Monday, April 2, 2012

Biercraft Dubbel Trouble Dinner



Biercraft on Cambie has a four part Battle of the Belgians Dinner once a month from February to May. We went to the second dinner, Dubbel Trouble on March 19th and feasted on an amazing menu paired with six spectacular Belgians.








Owner, Don Farion greeted the fifty dinner guests and discussed how the menu was created with his talented culinary team. A lot of careful planning and, it sounds like, multiple tastings were done over a course of a few days to perfect the menu. Dave Turnbull from Horizon Beers sat at each table and discussed the history of the dubbel and trappist breweries. After each course was served, Dave discussed how the two beers, per course, paired with the food. Now on to the dinner!


Course One
~ Dubbel Beet Borscht ~
~ Organic red and gold beet borscht, pickled beet, crème fraiche ~
~ Beers – Westmalle Dubbel and Chimay Rouge ~

Originally, the planned pairing was an antipasti plate but Don and team felt that the only thing that really worked with the beer was the pickled beets. Thus, they put their heads together and came up with the red and gold beet borscht – and it was amazing. So flavourful and the pairing was spot on. I found the golden beets paired especially well with the Westmalle.

The Westmalle had aromas of plum, caramel and yeast. The malt and plum/raisin flavour came out especially with the borscht pairing.  The Chimay Primere (Red) also had the sweet, malty taste and was an excellent pairing.


Course Two
~ Dubbel Braised Shortrib ~
~ Beef shortrib braised in Belgian dubbel, sweet corn puree, haystack potatoes, balsamic reduction ~
~ Beers – Rochefort 6 and Gouden Carolus Classic ~

The shortrib was so tender! The cinnamon and balsamic reduction was a perfect accompaniment to the meat. The smoothness and caramel flavours of the Rochefort 6 made my mouth sing when paired with the shortrib.

The Trappiste Rochefort 6 tasted of sweet fruit, toffee and scotch. The Couden Carolus Classic had a spicy flavour with coffee and fruit. Both beers were spectacular pairings and brought out different flavours in the food. Superb!







Course Three
~ Dubbel Chocolate Banana Bread Pudding ~
~ Double chocolate and banana bread pudding, sauce caramel, Chantilly cream ~
~ Beers – Maredsous Dubbel and Ommegang Abbey Ale ~

My husband, Kelly, just about swooned over the dubbel chocolate banana bread pudding. Wow. They knocked that one out of the park. And when you had some Ommegang and banana bread, it had almost a cola/root beer flavour. The Maredsous 8 – Dubbel had a sweet toffee and malt flavour, but it wasn’t overly sweet. The raisin and hint of chocolate in the dubbel  was, no doubt, why it paired so well with the banana bread pudding.

The dinner and beer pairings were amazing. Don and his team did a fabulous job with the menu and clearly take their time to ensure that everything is perfect. Hats off to the entire Biercraft team!

The next dinner is April 16th – Reason for Saison and the last dinner of this series will be held on May 14th entitled, Duck, Duck, Gueze. $60 for each dinner, $50 if you’re a CAMRA member. Highly recommended!

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