Its a Hero

5 Course Tasting Menu // Devils Backbone Brewing Company + the Black Pig Cleveland

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Last week I was fortunate enough to attend the Devils Backbone Brewing Company release party for Cleveland at Ohio City’s own Black Pig restaurant!

I’ll admit something — I had never heard of Devils Backbone Brewing Company prior to this event. In fact, although I have frequented many of the restaurants in Ohio City, The Black Pig is one of the few that I had yet to make it to! So I was extra excited.

I brought along one of my fave bloggers (and dear friend) Crystal of Eat Drink Cleveland. We arrived early so that we could chat with the DB crew (and because we’re a little OCD and wanted to ensure we found good seats). We were able to convince one of the gals from DB to sneak us a taste of their signature Vienna Lager and it was delicious and left us eagerly anticipating the rest of the beer lineup!

We sat down and awaited our first course, but it was an anything but dull wait! It just so happens the COO, Hayes Humphreys, so we got the scoop on the whole DB Brewing story! Founded in 2008 by Steven Crandall, Devils Backbone Brewing Company is located in the heartland of Virginia — at the base of a mountain in ski country! They’re a 4 star champion brewery that has slowly been expanding down the coast and through the midwest.

And then came the first course from Chef Michael Nowak of The Black Pig — Roasted Butternut squash, topped with Foie Gras, on a bed of Rye Berries.

While some may be offput from the Foie Gras, it really did give the butternut squash a buttery flavor and great contrast to the crunchiness of the squash and rye berries. It really complimented the Vienna Lager, one of 3 year round beers and also their flagship beer. As someone who gravitates towards IPAs over everything else, this lager was delicious, smooth, and I would pair with literally everything I eat.

The 2nd course was Squid Ink Agnolotti filled with Smoked Trout, topped with Mussels and Fennel, in an IPA Beer Broth.

Ya’ll. Holy. heck! I’m in love this pasta. And it paired wonderfully with the Catty Wompus, a Belgian inspired IPA. We learned that this particular IPA has gone through several name changes before this one stuck (apparently they couldn’t get the others approved — which is funny in itself!).

The 3rd course was a Pork Tasting — Bierwurst, Roasted Tenderloin, Braised Collar, Sauteed Spaetzle, Carrot, Cabbage, with a Smoked Demi Glace — and was paired with the Black Lager.

Just after I thought I couldn’t love something more than the pasta with the IPA…. in walks this pig and this lager! First of all, I am generally kind of off-put by any beers quite this dark. My immediate gut reaction is “I don’t like stouts or porters.” And, even though I’m a self-proclaimed IPA aficionado, this Black Lager was the bomb dot com. For serious. It was my favorite. More so than the TWO IPAs we tasted. Woah.

Also? This course? My dreams are made of this pork.

The 4th course — a tamale, of sorts. Braised Venison, Smoked Poblano, Ancho, and Masa De Maiz. Paired with the 8 Point IPA (another one of the 3 year-round DB offerings). All I kept thinking while I was eating this delicious tamale-ish dish was “My husband would absolutely love this.” I liked it a lot — but few things could top the 3rd course for me.

And apparently I forgot to snap a picture of the 8 Point IPA prior to drinking it. Needless to say, it was delicious.

The 5th and final course — Affogato — Espresso Ice Cream, Warm Spiced Chocolate, with Stout Malt Biscotti paired with Cocoa Bear Stout. Crystal told me at the beginning of the night that if I hated the stout, she would drink mine. And not having had dairy in ages, I thought for sure I might have to hand that off to her as well.

But it turns out I liked both! Neither were what I would choose to drink or eat in a million years (truthfully, I am not a fan of chocolate), but I devoured them nonetheless.

I left the event happy, full, and so excited to have this new craft beer available to those of us here in Northeast Ohio!

Thank you to everyone at The Black Pig and Devils Backbone for a great night out. And thanks to Brewmaster Jason Oliver and Chef Michael Nowak for an amazing tasting!

 

 

**Disclosure: I received two complimentary tickets to the 5 course tasting, courtesy of Devils Backbone Brewing Company. I was asked for nothing in return; but all of my opinions herein are wholly my own.**

Reader Interactions

Comments

  2. Kate

    This sounds amazing. I’d never heard of Devils Backbone Brewing Company, either, until I saw all the Instagram posts from this event!

    Reply

  11. Kira-Marie

    Yum!!! This would make a perfect date night meal for the hubby and I! I wish we were closer! I need to find somewhere closer to me! Thanks for the great idea!

    Reply

  19. justine

    OH MY WORD. this tasting menu looks divine! that 4th course tamale-ish dish is calling my name. i LOVE tamales, and this is speaking to me. i’m so jealous! <3

    Reply

  22. Christina Shoemaker

    Oh what a fun night! I love that you got to try such different beers to pair with each amazing course!

    Reply

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