Beer. Grub. Skee-ball. Located on 35th St. and Nicollet Ave, Pat’s Tap is a quaint neighborhood pub serving palindromic gastro pub fare supporting local and organic agriculture, an astonishing canned beer list, along with a variety of various craft brews on tap. It’s easy to get lost in conversation over great food and beer, but unique to Pat’s Tap are the four vintage skee-ball machines located in the back of the pub. Make sure to bring an abundance of quarters because it might get competitive. Along with skee-ball, Pat’s Tap also has a pool table to fill your competitiveness. Now back to the good stuff. Let’s get started with this ‘Hump Day Lunch Day’ featuring some rare sour offerings from New Belgium Brewing.
Recently, Pat’s Tap featured the 2014 and the 2015 releases of New Belgium Brewing’s La Folie and Le Terroir. To go along with these two incredible sour offerings, Pat’s Tap created a dynamite New Belgium Brewing sour tasting menu consisting of a cheese plate featuring wildfire glacier bleu, Stickney Hills goat cheese, and accouterment. The second food offering Pat’s Tap created to go along with the beer were the pork sliders prepared with Fox Farms pulled pork, smoked gouda, red onion marmalade and served with a side of garlic oven roasted potatoes.
For starters, we chose to pair New Belgium Le Terroir with the cheese plate. With a subtle difference in flavor profile between the 2014 release and the 2015 release from cellaring, there is no limit to unique flavors in this pairing. Le Terroir: French, meaning ‘from the terrain, soil, land, ground, earth.’ You may have heard it as a wine term speaking of the environmental conditions of the vineyard, the pH of the soil, even the slope of the land. But beer has it too, especially a New Belgium sour beer, which oozes terroir from the pores of the wooden foeders. They produce a base beer that’s golden-colored with a soft overripe peach aroma and just the right amount of tart. And after 3 years in the foeders, you can bet it has some nice earthy tones to round out that fruity undertones. The Stickney Hills goat cheese pairs splendid with Le Terroir bringing out the fruity tones of the beer. The acidity and carbonation of the beer lifts the richness of the cheeses cleansing the palate. Along with the cheeses, the fig jam paired deliciously with the peach tones of the Le Terroir. A great starter pairing to guide us into the next dish.
The next item featured at Pat’s Tap on the New Belgium Brewing sour tasting menu was the Fox Farm pulled pork sandwich. We paired this menu item with La Folie. La Folie, French for “the folly,” is a beer steeped in New Belgium brewing tradition. This wood-aged, sour brown spends one to three years in big, oak barrels, known as foeders. And when the beer finally hits the glass, La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouth feel will get you puckering while the smooth finish will get you smiling. Immediately as you lift the pork sandwich to the lips, the onion marmalade and Gouda aromas greet your nose. As you take a bite and sip, those flavors continue to shine on the palate. The dark, fruit tones of La Folie pairs well with the richness of the pork and sweetness of the marmalade. Pat’s Tap knocked it out of the park with this pairing.
Now it’s time for some skee-ball!
Learn more about Pat’s Tap at www.patstap.com
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