The Stout of Summer: Bourbon, Barbecue, and a Bite of Chocolate
Hey there, fellow craft brew buffs! I'm Liz, a long-time enthusiast of everything craft - be it beer, wine, spirits, or food. I’m also a lifelong (25-year) servant of the service industry. I’ve spent the last 9 years in and around the craft beer scene, becoming the family “snob” about beer at every family reunion. I'm an amateur cook (at best) who delights in whipping up crowd-pleasing concoctions in my kitchen and embarking on palate adventures. The quest for amazing food and drink pairings is my game, and today, I’m thrilled to take you along on this flavor-filled journey.
In addition to our current Mustard Later offerings, we're introducing our food and beer pairing chronicles - or connections, call them what you will. It's our way of stirring up a conversation about our influence in the craft industry. And who knows? One day you might find us hosting food and beer pairing events at your favorite local brew house. That's the dream anyway.
But enough about me and grand plans. Today, we're here to celebrate a hero, an underdog in the world of summer beers. As we honor National Bourbon Day, let's raise our glasses to a game-changing brew, the bourbon barrel-aged stout.
During a recent tête-à-tête with a fellow craft brew aficionado, we found ourselves deep in the throes of a spirited debate about the seasonality of beers. "Stouts for summer?" Some would scoff at such a notion, relegating this rich brew to the chillier months of the year. However, our conversation took a turn as we delved into the complex, high-ABV character of the stout, and suddenly, it started making a lot of sense.
With this week celebrating National Bourbon Day (Wednesday, June 14th), what better way to honor the occasion than to spotlight a beer that's not just a game-changer, but a season-changer as well? The kicker is, we’re going to do it alongside its unconditional companion, food.
Now, you may be thinking, "A stout? In summer? That's as outlandish as a mustard without seeds!" But bear with me, folks. This isn't just any stout; it's a bourbon barrel-aged stout, the one that's been quietly maturing in charred oak casks, picking up complex flavors and a healthy dose of alcohol along the way. This rich, dark beauty is more than capable of standing up to the bright, bold flavors of summer.
Let's start by talking tannins. Much like the unsung heroes in your favorite Cabernet, tannins in our bourbon barrel stout come from the wood of the barrels in which it's aged. These tannins, akin to the bitterness found in hops, are excellent at cutting through rich, fatty foods. Think of them as the culinary equivalent of a scissor-wielding kindergarten teacher going to town on some construction paper. They balance and enhance flavors, making them essential for one of our first summer food pairings.
So, what's on the menu? Let's start with something spicy. The heat from capsaicin-packed foods like jalapeño poppers or spicy barbecue chicken wings works remarkably well with our stout. Why? Because the beer's high alcohol volume takes on the capsaicin, resulting in an explosion of flavor, like a fireworks display on the Fourth of July! It's a battle of the titans in your mouth, and trust me, you're the winner in this flavorful feud.
"But wait," you say, "won't my mouth feel like a furnace?" Simply put, yes! But, fear not, my fiery food lovers. Here's where the "cooling" effect of our next pairing comes into play. Bring on the salami! This rich, salt-laden treat acts as the fire department, dousing the flames with its salty, fatty goodness. It's the yin to the spicy food's yang, restoring harmony to your palate.
The beauty of food and beer pairing is that it doesn't discriminate. Sure, we often lean towards meat-heavy dishes due to the incredible alchemy between fat and alcohol content. Fat can cut through spice, create rich and dense flavor profiles, and offer an undeniable texture. But what if you're a fan of the flora, a venerator of vegetables, a believer in beans?
As a primarily vegetarian individual who often dabbles in the world of veganism, I have made it my mission to make plant-based foods sing the same flavorful tune as their meaty counterparts. So, for my fellow plant lovers, I present vegetarian and vegan options that marry beautifully with the rich, robust character of a bourbon barrel-aged stout.
How about a spicy black bean burger topped with a thick slice of avocado to bring the heat and the 'cool', respectively? Or perhaps some grilled portobello mushrooms, marinated in soy sauce and garlic, to provide that umami-rich, meaty texture we all crave? And for those of you who want to dabble in the world of vegan 'meats', there's no shortage of options. Try some vegan 'pepperoni' or 'salami' - they've come a long way and can provide the same salty, fatty counterbalance to the spicy foods and the stout's high alcohol content.
Now, for the dessert. As a card-carrying member of the "Dessert for Dinner" club, I understand the importance of a sweet treat that can hold its own against a bourbon barrel-aged stout. The best part about this sweet treat is it’s as easy a vegan option as it is not. Your difference in ingredients is coconut milk (or your favorite milk alternative) and margarine to help supplement the flour.
Let’s take a trip to Germany – not literally, unfortunately – with a luscious slice of German chocolate cake. This isn't just any chocolate cake, folks. The stout's dark, roasted flavors marry perfectly with the sweet, coconut-pecan frosting, creating a dessert experience that's more satisfying than finally figuring out how to pronounce "Worcestershire."
As our culinary journey draws to a close, I can't help but reflect on that conversation about summer stouts with my industry friend. I’m talking to you, Eddie. We both agreed - with the excitement of a couple of kids in a candy store - that we would venture into our local stores in search of hidden bourbon-barrel-aged gems. The plan? To prepare a meal with our friends and loved ones, and let them experience the thrill, passion, and adventurous palate trip of enjoying a stout in the summertime.
So, whether you're a meat lover, vegetarian, vegan, or just someone with an insatiable sweet tooth, there's a place for you at this summer stout feast. The bourbon barrel-aged stout is a versatile brew that brings people together, from all walks of culinary life. It's a testament to the magic that happens when we step outside our comfort zones and dare to challenge the status quo.
A Bourbon Barrel-Aged Stout doesn't just belong in the colder months. It's a summer superstar, ready to take on the heat, the meat, and the sweetness, all while providing a refreshing and complex flavor experience. So this summer, as you fire up the grill and lay out the picnic blanket, don't forget to pop open a stout. Your taste buds will thank you.
Remember, like a good mustard, it's all about the pairing. Until next time, folks, keep exploring those Condiment Connections! Cheers!
