A November Wildfire on the Heavy Seas

Hugh Sisson, the founder and general partner of Heavy Seas Brewing, out of Baltimore, Maryland, has plans to brave the heavy traffic of Tysons Corner, Virginia.

Wednesday evening, 16 November, he's co-hosting a five-course dinner at Wildfire Restaurant. Sisson's co-host is Wildfire's Executive Chef Eddie Ishaq, who has designed a menu of five different courses, each to be served with a different Heavy Seas beer. Sisson and Ishaq will discuss the nuances of food-with-beer pairing, for each course specifically, and in general, as a how-to.

RECEPTION

• Oven Roasted Chestnuts
  
  Fig & gorgonzola phyllo tart, balsamic reduction drizzle
  
  
• Served with Heavy Seas Winter Storm 'Category 5' Ale
  
  The brewery styles this as an 'Imperial ESB,', that is, a ruddy-hued ale of 7.5% alcohol-by-volume (abv), balanced between a toffee-like maltiness and a blend of citrusy U.S. hops and earthy English hops.

FIRST COURSE

• Roasted Free Range Chicken Breast
  
  Acorn squash, bacon, onion confit, and a Loose Cannon glaze
  
  
• Served with Heavy Seas Loose Cannon Hop3 IPA
  
  7.25 % abv, golden-hued, with a rich citrusy hop aroma, derived from being hopped at three different times in the brewing process, including in a hopback, in which the hop leaves are steeped as would be tea leaves in a teapot.

SECOND COURSE

• Smoked Pork Shoulder
  
  Cherry & porcini au jus, sweet potato hash
  
  
• Served with Heavy Seas Smoke On The Water Imperial Smoked Porter
  
  8 % abv, a rich and complex porter ale, dark chestnut in hue, with barley-derived flavors of bakers chocolate and roast. A subtle smokey flavor comes from the use of smoked malt. Named in tribute to the 1970s Deep Purple song with its famous guitar riff.

THIRD COURSE

• Selection of Artisan Cheeses
  
  Aged Gouda, Aged Cheddar, & Stilton.
  
  
• Served with Heavy Seas Peg Leg Imperial Stout
  
  A 'softer' iteration of the Imperial stout style: 8% abv deep mahogany in color, with aromas of roasted coffee, molasses, and dark chocolate. Subtly imbued with the citrusy character of US-grown hops.

DESSERT COURSE

• Pumpkin Spice Soufflé
  
  Topped with a Crème anglaise, a light custard house-made with The Great Pumpkin Ale.
  
  
• Served with Heavy Seas The Great Pumpkin Ale
  
  Pumpkin pulp added to the barley mash; 125 pounds of 'pumpkin' spices (ginger, cinnamon, etc.) added to the kettle boil. 8 .5% abv.

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• This post has been edited to include photos taken at the dinner. See more: here.
  
• Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virgina— I sell the beers of Heavy Seas.