What's brewing?

Above: amber; IPA

Below: craft beer lineup (2022)

 

Once again the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, will be exhibiting at Planète Bière, Le Centquartre Paris, 19-20 March, with an innovative, creative and diverse range of high-quality American craft beers, many of which are recent award-winners at prestigious international beer competitions.

Representing 14 American craft breweries and pouring approximately 44 different beers, the Brewers Association will be joined by brewery owners/representatives who have travelled to Paris to support their brands and explore the French beer market. Participating American craft breweries and their representatives include:

903 Brewing Co
Athletic Brewing Co
Belching Beaver Brewery
Coronado Brewing Co
Cruz Blanca Brewery
Destihl Brewery
Mill Hill Brewing Co
Fremont Brewing
Heavy Riff Brewing Co +  Mike Zahra, Export Manager
Paradox Brewery
Sierra Nevada Brewing Co + Steve Grossman, brand ambassador
The Virginia Beer Co + Chris Smith & Robby Willey, Co-founders/owners
The Bold Mariner – Kerrie Stacks, Co-owner
Upslope Brewing Co

Beers in can or bottle format will be available for sampling and range from well-made, award-winning classic styles such as American IPA to ground-breaking and highly creative iterations such as a white chocolate raspberry truffle cheesecake Berliner Weisse. Many breweries will be new to the French market, and the Brewers Association booth at Planète Bière will be the only place to sample them in France. All beers will showcase the quality and innovation for which American craft brewers are renowned, a fact that is borne out by the number of top honors they win at prestigious global competitions. In the last three most recent competitions American craft beers won 85 medals between them.

 A cheese and beer pairing (!) stand in conjunction with Parole de Fromagers and a "Meet the Brewers" area will form the highlight of the Brewers Association’s presence at this year's Planète Bière, where festival visitors can interact with the brains behind the breweries while sampling great-tasting beers.

Lotte Peplow, Brewers Association’s American Craft Beer Ambassador for Europe, comments: “Europe is the second biggest export market behind Canada for American craft beer and our presence at Planète Bière is designed to stimulate interest, drive trial and expand international distribution opportunities in France. Our range of cracker-jack American craft beers helps solidify America’s reputation as a global leader in the production of innovative, world-class quality beers, and we look forward to sharing the complexity, creativity and bold flavors of American craft beer with this year’s visitors.”

Ahead of Planète Bière, the Brewers Association will be hosting a Tap Takeover and Meet the Brewer at La Binouze, 72 rue Marguerite de Rochechouart, 75009, Paris on Friday 17 March 2023. A wide selection of quality American craft beers will be available. Free attendance. - BPJ

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 Planète Bière, Le Centquartre Paris

March 19 - 20 

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Downloadable resources at www.BrewersAssociation.org

 

 

Halloween spirits

Two perfect beers for Halloween.

Jovian: "brewed w/buckwheat; cranberries and kumquat added" 

La Roja: "deep amber w/earthy caramel, spice and sour fruit notes"

 Jolly Pumpkin artisan ales

American craft beers

Merci Planète Bière 2020 Paris

 

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- Happy Halloween 2020 - 

🎃

 

La Toussaint: Day of the Dead / All Saints' Day 

1st November

 

A natural love affair

American Craft Beers and Fine French Cuisine: A Natural Love Affair


by Barbara Pasquet James

 Once again, this year’s Planète Biére’s pairing event of fine French cuisine with American craft beers - and in the company of some of Paris’ pickiest palates - was off the charts.

On the eve of Planète Bière I found myself feasting the night away with assembled guests at a five-course sit-down extravaganza aptly dubbed, Un Dîner des Épicurieux - a dinner of the epicurious… - created by Victor LeClerc, chef at Paris’ La Fine Mousse restaurant, and Adam Dulye of the Brewers Association, chef and internationally recognized expert on beer and food pairings. Each dish had been meticulously paired with a beer that would enhance its unique qualities.

Our meal began with a delicate brew from Wormtown Brewery, Massachusetts, called Mass Hole Lager. Chosen for its notes of light corn, cracked grains and grassy floral hops, it was paired with a cauliflower velouté amuse-bouche laced with coriander oil. The beer’s crisp yet light character cleansed the palate with each taste, making it a perfect accompaniment.

