The top will be popped off on another L.A. Beer Week starting next Thursday, the beginning of ten days of events highlighting the best of liquid bread at some of the city’s most devoted restaurants. The antics begin with Stone Brewing, who will offer a sneak preview of the company store it’s bringing to Pasadena and end, as usual, with a huge brew event at Union Station, with so many chances to explore craft beer in between, we feel tipsy just scouting it out. Of the many worthy opportunities to do some 12-oz. curling, Andre Guerrero and Ryan Sweeney are teaming up with Dogfish Head at their Little Bear in Downtown for a five-course beer dinner that puts all of the cutting-edge Delaware Brewery’s “Ancient Ales” on the table.
Dogfish has long been dedicated to an exploration of beer’s historic roots, stretching back to the days when fermentation was more likely credited to hallowed spirits than saccharomyces. On September 24, the brewers will be pairing beers like its ode to ancient Egyptian beer makers, Ta Henket, made from freshly baked loaves of wheat with Middle Eastern spices, Sah’tea, its update on early 9th century Finnish ale, and its first of the series, Midas Touch, a taste touching upon Pymet, with qualities of both wine and mead, to Little Bear’s dishes.
Guerrero will pair the ales with appropriate plates like a beer-poached monkfish, wild mushroom bruschetta on zaatar toast, and pan-seared duck breast with saffron risotto.
The September 24 dinner starts at 7:00 P.M., priced at $75 with limited seating available at 213-622-8100 from 11:00 A.M.-6:00 P.M. over the phone. Each ticketholder gets an Ancient Ales Goblet, a Stone coaster, and a poster.
See the full menu of Guerrero’s food and Dogfish’s ales, below.
Wild Mushroom Bruschetta
aged balsamic reduction, shaved parmesan, zaatar spiced toast
Paired with Dogfish’s Ta Henket
Pan Seared Duck Breast
saffron risotto, golden raisin, chardonnay reduction
Paired with Midas Touch
Sous Vide Pork Loin
apple port marmalade, roasted garlic, fingerling potatoes
Paired with Sah’tea
Beer Poached Monkfish
grilled asparagus, bacon shallot confit, lemon beurre blanc
Paired with Chateau Jiahu
Belgian Chocolate Mousse, whipped cream, candied orange zest
Paired With Theobroma