Vermont Brewer's Fest Beer & Chocolate Pairings W/ Lake Champlain Chocolates

I decided to put up a post this week regarding the chocolate and beer pairing event I attended at the information tent during last weekend's brewer's festival. I was fortunate enough to have tickets to both sessions that day, which meant an afternoon of learning followed by an evening of beer gluttony. I also volunteered for our local homebrew club, the Green Mountain Mashers. John and I ran into some good friends as well as a few other homebrew "know-it-alls". The following is basically copied from a printout I received at the pairing event - I thought some people would like to see it if they didn't get a copy:

Pairing 1: Zero Gravity & Otter Creek Collaboration, Berliner Weiss (3% ABV) with Dark Chocolate Sea Salt Carmael. The sour wheat beer is traditional to Northern Germany and is very light with a tartness resembling champaign. Sea salt highlights the dairy and lactic sourness of the chocolate. Together the beer's high sour lifts the cooked dairy flavors of the caramel. I noted the seas salt giving a kick in the last bite.

Pairing 2: VT Pub & Brewery Lake Champlain Chocolate Stout with Organic Vanilla Truffle. The beer is a rich, dark, smooth and sweet; a full bodied milk stout brewed with Madagascar cocoa nibs roasted at Lake Champlain Chocolates. Organic butter and heavy cream pair well with the milk stout. Deep roasted, chocolate flavors blend nicely with the Madagascar bourbon vanilla. The pairing is sort of self-explanatory with the use of chocolate in the beer.

Pairing 3: Alchemist Heady Topper (8% ABV) with (1) Dark Chocolate Orange Peel & (2) Dark Covered Almond. A variety of citrus, bitter, and sweetness of pineapple are led by a piney aroma in the beer. The orange peel in the chocolate creates a citrus bomb. Balance of sweet and sour notes. The chocolate almond's bitterness complements this big beer by boosting the roasted almond notes.

Pairing 4: Wolaver's Organic Oatmeal Stout (5.9% ABV) & Cordial. The cordial piece is showcased by the oatmeal stout inside a thin dark chocolate shell. They do this by cooking the beer down only slightly, to highlight the oatmeal and malt flavors and aid in a thicker consistency. This was by far the best chocolate of the night. You have to eat it in one bite as the beer easily flows out of the thin shell. This is also a 100% organic food and beer pairing!

VT Pub & Brewery Grandslam Baseball

The Grandslam Baseball beer is a light-bodied American pale ale dry-hopped with Fuggles. Although its a light ale great for summer, I found the brewpub's description to be a little misleading for an American ale; Its a bit more characteristic of an English pale ale. Read on...

Alcohol Content: ?
IBU: ?
Malts: ?
Hops: Perle, Fuggle (Dry-hopped)

Price: $4/ Pint
Medium: American Shaker pint glass

Aroma: Moderately light hop character slightly noble or spicy in nature. Hops pairs up well with light fruity esters from fermentation - perhaps not as clean as an American pale ale should be. I also sense light citric notes. Underlying malt sweetness gives a pleasant caramel note with some deeper malt sweetness shining through, much more like an English pale ale. No diacetyl.
Appearance: Frothy white head poured about 1 inch thick with seemingly everlasting retention. Pale golden or very light copper in color. Low carbonation with the exception of what resides in the creamy head. Cool to the touch but not cold. Good clarity. Great lacing.
Flavor: Citric sweetness with a light caramel note at first but I found the malt character lends more bready flavors. Possibly a bit of wheat malt provides some flavors but this is hard to distinguish or pick out. The smooth malty sweetness (bread crust) plays into a pleasant bitterness that is delicate with some earthy notes. Aftertaste remains a tight balance of bitterness and residual sweetness. Changes were very minimal from the start of the session to finish, or in other words the progression was fairly neutral and did not wear down the palate.
Mouthfeel: Creamy, smooth, and pleasant. Moderately light-bodied with enough flavor. No heat from alcohol nor astringency from grains. Bitterness was far from harsh. Low carbonation and nitrogen adds to the creaminess.
Overall Impression: Quite refreshing but not quite an American. The mouthfeel may lead to some misperception regarding the style. May do better as an English bitter with minor adjustments. Fish & chips would add a nice bready meal with citric notes from lemons to play well with this beer. Fermentation could be cleaner.

