The first Saturday of August has been designated “Mead Day” by the American Homebrewers Association. To help commemorate the occasion, BetterBeerBlog is hosting A Mid-Summer’s Day Beer and Food Event.
In addition to pairing beer with food, I decided to do a mead and food pairing as well for the dessert. Not to be outdone by the good people at Rabbit’s Foot Meadery, I will be serving my own mead to compare and contrast between the two.
Trying something new this time around, I also wanted to show our guests how easy it is to make mead with a mead-making demonstration.
Click on the image to see a .pdf version of the menu.
Beer: Alaskan Brewing Company Summer Ale
Culinary Pairing: Belgian Endives stuffed with shrimp, capers, and dill aioli
Beer: Hoegaarden Witbier
Culinary Pairing: Bulgar wheat salad with bell pepper, dried cranberry, parsely, green and red onions with a citrus vinaigrette
Beer: Samuel Adams Black Lager
Culinary Pairing: Thinly sliced beef with caramelized onions with plantains
Beer: Speakeasy Untouchable Pale Ale
Culinary Pairing: Vienna Lager steamed turkey and shiitake dumplings with homebrewed pale ale sweet and sour dipping sauce
Mead: Rabbit’s Foot Meadery Sweet Mead
Culinary Pairing: Oven-roasted pear with marscarpone drizzled with wildflower honey