For the uninitiated, the GABF is the mother ship of all beer festivals held in the United States. It is also a massive event that sold out all of it’s 29,000 plus tickets to the four separate sessions prior to the event.

I found out about the dinner on the Beer Advocate Website, the best website that exists about beer and the publishers of ‘Beer Advocate’, the quintessential magazine about all things beer. I purchased our tickets to the dinner by calling the Left Hand Brewery, which was a pleasant experience as their staff was very knowledge about the diner and promptly returned phone messages! What a great staff to deal with!

I feel fortunate that we were able to attend the Left Hand Pairing Dinner at the Red Room, as it was limited to forty people and we were just plain folks without any beer connections.

The dinner was hosted by Draft Magazine, with Scott Kerkman, the Draft Magazine Beer Director, and Eric Wallace, the President of Left Hand Brewery the scheduled guest speakers. Unfortunately, Scott was dressed in a complete Scottish Kit as he had to run back and forth to the Colorado Convention Center to attend the GABF opening ceremonies, which coincided with the dinner, and had to miss most of the proceedings.

Eric Wallace, President of Left Hand Brewery, was the superstar of the evening as he was personable and friendly and made a point to speak to each person that attended the pairing dinner. He made everyone feel as if the Red Room was his own dinning room and as his guests we were in for a wonderful dining experience. Eric is forever in my debt, as he was also able to teach my son that one never drinks beer straight from the bottle!

Prior to each course, Lucas, a Red Room Mangaer, and the other very capable Red Room Staff members served each person a fresh glass of the next beer course and then both Eric and Christopher Cina, the Red Room Executive Chef, spoke about the beer and then explained the thought and reasoning behind the course selection. Eric also required that at least one person stand and give a toast between courses. That is a really nice icebreaker that I am stealing.

Course #1 - Butternut Squash Puree, with ginger scented Kecap Manis sauce. Paired with Juju Ginger Ale, a light ale brewed with organic ginger root to create a spicy aroma and unique flavor.

The Kecap Manis sauce added a unique dimension to the Butternut Squash Puree and made it soar! I can only hope that when I try to recreate this at my next beer paring dinner that it comes close.

Course #2 - Altlantic Salmon cured with Haystack Wheat, preserved lemons and red onion Confit. Paired with Haystack Wheat, an unfiltered wheat beer with the classic accents of banana, cloves and nutmeg.

This one was the showstopper! My son, the fish hater, really enjoyed this dish and has spoken of both the salmon and the onion confit a few times since the dinner.

Course #3 - Brown Sugar Roast Pork Loin, Mustard Spaetzle, Walnuts, and Mushroom Jus. Paired with Polestar Pilsner, a zesty German-style pilsner with a dry, crisp finish.

Mutard spaetzle…mustard spaetzle …three cheers for mustard spaetzle! The mushroom au jus put the pork loin over the top.

Course #4 - Petite Shoulder Tender, Charred Tomato Ragout, Lentils and Buttered Leeks. Paired with Sawtooth, Left Hand’s amber ale that is the perfect balance between malt and hops.
Sorry I was still thinking about the mustard spaetzle and my son ate my portion while I was speaking with Eric Wallace.

Course #5 - Mocha Chocolate Pot de Crème, with Candied Orange Zest. Paired with Milk Stout, a sweet stout that is alive with roasted malt and coffee flavors.

Stick a fork in me!!! I give up!!! I can now die a very happy man!!! Served in espresso cups the candied orange zest made this one sing! If I had one critique, it would to suggest that Chris replace the powdered sugar with a dusting of cocoa powder or finely ground espresso beans to contrast better with the white plating and whipped cream.

During the dinner, I found that Chef Chris Cina is relatively new to the Red Room. When I return to Denver, I will make a point of stopping by for dinner as I think that the Red Room has a superstar in the back of the house. If one lives in Denver then put the Red Room on your “places to go this year” list.

My only regret was that I was not able to thank Scott Kerkman in person for Draft Magazine’s hosting of the pairing dinner, but he is on my still uncompleted Thank You list

I left the dinner with a much better appreciation of the Left Hand Brewery, as Eric Wallace was able to clearly explain their brewing philosophy and was able to clearly define their simple mission statement of ‘Let’s make some great beer.” Their beers were indeed great at the dinner, and at all other times, and are a superior ingredient to any paring diner.

I will remember this event for years to come and have added this to my list of very special dining experiences.

Respect Beer!

Tom