Beerunch – Thank You / Menu / Photos

Beerunch

MateVeza & Friends

Would like to thank all of you who attended Beerunch at Public House, a beer and food pairing brunch featuring MateVeza and other morning-friendly brews. Over 300 attendees converged at Public House this past Sunday and witnessed the Giants clinch the World Series in Game 5 (Phew!).

We hope that the feats of flavor bestowed upon you by the world’s most versatile beverage left you as gleefully giddy as we are. And remember, folks, DO try this at home!

For those of you who were unable to attend, we thought we’d put together a few highlights for your viewing pleasure. But despair not! For this is but one of many Beerunches to come…

Organic Yerba Mate IPA
MateVeza in Ukiah, California
Carnitas Taco with Tomatillo Salsa

Just as the subtly sweet corn tortilla cradles savory, rich carnitas, tangy tomatillo, and Serrano pepper heat, the delicate, golden malt body of the beer cradles tropical hop notes of citrus, passion fruit and lychee with an earthy, dry yerba mate finish. You feel the hot sand between your toes and then a cool rush of tropical water crashes into your ankles. The wave recedes and you’re left with fresh tendrils of foam in your glass. Invigorating, isn’t it?

Toast (Slightly Burnt)
Moonlight Brewing Co. in Santa Rosa, CA

Savory Mushroom and Gruyere Cheese Strata

An ode to toasted malts, this is a flavorful strong lager that lets the malt do the talking. Toast lives up to its name in this pairing by sopping up the rich flavors of the mushrooms and gruyere cheese. The creamy texture of the strata contrasts nicely with the beer’s carbonation. A grilled cheese with liquid bread (crusts included)!

 

Saison de Lily
Magnolia Pub & Brewery in San Francisco, CA
Goat Cheese and Scallion Breakfast Biscuit
withNiman Ranch Jambon Dry-cured Ham

Oh the joys of saison and goat cheese! Like many Belgian styles, saisons showcase the yeast; peppery and fruity esters dominate. The spicy yeast undertones bring out the rich flavors of the ham, recalling the farmhouses where this style was conceived. The beer’s light golden straw malt tones mirror the breakfast biscuit in both color and flavor. A warming sensation sets in from the alcohol and you can’t help but crack a smile as your mind begins to paint a golden afternoon inimpressionist brush strokes.

Consecration
Russian River Brewing Co. in Santa Rosa, CA

Fennel-cured, Smoked Salmon and
Whipped Chive Cream Cheese on Mini Bagels

For some of you, this will be your first trip down the rabbit hole of sour beers. Welcome. During Consecration’s aging in oak Cabernet barrels, bacteria, brettanomyces, and currants create a sharp acidity that cuts through the natural oils of the salmon in this pairing. Vinous notes of oak intertwine with fennel and chives. Cream cheese – the pillow that muffles the sour currant’s cries.

Racer X
Bear Republic Brewing Co. in Healdsburg, CA

Endive and Poached Pear Salad with
Blue Cheese and Walnut Shortbread

Racer 5 is a beer that you can smell from across the room. Racer X takes that to the next level, redolent with the heady aromas of citrus and pine. Not to be outdone, the blue cheese in this dish tackles the hops head on. The saltiness of the blue cheese and the walnut shortbread accentuate the malt backbone of this robust beer. The endives provide a vehicle for the introduction, and pungent meets pungent in a harrowing collision of flavors. Good thing Speed Racer wears a helmet!

The Abyss
Deschutes Brewery in Bend, OR

Croissant and Bourbon Bread Pudding

Abyss is a bourbon barrel-aged imperial stout with inky dark chocolate notes melding with licorice and toasted nutty oak in endless layers of depth and complexity. The fluffy consistency of the bread pudding transforms the beer from viscous to creamy with the bourbon in the pudding harkening back to the time spent aging in bourbon barrels. Abyss’ roasted coffee notes and the pudding’s marbled croissant make you feel like you’re enjoying your Parisian breakfast in a rickhouse.

All beer and food photos by Tchell DePaepe – www.foodphotog.comView album

 

 

 

 

 

 

 

 

All event photos by Suzanna Mitchell – View album

Special thanks to Chefs Traci Des Jardins, Jennifer Cox; Sous Chefs Randy Saurabaugh, Steve Gibanov, Jorgé Lumbreras; Team Public House Greg Stone, Jill Koenen, Alika Hollister, Nathan Carraway; Photographers Tchell DePaepe (www.foodphotog.com), Suzanna Mitchell; Web Designer Roy Brubaker (www.roycreative.com), Illustrator Bret Hobbs, Columbia Gorge Organic, Dan Van Meter from Morris Distributing, SF Beer Week, the Brewers Association, all food purveyors, and all participating breweries.

And the Volunbeers: Chris Scanlan, Catherine Woods, Abby Monroe, Grace Woods, Tommy Guerrero, Brooke Guerreo, Sally Lorenz, Ryan Lorenz, James King, Ashleigh Stauter, Gabe Schwartz, Tony Glaser, Amanda Bradley, Dominique Walterspiel, Reuben Verkamp, Meg Martin, Chris Scanlan, Angela Cotton, Joe Zbegner, Whitney Jacobsen, Seth Chanin, Shaina Kandel, Natasha Aronson, Amin Saidi, Chiara Castagnini, Jameson Reyes, Nicole Hamilton.

Sincerely,

Messrs. Coelho, Goulding, & Woods
beerunch@mateveza.com
www.beerunch.com

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