Jake's Beer Dinner - Inuition Ale Works Edition Photos

Cover Photo : Jake's Beer Dinner - Inuition Ale Works Edition

There are usually three or four passed small bites available before the dinner begins. Pictured here are some Ricotta and Raspberry Puffs.

These Coconut Battered Shrimp were so good with Jake's in-house beer, the "American Red Lager".

So many forks and knives!

A representative from the featured brewery and the complex sous chef for the event present information about the beer and food before each course is served.

Course One : King Mushroom — Charred Baby Onions, Heirloom Carrots, Ras el Hanout Calabaza Hummus, and Goat Cheese Panna Cotta.

Course One was paired with Intuition's "Jon Boat Coastal Ale" (4.5% ABV) — An English golden ale cool-fermented to enhance its crisp and refreshing lager-like characteristics.

Course Two : Seared Rainbow Trout — Kumato Tomato Relish, Preserved Lemon Kamut, Green Olive Powder, and Tarragon Beuree Blanc.

Course Two was paired with Intuition's "People's Pale Ale" (5% ABV) — This is Intuition's flagship beer... an American-style pale ale that is inspired by the hoppy pale ales of the West Coast. Featuring two-row malted barley and two caramel malts. Magnum hops for bittering and the traditional pale ale hops of Williamette and Cascade for flavoring and crisp, citrus aromas.

Course Three : Smoked Pheasant Agnolotti — Confit Leg, Braised Red Cabbage, Caraway Foam, and Gruyere Mornay.

Course Three was paired with Intuition's "Easy on the Eyes" (4.7% ABV) — An easy-drinking, session IPA with a bright citrus aroma from the Centennial and Citra dry-hopping.

Course Four at Jake's Beer Dinner is usually thought of as the "Main Course", and is often plated on-stage, assembly line style!

The main elements of the dish are brought out to a prep area in the center of the room and it's plated as you watch. Each plate is picked up by a server, and delivered to each guest, just as all of the courses and beer pairing are.

Course Four : Black Angus Beef Short Rib — with I-10 Mustard Jus, Herb Fondant, Yukon Potatoes, Beet Greens, and Poblano Cornbread Croutons.

Course Four was paired with Intuition's "I-10 IPA" (6.75% ABV) — An extremely hoppy West Coast style India Pale Ale.

Course Five : Coconut Crunch Cake — Layered with Mocha Ganache, Tropical fruits and a Raspberry Coulis.

Course Five was paired with Intuition's "King Street Stout" (8.5% ABV) — An American Imperial / Double Ale. (Sorry, there were no cans for this one at the time of the dinner, they brought it special for this event and it was served "on-tap".