PENNSYLVANIA BEER VERSUS WINE & SUSTAINABLE TAPAS CHEF PAUL MACH, CHE PENN COLLEGE SCHOOL OF HOSPITALITY MR JOHN KOLLN LIBERTY WINES/SW&S MR. TIM BOWSER, OWNER ELK CREEK CAFÉ + ALEWORKS. TODAY’S FORMAT. TASTING CONCEPTS OF BEER PAIRING – CHEF PAUL CONCEPTS OF WINE AND FOOD – ROBERT
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
PENNSYLVANIA BEER VERSUS WINE & SUSTAINABLE TAPAS CHEF PAUL MACH, CHEPENN COLLEGE SCHOOL OF HOSPITALITYMR JOHN KOLLNLIBERTY WINES/SW&SMR. TIM BOWSER, OWNERELK CREEK CAFÉ + ALEWORKS
TODAY’S FORMAT • TASTING • CONCEPTS OF BEER PAIRING – CHEF PAUL • CONCEPTS OF WINE AND FOOD – ROBERT • LOCAL SUSTAINABLE SOURCES – TIM
BEER/FOOD PAIRING CONCEPTS • PROS (WORKS WITH FOOD) • Yeasty – bready friendliness • Fruitiness, herbaceous - accents • Malty Sweetness - contrast • Tartness, Acidity – cleansing • Carbonation (sparkle) – like champagne • CONS (WORKS AGAINST TASTER) • Hoppy bitterness (IBU’s) – can overpower guest; received with anticipation
Beer Body and Pairing • WEIGHT: DELICATE FLAVORS, LIGHTER BODIED BEERS • CONTRAST: BITTER OR MALTY SWEET WITH SPICY • IMPACT: BIG FLAVORS - SELECT BEER AND FOODS THAT ARE BOLD FLAVORS
TODAY’S BREWS • VICTORY PRIMA PILSNER • ELK CREEK BLUE HERRON PALE ALE • ELK CREEK POE PADDY PORTER • STOUDT’S TRIPLE
VICTORY PRIMA PILS • Dry and delightful; heaps of hops give this pale lager a bracing, herbal bite over layers of soft and smooth malt flavor; a refreshing classy quencher in the tradition of the great pilsners of Europe. • Malts: 2 row German pilsner maltHops: German and Czech whole flowersAlcohol by volume: 5.3%
ELK CREEK ALE WORKS • Great Blue Heron Pale Ale bold character: healthy dose of hops in both the kettle and the finishing tank. • Poe Paddy Porter Robust, uniquely enticing roasted character from a thoughtful combination of malts. Generous hop additions ensure a satisfying beer drinking experience.
STOUDT’S TRIPLE • authentic Belgian yeast strain • spicy, phenolic, fruit-like flavors • noticeable alcoholic warmth • lingering sweetness • imported European hops • unfiltered ale • 9.0%abv. • "Tripel”: brewing process using up to three times the amount of malt than a standard "Simple."
SUGGESTED READING • GARRET OLIVER • THE BREWMASTER’S TABLE • RANDY MOSHER • TASTING BEER • MICHAEL JACKSON • 500 GREATEST BEERS