BeerBorg

I just got an email from my daughter about the rehearsal dinner, which is slated for Sept. 5. The venue is supplying soft drinks and water, but it's BYOB for beer and wine. She asked me about making some homebrew for it, which I'd like to do, although for the sake of variety and my sanity, I suggested it also be supplemented with quality commercial beer.

Now, here's where I need The Borg's input:

The menu hasn't been decided, but their choices are from a rustic Italian menu. Here's what they're choosing from

FINGER FOODS (choose 5):
roasted vegetable frittata
chicken and provolone quesadillas
bruschetta
pizza crostini
savory ricotta puffs
seafood phyllo triangles
crispy goat cheese & mushroom ravioli
sausage meatballs
chicken skewers

PASTA (choose 1)
Lasagna bolognese
Penne rigate with roasted fennel and mozzarella
Orecchiette with roasted broccoli, garlic, and chili
Fusilli with basil pesto
Campanelle with sausage and broccoli raab
Mezzi rigatoni with roasted grape tomatoes, arugula, and ricotta

MAIN (Choose 1)
Roasted chicken in honey-balsamic glaze (boneless and skinless thighs)
Tender chicken morsels with artichokes, white wine, lemon, and pine nuts (boneless and skinless thighs)
Stuffed and rolled Mediterranean sea bass (branzino) with fragrant three-herb pesto (the stuffing is sweet peppers and scallions, the pesto has no cheese and a hint of lime)
Sicilian-style Mediterranean sea bass (branzino) with pine nuts, raisins, and olives
Roasted salmon with white wine, olive oil, and parsley

SIDES (both will be served)
Green salad with balsamic vinaigrette
Roasted string beans with garlic, sundried tomatoes, & thyme

DESSERT (choose 1)
Chocolate chunk bread pudding
Molten chocolate cake
Tiramisu

I just need some suggestions on styles that would pair well with this. I'm thinking something light and well-balanced, although if it tilted toward the hoppier side of the equation, that wouldn't necessarily be a bad thing, either, what with the savory Italian seasonings.

Thanks.

I agree with your thought on something light. A pale ale would be nice. And maybe a saison might go well with some of menu items also. Looks like your going to be a busy man this summer.

I suggest an American Pale Ale.; a fantastic accompaniment for any seafood!

Ditto on the pale ale. It goes well with many things.


Sent from my iPad using Tapatalk

Thanks for the replies.

I do have to clarify, though. I doubt they'll choose one of the seafood entrees, opting for the chicken instead. I don't know if my parents will be coming to the rehearsal dinner, but if so, my father is allergic to fish. In any case, Lindsay knows her mother and brother won't eat fish, so if she wants them to eat at this dinner, she'll opt for one of the chicken dishes and maybe opt for the seafood phyllo triangles for one of the finger food selections. But in any case, a pale ale sounds as if it would pair well with either chicken recipe.

BlackDuck, I had also considered a saison, which I think would work with this menu, as well.

It also occurred to me that I should ask my daughter how many tables there will be (there's a minimum of 30 guests, but there may be more). I could then make these two batches, say a pale ale and a saison, bottle them in bombers, rather than 12-oz bottles, and have a bomber of each at each table. It's something to investigate, at any rate.

The bomber at each table idea would be a really nice touch I think. Put a nice label and it, it would look awesome.

I agree with pale ale or saison. I would also think that a highly carbonated dry pale Belgian (tripel or strong golden) would pair nicely with such things.

Never tried a beer on that order, Mashani, so while I do like the idea, I'll have to take an El Paso on it. I'd prefer to do a tried-and-true recipe rather than take such a chance.

IMO an APA would go quite nicely, something in the mid to high 30s for IBUs. I think anything much hoppier would detract from the food. Just my $.02

A citrusy blonde would go well with any of the chicken dishes. Not too heavy, very drinkable.

I’ve served brown ale (caribou slobber from northern brewer) with a variety of dishes and it paired surprisingly well with almost everything.

With the spiciness of sausage and meatballs I'd lean more towards a Lagunitas NightTime Ale and a Sierra Nevada Pale Ale.

Dave, if you need a saison recipe let me know. The one I'm drinking now is a clone and it is delicious!

JJ - Yes, I don't want the beer to detract from the food, and 30-is IBU sounds about right.

Amy - My White Panama recipe is very drinkable, and if I added some citrus zest to the recipe, it would probably fit the bill of what you're describing, although I'm still leaning more toward an APA. See my response to Vince just below. And I'm still not happy with my attempts at a brown ale, and I don't know if everyone would be happy with a brown anyway.

Vince - It's interesting you mention Sierra Nevada, because it's the first thing I thought of, too, and I was thinking of featuring Cascade hops in this recipe. If I'm not mistaken, SNPA uses Cascade for its distinctive flavor.

Dan - Thanks for the offer. I've got a saison recipe I developed last year, and I was pretty pleased with it.

Yes an APA would match well with the food menu. However an amber ale or even a stout would also be food choices. Actually any homebrew would be good.