Beer + Brunch: A Match Made in Heaven

Biscuit, field greens, fried oysters, red eye gravy and Biere Joi Coffee Ale

I had the pleasure of attending a Zydeco Beer Brunch last weekend hosted by Pelican House Baton Rouge and Bayou Teche Brewery. I know what you're thinking. Unless you are a frat boy or a homeless man, 11 a.m. is too early for four pints of beer. Well, I would probably say you're right. But, if you're going to throw back a few mimosas on a Sunday morning, why not opt for some well-paired craft brews instead? Throw in a Zydeco band and a group of friends and we have a recipe for success. 

Fried oysters with field greens and red eye gravy

Vinnie and I didn't get to stop on the way to Baton Rouge for coffee, which is a morning must. So I was excited that the first course featured a "Biere Joi Coffee Ale." The Biere Joi is barrel aged with coffee, cacao and chile de arbor peppers and you can really taste the coffee. I even think it gave me a little morning boost, but that might have been imagined.  The biscuit was soft and the oysters were crispy. Course one was fiya but there are three more beers to drink! Moving on. 

Braised pork shoulder over creamy grits with pickled collard greens and peach and tomato jam. Served with Bayou Peche Peach IPA. 

This braised pork dish was a contender for best course and featured the Bayou Peche Peach IPA. I ate the entire thing and was obsessed with the pairing of the Peach beer and the braised pork shoulder. It was served over creamy grits and pickled collard greens with a peach and tomato jam. The jam topping the braised pork was killer. Ugh it was so good. A+. 

Roasted Squab, Farm egg, wild onion hollandaise, dirty rice and Acadie Biere de Garde Farmhouse Ale. 

At this point, I may or may not have been feeling a little tipsy. If course two was a contender, it was definitely competing against this course. I love anything with an egg on it, so I might be a little biased. The squab was perfectly marinated and roasted and the wild onion hollandaise was a delicious surprise. The Acadie Farmhouse Ale's flavors are well-balanced and according to their website, " Malty with an underlying caramel sweetness, Acadie finishes medium-dry. The restrained use of continental hops provides its balanced hop bitterness." Basically, it pairs well with anything, but I really enjoyed the combination of flavors in this dish. 

Cornbread French toast, honey candied bacon, whipped cream cheese and pecans served with Miel Sauvage Honey Ale

Final course! Bayou Teche served the Miel Sauvage Honey Ale, another barrel-aged beer. It is fermented with honey from Bernard’s Apiaries and its barley is imported from France. It paired well with Pelican House's final brunch item, cornbread French toast. The most "brunch-y" of the courses, the sweet and salty honey candied bacon offset the crumbly cornbread for a satisfying end to a wonderful meal. 

If you aren't familiar with Pelican House, I would definitely recommend checking it out. They are known for their extensive beer menu but are about to expand into a full service restaurant and if this brunch is any indication, we are in for a treat.