Dinner and beer - with a touch of elegance
On a beautiful Autumn evening in the heart of Baltimore, I found myself with friends walking into a local brewery, my stomach grumbling, yearning for a cold beer and something to eat. This isn’t unlike many other nights I’ve experienced, but on this brisk evening, there was a buzz of excitement as we found ourselves outside Guilford Hall Brewery, a European-style brewery and restaurant tucked inside the beautifully restored 1898 Crown Cork & Seal factory in Station North. Sure, I have been to Guilford Hall several times before, but tonight, it wasn’t just the tap list that had me intrigued. Tonight, we were attending their Conspiracy Dark Lager beer pairing dinner, and I couldn’t wait to see what was in store, but I must admit, there was a small part of me that was a bit nervous.
We made our way to the second-floor event venue and were welcomed immediately by this evening’s hosts. We had our own private bar for the event, and the many bartenders and servers were eager and ready to begin serving us unlimited supplies of some of the best Dark Lager I have ever had. The soft glow of Edison bulbs and rustic wooden tables gave the dining room an elegance that you do not find in many breweries around Maryland. Our menu consisted of a 5-course chef planned meal featuring Almond Biscotti, Fig Salad, sliced Duck Breast and Schweinhaxe with Sauerkraut and Fried Potatoes. To be completely transparent, I did not even know what Schweinhaxe was, and yes, I had to Google it. To save you the trouble, it is a German Delicacy consisting of Roasted Pork Knuckles. As someone with a very conservative palette, I must admit I was most comforted by the 5th course-Mini Black Bottoms with Raspberry Sauce. The thought of Black Bottoms and unlimited beer was worth the cost of admission, a mere $40. Anything I enjoyed beyond this was just going to be considered a small victory. On this evening, I had to let go of any preconceived fears I had of the menu, and let me be the first to tell you, I am glad I did.
We began the meal with the almond biscotti, perfectly baked and sweet. It was an unexpected opener to a meal for me, as I would normally consider this my dessert, but it paired brilliantly with the Conspiracy Dark Lager and got my taste buds churning. We were even encouraged by Guilford Hall Brewmaster, Mr. Ryan Yerdon, to dip the biscotti in the Dark Lager, and that was a real treat. The nuttiness in the beer mirrored the biscotti’s almond flavors and hints of toffee and coffee beans rounded out the pairing…and left me wanting another piece. Never in my life had I come to appreciate how much food could compliment a beverage and vice versa.
The fig salad was a medley of fresh arugula, grapes, apricots, and goat cheese. The sweetness of the grapes and apricots really contrasted the goat cheese, while the arugula tied the salad together. The Conspiracy Dark Lager, surprisingly light in ABV for such a dark beer, complemented the salad with its roasted malt character and nutty undertones, balancing the richness of the goat cheese very easily. It was a dish that would likely have been overwhelmed by a heavier stout or porter, but the lager’s light to low-medium body allowed the salad to really pop.
During the meal, I had the chance to have a conversation with Guilford’s Brewmaster, an enthusiastic and energetic brewer whose enjoyment and love for his craft was evident in every beer poured for the evening’s guests, and let me tell you, there were many. He described in detail many of the lagers ingredients, malts and characteristics with so much excitement, it was overwhelmingly clear he was proud of his latest brew. We also spoke with Guilford Hall Brewery’s Digital Marketing Coordinator, Ms. Hayley Beck. She was extremely proud of just how much the beer pairings have grown since she began with Guilford a year and a half ago. The first beer pairing dinners were primarily exclusive to Guilford’s Stein Club members and would often bring in a handful of the members for the event. Tonight, tickets sold out well before the event was held, with over sixty of Maryland’s craft beer and food enthusiasts coming together to celebrate great cuisine and great beer at Guilford Hall.
The first of the co-main events of the beer pairing dinner arrived with great excitement—sliced duck breast, juicy and tender, served with a mushroom blueberry sauce that was nothing short of amazing. I have had duck on several occasions in the past, but none of them came close to the one prepared by Guilford Hall’s Head Chef, Mr. Ryan Worthington. The blueberry sauce gave the duck a tart, distinguished flavor, and it took the Dark Lager to a whole new level. It disappeared from my plate as quickly as it arrived.
Next came the hearty German classic that had my nerves rattled—Schweinhaxe. Roasted pork knuckle, served with sauerkraut and crispy fried potatoes. Much to my surprise, the pork was succulent, so tender it was falling off the bone. The flavorful meat had me thinking that I was a fool for doubting its splendor. This was like nothing I ever tasted before. The sauerkraut added the perfect touch of vinegar-based acidity to cut through the richness of the pork, while the fried potatoes provided a satisfying punch. The Conspiracy Dark Lager, once again, was the ideal companion, its malty characteristics enhancing the savory notes of the dish without overwhelming the taste buds.
The Mini black bottoms brought an end to our culinary adventure. The decadent chocolate cakes with cream cheese filling were surrounded by a delicate drizzle of raspberry sauce. The combination of the rich chocolate, tangy cream cheese, and tart raspberry was a perfect end to the meal. Paired with the Dark Lager’s coffee and toffee notes, the dessert felt indulgent, and despite my desire for more, my stomach was full, and I knew that sadly we were nearing the end of an unforgettable evening.
After the meal, I had the opportunity to speak with the head chef Ryan Worthington, who shared his passion for crafting dishes that not only stood on their own but also complemented the Guilford Hall beers. Ryan made it was clear that every course had been thoughtfully designed and planned for weeks to elevate the pairing experience, and from our conversations with fellow dinner attendees, we all left feeling both satisfied and eager for the next beer pairing dinner. Ryan admitted that planning was already underway for Guilford’s next pairing meal, taking place on November 14 (the date carefully selected so to not conflict with the Baltimore Ravens schedule), featuring Guilford’s Dopplebock release that Brewmaster Ryan couldn’t be more excited about.
As I reflect on how fantastic the evening was, I willingly admit Guilford Hall Brewery exceeded all expectations—not only with their incredible food and beer but with the atmosphere they had created. With the candle lit tables and hard wood floors being highlighted from soft glow of the steam punk light fixtures overhead, there was an essence to the meal that cannot be found in some of Baltimore’s finest restaurants, much less breweries. Guilford Hall is a true diamond in the rough, a place where tradition meets innovation, and where a beer with your dinner feels like a real touch of elegance.
A real touch of elegance.
Guilford Hall Brewery has one of the most exquisite dining venue's in the state.
A glimpse of the amazing Biscotti.
Exquisite duck.
The Pork Knuckle. Give it a try. It was fabulous.
A great time was had by all.
A few of our BMore Brew Crew attendees. From left: Chris, Christa, Tom and Shannon
From left: Myself, Guilford Brewmaster Ryan Yerdon, Tom and James. A bunch of really great guys.
