Elysian Brewing Teams up with The Triple Door
August 31, 2011 - 8:46 AM-- by Kendall Jones, Washington Beer Blog --
When it passes your lips and hits your tongue, you will recognize that this is not typical Asian takeout food from the suspiciously affordable restaurant on the corner. Instead, this is a transcendent dining experience. The food at The Triple Door, one of Seattle’s premier entertainment venues, is provided by Wild Ginger Asian Restaurant and Satay Bar. The food is described as cuisine spanning the eastern Pacific Rim from China to Indonesia, from Malaysia to Vietnam. When enjoying a show at the Triple Door, know that you’ll be eating food from one of Seattle’s premier restaurants which just happens to be right upstairs. Oh, and I should mention that they serve great beer, too.
In a few weeks, The Triple Door begins pouring its own specially brewed beer. Located directly below Wild Ginger on Third Avenue in Seattle, The Triple Door combines world-class entertainment with food and beverages from Wild Ginger. Conceived and designed to pair especially well with the kitchen’s amazing array of flavors, Elysian Brewing Company brewed a yet-to-be-named Pale Ale under the watchful eye of, and with plenty of input from, members of The Triple Door’s staff.
So did they use wild ginger in the recipe? No, but the beer makes use of some less-than-common ingredients to provide character befitting the food’s reputation. I am not sharing that information. I think it better that you taste the beer and see if you can guess. I will tell you that the grain bill was otherwise pretty standard for a Pale Ale and the hop schedule included a sensible amount of Sorachi Ace and Citra hops. The IBUs should be around 40 and the ABV should be around 5.5%.
I will tell you more about the beer’s release as information becomes available. Expect some sort of a release event at The Triple Door. What a great excuse to go eat some great food paired with a delicious beer. I recommend the Mongolian Triple Chops: tender lamb marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
I would also like to announce that The Triple Door will be participating in Craft:Beer+Food, the upcoming event that the Washington Beer Blog is organizing to showcase how beer can be part of a fine dining experience. Craft:Beer+Food pairs the Seattle area’s best restaurants with top local breweries. For the event, the chefs will collaborate with brewers from the Ram Brewery to devise an outstanding beer and food pairing. For more information and tickets, visit www.craftbeerplusfood.com.