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The venue |
On Tuesday night, Bell's Brewery of Kalamazoo, Michigan, competed with beer selections from Lyon Hall restaurant in Arlington, Virginia. The Lyon Hall vs. Bell's beer dinner featured a five course meal with each course accompanied by one beer selected by Lyon Hall's beer director David McGregor and one beer chosen by Bell's. The diners then chose which beer better suited each course, not necessarily which beer tasted better on its own.
I attended last month's beer dinner when Founders went head to head with Lyon Hall, and I was interested to see how Bell's fared against McGregor. Plus, the food was so good last month that I wanted to try more creations from Lyon Hall's chef.
FIRST COURSE
Food: Thistle Honey Roasted Pear Salad, Duck Confit, Duck Fat Vinaigrette
Bell's: Winter White Ale
Lyon Hall: New Belgium RedRock Paardebloem
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The first course |
I am not sure what thistle honey is (or is it thistle and honey?), and duck fat is not something I usually ask for at my local supermarket, but this course was surprisingly enticing. My wife normally does not like duck, but she enjoyed the duck confit.
Wheat beers are generally a hit or miss with me. I tend to like darker, more robust beers, but an occasional wheat will surprise me. The Winter White Ale on its own did not make a strong impression on me. It was a little too light for me, and had too much of a lemony flavor and soapy texture for my taste.
I enjoyed the Paardebloem (do not ask me how to pronounce this) better. It was fruity, but not overbearingly fruity, with a predominantly peach taste. It was refreshing and easy on the palate.
Ultimately, I felt that the Winter White paired better with the pear and duck. The peach flavors of the Paardebloem almost drowned the flavor of the food while the Winter White's flavors seemed to enhance the taste of the duck and pear.
Bell's 1
Lyon Hall 0