Twain's September Beer Dinner Full Menu
HERE IS THE DINNER MENU – If you are interested in making reservations for this event. please contact Emily Strickland at Twain’s. 404-373-0063.
Twain’s September Beer Dinner Wednesday 9/24/08
Beer Selection: Autumnfest – Welcome Fall with our Autumnfest coming in at 5.9% abv. With a base of German style malts and German style hops we chose to ferment this beer at Lager temperatures and allow cold conditioning before serving. This beer has a clean, crisp flavor with a balance of malted barley to hops.
Appetizer Pairing: Roasted fresh rainbow trout stuffed with smoked oysters and bacon over sweet potato hash with crispy fried leeks.
Beer Selection: XL Double IPA – An assertive beer which will leave your taste buds wanting more. Aggressively hopped throughout with Simcoe and Amarillo in order to compete with the malt backbone in this beauty. The 8% abv is well hidden by the full flavor and roundness of this beer.
Salad Pairing: Organic flat leaf spinach tossed in a chipotle vinaigrette dressing with caramelized pecans, sun dried cherries and julienne jicama.
Beer Selection: Honest Lender Imperial Brown – Cask conditioning and natural carbonation allow this Brown Ale to display more of its subtleties. Don’t let the light shade of brown fool you because there is plenty of flavor hidden in that color. A very easy to drink Brown Ale but look out for the 7.5% abv.
Entree Pairing: Honey roasted brace of quail stuffed with tart apples and thyme over shiitake mushroom and corn risotto
Beer Selection: Oak-Aged Sour Kristall Weizen – Wow! Now here is a refreshing beverage. This one has spent almost two months maturing and developing into what it has now become. We took a batch of Hefeweizen and briefly put it on some Strawberries. We then pushed it through a filter to clarify, creating a Kristall Weizen. Next, we inserted Oak spirals and blended a little Lactic acid in for added complexity. Over the continued weeks of aging, the Oak spirals would contribute new dimensions and this beer has to out nicely. It really is a quencher and palate pleaser. 6.0% abv.
Dessert Pairing: Dark chocolate Chambord mousse with caramelized sugar wafer