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To make a reservation, please call Joyce & Gigi's at 469 334 0799. Reservations will be closed on January 22nd. Thanks!
FIRST COURSE
Food: Spicy Seafood Stew with Peanuts
Beer: Four Corners El Super Bee De Saison (Trinity Groves, Dallas, Texas)
Style: Saison Color: Golden ABV: 8.0% Bitterness: 23 IBU
The slight sweetness and malty body of the saison balance out the spice from this Asian inspired whitefish stew. The fruity ester notes from the farmhouse yeast and the moderately high bite add an overall complexity that really bring out the flavors in the both the beer and the stew.
SECOND COURSE
Food: Creamy Beef Stroganoff
Beer: Dogfish Head Indian Brown Ale (Milton, Delaware)
Style: Hoppy Brown Ale Color: Dark Brown ABV: 7.2% Bitterness: 50 IBU
The richness and creaminess of a hearty stroganoff needs a highly carbonated dark rich beer to cut through all the sauce and needs some bitterness to come through all that flavor. Dogfish Heads Indian Brown Ale provides both with a caramel-sweet malt backbone, but also with a prominent (but not too over the top) hop punch.
THIRD COURSE
Food: Feijoada (Black Bean Pork Stew)
Beer: Community Public Ale (Design District, Dallas, Texas)
Style: Extra Special Bitter Color: Copper ABV: 5.5% Bitterness: 38 IBU
The earthy English hops and biscuit malts of this traditional pub ale nicely compliment the darker smoky flavors of the slow-cooked black beans and roasted pork in this stew. The subtle bitterness cuts through the fat and richness and of the meat.
DESSERT
Food: Warm Pineapple Fruit Chutney
Beer: 903 Sasquatch (Sherman, TX)
Style: Imperial Milk Stout Color: Dark Brown ABV: 10.5% Bitterness: 51 IBU
This dessert and beer pairing is a balance between two sets of strong flavors. The bright acidic citrus fruitiness of the dessert is offset by the dark smooth silkiness of Sasquatch with its strong dark chocolate flavors, slight roast, and tied together with the sweetness of the added milk sugars.
