Last night's WaterCourse Foods beer dinner in photos
For the first full course, we received a fondue served with assorted vegetables, pretzels and red ale mustard; the vegan version (pictured above) was made with cashew cheese, and was so creamy and tangy that we didn't miss the cheese one bit (the non-vegan version used Gruyere and Scharfer Max cheeses to create the fondue). It was paired with Renegade Brewing's Hit Me American Red Ale.
For the salad course, the kitchen served a crisp bibb salad with a celeriac and fennel gastrique, grilled figs, aged white balsamic and Avalanche Co. goat chevre (we got the cashew chevre instead). This was paired with Renegade Brewing's 5 O'Clock Blonde.
We'll be dreaming about this main course for a long time to come: Deconstructed pot pies served with a Farmhouse beer biscuit and agave butter. This was paired with Strange Brewing's Farmhouse Ale.
And for dessert: a peach crumble topped with salted butterscotch ice cream and peanut brittle; Renegade's Another Thrill Imperial Porter was the brew paired with this one, and it was intended to be poured over the dessert to make a peach-crumble-ice-cream-float.
The lovely and talented Rachel Kesley put it all together -- and even had time to leave the kitchen to say hello.
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