ALLAGASH DUBBEL ALE


   Allagash Brewing Co. is one of few breweries in the US that solely brews beer in the Belgian tradition or influence. They have aroused New England with their tantalizing beers and have put themselves on the radar as a well deserved brewery. My tastes of their beers has been somewhat limited given they just aren’t widely available here in PA. I did manage to hunt down a lovely four pack of their Dubbel Ale, which I patiently awaited a decent meal to pair. For those of you new to the Barleydine Blog, this place is all about the common, things that chefs don’t prepare for their restaurants, I’ll leave the professional cooking to them. I take to normal, the everyday foods that you all would eat at home and put world class beers with those everyday meals. Tonight’s meal, really was simple, a twist to a very common meal. Now, you know it as many different names, BBQ or Manwich are the two I’ve heard the most. Although, I don’t make mine from a can. Basically, it’s cooked beef with a sauce to add the flavor, though, I always have to tweak things to my liking. With this common mans meal I pulled out a Dubbel Ale brewed by Allagash. A traditional style Belgian Dubbel, that didn’t let me down. All the wonderful aroma notes were present, from the malts, to the slight hop scent and all the pungent bi-product aromas brought to us courtesy of the yeast. There was a very prevalent malt sweetness with a slight hop bitterness, that rounded out a very long finish. The yeast though is the star of this show, as it is with every Belgian style beer. Bringing in fantastic citrus notes and rustic earthy notes. The beer, though dark in color, possessed a range of bright flavors and aromas, very indicative of the Belgian style. These bright flavors were quite a contrast for the meal prepared with it. As mentioned, my take on a Manwich or BBQ. The beer actually paired very well, the malt locked in on the sweetness in the BBQ sauce I used to prepare it and the little spice that was added was accentuated nicely by the low bitterness of the beer. The contrast comes from the yeast, which brought citrus like flavors which counter balanced the the dark flavors of the meal. Although, the yeast also imparted some very natural and earthy flavors, which tied very nicely to the sandwich. It was a very remarkable match. Sure, probably not the type of meal you’d see a well trained Chef prepare, but I’m sure it’s something that would roll out of your kitchen.

Food preparation notes to come….
beer + food = Barleydine
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