As some of you may know, the new and improved Office Tavern and Grill in Morristown, has been remodeled with 38 taps (40, but one is root beer and another is prosecco) and a completely modernized menu. As a newer "craft beer-centric" bar, they recently hosted a Brewery Ommegang dinner where (executive chef) Kevin Felice created 4 original recipes to pair to 4 Ommegang beers. Thanks to my sister, onesaltypup, I was in attendance (an early birthday gift). Since I am not a food blogger, I will focus more on the beers, but for more details on the actual dinner, you can check out onesaltypup!
Before any food came out, we were greeted with a "welcome beer." (Why don't more people greet me this way?) Ommegang Nirvana IPA was a lighter, east coast styled IPA. The hops were less bold than your more well known West Coast IPA. The nose had a juicy, citrus smell with a piney hoppyness. The taste had lemon, perhaps a bit of grass, grapefruit rind, a some pine. I thought the hops were well balanced with the tropical fruit/citrus flavors in this beer.
The next beer served was the Ommegang Calypso Hennepin, alongside a chilled white grape gazpacho. Being a big fan of Ommegang's original Hennepin, I was excited to see what this was all about. Now, the difference is that Calypso Hennepin is dry-hopped with calypso hops, which gives it more dry bitter flavor. Unfortunately, I felt that the calypso hops actually took away from the greatness of the original Hennepin. It masked some of the fruity, grassy, summerish taste with dominating potpourri and floral notes. As a personal preference, I don't favor perfume-y/floral beers. Not to say this was a bad beer, but I think the original Hennepin is much more dynamic and better balanced than the Calypso. The gazpacho was delicious though.
The second course, spring lamb meatballs with spicy tomato coriander jam, mint gremolata and ricotta, was designed to pair with Ommegang Witte. The Witte poured a cloudy straw/yellow color. The smell and taste were very traditional of a white beer: light and citrusy. The flavors mainly consisted of lemon and orange with subtle clove spice and coriander, a good representation of the style. The lamb meatballs were also very good. Surprisingly moist!
Three Philosophers inspired the third course, slow braised short rib with gingered spring carrot puree and dandelion pesto. I must say, Three Philosphers is already one of my favorites from the brewery. This Belgian Quad poured a dark chestnut color and smelled of dark fruits and brown sugar. From the taste, figs, plums, and cherries were present, accompanied by an almost rum-like booze flavor. The body of the brew was medium to full. All together, this beer is deliciously satisfying and a perfect pairing with ribs.
The fourth course's olive oil cake with lemon custard and basil was designed for Abbey Ale. This Dubbel poured an amber-ish brown with a thick head and apparent carbonation. The aroma consisted of dark sugar, plums and cherries, while the taste was of dark fruits and slightly bitter dark sugar. The mouthfeel was silky, medium bodied and well carbonated.
Now, it's time to pick a favorite! Out of the ones I had never tried before (Nirvana IPA and Calypso Hennepin), I would choose Nirvana IPA. I really thought it had a nice balance of flavors. Out of the rest, I would have to go with Three Philosophers. Favorite course? I would have to say the Spring Lamb Meatballs.
What's your favorite Ommegang beer? Comment below and let me know!
Stay tuned for my next post on New Orleans!
Until then, hoppy drinking!
- One Hoppy Lady