Dominion Baltic Porter Winter Brew: The right kind of porter

I bought Dominion Baltic Porter Winter Brew at a Safeway in Reston, Va., this past Saturday evening.

Essentially a local beer, it was brewed at the nearby Old Dominion Brewing Co. in Ashburn, Va.

Porters and I haven't always gotten along. Sometimes they're too smoky for me; sometimes they're too bitter and dark, and I'm saying that as a fan of dark-roast coffees and dark chocolate.

Sipping the Baltic Porter this evening, I am relieved to taste one of the most agreeable roasted pine-nut flavors I've ever had in a beer.

The fine line between roasted nuts and burnt nuts is often crossed in brewing (and crossed in nightclubs, but that's another story).

This porter belongs in the rich, hearty, comfort-food category, as long as you like roasted flavors in your beers. Speaking of comfort foods, the Baltic Porter is a high-gravity beer, advertised at 7 percent alcohol by volume.

My six-pack of Baltic Porter was priced at $8.99.

Big anniversary party at Liberty Steakhouse & Brewery this Tuesday, on Election Day

Liberty Steakhouse and Brewery (at Broadway at the Beach here in Myrtle Beach) will celebrate its 13th anniversary this coming Tuesday, on Election Day.

Brewer Eric Lamb is planning to tap the Porter, and Liberty will have 2-for-1 meal deals available -- the restaurant's own "economic bailout."

Craft Beers and the Upcoming Holidays

Hey -- it's OK to drink beer with traditional holiday food.

You just have to know the right pairings.

The Brewers Association offers these suggestions at its holiday beer site, http://www.beerandturkey.com/:

Traditional Roast Turkey: The roasted and caramelized skin matches well with amber ale, a strong golden ale or an amber lager in the Vienna style.

Smoked Turkey: If your local brewery offers a smoked beer, that can serve as a complement to smoked turkey as well. Look for a porter, Scotch ale or amber ale in the smoked style.

Cajun Turkey: Celebrated beer writer and New Mexico resident Stan Hieronymus suggests a malty IPA to go with his favorite Cajun turkey recipe. For a malty alternative that will stand up to the heat, try a dark bock or strong Scotch ale.

Ham: Like the fruit and cloves often used to prepare ham, the fruity, clove notes in weizen or the stronger weizenbock compliment ham at the dinner table.

Duck: The darker meat of duck offers a richer flavor than turkey and can stand up to a richer beer as well. Here a Belgian-inspired dubbel or a hearty Oktoberfest lager would go well.

Goose: Here too a richer beer than you would choose for turkey is in order. A Belgian-style triple or biere de garde would work well or maybe a bock or Scotch ale.

Salmon: A dunkel lager or Scottish ale can offer a clean toasted malt note to offset the firm flavors of salmon without a lot of bitterness that would overwhelm the fish. Other options would include a mild ale or steam beer.

Leg of Lamb: Pale ales provide a pleasant foil to lamb with spicy or herbal character to compliment the character of the meat along with some toasted malt notes. Or for more harmony with the roasted flavors of the meat, try a hoppy brown ale or porter.

Beef Tenderloin: This rich hearty cut of meat deserves a robust beer as a counterpoint but also calls for some contrast to clear the palate between bites. The ideal companion would seem to be an IPA or Imperial IPA. Other options might include a tripel or old ale.

Source: Brewers Association