On June 25th, 2014 Romer’s Burger Bar held a followup beer dinner to the Unibroue dinner. For the latest beer dinner Romer’s partnered up with Parallel 49 Brewing. Aaron the Chef put together a great dinner cooking each course with one of four Parallel 49 Beer. Graham With the Brewmaster from Parallel 49 came out to the event to speak about the beer with some help from Jeff Hurkett the Sales manager.
Below is the Menu from the dinner.
The dinner started like many with The Chef Aaron coming out and talking a bit about how he chose each beer for meal and how he cooked it including how he added each beer into the dish. When Aaron was done Graham With and Jeff Hurkett stood up in front of the group and introduced themselves and what the brewery is all about.
Fetta, basil, watercress, pine nuts, seed spitter balsamic
Paired with – Seed Spitter Summer Heff
It is safe to say I have never heard of a watermelon salad but this was very interesting. All the ingredients came together to make a great flavour and the balsamic dressing made with the Seed Spitter was to die for! Watermelon with a watermelon beer may seem like to much of one thing but it went very well together.
I.P.L. Tempura Halibut
Hand Cut Frieds, I.P.L coleslaw, Tarter
Paired with – Hoparazzi I.P.L (India Pale Lager)
The batter on the Halibut was to awesome and really complimented my favourite style of fish. The tarter sauce was homemade and was great. The fries were salted just right that they did not require anything to eat. A touch of vinegar never hurts but it didn’t need it at all. The coleslaw had the India Pale Lager in it and was noticeable. It added a really nice little kick. The citrus in the beer paired well with the fish as you would usually squeeze lemon on fish. The bitterness always goes well with a dish like this.
Lamb Ale Tagine
Ras el Hanout, Moroccan cous cous, garbanzo, tumeric yoghurt cream
Paired With – Gypsy Tears Ruby Ale
Lets start with what Ras El Hanout is. Ras el hanout is a mix of spices from North Africa (usually) and was a mix of the sellers best spices. The Lamb stew was amazing with tons of spices and a great malty backbone. The apricot and tumeric yogurt topping has some great flavours also. Cous cous is always tasty and this version was no different. The gypsy tears ruby ale has a great malt backbone which goes well with stew but the hops went well with the mild spices.
Caramel, dehydrated banana, ginger candy cream
Paired with – Banana Hammock Summer Hefeweizen
This was a very sweet desert! There sure was banana and caramel in the desert and banana flavour dominates the beer also. It was very popular with the group although for me it was too sweet. Sorry Aaron.
Romer’s, Aaron, Graham and Jeff helped put on a great dinner with great food that complimented great beer! I look forward to seeing what Aaron and Romer’s can create next!
Romber’s Burger Bar Kitsilano
1873 West 4th Ave
Parallel 49 Brewing