New Zealand craft beer is seriously popular right now and MOA beer is riding that wave right into BC courtesy of the fine folks at Beerthirst. Beerthirst has once again teamed up with the Pumphouse Pub is sunny Richmond for a 5 course beer pairing dinner. Leo and the gang at Beerthirst were kind enough to invite me to join them.
Course 1 was a delightfully fresh Thai Scallop Ceviche paired with MOA’s brilliant Methode pilsner. The ceviche was crisp and flavourful with hint of heat and citrus notes that paired perfectly with the champagne yeast and Pacifica and Motueka hops in the Methode. I liked this beer so much that I just bought 3 bottles and plan on adding it to my regular rotation.
Shrimp and corn fritters paired with MOA Pale Ale became what we referred to as course number 2… Actually that’s because it was course 2, whatever. The deep fried fritters were delicious, seasoned right and had lots of shrimpy goodness. The savoury flavours paired very well with MOA’s Pale Ale and its malty back end with subtle but fragrant and delicious Cascade and Nelson Sauvin hops. New Zealand hops are incredible.
Course 3 was the one we were all waiting for because POUTINE! Hand cut fries with caramelized onions, crisp bacon and Gorgonzola creama paired with MOA St. Joseph Belgian style tripel. The poutine, although non traditional, was outstanding. The salty bacon cut through the funky but awesome Gorgonzola while the caramelized onions added a little sweetness. The MOA St. Joseph is a nice example of a classic triple with the flair that New Zealand beers are known for. The pairing was sadly not there for me but on their own the poutine and beer were great. This dish was CRYING for a hoppy pale ale and MOA’s Five Hop would’ve been just the ticket.
The 4th course was “Wok duck”. Crispy fried duck with a sour cherry beer demi glaze paired with MOA Noir, a dark lager. This dish was sadly way off the mark. I’m hoping I just got a bad one because these longtable dinners are usually spot on. The duck wasn’t crispy and was difficult to remove from the bone. The sour cherry beer demi glaze was quite nice, I wish there was more of it on the duck. The MOA Noir is a solid example of a dark lager with strong coffee notes and an abv that’s a very sessionable 5%.
The fifth and final course was everything I hoped it would be and more. Hand made dark chocolate mocha cups filled with crunchy almond cream and topped with smoked sea salt. Wow, just… Wow. Super rich, intensely sweet but cut down by the smoked salt. Creamy, crunchy, melty, dreamy. It was paired with MOA’s stellar Imperial Stout which weighs in at a hefty 10.2% abv and tips the hop scales at over 100 IBU’s. This is a MASSIVE beer. The funny thing is that, as Chris from 16th Street Liquor Store put it, this is the only dish that could cause a huge imperial stout to act as a palate cleanser, the desert was that rich. Awesome pairing, awesome beer, awesome dish. Perfect ending to the night.
Big thanks to The Kooner Hospitality Group and Beerthirst for buying me yet another dinner, you guys rock. If you haven’t been to one of these dinners I highly recommend you check one out, they’re one of the best values in town.