VT Pub & Brewery Vienna Rye

The Vienna Rye is a pub version of an amber Vienna-style lager with a twist of rye. The rye grain will provide a spicy, grainy finish while the rest of the beer should closely resemble a soft, elegant maltiness and noble hop character.

Alcohol Content: ?
IBU: ?
Malts: ?
Hops: ?

Price: $4/ Pint
Medium: American Shaker Pint Glass

Aroma: I had a particularly hard time distinguishing aromas due to its light body or delicacy - almost lacking any character. Hops were faint and fermentation character was subdued, appropriate for a lager. Only a touch of spice from the rye malt, otherwise a soft malt profile as expected. No fruity esters nor caramel malt, also appropriate.
Appearance: Great lacing. More bubbly than the other typical pub-style brews served from the VPB. Most look very still or low in carbonation. Low white head pour lingers for quite some time. Good clarity and copper or light amber in color.
Flavor: Soft maltiness upfront reminiscent of bread crust or toast. It was like chewing on mashed grains without all of the sweetness from unfermented wort. The aromatic maltiness fades into a bitterness I found to be more assertive for the style. It should be slightly more malt balanced but I found the bitterness to be in favor. Nonetheless, the bittering properties felt very clean. Same goes for the clean maltiness. Finish is just a touch of spicy yet pleasant grain. I found little to no hop flavors, perhaps masked by the rye.
Mouthfeel: Medium-light body with a creamy texture due to the nature of the VPB serving style (mixed nitrogen gas). Not exactly what I would expect or want from a lager. Light carbonation (also perceived from the nitrogen gas dispense). What I do like is the slightly warmer serving temperature, which may not be appropriate for the lager style. No alcohol warmth. Some slickness. It did not have a crisp finish as I anticipated. Instead, the bitterness and spicy rye grain create the opposite.
Overall Impression: I'm not sure but I noted melanoidin sweetness, or a deeper sweetness with a more malty mouthfeel typical of rich, dark beers like Bock. My feeling on this interpretation is that the rye character was a little too much for the soft maltiness that makes the Vienna lager such a unique, historical style. I'm gaining more appreciation for lagers and malt accentuated beers and would have liked to see a beer to compete with Trapp's Vienna Lager, the only other Vienna around as far as I know.

VT Pub & Brewery Tulach Leis

The Tulach Leis (Tollah Leez) is a Flemish Style Sour Red Ale fermented with brettanomyces yeast, which provides its tartness or sour aroma and flavor. According to the pub, this beer comes from collaborative efforts of VPB brewers of both past and present to honor brewmaster and homebrew extraordinaire, Greg Noonan.

Alcohol Content: 6.1%
IBU: ?
Malts: ?
Hops: ?

Price: $4 (only available in 12oz snifters)
Medium: Snifter

Aroma: Sour, Brett fermentation character followed by black cherry (not from fruit additions). Warm fruity ester does not approach any barnyard character that I was expecting from the brewers description. Fruitiness quells the earthy notes from hops. Malt profile is mildly sweet and is difficult to describe otherwise.
Appearance: Red amber with a striking white head. Low retention, perhaps due to a blended gas dispense like all the other beers served at the pub. Hazy, despite the style being typically clear. A 12oz snifter displays its colors and aromas brilliantly. Somewhat cool to the touch but not too chilled.
Flavor: I was particularly sensitive to its sour fruit flavors coming in as dark cherry and plum notes followed by a horsey character. These flavors become stronger as they move across the palate, with a sour kick in the aftertaste. Malt sweetness becomes overlooked by its tart character. Hops play a part in balancing some of the fruity esters and help dry out the finish. After sampling the entire glass I noted the cherries being the most important aspect while the sour character undertakes almost a granny smith apple character.
Mouthfeel: Alcohol warmth is mild and smooth. As the beer dries out the palate, sour notes line the entire mouth similar to the effect after eating a green apple jolly rancher. This must mean I am actually sensing more malt sweetness than I noted in the flavor. This leaves the teeth feeling unpleasant. Body is smooth, helped by low carbonation and seemingly good attenuation.
Overall Impression: While sitting at the brewpub and reading over the menu, I noticed the Tulach Leis won a silver medal at the 2012 World Beer Cup. I wasn't surprised - it really is a great beer. Unfortunately its not one of my preferred styles. This is a more versatile beer to pair with since the sourness of the beer will help balance the sweets in many fruit dishes while the fruit dish will accentuate the fruitiness of the beer (hence they play off of each other). Funky cheeses may also play well with the beer.

