Smalley’s Caribbean Barbeque to Host Beer Dinner Featuring Hammerheart Brews on Tuesday


Smalley’s Caribbean Barbeque is teaming up with Hammerheart Brewing Company to host the downtown restaurant’s very first beer dinner.

Chef Aaron Cave has put together five courses (with an Amuse Bouche) that will bring out the bold flavors Hammerheart’s brews. Smalley’s worked with Chris Kohtz, the owner of Wedge & Wheel to create a cheese plate for the Amuse Bouche.

The dinner is $55 per person. It starts at 7:30 p.m.

Here’s a look at the menu and description via Smalley’s Caribbean Barbeque’s Facebook page:

Amuse Bouche: 

Beer – Flaming Longship (Scotch Ale)

Cheeses: served with fruit compote, mustard pears, and crostini

(Cheeses All from cheesemaker Chris Roelli, Roelli Cheese in Shullsburg, WI)

Dunberten Bleu

Little Mountain Alpine Swiss

Kingsley Clothbound Cheddar

Course 1:

Beer: British Invasion (6.5%) Pale Ale – The first thing that came to mind was “zippy” when I drank this beer. The healthy citrus notes of the British Invasion really illustrate the range of Hammerheart’s brewmaster team (not just a one trick pony).

Food: Seared Scallops drizzled with a house-made peanut sauce. garnished with a squash puree, and spiced candied pancetta.

Course 2:

Beer: Dublin Rain Bourbon Barrel Aged in Elijah Craig Barrels (Peated Irish Red Ale) 6.5% – This beer is inspired by Viking travels and the cultural influences they assimilated into their own cultures. Irish Ale yeast, Peat Smoked Malt, English Maris Otter and German Rye, along with a blend of specialty grains and mild hop additions.

Food: Smoked Pork Belly with Chile Cherry Gastrique, Frise, and Proscuitto Crispies

Course 3:

Beer: Brandy Barrel Aged Midvinter Øl (Traditional Stout) Pours a very dark, opaque brown with dark tan head. Sweet, fruity aroma features scents of cherry, chocolate, caramel, and some umami smoke. Slight porcine notes, pairs well with any protein.

Food: Duck Two Ways – Seared Duck Breast and a Con Fit Salad with Carraway Buttermilk Dressing, Smoked Tomato Polenta and Demi-Glace.

Course 4:

Beer: Ginnungagap (7.7%) Imperial Coffee Stout – brewed with Flamingo Coffee from Costa Rica, you can taste the toasted beans from the moment it hips your lips. This pours an inky black and the bitterness from the coffee contrasts nicely with the silkyness of the marrow butter

Food: Beef Short Rib served with braised Kale and Lentils, Mushroom Glaze, and Marrow Butter.

Course 5:

Beer: Hail to the Dark Gourd (Pumpkin Ale) 8.6% – In all honesty, this is comparable to the Good Gourd Almighty done by Cigar City (which is probably my favorite pumpkin beer ever). Made with premium spices and 23 smoked smashed pumpkins this beer has a heavy body and fantastic balance. Easy to drink more than one

Food: Vanilla Cheesecake done with a ginger snap crust. Topped with bourbon poached peaches, smoked prosciutto, and Cardamom Whipped Cream.

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