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.
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!