VT Pub & Brewery - Handsome Mick's Irish Stout

The Handsome Mick's is a stronger version of stout also known as a foreign extra stout or traditionally export stout. This one was served on nitro, or with a mixture of nitrogen and carbon dioxide gas. This type of mixed gas will add to the creaminess or smoothness of the stout's rich, roasty character. It is common practice to serve stouts, such as Guinness, on partially nitrogenized gas.

Alcohol Content: 4.5%
IBU: ?
Malts: ?
Hops: ?

Price: $2/ 8oz; $4/ pint
Medium: 8oz was served in a small handled mug

Aroma: Very rich and roasted grain profile with bitter coffee and chocolate notes surfacing. This is quite dominant and distracting from its sweet malt nose. Lightly burnt aromas do not detract from its pleasantness. No diacetyl/ other fermentation byproducts nor hop aromas. No sign of alcohol sharpness within its warm, rich malt character.
Appearance: Black - the bar offers very little light to see more complex colors so I would say pretty much opaque. Large persistent tan head with large bubbles billowing and lingering on top. The pour was slow and steady to reduce the head from foaming over. A thick 8oz handled mug glass seemed like an appropriate way to show off the head while aiding to the "pub" feel.
Flavor: Warm malty sweetness approaches an overly burnt roasted grain character. Bitter chocolate notes are more profound in the middle to finish while the roasted grains shine through in the end. Fairly sweet like a sweet/ milk stout but even more flavor and richness. I detected some sharp graininess in the finish and aftertaste. Little to no hop flavors. While moderately low bitterness from hops still exist, I believe there is an additionally perceived bitterness from the grains. Overall malt accentuated.
Mouthfeel: Full bodied with a creamy texture undoubtedly from the partially nitrogenized gas. The brewpub likes to serve all of their beers on a moderately low carbonated system to give that old pub feel, and the nitrogen substitution lends even less carbonation. The warmer serving temperature also aids to an easy-drinking experience for a beer that is so rich and creamy. Stays smooth despite the grain profile.
Overall Impression: This one is way too rich and fulfilling for an everyday beer. I suggest skipping the main course and pairing it with a strawberry cheesecake for a fruity dark treat. If looking to pair it with a meal, then choose something with lots of flavor to match up against this full-flavored beer. Otherwise, save this one for last and keep the samples small if you want to switch things up (8oz was more than enough for me).

VT Pub & Brewery - Bocks of Chocolates

The Bocks of Chocolates is just another wordplay marketing label for the base style of beer, Bock, taking on the characteristic of chocolate malt. This is not to be confused with the addition of chocolate, of which is not used for this batch of beer. I believe they recently had a chocolate infused beer on tap, whereas this one refers to the type of barley malt.

Alcohol Content: ?
IBU: ?
Malts: Chocolate, ?
Hops: ?

Price: $1/ 3oz sample; $2/ 8oz; $4/ Pint
Medium: 3oz snifter

Aroma: Slightly oxidized from the tap line? I have yet to come across this so what I did was immediately order another 3oz sample for a buck and compare the two. They were a perfect match so I ruled this out. I detected some sour notes (also found in the flavor). Overall the deep malty aroma is comprised of rich toffee and melanoidins, with a mildly sweet and alcohol character. Deeper inhalations are met with harsher malt and alcohol qualities.
Appearance: Another super dark offering from the brewpub, with hints of deep red/ garnet only towards the bottom of the glass. An off-white/ tan head billowed up fast but then quickly faded back into the beer and only the slightest bit remained.
Flavor: Very rich, malty, with hints of toasted and roasted grains. Mild chocolate flavors can be found in the style but this one strays away from mild; I also get hints of roasted coffee from the dark grains. Bitterness is relatively low and adds no profound flavors. The finish is met with hints of vanilla. Aftertaste remains a bit roasted with dark chocolate flavors and grains favored over any hop presence.
Mouthfeel: Mild astringency from darker grains. Its full body goes down relatively smooth along with a warming effect from alcohol. Some sour notes detected in both the flavor and sides of the mouth. Not as pleasant as expected for a dark lager. Like all of the beers on tap at the brewpub, they keep the carbonation levels down - as I found in this example.
Overall Impression:   Our homebrew club recently had a growler of it for a study group session on Bocks - we all agreed that unfortunately this is not a Bock nor does it represent anything even close to a Bock. Clearly this one is driven by the brewpub's marketing efforts. I would also like to see more carbonation for this style.

