Mini D.L.T. Sandwich and Mad Scientist #4 Hibiscus Ale
Duck ham, quail egg, watercress, heirloom tomato, and hibiscus mostarda aioli all piled on thinly sliced brioche.
We liked the tartness of this light-bodied, floral ale against the salty fat of the duck. The beer's subtle fruitiness meshed well with the aioli and helped round this out into a near-perfect pairing.
Roasted American Red Snapper and Mad Scientist #5 Belgian Golden Ale with Shiso
The snapper was served with smoked shishito peppers and turnip barigoule in a shiso-ale broth. The shiso in both the beer and the dish imparted a drying mint character. We thought the maltiness overtook the delicate texture of the snapper, but it worked better with the smoked shishitos.
Braised Short Rib Cannelloni and Mad Scientist #3 Doppel Sticke Lager
This German equivalent of a barleywine had the heft (and more than enough boozy warmth) to stand up to this robust and hearty dish. The beer's sticky sweetness, light smoke, and fruity esters were perfect for the tangy tomatoes and savory horseradish streusel topping. Hands down, this was the favorite pairing at our table.
Whole Roasted Quail and Mad Scientist #6 Wet- and Dry-Hopped IPA
The quail was stuffed with housemade guanciale and chèvre. This IPA blended fresh Willamette hops that the Sixpoint crew picked upstate along with dry hop additions of spicy Mt. Hood. The resulting floral aromatics worked with the chèvre, while the beer's fruit candy character provided some balance to the significant saltiness of the quail.
Peach Cobbler with Ginger Ice Cream and Autumnation Pumpkin Ale
Autumnation, the brewery’s savory pumpkin seasonal, packs a wallop of wet, citrusy hops followed by intense ginger and onion in the finish. This pairing didn't quite come together for us. The sweetness of the dessert really dialed up the hop bitterness and ginger.