Dan-dy Barrel Aged Beer Dinner

With barrel-aged beers enjoying their well-deserved time under the beer stage spotlight, It's no surprise that Dan "Blocker" (private joke) Schneider would find a way to give them their own aria.

Dan is the manager at the Stirling Hotel in Long Hill--you know, the pub that looks small in the front but has The Ponderosa out back

(see below). One of the coziest, most welcoming pubs in the state, and possessed of a very dedicated regular clientele, The Stirling Hotel is a must visit for lovers of good beer and good food.

Putting their respective heads together, Manager Dan and Head Chef Corey Berger fashioned another distinctive beer dinner last evening, which featured barrel-aged beers with every course.

"My idea," said Dan, "was to find barrels that housed various different liquids, from rum to Chardonnay, and then sit down with Corey to produce a menu that would work."

And work it did. With beer-savvy Dan giving a short presentation about each new beer (and the history of the barrel it occupied) , the twenty-four guests responded more than once with appreciative applause.

The first course was Smoked Trout on a Horseradish-Potato Rosti with (Cascades) Hopped Lingonberry jam and Watercress, and its accompanying beer was Hermit Thrush Gin Barrel Saison. I got a Little Lingonberry Lesson from my tablemate Camilla, a lawyer whose Swedish/Danish heritage gave her the expertise. She would later regale me, in rather great detail, about a visit she, Rita and Chris, my other female tablemates, made to an interesting spa in Palisades Park. But that's a story for another time.

Stuffed Wild Mussels were next, and though I'd never had mussels prepared like these (Spiced Quinoa-Chardonnay soaked Golden Raisin Stuffing with a saffron beurre-blanc), they were absolutely delicious. They had a distinct "Middle-Eastern" vibe about them, and they were accompanied by Victory's Sour Monkey Remix. The pairing worked very well. Chris mentioned that she ordinarily didn't like mussels, but she gave these her seal of approval.

Next was Hoisin Duck Bao Buns with Sambal Slaw, Black Sesame and Wonton Fries joined by Allagash Interlude--Vintage 2017. The "pulled" duck was moist and very flavorful, and the Bao buns made for a very different dining experience, at least for this writer. And the always interesting Interlude, a portion of which is aged in red wine barrels, worked well with its notable vinous character and tannic finish. That it is a beautiful beer to look at doesn't hurt, either.

Next came the entreé, which Chef Corey was particularly excited about It was a Jerk Rabbitt Roulade with Collard Green-Plantain Stuffing, Coconut Rice and Beans and Lime-infused oil. I'd had rabbit before, but never "jerk-style," and it was exceptional. Paired with Firestone Walker's Dark and Stormy, aged in rum barrels and blended with Ginger and Lime (at least in the 2017 vintage). I doubt that I've ever had a beer I didn't like from FW, and this one was killer. That it was the perfect match with the Jerk Rabbitt was a testimony to the palates of both Dan and Corey. Sorry about the lack of a picture, but I ate it before I could snap it.

Topping off what was already a winning evening was Corey's Devils Food Cake with Smoked Candied Bacon Crumble and Bourbon Caramel. It was heavenly, as was Lost Abbey's Angel's Share, Vintage 2015. Devils Food, Angel's Share...Angels and Demons...cool. But what does Angel's Share mean? The Brewery provides the answer: "Down in Kentucky and across the pond in Scotland, distillers who age their whiskeys for many years refer to the evaporation of the spirits from their barrels as “The Angel’s Share.” We couldn’t agree more. Each time a barrel is filled, a measure of liquid seeps into the oak and is lost for good.This striking Strong Ale is brewed with copious amounts of Caramel malt to emphasize the vanilla and oak flavors found in freshly emptied bourbon or brandy barrels. The beer spends a year in oak before it is packaged for release."

It was without doubt The PubScout's favorite beer of the night. But with its 12.5% ABV, I knew that if I finished it, I might need those angels to get me home. So I reluctantly left some in the oversized wine glass, prepared to return to "fight another day."

In sum, this Stirling Hotel Beer Dinner kept alive the tradition of quality for which the Baldassarres and the pub are noted. From products to service, it was a topnotch job.

I've always maintained that you meet the nicest folks at beer dinners, so I want to extend a shout-out and a hearty thank you to all my tablemates--John, Neil, Rita, Camilla and Chris (above) for their general joie-de-vivre and laughter throughout the night. Good friends to each other, they made me feel welcome and part of their experience.

Whether I join them at their next visit to that unique Palisades Park Spa, however, is still under discussion.

Cheers!

The Original PubScout--since 1996

As always, feel free to share and steal the pics. More pics from the event will be up in The Gallery shortly, and you can steal those, too.