VT Pub & Brewery - Summer's Alt

The Vermont Pub & Brewery Summer's Alt is stylistic of a Northern German Altbier. The brewpub describes it as a light to medium bodied copper ale with subtle maltiness and assertive bitterness with a Hallertau hop finish. This example leans towards the higher range of bitterness for the style. I was sitting next to the owner of restaurant while sipping on a pint of this favorable style of mine.

Alcohol Content: ?
IBU: ?
Malts: ?
Hops: Hallertau, ?

Price: $1/ 3oz sample; $3/ 8oz; $4/ 12oz
Medium: Pint Glass

Aroma: Soft malty/ grainy aroma with moderately low fruity esters adding an appropriate level of yeast character. No diacetyl or other major off-flavors. I get hints of deep caramel and chocolate notes but mostly softer malt sweetness. Perhaps the darker malts were used for minor color adjustments and faintly come through in the aroma. Hops are moderately spicy/ noble.
Appearance: Creamy off-white head with decent retention and bubbly lace. Deep copper to red-brown in color. Carbonation seems moderately low.
Flavor: Soft malty sweetness starts out and rounds off cleanly in the finish. Bitterness is pleasant and somewhat spicy. The hops have an unusually thick, resiny bite in the finish and aftertaste. Very faint roasted grain and deep caramel notes - again probably used for coloring. Alcohol is well hidden by the malts and hops. After taking a few sips my interests turned to its water profile, which I believe to have added a slightly sulfury note in both the flavor and aroma.
Mouthfeel: Like some of the brewpub's other beers, I immediately noted the slightly warmer temperature than you would find at most bars or restaurants. It was also in the lower range for carbonation which may contribute to its smoothness. I found it to be a little watery or thin but maintains enough body for the style. Moderately low amount of drying in the aftertaste of which increases with subsequent sips. I walked away with a lingering dryness but generally pleasant mouthfeel.
Overall Impression: Generally balanced between malts and hops but I was very surprised to find a unique sour character thrown in the mix - not typical for the style. The sourness and bitterness may add to its slight puckering quality, making me want to roll my tongue over my teeth. Overall an easy-drinking beer and still one of my favorite styles.

VT Pub & Brewery - Bombay Grab IPA

An original recipe designed by Greg Noonan, The Bombay Grab IPA is reminiscent of an English IPA with an American hop influence. I believe this one is dry-hopped - if not it still has a nice Cascade presence in the aroma.

Alcohol Content: 5.7%
IBU: 77
Malts: ?
Hops: Magnum, Simcoe, Cascade

Price: $4.00 for a pint
Medium: Served in a regular pint glass

Aroma: I was surprised to get a waning hop presence for an IPA: Mostly Cascade citrus notes with a bit of a lingering floral and grassy character. The malts are caramel/ toffee-like and reminds me more an English IPA. Still slightly favored towards the hops.
Appearance: Poured for a thin white head with pretty decent retention. Color is of brilliant golden amber similar to caramel - great clarity for an unfiltered. No visible carbonation except for some bubbles on the surface of the head.
Flavor: A good presence of toffee/ molasses characteristics with some caramel sweetness point to an English IPA. The bitterness is rather clean at first, hitting about mid-pallet. Towards the finish it becomes much more floral and somewhat grassy. Bitterness in the aftertaste leaves a resiny coat of dryness and is slightly astringent, possibly from dry-hopping rates. Some fruity tart sensations in both the aroma and flavor. Balance is a little more favored towards the hops.
Mouthfeel: Moderate body with some spicy warming effects. Carbonation is much more apparent here - more so than other beers served at the Pub. Some creamy characteristics with a dextrinous body like a combination of toffee and molasses. Slight artificial butter flavor.
Overall Impression: I'm really not all that impressed with the balance; Nonetheless, I do like the English influence on the beer's body/ malt backbone. If you're looking for a well hopped Simcoe presence then check out the American Flatbread's TLA IPA. This one is comparatively cleaner but nothing special for the hop-heads. However, Its probably more appealing to a broader market of beer drinkers.

