01 Apr Bang for your buck? That’s a Triton dinner at Brixx Pizza for you
As soon as I saw this event pop up on the Indiana On Tap calendar, I jumped on the tickets. I attended a beer dinner at Brixx featuring Triton Brewing in February that blew my mind with culinary goodness.
The night started off with a welcoming brew of Hometown Hero. We sipped this light golden ale while the delicious aroma from our Southwestern dinner wafted into the dining room. Fun fact: a proceed of sales from every Hometown Hero purchase goes to local organizations that serve heroes such as veterans, police officers, firefighters, etc.
Our taste buds were brought to attention with the next beer and first course, Hatchblower Pepper IPA served with a chicken flauta. Coming in big with a 7% ABV and 70 IBUs, it paired perfectly alongside the Hatchblower-infused guacamole. I will continue to have dreams about this guac with just the right amount of creaminess and kick. The chicken flauta had a good balance of spices and was meaty enough to where one was a quality portion on the plate.
The main dish of the night was pork medallions covered in O’Rye-N Galaxy-infused black bean sauce. As the name states, this one is made with a rye malt that brings out a unique flavor. Honestly I couldn’t tell if it was spicy or sweet. I think everyone’s palate would say something different, which also makes it an enjoyable beverage. As far as the course went I have to put this out there: I’m traditionally not the biggest fan of pork unless its saturated in BBQ sauce. This course was by far the most impressive to me. The pork was incredibly tender, the sauce had just a tiny kick and went well with the lettuce, and the black beans added satisfying bulk to the dish. I was a happy to be proven wrong about my previous misconception.
Last but certainly not least was dessert, my personal favorite. I was pleased to see that it was crafted using my go-to Triton beer: the Deadeye Stout. My happy place resides in this sweet malty beverage with a creamy finish. If you’re someone who typically likes the after dinner coffee, drink this instead. This was paired with a Deadeye-soaked pita coated in ground nutmeg and ginger and a nice whopping scoop of vanilla ice cream on top. When combining all the flavors together it made for an excellent dessert. Not too sweet, but just enough to get my sugar tooth fix.
Cheers,
Traxler
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