Beer

De Garde, Corvallis OR

I've been to Oregon a few times, and I've been close to Corvallis enough times to almost smell the brewery. Fourth times seems to be the charm as I finally made my way to the warehouse that holds one of my favorite sour breweries.

Carved in wood.  

Carved in wood.  

Up there with Castillon, on the top shelf in my cellar, is where I stash my De Garde beers. As they're hard to come by around these parts, I try to spread it out as best I can. Going to a brewery feels as close to unlimited supply as it ever gets - it's like heaven... 

Taste the rainbow.  

Taste the rainbow.  

Everything in the taproom seems so well thought out. The tables, all the memorabilia on the walls, the neat shelfs in the top and the backdrop of the bar. It's exactly what you'd expect from de Garde. Classy without being overly flashy, yet still cosy enough to easily let people spend several hours on the premises. 

We ended up trying the whole menu on the board alongside a couple of bottles, and we of course ran in to some new favorites.  

Cantillon, artwork and a guy with a donkey on his head. 

Cantillon, artwork and a guy with a donkey on his head. 

Avenue no. 2 was probably the most interesting that day. A farmhouse sour with Marion berries aged on oak, already sounds intriguing on paper, but the taste was nothing but amazing. Dry, tart but deliciously fruity, almost like jam. Definitely a highlight on an already phenomenale tap list!

Tap list

Tap list

And as mentioned we also made our dig into some of the bottles on hand at the brewery. A very fine selection of some of their best stuff made is available. Prices are a bit steep, but for a Dane, not unheard of it. We tried to keep to a decent budget, but could've easily splurged if we'd let our hearts choose. 

The editor and the bottles

The editor and the bottles

Thank you de Garde. Keep up the good work (and start shipping to Copenhagen)

Luksus, Brooklyn NY

The whole foodie scene is still fairly new to me, I feel slightly out of my comfort zone when I eat at places that carry the famous Michelin star. Last year I spent six days in Belgium on a press tour where I was treated to fine dinners at several of these places. Some with stars, and some that were "just highly acclaimed". I just don't seem to talk the talk or walk the walk.  

But when I got the opportunity to dine with the former Noma chef at a restaurant focused only on beer pairings (there's literally no wine in there!) I couldn't resist. 

While waiting for the restaurant to open up I got a beer in the front bar, Tørst. That's Thirst for you non-Danes out there. 

Drinking Evil Twin Low Life

Drinking Evil Twin Low Life

First of all, the pictures that I took of the plates doesn't come anywhere near the level of perfection that was put in front of me, why I've chose only a very few of them here. 

At the same time I was overwhelmed with impressions and tastes (and alcohol) so trying to keep all my thoughts together seemed impossible when I got back to my hotel room. 

I do however remember how much at home I felt. In this new city, in a different country among a bunch of people I'd never met, I felt more at home than anywhere else. As a first time lone traveler, it felt very new to me, and I believe I owe most of that to Daniel (Burns) and the excellent staff at Luksus. 

Summer Saison from Blackberry Farm and Daniel Burns working his magic. 

Summer Saison from Blackberry Farm and Daniel Burns working his magic. 

I had front row seats to the kitchen where Daniel was working, so we got to chat about food, beer and life in Denmark. A warm and embracing conversation was all it took, I just hope Daniel could focus on his work while I was talking. 

All courses came with a carefully curated beer pairing and was spot on almost every time. I sensed a slight overdose on citrus among my first pairing, but that's only if I'm nitpicking. At work I do pairings for our eating guests as well, so I take notes when I see something working (or not working).  

image.jpg

The beers selected were from all over the place. Different styles, different countries, yet all tasty!

My night didn't seem to end after the dessert though, a frothy, delicious flødebolle most Danes would only dream of creating. I left Daniel, my new friends next to me and went back into the bar, where another chef from Luksus was sitting. 

image.jpg

Michael, who's been working at Luksus for quite some time have a mutual friend with me (thanks for the introduction Tyler!) so I was in for another chat about food and beer. It's incredible how those two things can bring strangers together. 

I got a tour of the kitchen downstairs and even peeked into the beer room. Any geeks dream coming true - and I have trouble thanking Michael enough for that I need to bring him a beer next time I come back to New York and Luksus/Tørst, he definetly deserves that. 

Of course I'll need to go back... If not for the food, then for the beers. There might be Speedway Stout on tap next time as well.