Staff Blog
Founders Beer Dinner at South Philly Tap Room
On Friday, the fine folks at South Philly Tap Room invited us to throw down at their Founders Beer Dinner, and we’re so very thankful they did. Chef Scott Schroeder designed a whopping nine courses around the Grand Rapids-based brewery’s lineup, which included rare or out-of-production beers.
Anyone who’s gotten their ass kicked by a Breakfast Stout knows that the Founders beers are typically huge in both flavor and ABV, so Schroeder’s approach to the eats was equally keyed up. SPTR is perhaps the premier Philly bar when it comes to Founders beers on tap, so the chef did not take the task lightly, starting on his duck prosciutto, for example, a full three weeks leading up to the dinner. He managed to work the booze into a few courses, too — a salsa borracho for an angus beef “ceviche” was flavored with the Black IPA, which had never appeared outside the Founders brewpub before this evening; the mustard on the simple, delicious ham and cheese sandwich was produced using their complex, amarillo-hopped Red’s Rye; the pool of jus accompanying the NY strip course was made with Founders Porter.
Favorite course of the evening — the ceviche plate was absolutely killer (Schroeder used to work at Pasion), but I gotta hand it to that ham and cheese on rye. It was the perfect, handheld appetite stimulant, and the decision to pair it with a rye beer was a clever one.
Favorite beer? I’m calling a tie between the Dirty Bastard, a tremendously malty, trickily smooth 8.5 percent ABV dark ale (”Let’s make something not for the masses,” Founders’ Dave Engbers said of the thought process behind the beer), and the Curmudgeon, a similarly powerful quaff that conjured thoughts of a barleywine. (I left my credit card behind the bar after the dinner, so I returned on Saturday afternoon to fetch it and ended up catching another pint of this stuff at the bar.)
Other beer geek notes — we were treated to the Rubaeus, made with fresh raspberry purĂ©e, for the oyster first course, even though Founders has ceased production on it in favor of the Cerise, made using cherries sourced from Michigan farmers (it’ll be released in April) … Kentucky Breakfast Stout, aged in oak bourbon barrels, was a kick-ass dessert beer … you better get to SPTR soon to take advantage of the 14 or so Founders beers they have on tap.
Full rundown of courses and beer pairings after the jump.
Indian Island oyster, roasted beets, black pepper
Paired with: Rubaeus
House-made duck prosciutto, cucumber, mint, chili oil (started it 3 weeks ago)
Paired with: Cerise
Ceviche tasting: Mexican bay scallop, truffled guacamole; smoked angus beef, salsa borracho, radish salad, cotija; tuna, cherry tomatoes, serrano ch iles, red onion, lime
Paired with: Black IPA
Doubled smoked country ham and cheese on rye, beer mustard, dill pickles
Paired with: Red’s Rye
Goat empanadas, baby spinach, goat cheese ranch
Paired with: Dirty Bastard
Dry-aged NY strip, potato gratin, mushroom porter jus
Paired with: Porter
Cured foie gras, roasted scallions
Paired with: Curmudgeon
Roth Kase private reserve, apples, honey
Paired with: Hand of Doom
Meredith’s pecan pie
Paired with: Kentucky Breakfast Stout
Those are my two favorite Founders brews as well.
Will SPTR be adopting any of these dishes to their regular menu?
Stev:
Not that I know of, but I will report back if I hear anything to the contrary.
Yes for all Michigan beers.
[...] Drew Lazor was at South Philadelphia Taproom for the excellent Founders Beer Dinner during beer week. We know it’s true because we were there too. [Meal Ticket] [...]
FYI – It’s Cerise.
Politburo: My mistake. Fixed, thanks.