Jupiter Field of Beers 2011
Roger Dean Stadium
This was the 3rd annual Jupiter Field of Beers and I was fortunate enough to be at all 3 events. Like the last 2 years, Fran, from Brewzzi, did an outstanding job of putting together this event. I’m already looking forward to next years!
This year there were 16 mouthwatering food and beer pairing stations. 2 were alongside 1st base & 3rd base; 3 were found inside each dugout where you could eat and drink while sitting on the dugout benches and the other 6 were scattered along the backstop behind home plate.
Here is the list of beers, as they were presented on the Field of Beers, not necessary in the same order as consumed.
Behind 1st Base
Local Loxahatchee, Florida goat cheese and fresh fig compote on toasted whole grain flatbread with fresh basil.
Paired with: Lectio Divina:
Style: Belgian Strong Pale Ale
Brewery: Saint Somewhere Brewing Co. website
Region: Tarpon Springs, Florida
Unfiltered amber colored ale combining elements of fruity sweetness and a pleasant tartness along with classic Belgian spiciness.
#2 Grilled Kobe Beef Slider
Presented on a soft potato slider roll with horseradish cream sauce.
Paired with: Monk in the Trunk
Style: Belgian Amber Ale
Brewery: Inlet Brewing Company website
Region: Jupiter, Florida
A unique copper colored ale with a fruity, slightly spicy aroma and subtle nutty/malty sweet flavor brewed with fresh organic hops.
Inside the 1st Base Dugout
#3 English IPA Battered Fish & Chips (Florida Snapper)
Served with smoky chipotle aioli in a paper cone.
Paired with: English IPA
Style: English IPA
Brewery: Tequesta Brewing Company
Region: Tequesta, Florida
Golden colored, medium body IPA, subtly balanced with floor malted Maris Otter and English Challenger and East Kent Golding Hops.
#4 Homemade Watercress Gnocchi
In shiitake mushroom ragu, prosciutto, roasted garlic cream and sprinkled with basil and fresh parmigiano reggiano.
Paired with: Sticke Alt
Style: German Altbier
Brewery: Gordon Biersch Brewery website
Region: Miami, Florida
A bigger version of the traditional Northern Altbier made with all German malt. Sticke Alt means “Secret Ale” made in appreciation of loyal local brewery patrons.
#5 Wild Pheasant and White Bean Chili
Served over a white cheddar and jalapeno biscuit with fresh oregano, tomatillo, green pepper and garlic.
Paired with: Helios Ale
Brewery: Victory Brewing Company website
Region: Downingtown, PA
Starts with an earthy flavor and aromatic hop aroma, and turns to hints of lemon peel and pepper in the invigorating and quenching finish.
Behind Home Plate
#6 South Florida Style Grilled Apalachicola Florida Oyster “Rockefeller”
Topped with crispy pancetta, spinach, pernod cream with a hint of garlic and anise
Paired with: Stone Smoked Porter
Style: Smoked Porter
Brewery: Stone Brewing Co. website
Region: San Diego, California
A smooth, deep-mahogany colored ale with chocolate and coffee like flavors balanced with the subtle smokey quality of peat-smoked malt.
#7 Ziggy’s Cheese Shoppe Fondue with Homemade Bretzel
Creamy imported limburger, pickled carrot and beets on a caraway, rye “Bretzel”.
Paired with: Darkhouse
Style: Belgian Dark Farmhouse Ale
Brewery: Brewzzi website
Region: West Palm Beach/Boca Raton, Florida
American take on a traditional Belgian classic. Full-bodied, slightly tart Brown Ale well balanced with fresh American hops.
“At Brewzzi, our beer’s journey doesn’t end at the bottom of the glass. The spent grain from our brewery goes to a Loxahatchee company which uses it to make organic worm castings…yes, worm poop. The result is an all natural, 100 percent organic fertilizer which is then sent to an organic farm to help grow vegetables we intended to use in tonight’s beer and food pairings.
But mother nature had other plans. Two months ago, the frost and freezing temperatures ruined a large percentage of crops throughout South Florida, including our veggies. So, while we were unable to use sustainable vegetables this time around, we promise to try again next year.
#8 Stout Braised Bottom Round of Grain Fed Beef
Crusted with pasilla pepper and toasted coriander and slow roasted with a veal demi glace. Carved to order with white cheddar grits.
When they say “grain fed beef” they meant “beer grain feed”!! “Big Bear brewmaster Matt Cox contributed to both the beer and food in tonight’s pairing. Matt donates his spent grain to a local cattle farmer in Delray Beach, who has been feeding it to his cows since last year. The resulting beef is part of this pairing tonight. It’s a great example of how craft beer and sustainability can go hand in hand.”
Paired with: Big Bear Imperial Stout
Style: Imperial Stout
Brewery: Big Bear Brewing Co website
Region: Coral Springs, Florida
Big and bold, rich, dark and roasty with a hint of smokiness. Balanced by a slight malt and toffee sweetness with a smooth and creamy mouth feel from the nitrogen tap.
#9 Coffee Stout Mocha Float
Homemade Vanilla Bean Ice Cream
Paired with: Wake n’ Bake
Style: Coffee Oatmeal Imperial Stout
Brewery: Terrapin Brewing Company website
Region: Athens, GA
Black as night, this Stout is thick, rich and full of real coffee flavor. Brewed with flaked oats, flaked barley and balanced with Chinook and Northern Brewer hops.
#10 Warm Chocolate Beignets
Cocoa and red velvet devils food doughnut with salted caramel dipping sauce.
Paired with: Catherine’s Passion
Style: Russian Imperial Stout
Brewery: Swamp Head Brewery website
Region: Gainesville, Florida
Big flavored, dark ale infused with organic cocoa nibs and Fare Trade coffee with a noticeable (9.75 abv) alcohol presence.
WOWAfter tastingCatherine’sPassionMy Eyes Swirled&My Feet Felt Different!!