Beer and chocolate go hand in hand every day: whether roasty and smooth, puckering and butter, dark or bright, chocolate and beer often share similar taste profiles that pair exceptionally well. To showcase this, Lompoc Brewing has partnered with The Meadow for a Beer and Chocolate Pairing event on May 23 from 4 to 6pm at Sidebar, Lompoc’s barrel tasting room at 3901 N Williams Ave. Admission is $10 on-site, which includes the following three pairings:
Pairing #1: Proletariat Red & Pump Street Bakery Sourdough & Sea Salt Chocolate
The Beer: Deep chestnut in color, this beer has a toasted malt quality with biscuit undertones leading to notes of caramelized pear and cinnamon. This complex brew ends with sweet malt flavors that mellow into a mild hop finish. 6.2% ABV
The Chocolate: From Pump Street Bakery in Suffolk, England, this chocolate features a unique combination of two signature products: dark chocolate and sourdough. Sourdough crumbs and a touch of sea salt add crunch and a smooth, malty flavour to Venezuelan chocolate.
Pairing #2: Cherry Bomb Smoked Red Ale & Askinosie White Chocolate with Nibs
The Beer: A collaboration for International Women’s Collaboration Brew Day with Burnside Brewing, 10 Barrel and Heater Allen, this red ale is crimson in color with a strong smoked flavor and aroma. Cherry smoked malt was used in the mash and in-house smoked dried cherries were added to the bright tank. There is a mild hop profile. 3.7% ABV
The Chocolate: Askinosie Chocolate in Springfiled, MO, handcrafts this single origin white chocolate with 34% cocoa butter, which Askinosie presses themselves from cocoa beans sourced directly from farmers in Davao, Philippines. This single origin cocoa butter is integrated with certified organic cane sugar and goat’s milk powder to create real, bean-to-bar white chocolate. Roasted cocoa nibs are then added to the back of the bar. The cocoa nibs are from the same batch of beans used to make the bar itself, so in just one bite you can taste the entire story—from sourcing to production.
Pairing #3: 2011 Bourbon Barrel Aged Old Tavern Rat & Francois Pralus Cuba
The Beer: A dark amber colored barleywine that was brewed in 2011 and aged for two years in Heaven Hill Bourbon Barrels. 9.4%
The Chocolate: This chocolate comes from François Pralus, a master chocolatier and one of the few in France to manufacture his own chocolate. His Cuban chocolate is spicy, with a hint of licorice, slightly peppery, and long on the finish. Cuba is known for being a colorful island. Think about its coffee, cigars, rum and music, then try this Cuban chocolate; you will understand its beauty and the complexity of its aromas.
About Lompoc Brewing
A long-time Portland craft beer fixture established in 1996, Lompoc (pronounced Lom-Pock, not Lom-Poke) creates seven flavorful year-round beers, plus a ridiculous number of seasonals. You can find Lompoc in 22 oz bottles and on draft at locations around town, and at its five neighborhood pubs: Fifth Quadrant and Sidebar in North Portland, Hedge House and Oaks Bottom in Southeast, and the Lompoc Tavern in Northwest. Learn more at www.lompocbrewing.com.
About The Meadow
The Meadow specializes in artisan salt, the world’s great chocolate bars, bitters and other gourmet items for the bar and kitchen; it also carries a close selection of Oregon and European wines and vermouths. The Meadow has a shop on N MIssissippi Ave and NW 23rd Ave. Learn more at www.atthemeadow.com.