Local Brewers and Fishermen Bring Bounties to the Table

Much in the same way you would choose white wine with fish, there’s a specific type of beer that pairs well with seafood. The Fort George Brewery + Public House hopes to provide a unique, educational experience for the community at the upcoming Belgian Beers and Seafood Pairing Dinner—a collaboration with Bornstein Seafoods.

Fort George Brewery + Public House

“This time of year is fantastic for local seafood, and what’s really nice about Belgian beers is they complement, not overpower, the delicate flavors in seafood,” said Chris Nemlowill of the Fort George.

Nemlowill said beers from Belgium and those inspired by the country use herbs and yeast to create spicy-herbal notes versus more hoppy and robust beers. Fort George’s Quick Wit, for example, contains coriander, lemongrass, and elderberry flowers. This, and other beers from around the world will be offered at the dinner, including a newer champagne-style beer from Belgium.

The dinner, which includes five courses, breaks from the normal pub menu, and gives Executive Chef, Dana MacAuley, a chance to use his creativity and skills. With an extensive fine-dining background, he says he appreciates his job at the Fort George, because he’s able to make the food he likes to cook accessible. You can see his French-style cuisine peppered throughout the daily pub menu, but this upcoming dinner is his time to shine.

“ I really enjoy this opportunity to work with Andrew Bornstein, talking about seafood, what’s fresh, local, inspiring, and some fun stuff we’ve never tried before,” said MacAuley.

As far as the concept of pairing beer and food, there are so many varieties of ingredients that can be used in beers MacAuley says it is a great opportunity to find very specific pairings to enhance the flavors of food.

The Belgian Beers and Seafood Pairing Dinner is Wednesday December 15th from 6 to 9 p.m. All-inclusive tickets are $55. Call (503) 325-PINT for reservations, as seats are limited to 30. There will be two other beer and food pairing dinners coming up this season including Indian Food & IPA’s in January, and Oysters & Stouts in February.

Here’s a look at the menu for December 15:

Intro

A Trio Of House Cured Salmon; Traditional Norwegian Gravlax, Juniper Berry and Tanqueray Lox, Fennel and Ouzo Lox Served on Crumpets with Sour Cream.

Fort George Brewery – Quick Wit

Salad

Risotto Cakes with Bornstein Smoked Scallops Served on a Bed of Butter Leaf Lettuce and a Bacon Sherry Vinaigrette.

La Brasserie Unibroue – Éphémère (Apple)

Soup

Shrimp Bisque with a Blue Scorcher Crostini, Rouille, and Warm Chèvre.

The Bruery – Saison Rue

MAIN COURSE

Whole Dungeness Crab and a Malheur Beurre Blanc.

Malheur Bière Brut – Brouwerij De Landtsheer NV

DESSERT

Ladies in Nightgowns – Granny Smith Apples Baked in Pastry Dough Topped with Crème Agnlaise.

Dogfish Head Craft Brewery – Raison D’etre

Fort George Brewery + Public House is located at 1483 Duane Street in Astoria, Oregon. For more information, call (503) 325-PINT · www.fortgeorgebrewery.com

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