Thursday, December 3, 2009

Save room for dessert paired with chocolate stout

This week the Naked Pint book tour was in the land some call Munich on the Willamette or the City of Roses... BlueHour sponsored a dinner with Christina and Hallie, fellow Rogue colleagues attended and sent me the menu... first thing I notice, the name is wrong... Rogue Double Chocolate Stout will be released in 3Q 2010, also Double Chocolate is not twice the hops and barley and oats you find in "regular" Rogue Chocolate, but a totally different hop and grain bill! For the record on their book tour dinner, Blue Hour paired Rogue Chocolate Stout with their dessert Chocolate Oatmeal Stout Pot de Creme and dried cherry chocolate chip cookies... Yummmm, I hope the folks who attended this dinner saved room for dessert!

Since this post is about pairing beer and dessert and the various chocolate stout recipes, here is another pairing story.

Imperial Chocolate Stout was served at the National Homebrewers Conference in June 2009. Next summer (2010) this beer will be debuted in a 22oz bottle as part of the Double series (with Dead Guy and Mocha Porter)! Remember, Imperial, aka Double Chocolate is an evolution of the regular Rogue Chocolate Stout recipe, but not twice the ingredients.

Homebrew Chef Sean Paxton's dessert (for 800) was made with a keg of Rogue Hazelnut Brown Ale and many pounds of Tcho chocolate (in the mousse), sprinkled with roasted Crystal Malt and whipped cream was served in an edible chocolate cup, with pieces of Tcho's chocolates on the side -- paired with Japanese export bottle, Rogue Imperial Chocolate Stout. It was sublime! To Tcho or not to Tcho? I Tcho!