Scenes from Steins Cupertino Beer Dinner Featuring The Bruery
Andrea and I were very fortunate to be able to attend the latest beer pairing event held earlier this month at the Cupertino location of Steins Beer Garden & Restaurant.
It was a four-course affair and featured several rare barrel-aged variants from The Bruery and Bruery Terreux.
The dinner also featured Patrick Rue, the founder of The Bruery. He’s from SoCal but attended Santa Clara University for his undergrad.
Steins executive chef Pako Guzman introduced the first course, with Steins beertender Shiloh Seiders working the beer taps.
First course: ‘Scallops in the Woods’ – Pomme grenade reduction, cream spinach, pea shoots, herb oil.
Paired with The Bruery Bourbon Barrel-Aged 10 Lords-a-Leapin (Dark Imperial Wit Ale brewed with dried apples and spices).
The scallop was cooked to perfection, and the cream spinach was flavorful. The beer was smooth and delicious, and the carbonation helped cut through the rich and buttery scallop.
Patrick deftly made the rounds throughout the dinner and was a generous conversationalist, devoting ample amounts of time at each table.
He thoughtfully answered my question about what he found more challenging – his studies during law school or his studies preparing for the Master Cicerone exam. The short answer: law school studies were probably more challenging because it was less joyful than studying for the Master Cicerone exam.
Second course: Caprese Salad – Fresh mozzarella, cherry tomato, baby basil, balsamic tomato reduction.
Paired with The Bruery Bourbon Barrel-Aged 5 Golden Rings (Golden Ale with cinnamon, allspice, ginger and pineapple).
Chef Guzman wisely kept this pairing straightforward, as the beer itself was complex with a lot of flavors.
Third course: Rack of Lamb with House-Made Pappardelle in Mustard Cream Sauce – Lamb rack and braised lamb belly, cipollini onion, baby carrots.
Paired with the The Bruery Bourbon Barrel-Aged 8 Maids-a-Milking (Belgian-Style Imperial Milk Stout).
The beer’s rich, roasty, dark chocolate notes paired well with the lamb and the lamb belly. This dish was a favorite for many at our table, and I also overheard it being the favorite from a number of other guests around us. I voted for the previous scallop dish by the slightest edge; both dishes were amazing.
We clearly lucked out with our excellent tablemates Danny and Chris. We really enjoyed their company, which absolutely helped elevate our dining experience. Cheers, guys!
Oh, and consider following Danny’s homebrewing adventures on Instagram.
Fourth course: ‘Chocolate Meets Flan’ – House-made chocolate cake with condensed milk, creme anglaise, and cookie crumbles.
Paired with Bruery Terreux The Bramble (American Sour Ale aged in oak barrels with raspberries).
The dessert was rich and indulgent and paired well with the sweet, tart flavors of The Bramble. What a way to end the dinner!
Thanks to the hospitality and warm vibe, we wanted to hang out and stay longer, but alas, we needed to get going.
The special dinner pairing was definitely a memorable one – filled with tasty beers and dishes that combined well, top-notch service, great company and an inviting ambience.
Cheers! Prost! Gunbae!
~Andy