During American Craft Beer Week, Fire Works Pizzeria (in Arlington, Virginia) invited Allagash Brewing Company (of Portland, Maine) to host a 5-course, 6-beer dinner.
The brewery's draft-only spring ale, Allagash Blonde —brewed with pilsner malt and traditional, noble hops (Hallertauer and Saaz), and finishing at 7.1% alcohol-by-volume— was the welcome beer for the evening.
Things then went like this:
- 1ST COURSE
Baked Apple and Walnut Tart
Served with Allagash Dubbel (7% alcohol-by-volume)
- 2ND COURSE
Trio of Sushi Rolls: Tuna, California & Crab Tempura
Served with Allagash Tripel (9% alcohol-by-volume)
- 3RD COURSE
Brown Sugar Cedar Planked Salmon
Served with Allagash Curieux (11% alcohol-by-volume)
- 4TH COURSE
Pork Roulade, Sour Cherries and Spinach with Sweet Potato Mash
Served with Allagash Four Ale (10% alcohol-by-volume)
- DESSERT COURSE
Almond Cinnamon Phyllo Purse with Bittersweet Chocolate Sauce
Served with Allagash Bourbon Barrel Black (9.2% alcohol-by-volume)
Fire Work's chef, Frank Mayo designed and prepared the menu. He and bar manager Devin Ochs chose the beer for each course. Suzanne Woods, the mid-atlantic representative for Allagash Brewing spoke at the dinner.
14 May 2013.