Boniface and General Sutter pair up

By on January 11, 2017
With dessert, guests were served the crème de la crème of St. Boniface brews, the bourbon barrel aged Hegemony Stout.

With dessert, guests were served the crème de la crème of St. Boniface brews, the bourbon barrel aged Hegemony Stout.


Beer pairings and dinners have become a popular event over the past couple of years for brew fans and foodies. The General Sutter Inn and Bulls Head Public House have been capitalizing on the popularity for some time. On Dec. 28, folks from St. Boniface Craft Brewing Company made an appearance in the special events room at the Sutter for a four course pairing dinner.

The night started off with comments from Bulls Head’s Carson Kegerreis and brewing partners Mike Price and Dain Shirey, who gave a brief background and a bit of history of the brewery. Afterwards, the first course arrived with a sampling of Bulls Head Mild.

Also known as Wynfrid, this low ABV (3.2 percent) dark English mild was first brewed to suit the tastes of Sutter Inn owner Paul Pendyck, an English ex-pat who appreciates a good, low alcohol beer. The brew was paired with a non-traditional Norwegian salmon pokè. Pokè is the hot — not in temperature — food craze making its way to the east coast via Hawaii. Pokè is essentially a raw fish and rice salad. Here the salmon was cooked and served atop brown rice, with cucumber, avocado, and fresh ginger. (It was my wife’s favorite dish of the night.)

The second course consisted of warm apples, toasted caraway seeds, and bacon from Groff’s Meats (Elizabethtown) in a fresh spinach salad. The extreme smokiness of the bacon accentuated the sourness of the St. Boniface Berliner Weisse. The beer is not extremely sour; it’s more tart, and refreshing. The style is one of my favorites.

For the third course, diners were presented with the main entrée, a chicken mole served with fried avocados over masa harina (traditional Mexican flour usually used to make tortillas) grits. I’m loving the new trend of incorporating savory grits into dishes. This dish was paired with St. Boniface’s newest hit, Mosaic IPA. Get it while you can; this uber-popular brew is in high demand and might have to become a tap regular.

The dinner was rounded out with a delectable dessert consisting of a butter-poached fig with Shropshire cheese. For this course, guests were served the crème de la crème of St. Boniface brews, the bourbon barrel aged Hegemony Stout. This big, American imperial stout packs a wallop on the taste buds. First made especially for the breweries fifth anniversary in 2016, it will make a reprise soon as “Anniver6ary,” when St. Boniface turns six. The recipe dates back to brewer Jon Northup’s original concoction.

The event was a success as barely a seat was empty.

And, Kettleface, the collab brew between St. Boniface and Columbia Kettle Works is back. It’s even in cans. St. Boniface rolled out the 16-ounce cans on Jan. 7, and they will only be available for a limited time. The double dry hopped Imperial Red Ale is also on tap. The brewery was slammed Saturday with people picking up four packs of the special brew. Beer fans literally arrived by the bus load. Cheers and thanks for reading!

Michael C. Upton is a freelance writer specializing in arts and leisure. He welcomes comments at and

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