Hazelnut Brown Ale Gelato and Molten Chocolate Cake at GABF Media Luncheon

I attended the Brewers Association Media Luncheon on behalf of Rogue Ales, during Great American Beer Festival on 9/25/2009. Hosted at the Marriott Hotel, the hotel Chefs prepared the meal and were involved in the beer selection, Kudos to the Marriott Chefs/kitchen and BA for a job well done!


Dessert,a molten chocolate cake with a Hazelnut Ale Gelato and a fresh Chinook hop bud (sprucy, grapefruity). was paired with Rogue Ales' Hazelnut Brown Ale and Jolly Pumpkin's Maraciabo Espacial Brown Ale.

Here is a nice shout out from The Captains Table.

Fifth Course
Molten Chocolate Cake with Hazelnut Brown Ale Gelato and Garnish of Fresh Chinook Hop
Paired with Hazelnut Brown Nectar Ale, Rogue Ales and Maracaibo Especial Brown Ale, Jolly Pumpkin
The density of the cake was amazing, with the gelato elevating the dish with a creamy texture that really worked for me. Sebbie Buhler at Rogue explained that Oregon is the nation’s largest producer of hazelnuts, accounting for 97% of production, and it’s clear they’ve perfected the incorporation of the ingredient in their beer. Both the Rogue Hazelnut Brown and Jolly Pumpkin’s offering were a nice way to cap off what was a very memorable meal.

Thanks to Julia at the BA for showing my short video of a 14 yr old bottle of Chris Studach's NHC/AHA commemorative beer from 1993, Oregon Nut Brown. This was brewed at Rogue with John Maier's help, and sampled in the summer of 2007. Thanks also to Charlie Papazian for gifting me this bottle at NHC / Denver in 2007, which I got to share with John & Chris, 14 yrs after they brewed it!

Umami Flavors and Beer at the Great American Beer Festival

I spoke at the Great American Beer Festival Taste Pavillion on 9/26/2009 about Umami Flavors & Beer. The comfort food I prepared was Nueske's Applewood Smoked Bacon wrapped around a fresh organic fig stuffed with Rogue Creamery Smokey Blue Cheese, broiled until crisp, cooled and tempered in Tcho 68% dark chocolate.

This was served on the plate as a component, and deconsructed with
a rasher of bacon, a few chips of chocolate, a piece of 2 yr old Shelbourne Farms Cheddar, and the flavor map for tasting Umami with the 4 beers from Rogue:
Somer Ale, MaierFest Lager, Morimoto Soba Ale, and Chocolate Stout.







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Thanks to everyone who contributed and assisted with this tasting -- Carrie, Liam, Marlys, Jeremy, Cary & DavidG, Bradley & McKenzie, Carolyn for her heartfelt introduction, Chefs Sean & Bruce for your words of encouragement, and the students from Johnson and Wales who assisted plating, serving and pouring beers to a packed house.

Rogue Spirits Rum Balls -- recipe ideas

I've been making Rum Balls with Rogue Spirits White Rum and served them at Rogue events this year. Long story short each batch is different--variety is the spice of life. Here are some of my recipes and suggestions.
Base: vanilla wafers or gingersnaps, cocoa powder.
Sweeteners: agave, honey, sorghum, molasses.
Texture: bacon, coconut, roasted hazelnuts, ovaltine,
Rogue Creamery Smokey Blue cheese, chilis ...
Coating (optional): smoked sea salt, tempered dark chocolate. roasted crushed hazelnuts.
Booze: Rogue Spirits White Rum, Hazelnut Spice Rum, Dark Rum, Dead Guy Whiskey... Spruce GinBall anyone? I'm game, stay tuned!