Come and join us on Wednesday, February 26th at 7pm for a truly once in a lifetime beer and food pairing event! We somehow talked Brock Wagner, the founder of St. Arnold Brewery, to dip into his personal cellar and breakout ALL 6 Bishops Barrel Series Beers for one special event. Banger's Executive Chef, Ted Prater, will be pairing each beer with a different, house made chocolate, truffle or other sweet confection to accentuate each beers characteristics. Each guest will be served 1, 4oz serving of each beer (6 total) along with it's corresponding dessert. Additionally Brock and Chef Ted will be on hand to discuss the beer and dessert pairings with guests. Below are the tasting notes on each beer and a description of what we will be serving it with:
#1 - Bourbon Barrel Stout 2011
Paired with: bourbon flavored truffle rolled in cocoa
Tasting Notes: Pours a black color with a very light head that dissipates quickly. The nose is all bourbon and chocolate. The taste starts with a mix of spice with the bourbon and chocolate emerging and lingering through the finish. The light carbonation keeps the beer from becoming cloying, almost giving it a perception of lightness. A pleasant sipping beer with the bourbon both present but not overpowering as you work your way through the glass. Oddly easy to drink for a beer this strong.
#2 - Old Ale Aged in Chardonnay Barrels
Paired with: white chocolate truffle
Tasting Notes: This is a beer for people who like their beers a little funkier, while not being a completely wild beer. The Chardonnay barrels came from Saintsbury, our founder Brock's cousin's winery in Napa, California where they ferment the Chardonnay in the barrels. On December 3, 2011, we filled the barrels with our Christmas Ale. We then added sour cherries to the barrels and put them up in our barrel room where they rested, fermented, aged and developed for the next 14 months.
Once it was time to move the 54 barrels of beer downstairs for packaging, we noticed that two barrels had a distinct Brettanomyces (wild yeast) character and two barrels had a sour lactic bacteria character. While on their own, these barrels didn't have the flavors we were after, before dumping them we did a test blend with the rest of the barrels and discovered that the resulting blend was better than any of the barrels on their own. So they were blended in!
Here is their description of the beer: The nose is a combination of sour cherry, oaked chardonnay and a wild yeast character. The taste has cherry and light malt up front, chardonnay in the middle and finishes dry with a distinct tartness. The cherry throughout is a light note, never dominating.
#3 - Bourbon Barrel Stout 2012
Paired with: candied pecans, chocolate dipped pecans, chocolate dipped coffee beans
Tasting Notes: Pours a black color with a very light head that dissipates quickly. The nose is all bourbon and chocolate. The taste starts with a mix of spice with the bourbon and chocolate emerging and lingering through the finish. Saint Arnold house yeast adds a slight creaminess. The light carbonation keeps the beer from becoming cloying, almost giving it a perception of lightness. A pleasant sipping beer with the bourbon both present but not overpowering as you work your way through the glass. Oddly easy to drink for a beer this strong.
#4 - Bourbon Barrel Aged Weizenbock with Cocoa Nibs
Paired with: chocolate dipped strawberries
Tasting Notes: Pours a dark brown color with a very light head. The nose is bourbon, chocolate and banana. The taste starts with bourbon and a rich maltiness. Chocolate and a light banana flavor emerges, reminiscent of a banana split made with chocolate ice cream. We brewed the base weizenbock again and blended 10% fresh beer in with the barrel aged beer as much of the weizen yeast character had greatly diminished in the barrels.
#5 - Bourbon Barrel Wee Heavy Scotch Ale
Paired with: spicy toffee pudding
Tasting Notes: The base beer is Divine Reserve No. 4, brewer Vince Mandeville’s Wee Heavy recipe that won the gold medal at the 2008 World Beer Cup in Strong Scotch Ale category. Here are his tasting notes:
The flavors and aromas of the base beer are true to the Divine Reserve No. 4. It is filled with caramel, toffee, dried figs, cocoa and a slight peaty-ness Where it deviates is with the roundness of flavors the bourbon barrel contributes. Vanilla, cinnamon and touch of rich earthy pipe tobacco mix with an alcohol warmth that adds to the rich creaminess. The great thing about this beer is that the barrel aging adds to the whole without taking away the character of the original.
#6 -Pumpkinator Pumpkin Stout Aged in Rum Barrels
Paired with: pumpkin spiced dark chocolate truffle rolled in pecans
Tasting notes: It's a secret...this beer hasn't been released yet!
Have questions about Saint Arnold Bishops Barrel Tasting and Chocolate Pairing?
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