Next up, a perfectly poached egg atop a carrot purée lightly flavored with ginger-like galanga, julienned mange-tout green beans and, for crunch, toasted pumpkin seeds, was paired with Sierra Nevada Brut IPA from Chico, California. The beer’s champagne quality and deftly balanced bitterness with a pop of citrus made it a sublime choice for this entrée.

Our main course, fresh steamed merlu (hake) atop a heavenly avocado mousse infused with flavors of citrus and coriander with just the right flourish of coconut and green mango slivers, met its match in Lucy Session Sour from Indeed Brewing Co. of Minneapolis. Named after the brewer’s daughter (said to be “sour, sassy and unpredictable”), the beer’s exotic character boasted hints of passion fruit, orange peel and lemon grass, making this one my personal favorite of the evening.

Then the cheese course arrived - shaved aged mimolette from the north of France - and with it, Belgian style Roadhouse brew, Avarice & Greed, chosen for its malty sweetness and big, fruity, pear-like finish, another fitting harmony as we excitedly braced ourselves for the dessert to come.

Despite my not having a “sweet tooth,” desserts in France, always inventive and with far less sugar than their Anglo-Saxon counterparts, have become a part of the meal I look forward to, and this one did not disappoint. An unctuous dark chocolate cream was beautifully paired with Denver Beer Co.’s rustic Graham Cracker Porter, its complementary notes of vanilla, smoked cedar, and mulling spices adding an extra layer of flavor to an already unbelievably flavorful dessert.

The verdict? “Ça marche!”

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A word about La Fine Mousse:

This casual restaurant and bar dedicated to craft beer is worth discovering. On one side of the street is its bar with 20 craft taps, a large bottle list, and, thankfully, couches. On the other is the restaurant. There are events, workshops and a convivial atmosphere guaranteed.

Special thanks.



La Fine Mousse


6 Avenue Jean Aicard


75011 Paris

A night to remember

Last week The Honorable Jamie McCourt (below, center), United States Ambassador to the French Republic and Principality of Monaco, hosted the first ever beer and food pairing at her private residence in honor of The Brewers Association.

 

  - With special thanks -

A Night To Remember:  American craft beers paired with fine French cuisine

  by Barbara Pasquet James

Traditionally, beer in France has been regarded as a refreshing pause, taken on a terrace or standing at a counter. But thanks to a surge in awareness of creative and flavorful American craft beers, all that’s about to change. 

Last week The Honorable Jamie McCourt, United States Ambassador to the French Republic and Principality of Monaco, hosted the first ever beer and food pairing at her private residence in honor of The Brewers Association, the not-for-profit trade body that represents over 4,000 small and independent American craft brewers.

 
The elegant setting was perfect for a well-thought-out gourmet menu executed with great attention to detail by noted chefs de cuisine Edward Delling-Williams of Paris’ Le Grand Bain and Dave Harrison of Au Passage, while Adam Dulye of the Brewer’s Association contributed his pairing expertise. For the occasion, representatives of several brewing companies came over from the U.S. to demonstrate just how compatible beer can be with food.

 
On the menu:

 
Carpaccio de céleri fumé en croute de sel et sa sauce de vinaigre de malt / Carpaccio of smoked salt-baked celeriac. The beer: Seafarer Kolsch - crisp, cheerful, refreshing (Three Weavers Brewing Company Inglewood, California)

 
Truite fumée à la crème fraiche / Cured trout, raw thick cream, crackers. The beer: Tropical Torpedo - subtle notes of mango, papaya, pineapple (Sierra Nevada Brewing Company Chico, California)

 
Lapin braisé accompagné de lentilles et ail sauvage /  Braised rabbit, lentils, wild garlic. The beer: Port City Porter - complex malt flavors; hints of dark chocolate, coffee  (Port City Brewing Company Alexandria, Virginia) 

 
Grande finale: Mousse de chocolat blanc et rhubarbe / White chocolate mousse, rhubarb. The beer: Pineapple Mana Wheat - smooth, full-bodied; think ukuleles (Maui Brewing Company Kihei, Hawaii)


Did it work? Zut alors, mais oui!
 

Special thanks to the US Ambassador, the Brewers Association and brilliant team of chefs - Adam Dulye, Edward Delling-Williams and Dave Harrison.

 

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