Obviously, we are ecstatic. Though we’ve been brewing beer for about 7 years, we’ve only just started entering competitions. What makes the win all the sweeter is now that I’ve actually judged in a competition, I know how intense and critical our BJCP folks are.
I was recently approached by Dan Higgins, a friend and excellent local chef, to host a beer pairing dinner. I figured it was a great opportunity to put into practice all of the beer pairing studying I did for the Certified Cicerone® exam. Plus, it’s hard to say no to someone who says, “how about I come to your house and make a six course dinner and you pair beers with it.”
Before I start, I have to apologize in advance for the hunger and thirst that this article will cause you. It was probably one of, if not THE, best meals I’ve ever eaten. Hopefully it will help you plan the best meal of your life too.
With temps well into the eighties (and even nineties by us!), I think it’s safe to say it’s summer: the season for refreshing fruit beer!
Of course, fruit beers can be enjoyed year round, but I find that a nice light bodied, crisp beer with a little fruitiness just does the trick on those hot days. For those of you cringing, I’m not talking about Lemon Berry Shandy. I’m talking real, delicious fruit beers.
We’ve gone whole hog on the fruit beer front here in the LBLF househould. Recently we’ve brewed a Prickly Pear Mesquite Honey Wheat (try to say that ten times fast), and a Blackberry Belgian Stout. As you can see, we don’t exactly shy away from bold and crazy flavors. BOTH of these beers were the brain child of my husband – an unashamed fruit beer lover.