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The Beer Pairing Menu<\/h3>\n
Besides traditional Irish favourites like Guiness and Kilkenny, \u00a0at Dubh Linn Gate you can find craft beers from 6-7 local breweries and 4\u00a0rotating specially picked\u00a0tap options. \u00a0Every month, the pub\u00a0teams up with a local brewery, and design a tasting menu based on their selected brews. It is such a\u00a0great way for them to connect with the local communities and businesses. I was honoured\u00a0to be\u00a0invited to taste this month’s beer pairing menu, their collaboration with Steel & Oak, a local brewery based in New Westminster.<\/p>\n First came the Beef Carpaccio<\/strong>, pair with the Steel & Oak Royal City Ale\u00a0<\/strong>. This beer is light, \u00a0crisp, and very drinkable, and it’s what I would call a conversation beer. The beef carpaccio, along with dubliner cheese,\u00a0is quite\u00a0delicate. The bits of sauerkraut and horseradish sauce on the bottom\u00a0were\u00a0very subtle as well. I wish there were a bit more seasoning on the beef.<\/p>\n The second course featured a whisky-cured Steelhead Graveadlax<\/strong>, with marinated shaved asparagus, saut\u00e9ed fiddleheads, and garnished with baby dill and radish sprouts. The pairing beer was the Steel & Oak Smoked Hefeweizen<\/strong>. The cured salmon was succulent and luscious, although could use a little bit of freshly ground black pepper for a little brightening up, it was complemented pretty well by all the green components. The smokiness from the beer was subtle but detectable. I wonder how the beer would work with smoked salmon instead. Would it make it a ‘smokier’ pairing?<\/p>\n The Steel & Oak Red Pilsner<\/strong>\u00a0seems to\u00a0have a fuller body, with hints of spices and fruitiness, \u00a0and definitely\u00a0works well pairing with pork, which is\u00a0the story behind the next dish, Pork and Pierogis<\/strong>. While the Pierogis could be a little warmer and use a little more seasoning, the piece of Crispy Pork was definitely the star of the dish. The flavourful braised pulled pork was pressed and formed a small rectangular cube, breaded, and deep fried. The crispy exterior added a extra fun layer of texture to the dish. I had never tasted anything like this and found it kind of\u00a0brilliant.<\/p>\n The final course turned out to be my most favourite of the evening. A\u00a0cylinder-shaped\u00a0Chocolate Cake<\/strong>\u00a0on on top of a caramel sauce and crushed hazel nuts. \u00a0This is one of the most refined chocolate desserts I have ever had, which is\u00a0quite unexpected at\u00a0an Irish pub. \u00a0Besides the satisfying flavours, \u00a0I loved the chocolate ganache crust\u00a0of the cake, and the whimsy of cracking into the cake with a spoon, reminding me the fun of\u00a0eating a chocolate-coated Haagan Daaz ice cream bar. \u00a0 The dessert\u00a0was paired with the Steel & Oak Dark Lager<\/strong>, a dark, malty, and slightly nutty brew that went very well\u00a0with the chocolate flavour.<\/p>\n The young chef’s passion and potential \u00a0are\u00a0definitely shown on this food-beer pairing menu. With a little more fine tuning, this format of dining could find a great popularity among food or beer lovers. Personally I would like to have a smaller glass of beer to go with each course, as\u00a0there was a lot of beer to drink. But if you are a beer lover, maybe that wouldn’t be an issue. \u00a0Besides the food,\u00a0I also enjoyed the ambience and the energy of Dubh Linn Pub, where it\u00a0seems a lot brighter inside than most of the Irish pubs, and the service was attentive, making you feel truly welcome in the neighbourhood.<\/p>\n <\/p>\n * All food and beverages in this review were complimentary. Opinions are on the reviewer’s own. *<\/p>\n <\/p>\n Website: Menu: More reviews: Location:<\/strong><\/a>The Food and the Beers<\/h3>\n
<\/a><\/a><\/a><\/a><\/a><\/a><\/a>Final Words<\/h3>\n
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