You'll now find Goose Island Honker's Ale on tap at all Bier Markt locations. Here are the Brewmaster's notes on Honker's Ale:
"Inspired by visits to English country pubs, Honker’s Ale combines a fruity hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honker’s Ale is not only the beer you can trust but one you’ll look forward to time and again."
FYI: Brewed for the first time in 1988, Honker's Ale was the first beer that Goose Island ever made!
Aside from Honker's Ale guests also had the following Goose Island beer pairings to go with each course:
Below is a recap of the evening (as well as a sneak preview of Bier Markt 's new menu debuting on April 24):
SALT SPRING MUSSELS
Baked Salt Spring BC mussels, smoked bacon & aromatics, herbed bread crumbs, beurre blanc
Pairing: Honker's Pale Ale | 4.5% ABV
BEET TRIO
Roasted crimson beet, cider poached golden beet, shaved stripe beet, pickled breakfast radish, crisp quinoa croutons, goat cheese coulis, red beet vinaigrette
Pairing: Sofie Belgian Style Farmhouse Ale | 6.5% ABV
72-HOUR SHORT RIB
Leffe Brune Abbey Ale braised certified AAA Angus short rib sous-vide, heirloom baby carrots, grilled asparagus spears, roasted cauliflower puree, caramelized turnip, veal glace
Pairing: Pepe Nero Belgian Style Farmhouse Ale | 6.5%
DESSERT CHARCUTERIE
Milk chocolate "country pate", strawberry & white peach prosciutto, red velvet "boudin noir", peach & apple terrine, poached pear, cherry & almond tapenade, chocolate "rye bread" & banana crostini, compressed melon, sweet yogurt
Pairing: Matilda Belgian Style Pale Ale | 7%
Out of the four Goose Island beers (Twitter: @GooseIsland, Facebook: Goose Island Beer Co.) my two favourites were 1) the Sofie: a light, tart sparkling ale (I really liked the hint of citrus from the orange peel in the beer...actually both the sparkling and the fruity elements in Sofie won me over), and 2) the Pepe Nero: a dark farmhouse ale that had smoky, black peppercorn notes (this farmhouse ale is actually brewed with black peppercorns). The Pepe Nero in general stands up very well to game and hearty red dishes, which is why it was perfectly paired with my favourite course of the night: the 72-hour short rib. Because of the sous vide technique these thick slices of slow-cooked short ribs, with its gelatinous goodness, turned out absolutely perfect. Each piece was super tender and was packed with an abundance of natural juices. So good.
*This meal was complimentary. The opinions and views expressed on this post are my own*
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