VT Pub & Brewery - Burly Irish Ale

The Burly Irish Ale is a characteristically smooth Irish Red with a refreshingly mellow hop character. This local brew has been a pub favorite for over 22 years.

Alcohol Content: 4.2%
IBU: 16
Malts: Marris Otter, Flaked Barley, Pale Crystal, Dark Crystal, Roasted Barley
Hops: Perle

Price: 4$ for a pint
Medium: Served in a regular pint glass

Aroma: A rich malt backbone supported by a very refreshing, minty green hop character. Underlying chocolate notes are submerged within a roasted malt profile. A bit of a caramel nose as well. All of these things play a very mellow role in the overall aroma (makes for a thin nose/ its neither big nor bold like other styles).
Appearance: Small off-white/ khaki head with good retention. Lots of lacing. Carbonation looks very minimal. Not sure what color to match with this one - perhaps Mahogany or dark Maroon. I'll just say red-brown. Very clear, as if filtered (but its not!).
Flavor: A small amount of caramel sweetness turns into a light, minty green hop bitterness. A small toffee-like sweetness is present during this, which then filters into a slightly toasted & roasted finish accompanied by a small amount of drying in the aftertaste. The perceived bitterness is most likely higher due to the roasted malt finish. Fairly balanced and quite pleasant.
Mouthfeel: Possesses some creamy characteristics but it's moderately thin bodied with some watery qualities. Moderately low carbonation. Very smooth, clean dry finish is quite refreshing - I can see why this would be considered a pub favorite in its drinkability. Everything else is great, no off-flavors or noticeable flaws.
Overall Impression: Similar to their other brews in its moderately low carbonation and great appearance -  also served a little warmer than one might expect (which may help balance the low hop aromas with the malts). There are no distinct characteristics that push this beer in the direction of particular malt or hops profiles. I'd say pair this with just about any food item on their menu and don't be shy to order another.

VT Pub & Brewery - Blackwatch IPA

Pioneered by Vermont Pub & Brewery's founder Greg Noonan, the Blackwatch IPA started what the Brewer's Association calls a Black IPA. The style is not yet officially recognized by the BJCP. Consistent of a very complex malt character and loads of hops since 1994.

Alcohol Content: ~5.7%
IBU: 100
Malts: British (none specified yet)
Hops: Cascade

Price: $4.00 for a pint
Medium: Served in a pint glass

Aroma: Malts and hops are both strongly represented at the same time, which makes for picking away at all of the layers of mouth-watering aromas. Can be described as very bold, roasted malts with an underlying bittersweet chocolate and a very citrusy/ floral hop profile dominated by Cascade.
Appearance: Black/ opaque making the carbonation impossible to tell. Poured for a thick, fluffy mocha/ tan head and great retention throughout the entire experience. Lots of lacing and large bubbles on the surface.
Flavor: Bittersweet caramel & toffee notes hit the pallet first with a subtle chocolate character. Roasted malts play a role mainly in the mid-taste and continues into the aftertaste - some husky attributes. The bitterness is as expected; an assertive citrusy & floral hop profile hits about mid-pallet and continues with a somewhat tart/ grapefruit-like finish. Aftertaste is slightly dry. Overall deep roasted malt complexities with a strong balance of hops.
Mouthfeel: Medium to full body that is slightly creamy. Carbonation was moderately low and also consistent with the last two beers sampled at the pub (not necessarily bad). Interesting dryness from the hop finish is also mouth-watering in that I immediately wanted to take more sips, probably because the hops are so tasty. Minimal degree of alcohol warmth and some degree of astringency, but not deterring.
Overall Impression: Although better than Otter Creek Black IPA, they possess similar characteristics and especially in the mouthfeel. Great for hop-heads trying to broaden their horizons and go for something bold. Again served at an appropriate temperature that allowed for a great experience.

