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Hop Talk has a blog entry about the Brewer’s Alley Holiday Beer Dinner to be held in Frederick, Maryland on December 4. There are still a few seats left, snap them up while you still can!

Stan over at Appellation Beer has started an interesting hypothetical conversation about who you would invite to your Fantasy Beer Dinner. Neal Stewart, the man behind BeerDinners.com, was given the first crack at this. Read more about Neal’s Fantasy Beer Dinner here.

Scott Smith writes in to let us know about the Brooklyn Brewery Beer Dinner he attended. In attendance was Brooklyn’s Brewmaster, Garrett Oliver.

Pre-greeting beer, beer:
DOMINION LAGER

Beer Dinner Event: (November 15, 2007)
Hosted by Magnolias at the Mill restaurant in Purcellville, Virginia
Special Guest: Brewmaster, Garrett Oliver

Greeting Beer:
BROOKLYN PENNANT ALE
Comments: This is a traditional English-style pale ale with tight malt tones and a much welcomed balance to the hop character. Alcohol: 5.0%

Course 1:
Roasted Pork Loin, Caramelized Apples, Spinach & Macaroni Noodles, Brooklyn Lager Cheese Sauce
Paired with: BROOKLYN LAGER
Comments: It was a chilly walk to the restaurant, so this was a great warm, ‘comfort food’ inspired introduction to the night. We could almost hear a collective ‘ohhh!’ when it was served. The beer is Brooklyn’s flagship (it took the title in a Washingtonpost.com ‘Beer Madness’ series earlier in the year) and defininately an affordable luxury. The reddish-gold hue added a nice fall color complement to the food. Alcohol: 5.2%

Course 2:
Crispy Phyllo Dough Wrapped Scallop, Red Thai Curry Sauce
Paired with: EAST INDIA PALE ALE
Comments: The scallops were done do perfection, and the beer was a very good match for a seafood dish as well as the sauce. We’ve always really liked Brooklyn’s IPA and hold it up as the standard when trying new brews. Alcohol: 6.8%

Course 3:
Escargot, Fennel Polenta, Bouillabaisse Broth
Paired with: BROOKLYN LOCAL 1
Comments: That’s right, escargot. Getting this one right can be tough but once again the chef nailed it. The polenta added nice texture. The beer is predominantly Belgian-inspired, uses some unique ingredients (sugar from Mauritius), is 100% bottle refermented, and a feast for the senses. Lots of ever-changing aromas and flavors. ABV. 9.0%

Course 4
Braised Beef Short Rib, Brown Ale Braising Jus, Baked Beans, Smoked Bacon & Molasses
Paired with: BROOKLYN BROWN ALE
Comments: Carmalization and BBQ is a really good match for this beer and this pairing was a resounding hit. This was my second Brooklyn beer dinner event that included their Brown Ale, and although I really like this style, it fell a bit flat for me for yet again. The depth I expected just wasn’t there, but the food more than made up for it. Alcohol: 5.6%

Course 5:
Chocolate Bread Pudding, Mocha Sauce
Paired with: BLACK CHOCOLATE STOUT
Comments: ‘Nuff said. This (seasonal) beer apparently has some good aging potential, so we’re off to buy a case for now and one for much later. Alcohol: 10.1%

Steve Hayes, Interplanetary Retail Brand Manager at Terrapin Brewery, writes to inform us of an interesting beer dinner partnership they’re doing:

“We have launched a new joint beer dinner series, called Terrapin and Friends, where we partner with another craft brewery to showcase each other’s beers and promote the craft beer family as a whole. We have had 2 very successful dinners already. The first was with the Left Hand Brewery at Farm 255, a local, self sustained restaurant in our home town of Athens, GA. The second was with Twains a fantastic brewpub in Decatur, GA. Both dinners were a hit and sold out to crowds of 50+.”

The next dinner will be held at Athens’ famed 5 & 10 Restuarant with renowned chef Hugh Acheson and the always interesting Oskar Blues Brewery.

Oskar Blues, incidentally, is home to one of the best bluegrass jams (Tuesday evenings) in the whole state of Colorado.

December 5th
7:30 PM
maximum of 50 people
Beer dinner!
with Oskar Blues and Terrapin Brewery

$60. per person plus tax and gratuity

Reception beer: Terrapin Golden Ale

1. Ale steamed mussels with herbed gaufrettes
Oskar Blues Dale’s Pale Ale

2. Rilette of rabbit with beer mustard and pickles
Terrapin Big Hoppy Monster

3. Anson Mills white grits with caramelized fennel, shitakes and a local poached egg
Oskar Blues Old Chub

4. Crisp lemon sole with roasted cippolinis aux vinaigrette and spinach risotto
Terrapin Rye

5. Crisp duck confit with cherry gastrite, chestnut farro and wilted frisee
Oskar Blues Gordon

6. sticky date pudding with brown sugar ice cream and toffee sauce
Terrapin Coffee Oatmeal Imperial Stout

STLHops.com sent us a link to an interesting looking Schlafly Brewery Beer Dinner in St. Louis.

November 8, 2007
Ritz Carlton, St. Louis

Yes, it’s at the (ritzy) Ritz Carlton. Follow the link for a full menu and an RSVP number.

One of the most interesting parts of the dinner is that you’ll have the chance to taste the 2006 and 2007 vintages side by side. This is a great opportunity if you didn’t have the will power to hold on to a 06 bottle to see what a difference a year makes.

Here’s a nice review of the Culinary Costume of American Artisan Ales Beer Dinner. Here’s the original post we did at beerdinners.com.

Garrison’s Broiler and Tap in Duluth, Georgia is having a Beer Dinner that pairs exquisite-tasting food with award-winning Craft beers from Flying Dog Brewery. The 3rd course, the Dogtoberfest-brined Center Cut Pork looks good to me, and I’m Jewish, even!

Flying Dog Brewery Beer Dinner
Garrison’s Broiler and Tap
9700 Medlock Bridge Road
Duluth, Georgia
November 13th, 2007
6:30 pm
$40 per person

Featuring In-Heat Wheat, Old Scratch, Tire Bite, Dogtoberfest, Gonzo Imperial Porter (All are award-winning craft beers)

Tableside Starter: Sampling of imported cheese’s, meats and mustards

1st Course:Fresh fennel, apple and shaved red onion salad with a parmesan-black pepper polenta cake, In-Heat Wheat vinaigrette
Paired with In-Heat Wheat

2nd Course: U-12 Shrimp 2 way, Old Scratch tempura battered shrimp with a saffron-orange reduction
& Old Scratch poached shrimp with a fresh mango-mint relish
Paired with Old Scratch

3rd Course: Dogtoberfest brined Center cut Pork, flageolets beans and a Creole mustard-red wine vinegar glaze
Paired with Dogtoberfest

4th Course: House-made Gonzo Imperial Porter ice cream with a fresh black cherry glaze with shaved hazelnut chocolate
Paired with Gonzo Imperial Porter

Chef Steven Santos