Vanberg & DeWulf Dinner At St. Vincent
San Francisco, CA – St. Vincent is very excited to announce beer-pairing dinner event with the “first couple” of Belgian Beer in the US, Don Feinberg and Wendy Littlefield, founders of Vanberg and DeWulf.
Amuse/Reception: Whitefish roe, clabber, butter crisp
with “Lambrucha,” Lambic Style Ale with Kombucha, “Vanberg & DeWulf Special Selection
First: Smoked Red Trout, hop tendrils, cured egg yolk
with “Witkap Pater Stimulo” Abbey Singel, Brouwerij Slaghmuylder, Ninove, BEL
Second: Charred and Chilled Lamb, ramps, mustard seed
with “Saison Dupont,” Farmhouse Ale, Brasserie Dupont, Tourpes, BEL
Third: Quail, blackberry, levain, liver mousse
with “Vicaris Tripel Gueuze” Blended Belgian Ale, Brouwerij Dilewyns, Dendermonde, BEL
Dessert: Chocolate and Juniper Cake, salted marshmallow
with “Lava,” Smoked Imperial Stout, Ölvisholt Brugghús, Selfoss, Iceland
Lambrucha: This brew is a 3.5% ABV aperitif that is part Belgian Lambic and part Kombucha… Yes, really. The beer is a result of collaboration between Don and Belgian brewing scientist/yeast sensei, Dr. Roger Mussche. In the glass it is truly one of a kind, and unlike anything else we’ve ever tried. The closest approximation we could come up with was “a flute of proseco, infused with a bloomy-rind cheese.
Witkap Pater Stimulo: The long-standing champion of Belgian “session” beers, this “Singel” is the sort of brew that Monk’s in the Abbey are said to drink with their lunches. While most monastic brewing is characterized by higher alcohol content this beer packs a large amount of nuance and complexity within a comfortable 6% ABV.
Saison Dupont: The flagship product from Dupont remains the standard bearer for farmhouse ales the world over. Saison Dupont is a beer that will inevitably come up in any serious discussion of the best beers in the world.
Vicaris Tripel Gueuze: This was the surprise treat to come out of the tasting we conducted in preparation for this dinner. A blend of an Abbey-style Tripel and classic spontaneously-fermented, barrel-aged Gueuze. The Dilewyns family creates a wonderfully tasteful catalog of unfiltered rustic Belgian ales. “Tripel Gueuze” is created by blending their Tripel with Girandin Gueuze, one of the most sought-after traditionally-produced sour beers on the planet.
Lava Smoked Imperial Stout: A great departure from the typical VBDW purveyor both geographically and stylistically, the Olvisholt Brugghus is located in Selfoss, Iceland not far from an active Volcano. That volcano serves as the inspiration behind the brewery’s flagship, “Lava” a 9.4% ABV, Imperial Stout brewed with smoked malts. Esteemed beer-writer Tim Webb calls “Lava,” “the finest achievement in modern Icelandic brewing.”
VANBERG AND DEWULF
Don Feinberg and Wendy Littlefield are responsible for introducing many of the world’s best beers to American palates. The significance of the role that they have played in acquainting the American food and beverage world to Belgian beer and brewing tradition cannot be overstated. Their work, imagination and passion have served to expand the American definition of what a beer can be.
Don and Wendy are responsible for Saison Dupont, Duvel, and Boon Geuze all making their initial forays into American markets. They are also the founders of Brewery Ommegang and…
In Ommegang built the first US brewery devoted to all bottle conditioned, all belgian style, cork finished bottles,and built the first farmstead brewery in America in a century. They are the first Americans inducted into the CBB Confederation of Belgian Brewers in its 500 year history. They also published the 1st US edition of Michael Jackson’s The Great Beers of Belgium one of the books that kicked off American interest in Belgian Beer.
This dinner is only the second time we will feature imported beer in an event at SV, a reflection of the esteem we have for Don and Wendy as well Vanberg’s longstanding commitment to only importing the sort of beers that have the ability to travel and improve over time. As Don puts it, “we only will bring beers that taste 99.9% the same in the US as in their home market.”
A survey of the Vanberg and DeWulf catalog reveals several products that have an inherent connection to their native terriors, traditions and ingredients. A tasting reveals a portfolio that masterfully curated, focusing on restrained, well-crafted ales that work with food and do not need to be overwhelming to be interesting.
Today Don and Wendy continue to discover and develop exciting new purveyors from Belgium and beyond. They are also now pushing the envelope creatively with their own brewing projects. It was a great pleasure to once again have an excuse to taste through their remarkable portfolio.
Our menu on Monday Night April 8th will highlight some of the most remarkable of these recent works as well as a couple of the classics we just could not resist the urge to work with.
$65 per person
Monday, April 8th – Open seating 6-10pm (limited seating) Please call 415-285-1200 for reservations
St. Vincent Tavern and Wine Merchant – 1270 Valencia St. San Francisco CA 94110
www.stvincentsf.com – @StVincentSF – facebook
menu subject to change