VT Pub & Brewery - Dogbite Bitter

The Vermont Pub & Brewery Dogbite Bitter is stylistic of an English Special Bitter (E.S.B.). This classic style has been one of the Pub's staple brews for over 18 years.

Alcohol Content: 5.7%

International Bitterness Units (IBU): 45

Malts: Maris Otter 2-row, Wheat, Crystal, Pale Crystal, & Chocolate

Hops: Fuggles, East Kent Goldings

Price: $4.00 for a pint

Medium: Served in a clean pint glass

Aroma: Carry's a noble hop character that is both woody/ earthy as well as spicy in nature. The spicy notes are released immediately and later quelled by an underlying toffee-like sweetness. Some fruity esters are also present.

Appearance: Poured for a frothy white head with about a half inch foam and showed great retention. Partly cloudy but not terribly out of style (should be clear). Presents a deep amber with some copper tints. Lots of lacing.

Flavor: Sweet caramel notes upfront with a dominant toffee-like character that takes over about beginning-mid pallet. At the same time some of the fruity esters also begin to appear, undertaking a slightly "wheaty" character (although not strong at all). The bittering profile is assertive but remains a pleasant earthy spiciness that lingers into the aftertaste with a moderate amount of drying. Bitter balanced although a sweet malt presence lingers with the bitter dry aftertaste. Low level of Dimethyl Sulfide (DMS) and Diacetyl present right from the beginning, giving it a slick toffee-like and canned corn aroma/ flavor. 

Mouthfeel: Moderate body leaning more towards the thinner side along with a "chewy" bite. Carbonation is very low, which is also appropriate for the style.

Overall Impression: The strong toffee aroma and flavor suggests some degree of Diacetyl; however it doesn't deter from the experience. After finding out the malt bill it became more clear to me that I overlooked a small level of chocolate malt presence that added complexity and aroma. Clarity was puzzling in the dimly lit bar. Drinkability is key for this style and this one meets that criteria.

VT Pub & Brewery - Slapshot Pale Ale

The Vermont Pub & Brewery's Slapshot Ale is a hoppy version of an American-style Pale Ale that closely mimics an IPA. Each and every beer is "unpasteurized, unfiltered, and unadulterated" - no preservatives.  All artisan crafted beers can only be found on premise/ on draught... And the food is good too!

Alcohol Content: 4.95%
International Bitterness Units: 35
Malts: ?
Hops: Simcoe

Price: $4.00 for a pint
Medium: Standard pint glass - appears clean

Aroma: After being served, I immediately found myself nose deep in a very pungent floral/ earthy aroma with hints of orange citrus. There are some underlying sweet malts present but the nose is mostly dry. Somewhat grassy notes as well. Small amount of fruity esters (perhaps just a part of the hop aroma).
Appearance: Appears to be only slightly cloudy with no overwhelming haze. An off-white head is accompanied by lots of lacing and good retention. The color is of golden copper with an overall tangerine/ orange character. Visible carbonation is not present.
Flavor: I immediately noticed it being served a little warmer than I expected, which may have played a role in the perceived bitterness and aroma. Starts out with a low but overall good supporting malt character. The small, undefined sweet malts are followed by an assertive earthy bitterness that hits about mid-pallet, then turning more towards a resiny character as associated with Simcoe hops. The finish is rather citrusy with a tart fruitiness and some drying in the aftertaste. Balanced more towards the late hop profile.
Mouthfeel: Although the brewery describes it as being full-bodied, I found it to be more moderately thin for the style description with some watery characteristics. The carbonation also felt moderately low for the style along with a perceived creaminess and slight warming effect. Overall the bitterness profile is not too overwhelming or astringent.
Overall Impression: Although it was a great experience I will have to try it again to see if it is served differently. Should also compare it to American Flatbread's IPA that uses Simcoe hops as well - I recall theirs being more aggressively hopped and partaking a more resiny mouthfeel (Different style).