Double Chut and Beer Tastings, Jan. ’10

Last night Eliza and I went over to Evan and Meg’s house for some dinner and beer tasting.  Evan and Meg were just up in Deleware for a wedding and got to do some hanging out at the Dogfish Head Brew Pub.  From their stories it sounds like they rocked it real VIP style.  Anyways they were kind enough to bring back some Dogfish Head Beer to share.  My pals and yours, Brian and Nicole Cendrowski also joined the lot of us and provided some Untamed homebrew.

The Dogfish Head beers we tried were the following:

1) Raisin D’Etre

2) Festina Peche

3) Midas Touch

I cannot really say which of the above was my favorite as each was delicious and unique in its own rights.  It was nice to have some Dogfish Head beer, which is still not available here in Greenville (though it is up in Asheville).

Along with the Dogfish Head brews Brian provided us with two of his recent homebrewing creations.  They were:

1) Ye Olde Rye Brown – Fantastic rich rye flavor with that definite brown quality.  The exciting thing about this beer is that I helped brew it with Brian and so have five gallons of my own which will be ready to bottle soon.  I will be curious to compare mine to his.

2) Chocolate Cayenne Stout – Also fantastic!  A solid, rich stout with definite chocolate notes and just a hint of chili peppers.  Whereas my Habanero Stout is all about the blast of extreme intensity this chili pepper stout’s delightfulness is in its subtle notes and overall enjoyable drinking quality.

Good job Brian!

Of course any beer tasting would not be complete without some food to accompany the beverages and so we did up a bit of cooking.  Evan and I had been talking for some time about making some more chutney so we went ahead and did a double chut production.  I am afraid I did not take the best notes on all that went into the chutneys so I can only really provide a rough description here.

1) Spicy Pear Pineapple Ginger Chutney: Basically this was a chutney consisting of two finely chopped pears, a bunch of chopped up candied pineapple, a lot of fresh ginger, and a blast of chili pepper intensity from some chopped up smoked peppers.  In addition was included some fresh mint and rosemary and some cherry tomatoes, shallots, and garlic.  Like my Habanero Stout this was not a foodstuff for the weak of heart as it provided a strong and lasting punch of spicy intensity.

2) Orange, Lime and Apricot Chutney:  Whereas the above chutney was spicy this one was all about the sour flavor.  The orange and the lime dominated while the apricot took on a slight backseat role. Also included in this chutney was a bunch of onion, fresh jalapeños, a bit of ginger, and some ground cinnamon and brown sugar.  I am not much for orange flavored things, but this chutney was quite delightful, especially as a contrast to the above one.

Along with the chutneys we had some mashed cauliflower and navy beans, which was a light and delightful inclusion that helped balance the far more intense flavors of the chutneys.  We also had fried plantains, cucumbers with a light oil and vinegar dressing, and a simple salsa.  We served all the foods on pita breads.  It was fucking fantastic!

All and all a wonderful evening of good food, good beer, and good company.  Let’s do it again sometime y’all.

~ by Nathaniel on January 5, 2010.

2 Responses to “Double Chut and Beer Tastings, Jan. ’10”

  1. I should also mention that Evan and Meg kindly brought me an awesome Dogfish Head belt buckle/bottle opener. It is so fucking sweet! I cannot wait to get a belt for this thing!

  2. Thanks for the compliment on the Cayenne Stout. I am very happy with the way it turned out. I’m also greatly anticipating your Habanero Stout. Oh, and the chutnies were awesome. What a great pairing!

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