A few years ago, a friend and I met the chef of the Half Moon Bay Brewery at a party and inquired if we could tour the kitchen. Although I had previously worked in a restaurant kitchen, the idea of hearing about life as a chef and seeing his domain was irresistible. On a sunny Saturday, we drove to the Half Moon Bay Brewery (CA) to meet Mark Hamilton (Executive Chef) and explore the inner workings of the operation.
Mark started our tour with a view into his world which was quite different than expected. He was perched behind a computer screen monitoring daily reports consisting of inventory lists which drive food orders and ultimately help ensure a smooth - and cost efficient - system from start to finish. Mark monitors everything including the weather because "it can have a dramatic impact on how much - or little - we need to staff for the day." It was surprising to see a restaurant kitchen run as a business but seems smart given the state of the economy and it's recent toll on restaurants.
After our short tour of the kitchen itself we moved on to the brewery. There we could see big vats for brewing the beer, a label-making machine and bags of malt stacked and awaiting production. It was surprising to see so many varieties of malt from all over the world and even more so to taste each one. Although each consisted of the base essence of malt there was a slightly different flavor - depending upon the country of origination - which would translate to the many beers made on the premises.
Half Moon Bay Brewery
390 Capistrano Road
Half Moon Bay CA 94019
650.728.2739
As we sat down to lunch and a beer sampler, we had the opportunity to pair each with the different food items before us. I admit I've never really considered beer in the context of food or desserts but the flavors which surfaced as a result of the pairings have given me new respect - and interest - in beer overall.
A few examples:
• Bootlegger's Brown Ale and sliders or the spicy shrimp.
• Sandy Beach hefeweizen with it's beautiful brown hue and sweet taste pairs well with an ahi starter or fried calamari. Surprise! It's also great with the mango cheesecake!
• Mavericks Amber Ale and burgers.
• Pilar Point pale ale is earthy, hoppy and grassy and marries with earthy flavors like those found in mushrooms.
• The stout or porter pairs well with...chocolate!
A little online searching reflects a decent amount of interest and information on the topic of beer and food pairings. Examples include:
• Milder meats like pork or chicken often pair well with beers displaying a malt accent, like a malty lager.
• Red meats go with richer, fruity ales.
• Spicy foods work with a clean, delicate lager (Singha).
• Barbequed meats marry with craft-brewed stouts and porters.
In the end, as with wine, you should always drink what you like best. But if you feel adventurous, consider a beer pairing to add some spice to your culinary palate.
Many thanks to the staff at the Brewery / Maverick's Lodge for the tour and a delicious lunch!
Comments