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Boneyard Bistro/Bruery Beer Dinner
Boneyard Bistro
Sherman Oaks, CA
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Boneyard Bistro/Bruery Beer Dinner
Boneyard/Bruery Beer Dinner:  October 13, 2011
12 courses, paired with thirteen rare Bruery Beers

Our approach when putting together a beer dinner at Boneyard is a little different than most.  Where many pairings simply match beer and foods which will taste good together, we try to take it a step farther and really focus on the beers.  Our goal is not simply to find beers that pair with certain foods, but to design food around a specific beer; to identify specific flavors in the beer, and then use food to highlight those flavors.  The pairing is designed to showcase the beer, with the food providing a supporting role.  This not only allows the beer to be shown in the best light possible, but hopefully exposes characters in the beer which are subtle or not present when the beer is consumed on its own.  If you've been to one of our dinners in the past you already understand, for those of you who have not - come experience what beer and food pairing can be.  $115 per person, seats are limited, please purchase tickets in advance.

Below are the beers, the flavor or flavors in each we've decide to focus on in italics, and the food to be paired with it.
All menu items are subject to change, but by and large the menu will be as follows:

Amuse:  Hottenroth Berliner Weisse (German-style tart wheat beer):  light stone fruit tartness
*Roasted Apricot with Cabra (aged Spanish goat      cheese), drizzled with a Hottenroth, honey and stone-fruit  reduction.

First:  Snicklefritz (Belgian strong pale ale, cardomom, ginger, juniper berries, and coriander are added to the party, along with fresh lemon, orange, grapefruit and tangerine zests.):  
many of the spices used in the beer are the same as those used in traditional gravlax
*Buckwheat blini with salmon crudo, crème fraiche, red onion, dill, fried capers and lemon confit

Second:  Trade Winds Triple (Belgian-style Golden Ale with a Southeast Asian twist):  coconut, soft citrus and sweet basil
*Crispy Thai rice cake with seared sea scallop, Kaffir lime essence and fried Thai basil

Third:  Batch 300 (Oaked Tripel): rich oak and tropical fruit
*Red Oak grilled loin of kangaroo with sweet chili glazed pineapple

Fourth:  Bierbauch (Imperial Oak Aged Maibock):  peppery acidity and very mild herbaceous hop character
*Wild Rocket with warm Camembert and hop essence

Fifth:  Mischief Gone Wild (Hoppy Belgian-style golden Ale fermented with Brettanomyces):  
Herbal and black tea-like characteristics and tannins
*Black tea smoked and braised pork belly with Chamomile reduction

Sixth:  Oude Tarte (Flemish-Style Red Ale aged in red wine barrels for 18 months.):  Manhattan cocktail flavors
*Crispy duck breast with tart cherry/Rye whiskey/duck reduction

Seventh:  Loakal Red (Oak-aged American red ale):  damp, earthy, forest floor-like richness
*Roasted wild mushroom tart with Taleggio, baby greens and a truffled cinnamon-citrus vinaigrette
Palate Cleanser:  Pinotlambicus (wine barrel aged sour blonde fermented with pinot noir grapes)

Eighth: Bourbon Barrel Aged Autumn Maple (Brewed with 17 lbs. of yams per barrel, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup; 100% barrel-aged):  spiced chocolate butterscotch
*Cocoa-brown sugar rubbed smoked pulled pork sandwich with bourbon apple slaw

Ninth:  Quercus Acer (Oak-aged Ale brewed with maple syrup and date sugar): maple glazed bacon/ rich smoky-sweetness
* Autumn Maple braised and grilled short rib with smoked maple demi-glace and sweet potato-bacon hash

Tenth:  100% Brett Autumn Maple (Brewed with 17 lbs. of yams per barrel, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup, and fermented with 100% Brett.): candied thanksgiving dinner
*Sweet  & savory bacon bread pudding with maple-caramel cream

Dessert:  Cuir (3rd Anniversary Strong Ale created using the Solera method. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar.):  subtle cinnamon
*Cinnamon-vanilla creme brulee

$115 per person in advance,
$135 per person day of.


Boneyard Bistro (View)
13539 Ventura Blvd
Sherman Oaks, CA 91423
United States


Food > Beer, Wine, Spirits

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


Owner: Boneyard Bistro
On BPT Since: Jun 12, 2011
Rory Snipes

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