So I've decided to give a third beer dinner a go in early December. The last two times were a lot of fun (and a lot of work) so I'd like to do it again. This will be the first year that I'm including some homebrew
I'm shooting for 5 courses. I tested the shish kabobs last night so I'm really solid on those. I live in an apartment so unfortunately have no access to a grill (unless you count the george foreman)
Appetizer: Sean Paxton's Brewers crackers
topped with corriander, lemmon pepper, some cheese (suggestions here please) and dried tomato. Paired with a Saison.
Pork Tenderloin/Chicken/Pineapple/Bell Pepper Shish Kabobs marinated in IPA and Mango Chipotle Sauce. Paired with IPA (yooper's DFH60 with some Nelson Sauvin in the dryhop)
Roasted Garlic BBQ chicken pizza with mozzarella and smoked gouda. Paired with a smoked porter.
Warm Blondie with Vanilla Iced cream. Paired with a Barleywine.
For the unknown course I'd like to keep it to something that can be done on the stovetop. A soup, stew, or something along those lines. No seafood, and I'd like to keep the recipe *somewhat* simple. I'm going to have my hands pretty full with the others I think. I'm also not against re-arranging the order of the 3 courses if you can see a reason to.
As for the Crackers, I really don't know what sort of cheese would blend well with a saison. Something sharp I guess? Any suggestions would be hugely helpful.
Also, I'm not 100% set on the barleywine. I feel like the rich mouthfeel and heavy caramel and toffee notes would go really well with the vanilla and caramel flavors of the blondie but I'm open to other suggestions. I was also thinking maybe a scotch ale would work.