Last friday 21st I had the chance of participating at the first Beer Storming made at Brew Home (c. Joan Blanques, 62) with a group of gastrobloggers... First of all, thanks to Òscar from DeCuina.net for the event.
The event was well organized by Roger and Daniel, leading the tasting and promoting the information flow: about beers on the table and about the touches that these beers wake up on tasters, a group of people who writes, as hobby or as profession, about cooking. We are quite peculiar people...
The centre of the act were a quartet of crafted beers from Espiga, an enterprise leaded by Arnau and Teresa, two entrepeneurs that one day decided to launch the production of their own formulas. Both were there to introduce their "daughters".
To get the blend it was necessary, food... and this came from Gilles, Mosquito's chef, who astonished us with four dishes cooked specifically for every beer we would drink. Food and drink married so well!!!
As in every wedding, couples should have the proper dance. And music and poetry were in hands of Versonautas who put the sense of hearing, complementing the sight (liquid and solid wonders appear in front of us), the touch (mouth caressing beer and food), the taste (extracting all hints from what delighted us) and the smell (perceiving an ensemble of scents and perfumes).
First beer we tasted was the Blonde Ale, aromatic, with hints of fruit, specially tropical fruit... to me appeared the smell of apricot. Taste confirmed smell.
Its couple was a horse mackerel and sea bass Ceviche, so soft, respecting so much fish taste.
Next one on the list was the Pale Ale, a beer with a sumptuous taste and toffee hints, with a creamy touch... It was surprising how much "alive" it was with a growing foam when it was served. Foam was not quite aromatic, but the rest it was.
This sumptuous beer needed something with strength by its side, so it was served an extraordinary pork rib with a tenderness in such way that bone came off easily and fat was pure butter. The company was a very fine all i oli and a, eggplant mousse.
Later, it was the turn of the Ipa Garage, a return of aromatic beer with fruit hints (even foam) and a taste with citrus hints.
The couple was, this time, an inspiration in traditional cod with pine-seeds and raisins, but with seaweeds and a wonderful crispy cod skin.
And the last couple was the one of the Black Ipa... Personally, black beers are my weakness, but I liked this one specially, because the usual toasted, coffee and chocolate hints in this kind of elixir were accompanied by a characteristic that make it wonderful: it has balsamic hints! This make it to have an incredible freshness.
Dessert was its act.
A matcha tea and black cardamom mochi followed it in the final scenes.
The event was well organized by Roger and Daniel, leading the tasting and promoting the information flow: about beers on the table and about the touches that these beers wake up on tasters, a group of people who writes, as hobby or as profession, about cooking. We are quite peculiar people...
The centre of the act were a quartet of crafted beers from Espiga, an enterprise leaded by Arnau and Teresa, two entrepeneurs that one day decided to launch the production of their own formulas. Both were there to introduce their "daughters".
To get the blend it was necessary, food... and this came from Gilles, Mosquito's chef, who astonished us with four dishes cooked specifically for every beer we would drink. Food and drink married so well!!!
As in every wedding, couples should have the proper dance. And music and poetry were in hands of Versonautas who put the sense of hearing, complementing the sight (liquid and solid wonders appear in front of us), the touch (mouth caressing beer and food), the taste (extracting all hints from what delighted us) and the smell (perceiving an ensemble of scents and perfumes).
First beer we tasted was the Blonde Ale, aromatic, with hints of fruit, specially tropical fruit... to me appeared the smell of apricot. Taste confirmed smell.
Its couple was a horse mackerel and sea bass Ceviche, so soft, respecting so much fish taste.
Next one on the list was the Pale Ale, a beer with a sumptuous taste and toffee hints, with a creamy touch... It was surprising how much "alive" it was with a growing foam when it was served. Foam was not quite aromatic, but the rest it was.
This sumptuous beer needed something with strength by its side, so it was served an extraordinary pork rib with a tenderness in such way that bone came off easily and fat was pure butter. The company was a very fine all i oli and a, eggplant mousse.
Later, it was the turn of the Ipa Garage, a return of aromatic beer with fruit hints (even foam) and a taste with citrus hints.
The couple was, this time, an inspiration in traditional cod with pine-seeds and raisins, but with seaweeds and a wonderful crispy cod skin.
And the last couple was the one of the Black Ipa... Personally, black beers are my weakness, but I liked this one specially, because the usual toasted, coffee and chocolate hints in this kind of elixir were accompanied by a characteristic that make it wonderful: it has balsamic hints! This make it to have an incredible freshness.
Dessert was its act.
A matcha tea and black cardamom mochi followed it in the final scenes.
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