorite course of the night as I enjoy curries that are tangy, zesty and build a slow cumulative heat in ones mouth; and not go from zero to where the H#!% is the milk and and some freon tabhttp://www.wineloverspage.com/forum/ ... st&f=1lets. The curry was a medium yellow curry that reminded my taste buds of of turmeric and cumin and with this grilled chicken it popped. The APA's were typical of the American style where malt and hops are balanced in the brewing but I find that the end result is hoppier and fragrant due to esters (a chemical compound that often occurs in the brewing process due to higher fermentation temperatures that results in fruity aromatic notes) than their British Pale Ale counterparts. The couscous; perhaps it was Levantine or Berkoukesh as the granules were larger than what I believe traditional couscous to be, was spot on in texture, taste and appearance. Whether these pellets were made from semolina or hard wheat they really worked well with the bitter or more pungent notes of two of these APAs on the table. Between the curry on the chicken and the wheat flavor of the couscous the beers that were matched had distinctly different flavor profiles on my taste buds before and after eating and that is simply a delight when a chef brings that all together.
The third course or main entree was a 4 rib rack of pork ribs, grilled to perfection (to me that means tender with a touch of pink but NOT falling off the bone) served over a bed of roasted cubed fingerling potatoes and a swath of tender but still-with-a-snap asparagus with just a touch of olive oil and salt. These victuals were served with Belgian Dubbels - rich malty beers with a mild spice profile and (for me at least) no real hop flavor but a bitterness of dark currant, dark berry and matching aroma and flavor that permeates the effervescent (how often can you use that word and really need it and mean it) carbonation of the brew. I enjoy drinking these by themselves but when accompanied by proteins or vegetables that you grill, scorch, broil or cook over an open flame that rotisserie/searing process really makes this style of beer stand out and become more of what it is. Like any flavors on the tongue you probably really like Dubbels or not at all; I suppose that is why we have so many tongues in the world.
The fourth and final course was dessert. Chef Bill pulled no punches or perhaps spoons out of the kitchen in making individual red velvet volcano cakes with a chocolate grenache center and what I believe to be a butter cream/roux trim icing surrounding the outer edges. The cake was rich, moist and sweet but not overly so on any of those notes. The chocolate grenache was still warm inside and yet the top had that "just set sheen" of black ice that had just fallen on the ground. American Stouts all around were all around here and they were as perfect here as Milk & Cookies or Pie & ala mode.
These beers I do know. 1) Lefthand Milk Stout: A strong roasted malt and coffee flavor build this cream stout into providing a luxurious mouthfeel at only 5.9% ABV. This beer was voted the favorite among the 3 served by patrons during this course. 2) Guinness Xtra Stout: with 6.0% ABV and more creamy rich caramel head that makes you wonder "What regular Guinness wasn't Irish enough?" Well take out the nitrogen capsule you find in the regular canned Guinness and add caramelized fruit and a huge punch of roasted malt goodness to the draught tap pour and you have Guinness Xtra Stout. 3) Poet Oatmeal Stout with 6.5 ABV. From the far western edge, directly across from the base of the thumb in that big mitten we call Holland, Michigan this smooth but not thick jet-black stout is creamy with a sweet warm out of the oven oatmeal cookie fragrance. A bit much for me as it has dry finish which makes feel like I didn't really drink anything or that I need another drink.
Overall an AWESOME event that did not sell out at 30 but still had 20+ people in attendance in a dining area all our own. For $25.00; 4 courses, 12 beers, meeting new folks and one of the best restaurant staffs in the Louisville area, I think my money was well spent or rather invested if it keeps the local restaurants and their employees employed and prosperous.
I truly hope more folks will come out to the next Blind Beer Tasting at O'Shea's and share an experience with me and the Beer Goddess (she really knows her beer). Otherwise I will see you at Flanagan's most every Thursdays and if you can find me I will buy you a beer.
Cheers.