The wurst beer dinner review. Ever.

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Luce & Hawkins, in association with New York Cork Report, presented a four-plate, five-beer dinner with Greenport Harbor Brewing Company on Monday, 10/24.

A summary of the event, provided by Niko Krommydas, recent University of Phoenix graduate, and intern at Super Neat Beer Adventure, Yes!!:

“Wurst.”

Thanks, Niko.

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The third course, a mole-lacquered pork roast using spent grain from Greenport Harbor Brewing Company, featured the choice of two beers, following sample pours of each: Black Duck Porter, or the debut of Strong Ryeland, a 5.6% ABV rye-based ESB created by Greenport, Southampton Publick House, and Jen Torriero, bar manager of Spring Lounge.

Niko Krommydas, recent University of Phoenix graduate, and intern at Super Neat Beer Adventure, Yes!!, on choice between Black Duck Porter or Strong Ryeland during third course:

“Wurst.”

Thanks, Niko.

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The firkin of Strong Ryeland poured for the dinner, the only of its kind, was dry-hopped with Target and Cascade, both hops used within the original recipe.

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Courses

:: First Course :: Monkfish Liver Dumpling Soup w/Harbor Ale
:: Second Course :: Duck & Sweetbread Wurst, Brussels Sprout Kimchi, & Red Cabbage w/Other Side IPA
:: Third Course :: Mole’ Lacquered Pork Roast, Spent Greenport Harbor Grain, Parsnip Puree, & Black Garlic-Malt Powder Spaetzle w/Black Duck Porter OR Strong Ryeland
:: Fourth Course :: Pumpkin Streudel, Apple-Leaf Pile Ale Sorbet, & Maple-Cinnamon Sabayon w/Leaf Pile Ale

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Super Neat Super Favorite Course

:: Third Course :: Mole’ Lacquered Pork Roast, Spent Greenport Harbor Grain, Parsnip Puree, & Black Garlic-Malt Powder Spaetzle w/Black Duck Porter OR Strong Ryeland