October is for Beer Lovers
Beer is the staple without which no meal is complete at Brasserie Beck and Mussel Bar, Washington, DC
Pairing beers with food is a revelatory experience at Brasserie Beck and Mussel Bar. There are plenty of fine matches with the magical fluid that contains far more than just water, malted grain, hops and yeast as far as chef and owner, Robert Wiedmaier, is concerned. A lager with fois gras? A wheat beer with goat cheese? But of course! The soft, clean citrus notes in the wheat beer offer a slight spark to the simplest of seafood dishes.
Over the past several years, Wiedmaier has been having the customers go on a taste adventure. If you’re willing to take the full experience, Brasserie Beck will present each beer with a short discussion of its merits and an impish smile. The dry hoppiness of a lager may lend well to a plate of cured meats, as the balance of an imperial stout would work better with the slightest sweetness of a comforting dish of vanilla ice cream.
One may think oysters are more of a luxury, therefore champagne has been a suggested choice, but dating back to the 19th century London’s working class turned to darker ales as the perfect match. They had a point! For the staff though, there is no better pair then raw shellfish and porter.
The piece de resistance, a Belgian cherry beer, Kasteel Rouge, is sweet and fruity enough to be a dessert in its own right, and marries well with rustic sharp cheeses. The comprehensive beer list is skillfully chosen and arranged into specific sections at both Brasserie Beck and Mussel Bar. There are numerous bottles that lend well to a last minute tasting menu. They have left the pomp and circumstance at the front door and beer has become again the center for socializing at these two restaurants.
This October, or really any time, it will be a wonderful awakening to enjoy the complex flavor combinations in every mouthful, while chef Wiedmaier directs the food and beer course of your meal.