I thought I had left the summer and its humidity behind ...
I'm in Georgia this week, working with my wholesaler for most of the week. Predictions are for 90*F temperatures and high humidity.
Tuesday evening I co-hosted a beer dinner for 35 diners at the Taco Mac a t the Lindbergh Centerin downtown Atlanta. Taco Macs can be found throughout Georgia (and in Tennessee). Each features in excess of 100 beers on tap.
The dinner featured a cask of Loose Cannon Hop3 Ale. I got to do one of my favorite things: talk about cask beer ... in front of a captive audience! Sitting at my table were Adam Tolsma of Greens, a large independent beer/wine/spirits shop in Atlanta, and Bob Townsend, beer columnist for the Atlanta Journal-Constitution. One of Adam's stores features a climate-controlled room for Belgian and vintage beer. Bob and I had a wide-ranging non-beer conversation about music: Terry Riley to the Mekons to Edgar Varese ... to hot sauce. Bob also writes about film and music, and is the editor of the Southern Brew News.
Beautiful table settings, and each television in the room was showing a slide show of all the beer labels. Co-hosts were Taco Mac General Manager Fred Crudder and Executive Chef Matthew Deckard. Both received sustained applause at the evening's conclusion.
Artichoke Tapanade with endive and capers
Small Craft Warning Uber Pils
Beer-battered Lobster Salad with pea shoots, honeyed lime jus
cask of Loose Cannon Hop3 Ale
Smothered Yard Bird with red cabbage, fresh cheese, peppercorn and barleywine sauce
Below Decks Barleywine-style Ale
Stout Beef with onion and brew stew
Peg Leg Imperial Stout
Spice Cake with brown butter cream
Hang Ten Weizen Dopplebock
I personally found the dessert pairing to be an inspired choice. The big banana/clove flavors of the Hang Ten mated deliciously with the cake's caramel/sweet spice.
- Pictured in the photo c-a-r-e-fully portaging the Loose Cannon firkin up the stairs before the dinner are Fred (foreground) and Matt.
- More photos here.