Short And Stout

The idea for Friday night's dinner began with a short posting on Facebook by The New Jersey Beer Company that they were having a tasting at their brewery.  And since is was a cloudy Saturday afternoon and just a short ride away, John and I decided to check it out.

It could be a bit tricky to find this warehouse microbrewery.  But find it we did; and, boy, were we glad.  We spent a very pleasant hour with co-owner Matthew tasting three beers that he had on tap. We started with an old world Belgian-style ale; then onto an American pale ale with a refreshing hoppy taste; and finished with Garden State Stout--"full-bodied chocolate stout brewed with Belgian dark chocolate, malts and just enough hop character for balance."  It was the stout that we took home with us.

A quick call to L and J to come for dinner and  help us drink this growler, and dinner was set for Friday. After a bit of researching the perfect--or at least acceptable-- pairings for stout I came up with a dinner menu.

To start we paired some tequila and sangrita chasers with  appetizers of queso fundido, salsa and warm tortillas; refreshing jicama and cucumber slices sprinkled with lime and chile; and beautiful guacamole.

Playing to the chocolate in the stout, we served enchiladas de mole Poblano--which proved to be the perfect accompaniment; refried  pinto beans, salsa and guacamole.

  

And dessert? What about Chocolate Stout Ice Cream to serve with the last of that Garden State Stout?

Perfect together!  And the perfect way to usher in the Holiday Weekend.  Happy Fourth!