@BlueJacketDC takes Manhattan

The @BeardFoundation hosted Greg Engert, Beer Director of Blue Jacket, @BirchBarleyDC Chef Kyle Bailey, and Wine Director Brent Kroll for an inventive pairing of wine and beer.

The evening started with three unique beers from Blue Jacket: Forbidden Planet Galaxy Dry-hopped Kölsh, Twit Sour Wit, and Siren Song with Mastic. Each showed skill and taste, from the funky floral barely-there hops of the Kölsch, to the clean controlled Lacto sourness of the Wit. The Saison showed an extra resinous quality from the Mastic, reminding us of the Mastica we had in Macedonia.

Not moving from our spot near the beer meant fewer shots at appetizers, but at least we got to try all the beers, as new ones would be served during the dinner.

Chef Kyle Bailey treated us to an extravagant Mediterranean menu of Mackerel Crudo with Bacon, Smoked Polenta Tortellini with Truffles, Garlic Crusted Rockfish, and Rib Eye with Gruyere Spaetzle. Courses alternated with beer and wine pairings, starting with a Burning Bush Brett Tripel that was surprisingly light and worked well with the raw fish. The Rib Eye was paired with the High Society Barleywine and dessert was paired with a Mexican Radio spiced sweet stout.

The crews at Blue Jacket and Birch & Barley sure know how to put a meal together. They deftly showed beer deserves as much a place on a fine dining menu as wine. We look forward to enjoying both again next time we are in D.C.