Last week, our taste-buds went on a beer pairing adventure at the 2nd official Tasty Thursday event at Earl's Bucks County.  On the last Thursday of each month, Earl's will be hosting a special pairing dinner- with everything from Bourbon to Wine to Tequila on the list of upcoming events! After last month's amazing Scotch pairing dinner, we were more excited than ever to see what Earl's would pair with five very different beers from one of our favorite local breweries, River Horse Brewing Company of Lambertville.River Horse Beer Pairing Dinner at EarlsBrewer Chris McGrath worked with Chef Tavares to create the perfect tasting experience- pairing five year-round and specialty River Horse brews with eclectic, local dishes from Earl's. With a few home-brewers in the crowd and a group of passionate beer drinkers all around, Chris covered everything from the beer making process to the complexities of each drink on the menu, which ranged from hop-bombs like the Hop-a-lot-amus to Belgian-style beers like the Tripel Horse and seasonal Saison. We smelled the hops, tasted the barley (which is surprisingly delicious!), and learned about the many flavors of beer with the “Tasting Wheel.”

Like the Scotch dinner, the beer pairing meal was both incredibly informative and delicious.  The Tasty Thursday concept has succeeded in combining an appreciation and passion for great beverages with the Earl's love for local food.

Check out a recap of the meal along with pictures below:

River Horse Beer Pairing Dinner at Earls First Course: asparagus/fava beans/mache/Gruyere/artichokes, paired with Summer Blonde – A light, refreshing ale, easy to drink yet complex. Perfect for the warmer months. 4/5 ABV.

Second Course: moules/frites/herbs/ham/Dutch fritessaus, paired with Tripel Horse – This River Horse take on a Belgian style Tripel is fermented with a Trappist yeast strain with hints of vanilla and a variety of complex flavors. 10 ABV.

Third Course: pork tenderloin/nashiki/BBQ/dragon sauce/lemongrass/kumquats, paired with Farmhouse Saison – A traditional Belgian specialty brew with some New Jersey creativity. Notes of citrus with lemongrass and white peppercorns create a dry, tart finish. 7.0 ABV

Fourth Course: short rib sauerbraten/potato dumpling/red cabbage/green peppercorns, paired with Hop-A-Lot-Amus – Continual hopping during the boil gives this Double IPA tons of hop flavor and aroma. Pine and citrus notes are backed by a rich malt base. 8.5 ABV

Fifth Course: chocolate terrine/hazelnuts/pistachio cream, paired with Lager – This crisp, refreshing lager reveals bready notes and a subtle maltiness balanced with just enough hops. 5.0 ABV

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