Sunday, March 6, 2011

Great Divide - Oak-aged Yeti and Avery - Ellie's Brown Ale

Last night Lori prepared a dinner of BBQ Ribs and fried potatoes.  Preceding dinner was an appetizer of Texas Torte – a spicy cheese treat.  Following dinner was Chocolate pie – which is unbelievable.  Randy and Chris brought over salad with all the fixings and a raspberry-based terrine.  I had two beers selected for dinner and desert and these were Avery Ellie’s Brown Ale and Great Divide’s Espresso Oak-aged Yeti.  I have had Ellie’s a few times and it a very nice brown ale with an ABV of 5.5% and an IBU of 17.  Ellie’s pours a dark reddish-brown with a nice head and this was literally a perfect pairing with BBQ ribs.  Avery’s website suggests pairing Elile’s with roasted meats with spicy and / or smoky preparations and Ellie’s with BBQ worked very well. 

I knew I would need a different beer with the rich chocolate desert and Imperial Stout is a perfect pairing with chocolate deserts. I am a big fan of Great Divide’s Yeti and there are a few varieties – Yeti, Oak-aged Yeti and Espresso Oak-aged Yeti.  I decided to try the Espresso Oak-aged Yeti (ABV of 9.5%) and this went very well with the rich Chocolate pie.  One can pick up the flavors of coffee, espresso, and chocolate from Yeti that cut through the fat in the pie and balanced the sweetness of the chocolate pie.  I need to send a thank you to Garret Oliver – brewmaster at the Brooklyn Brewery for providing excellent data on beer and food pairings in his book – The Brewmaster’s Table.  It is my reference for pairings and he is spot on.

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