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Food and Beer Pairings for 2017 Fall Brew Fest

Note: this photo is from a previous tasting. We are tasting ALL NEW beers at Old Rittenhouse Inn’s Fall Brew Fest, October 27-28, 2017

If you’ve never been to a Fall Brew weekend event at the Ritt, this would be a great time to join the fun! We taste a lot of great beers and eat some great food. We tell stories, learn some cool stuff about beer and, of course, we laugh a lot. This year, for the first time ever, we have paired ALL the food for the weekend with appropriate beers. That’s right, all those yummy items on the Friday buffet table are now paired up with a great beer too.

It all kicks off with a Beer Tasting and Apps party at Le Chateau on Friday at 7:00 PM for $45/person. We’ll taste 8-10 beers and enjoy the buffet (menu below). On Saturday, we take a tour of the South Shore Brewery and enjoy a tasting at the South Shore Brewery Taphouse $45/person. The Fall Brew Dinner is scheduled for 6:30 PM on Saturday night (see menu below) with excellent beers selected for each course for $75/person. These events can be attended ala carte, or as part of a lodging package. For information and reservations, call 715-779-5111.

FRIDAY 10.27 FOOD & BEER PAIRINGS $45/person call 715-779-5111

Thai Chicken Pizza paired with La Fin Du Monde-Unibroue from Quebec, Canada. This Belgian Triple will complement the lively Thai flavors and chicken.

Shredded Pork Bruschetta Topped with Mole Sauce and Poblano/Red Onion Slaw paired with First Kiss from Three Sheeps Brewing Co.in Sheboygan, WI. This Double IPA brewed with a sweet backbone of locally sourced honey will cut salty flavors and plays well with the tangy flavors in this dish.

Mini Rueben Sandwich paired with Ruedrich’s Red Seal Ale from North Coast Brewing CO. in Fort Bragg, CA. This beer has light caramel sweetness with spice in the finish and just enough hops to penetrate the salty flavors of corned beef.

Mac ‘n’ Cheese Stromboli paired with Saison DuPont from Bresserie DuPont, Belgium. A perfect Italian food beer, its crisp/dry pepper flavors cut through rich, heavy cheese flavor like a hot knife through butter.

Cornbread with Beer Syrup paired with Mosaic Promise from Founders in Grand Rapids, MI Pale Ales and corn are a terrific marriage: the hop presence complements sweetness, and this is a terrific offering of the style.

Veggies with Stout Romesco Dip paired with Imperial Stout-Sam Smith, Tadcaster, Yorkshire, England.

Salted Beer Caramel Corn paired with Hazelnut Brown Nectar from Rogue, Newport, OR. This self-sustained brewery has it’s own hazelnut tree farm. Needless to say, their nut brown has lots of delicious nut flavor. It’s wonderful complement to candied corn.

Beer Candied Bacon paired with Sweet Action from Six Point in Brooklyn, NY. This cream ale has enough sweet to complement both candy and salty/smoky bacon flavors.

SATURDAY 10.28 FOOD & BEER PAIRINGS $75/person call 715-779-5111

Apetizer: Bruschetta with Goat’s Milk Lemon Ricotta, Maple Butternut Squash, fried Sage leaf and Olive Oil paired with White Rascal from Avery Brewing CO in Boulder, CO. Avery’s flagship beer, this witbeer has a fuzzy carbonated mouth feel and a natural coriander and citrus flavor that will go well with ricotta.

Soup: Borscht Escoffier: a savory stock of Beets, Cabbage and Leeks simmered with Beef Shanks, Kielbasa, and Duck. Paired with Korbinian-Weihenstephaner, a German Dopplebock with toffee/malty flavors.

Salad: Duck Confit Salad with mixed Greens, Potato, Scrambled Eggs, Mushrooms and Raspberries. Paired with Tank 7 from Boulevard in Kansas City, KS. This Farmhouse Ale/Saison has the flavors to complement eggs, mushrooms, and even fruit, and the effervescence will wash away the richness of the Duck Confit.

Sorbet- Sam Smith Chocolate Stout float with Tetzner’s Chocolate Ice Cream. Back by popular demand, and really really really tasty!

Entree Choice 1: Smoked Salmon Pastrami with Pumpkin Blini, Apple Slaw, Cider & Mustard Vinaigrette. Paired with Orval-Brasserie d’Orval from Luxingbourg, Belgium. This classic Belgian Pale Ale has the perfect amount of bitterness to cut the smoke and spices.

Entree Choice 2: Sliced Whole Roasted Beef Tenderloin with Michigan Cherry Sauce, Sweet Potato Gratin and Fennel Sauerkraut. Paired with Founders Porter from Michigan. Founders was the #2 rated Porter in the globe in 2016 for good reason. This rich and silky-smooth dark beer will enhance the roasted beef flavors.

Dessert: Earl Grey Bavarian and Chocolate Malt Ganache with Citrus Cream. Paired with Nitro Milk Stout from Left Hand Brewing, CO.