Pub Grub Class

I had a lot of fun last night co-teaching at the Central Market Cooking School. This was my second time to provide beer pairings for a pre-planned menu, and to describe the brews for the class. It's odd, but the lift I get from turning a 50-year-old woman on for the first time to the idea of beer being a being a serious beverage is very reminiscent of the feeling I used to get when one of the students in my youth ministry would get turned on to experiencing God in worship!

I think I am particularly motivated to help others understand something that may come as a surprise to them. I used to love finding the hardest passages in Scriptures to preach on, or to find some hidden or obscured layer of meaning and explicate it, rather than capitulating to the standard, cliched ideas. I guess, in some ways, this blog is another example of the same phenomenon -- feeling "called" to invest myself in such magniloquence in order to create the space for potential "aha!" moments that can often be cloaked by the well-intenioned norms of the staus quo.

Anyway, last night's class was traditional English pub foods and I stuck to an English Ale theme to go with them. A lot of folks were pleasantly surprised at how good beer can be, and the pairings turned out to be right on:
Mussels in Champagne & Cream Sauce
Rogue Shakespeare Stout
This is the most awarded stout in the world, a take on the Victorian era oatmeal stout, with a strong presence of American West Coast hops. Ebony in color with a rich, creamy head, and earthy flavor that comes from oats, and a mellow chocolate aftertaste. A classic partner with oysters or mussels, as well as stews, burgers – even pizzas or green salads.
English Beer & Cheese Soup
Samuel Smith’s India Ale
A hopped-up version of English Pale Ale, due to the need of a longer-lasting beer for English vessels sailing to Bombay. A dark golden hue, a restrained maltiness, and an emphasis on the aroma and flavor of mellower English hops. Great with cheddar, coconut curries, cheeseburgers and fried fish.

Fish & Chips with Malt Vinegar
Old Thumper
An ESB (Extra Special Bitter) brewed in Portland, Maine. Dark gold to copper in color with a bready and nutty malt flavor and a balanced hop aftertaste. Great with swiss cheese, fried foods and roasted chicken.
Traditional Shepherd’s Pie
Fuller’s 1845
Based on the original Fuller’s recipe from 1845, this is a sweet strong ale. Deep maple syrup color with sweet fruit aromas and earthy, peppery accompaniments to the malt. Great with shepherd’s pie, prime rib and farmhouse cheddars.

Bailey’s Chocolate Mousse Torte
Samuel Smith’s Imperial Stout
Inky black with 7% alcohol. A nose of dark French chocolate, vintage port, passion fruit and anise. A velvety, lush mouthfeel with an espresso bite and a long finish. Delectable with serious chocolate desserts, shortbread cookies, carrot cake or a cigar!