IRVING – Admittedly, I went into a Twin Peaks beer-pairing dinner with a bit of scepticism. The result was a remarkably good effort hosted in the brewhouse even if the attendees were not craft beer regulars.
The food at Twin Peaks has always been decent bar food, yet bar food it remains. What was shown tonight is that the kitchen has some degree of culinary talent and has the backing of management (i.e., purchasing smokers for each location for in-house smoking).
All the beers were flawless examples of style except the doppelbock, which was far too yeasty with distinct banana flavors. The brewer and chef seemed to accept that as part of the style profile, as per the chosen pairing.
Formerly contract-brewed by Franconia Brewing, this Irving brewpub and restaurant now supplies house beers for all Texas locations. Limited canning runs have also been produced.
First: “New School” tacos with Carolina BBQ pulled pork. Paired with Knotty Brewnette brown ale straight from the bright tank.
Second: Man-Sized Hunter’s Board with a selection of house-smoked meats, ribs, cheeses, deviled eggs, pickles, pretzels and mustards. Paired with an as-yet unreleased, unnamed Mexican lager.
Third: Bleu cheese corn fritters with chimichurri sauce. Paired with Dropdead Red IPA.
Fourth: Chicken-fried pork belly Caesar salad. Paired with Dirty Blonde (witbier).
Fifth: Grilled tomahawk ribeye with au gratin potatoes and crispy brussel sprouts. Paired with Bourbon Barrel-Aged Knotty Brewnette.
Sixth: Deconstructed banana cream pie. Paired with an as-yet unreleased, unnamed Doppelbock.
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