NOTES By Sharron, BRBA’s beer pairings and general foodie expert
Summation-Meeting- June 22, 2013
The meeting was held at Chris Freeland’s home. She presented an update on the barley project. The 2 row bearded barley, which was planted on ¾ of an acre has been harvested. Chris also explained the differences between 6 row barley, which can be used for malting, as well as animal feed and the 2 row bearded. Dan brought in a sample of the beared 2 row barley. 2 row malting barley has the correct protein value and enzyme count, resulting in a better taste. It’s been widely debated which type of malting barley (2-row vs 6-row) is the best to use.
Next project is malting the barley (germinating, drying and kilning/roasting). Both Chris and Dan explained various drying and malting techniques that can be used for the barley. They will be contacting potential facilities to see if they will malt the grain for the group, or purchase it for their own use. There are potential future malting facilities/distilleries in development around the area. One in Charlottesville at Woodridge Farm, one on Luray (distillery), and one farm in Elkton that is exploring malting.
Brews presented
Tim: Hefeweizen - This has a fruity aroma with a creamy banana taste (from the yeast). Lemon or orange slices may be added to the brew. This would taste good with tropical fruit salads, oatmeal cookies and Cuban foods.
Kevin: Irish Draft Ale- A yeast from a rye porter was used in the brewing. It has a citric fruity taste and would add taste nicely to orange flavored desserts, roasted duck and chicken dishes that include summer vegetables.
Chris: Belgian Abbey Ale-This pilsner taste like “summer”. It is brewed with some home toasted and roasted malt specialty grains add sweetness and flavor, noticeable in the aftertaste. Serve this with creamy summer salads.
Josh: Belgian Rye Singel-This brew is 80% and 20% rye that is filtered with rice hulls. It has a slight fruity and lightly spiced taste. It’s a perfect combo for grilled salmon, game fish and chicken.
Charlie: Kirkland IPA-This is a nice tasting commercial brew.
Chris: Belgian Brewed, Raspberry Lambic- Lambics are considered the “champagne of beer”. Barley, unmalted wheat and natural yeasts are used in the brewing. This is definitely a dessert brew. It would go well with cheesecakes, chocolate cakes and various custards.
Bill: Greenport Harbor Citrus IPA- This IPA comes from a small, successful handcraft brewery in Long Island, NY. Check their website-great story. It has a nice clear color and green citrus taste-perfect with mild tasting fish dishes and lightly-salty foods.
Josh: American IPA- This IPA uses a mixture of hops-Summit, a bitter Australian hop and Galaxy in the brewing. It has a green, earthy taste and would enhance the taste of a variety of mushroom dishes, both wild and cultivated.
James: Port City Monument IPA-This is an award winning brew with an interesting, somewhat intense hoppy taste. It also has a slight fruity and sweet taste. Great brew for just drinking by itself, but would pair nicely with tart foods.
Rich: Scottish Ale Fancy Cat-This ale has a mellow, smoky, slight maple taste-a great companion for grilled hamburgers and beef of any kind. It could also be used in a marinade for the beef before grilling.
Dan: Belgian Triple- The extra hops in this brew give it a great malt taste that is also slightly sweet.
This would pair nicely with cream pies, especially strawberry pie.
Bill: Greenport Harbor Black Duck Porter-Another winner from this hand-craft brewery. This brew has a smoky quality that would pair well with beef stew and could also be used in making the stew.
Kevin: Pete’s Smoke Porter- This porter has a bright smoky flavor. This porter would pair with buttered noodle and grain dishes that contain beef.
Rye Whisky Porter-This brew is the perfect fireside, conversation sipping porter. It has a smooth taste with a creamy, lightly sweet aftertaste-a dessert by itself.
Dan: Rye Whisky Porter-This is an after meal party porter that can replace dessert. It has a bright beginning taste with a very nice, smooth aftertaste.
Both of the rye whisky porters from Dan and Kevin used Copper Fox Rye Whisky.
Personal note-The presented brews displayed a quality complexity of flavors. Bravo!!
