We at Frankenmuth Brewery decided to craft an event at our brewery specifically for beer bloggers in Michigan. On Thursday, October 20, 2011, bloggers from all over the state of Michigan attended for a private tour and enjoyed a 6-course menu featuring fabulous Frankenmuth beer pairings!
Haithem Sarafa greeted the beer bloggers with a warm welcome to the brewery. The private tour began in the Brew House, where brew master Jeff Coon revealed the method to his beer-making madness. He educated the beer bloggers on how craft beer is made in the brewery.
Following the tour was a perfectly paired six-course menu, made specifically for the event. Each course consisted of a Frankenmuth Beer alongside a delectable dinner plate. Jeff and the Brewery chefs developed the menu together, making sure each beer and food pairing complemented one another perfectly. The 6-course menu was as follows:
- Red Sky Ale, paired with Alpine Canape. Herb goat cheese and mushroom crostini, drizzled with a savory mushroom demi.
- Batch 69 IPA, paired with a shrimp and lobster gumbo. A traditional creole specialty with the brewer’s touch.
- Frankenmuth Pilsener, paired with bleu cheese stuffed figs wrapped with bacon and prosciutto, drizzled with a mint raspberry vinaigrette on a bed of fresh greens.
- American blonde Ale paired with melon sorbet topped with pineapple compote!
- Munich Style Dunkel Lager paired with Elk flambeed with brandy, atop caramelized parsnips with a red currant and mushroom reduction. An edible flower too!
- Hefeweizen Ale alongside a Toffee Fig Creme Brulee. A traditional French dessert with a caramelized sugar glass lid topped off with figs and toffee pieces.
The feedback from the meal was so outstanding, many of the dishes may even be added to the restaurant’s normal menu! Head chef Taffy Cline shared a recipe from the Brewery menu with the beer bloggers, that uses Frankenmuth beer as an ingredient. Try it for yourself at home!
FRANKENMUTH BREWERY FRENCH ONION SOUP
- 4 Tbs. veg oil
- 2 Tbs. Ground Fresh Garlic
- 5 lbs. yellow onion- each julienned
- 2 whole dried bay leaves
- 2 Tbs. Dried Oregano
- 2 cups red wine
- 1 gallon of beef stock
- 1 pint Franknemuth Brewery Dunkel beer
First you will want to Julienne all of the onions first. Then in a large pot pour in the vegetable oil, garlic and bay leaves. When the oil is hot put in the onions and stir it up to coat the onions. (If you feel you need a little more oil the go ahead but sparingly). Cover the pot with a lid or a piece of aluminum foil to help sweat the onions. Sautee the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat). After all of the onions have turned brown, make a whole in the onions to see the bottom of the pan. Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan. Let the wine reduce slightly and then add the beef stock and the oregano. Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock. Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165* F. Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, Gruyere or even mozzarella cheese. Place in broiler part of oven until cheese us just turning brown and serve.
After you add the beer you will want to taste it as you keep going. Sometimes the beer may reduce too much and then become over bearing. Always taste your foods as you cook: Remember- you can always add more ingredients but you can not take them out.
View the photo gallery on our Frankenmuth Brewery Facebook page for more event photos!Google+