Tuesday night, I was lucky enough to attend Monk’s annual beer dinner with Lost Abbey’s Tomme Arthur. I first discovered (and loved) Lost Abbey’s beers last year, and on a trip to California in August, was able to visit the brewery and sample plenty of their Belgian-inspired brews. When I heard that Monk’s was hosting a Lost Abbey dinner, I knew I didn’t want to miss out.
The dinner started off with a fluke and smoked scallop ceviche, with just a touch of jalapeno, and was paired with Devotion, one of Lost Abbey’s year round beers. Devotion is one of their more hoppy beers, and it went really nicely with the heat from the ceviche.
Next up was a duck confit spring roll with a cherry dipping sauce, and paired with Cuvee de Tomme (which was also used in the cherry sauce). This is a big brown beer, (11%!) which is fermented and then sits in bourbon barrels for a year with sour cherries and wild Brettanomyces yeast. The end product is a complex beer with strong raisin, cherry and sugar flavors coming through. I thought this was the star pairing of the night. The roll was perfectly crisp, and the flavors of the beer really complimented the duck.
The third course lightened things up a bit. Lost Abbey’s Carnevale, a bright saison ale, was paired with a chicken roulade of ham, spinach, goat cheese, pesto, and mushroom sauce. The roulade was a really nice blend of flavors, and the pesto packed an herbacious punch that was balanced by the gravy.
Course four was definitely the boldest pairing of the night. The beer was a strong golden ale called Gift of the Magi, a seasonal winter offering, and was paired with a massive lamb shank. When I say massive, this thing was HUGE. Braised with Gift of the Magi, it was served with carrot, turnips, onions, and parsnips. The beer was a good match for the strong gamey flavor of the lamb.
Next was a cheese and beer pairing. The cheeses were L’Amuse Gouda from The Netherlands, two years aged with hints of caramel and vanilla, and Lauren’s Pride, a house made raw cow’s milk cheese washed with Deliverance, the accompanying beer. Deliverance is another big beer (12.5%), and is a blend of bourbon barrel-aged Serpent’s Stout and brandy barrel-aged Angels Share. The booziness of this beer was balanced out by the cheese, and even tempered the pungent Lauren’s Pride.
The final course was a warm apple pie topped with extra sharp NY cheddar, and paired with my favorite beer of the night, Red Poppy. Red Poppy is a brown ale that is blended with sour cherries and aged in oak barrels with wild Brettanomyces yeast, resulting in a deliciously sour beer. The sweet apples and buttery, flaky crust complimented the tartness of this brew.
The meal was really enjoyable, and Tomme popped in around each course to talk about the pairings, his history, and love of Monk’s. If you haven’t checked out Monk’s or Lost Abbey, I highly recommend both.