Dining

Wirtz and Aces & Ales drop a killer beer-pairing dinner

Image
Dessert, with beer: Cherry crisp paired with Petrus Aged Red.
Photo: L.E. Baskow

On May 14, Wirtz Craft Beer launched a new beer and food pairing dinner series with the Old Meets New event at Aces & Ales Tenaya. Hosted by craft brand specialist Michael Shetler—one of Wirtz’ quartet of Certified Cicerones here in Southern Nevada—this first monthly dinner showcased old-world Belgian beers in conjunction with new-world cuisine (aka American comfort food), playing right into Aces chef Jason Glidden’s wheelhouse.

Chicken pot pie found a friend in Poperings Hommel Ale.

Chicken pot pie found a friend in Poperings Hommel Ale.

The evening opened with a Vermont white cheddar grilled cheese with horseradish crema paired with Seef (pronounced “safe”) Antwerp Ale; the sandwich’s sharpness was well-complemented by the Seef’s fruitiness. While the second course, fennel-cured gravlax paired with the more common Saison Dupont, isn’t exactly a hallmark of Americana, it was close enough to lox that we could imagine it being ordered from a New York deli.

The third and fourth courses showcased a pair of lesser-known Belgians: mildly hopped Poperings Hommel Ale with a hearty chicken pot pie and a decadent bacon-wrapped meatloaf paired with caramel-y Moinette Brune strong ale, the meatloaf topped with Brune-based gravy. Each entrée deserves its place on Aces’ everyday menu. The event closed with a buttery, flaky cherry crisp accompanied by the tart Petrus Aged Red.

If this first dinner was any indication, get your tickets to the next one now (stay tuned at wirtzbev.com). Beer for the win!

Tags: Dining
Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley
  • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

  • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

  • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

  • Get More Dining Stories
Top of Story