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Monday, September 22, 2008
Is Beer Becoming the New Wine?
The Atlanta Journal-Constitution
TWAIN’S IS SERVING UP MORE THAN BEER THIS WEDNESDAY
Photo: Renee Hannons Henry
The nose is just a little bit forward, with a heavy finish towards the back of throat — effervescent, with lots of caramel. It should taste wonderful with roasted pork shoulder and braised winter vegetables. It would be equally as good with a bit of chocolate cake.
No, it’s not wine — beer has become the hip drink to pair with foods these days. Consequently, beer-pairing dinners are popping up all over town.
Twain’s in Decatur will host a pairing with chef Rob Atherholt, the brains and brawn behind popular Crescent Moon, helming the brew-pub’s kitchen for Wednesday evening, September 24. Reservations for the $45 dinner (not including tax and gratuity) are being accepted for 6:30 to 8:30 p.m. at 404-373-0063. The menu? Four courses start with roasted rainbow trout stuffed with smoked oysters and bacon over sweet potato hash and crispy fried leeks, paired with Twain’s Autumnfest, a German-style malt. To finish — An oak-aged sour Kristall Weizen with dark chocolate Chmabord mousse and caramle-sugar wafer.
Is beer becoming the new wine?
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