Roasted Amish Chicken: 3 Pairings

Table Mates by | Jul 2016 | Issue #114
Photo by Jessica Shea

At the Brick Anchor Brew-House in Norfolk, Va., a brewpub with 60 craft taps and a creative kitchen, chef Ed Speller prepares the roasted Amish chicken by roasting it skin-side-down to create caramelization and crispiness. A tangy chicken “ale jus” prepared with Imperial Red Ale, butter and a chervil-tarragon garnish coats the cremini mushrooms. Brussels sprouts caramelized with shallots, olive oil, roasted garlic and a dollop of celery root puree provide a savory herbal bitterness. General manager Michael Gassett recommends three Virginia beer pairings for the dish.

Magic Beaver Belgian-Style Pale Ale | 5.5% ABV
Lickinghole Creek Craft Brewery
This beer boasts grapefruit hops aroma and bitterness, earthy phenols and fruity esters in a Belgian Pilsner malt package. The earthy and bitter notes complement the Brussels sprouts and celery root, while the malt has a gentle sweetness that enhances the juicy chicken. The hops’ citrus notes sing counterpoint to the salty, crispy chicken skin.

Tavern Ale | 6.0 % ABV
Alewerks Brewing Co.
Flavors of caramel malt, bittersweet chocolate and pecans in this Brown Ale latch on to the meaty ale jus, tender chicken and crispy caramelized skin for a flavorful synergy. The American hops accentuate the earthy, bitter character of the Brussels sprouts and celery root.

Sunken Truck Belgian Dark Strong Ale | 8.3% ABV
Pleasure House Brewing Co.
This beer’s raisiny fig dark fruit flavors and bready melanoidins meld with the meaty flavors of the chicken, the dark crispy skin, and the earthy cremini mushrooms. The medium body and dry finish don’t drown the character of the dish, but add to its savory, herbal complexity. 

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