Ebenezer's Pub - Belgian Fest   Belgian Beer Dinner
August 28th, 2008
Belgian Beer Festival - Beer Dinner
Ebenezer’s Pub – Lovell, Maine
August 28th, 2008

5:00 - 6:00 PM: Reception

Belgian Endive Filled with Goat Cheese and Drizzled with Maine Blueberry Honey
Smoked Meats: Duck Breasts, Pork Loin and Turkey Breasts

Brooklyn - Grand Cru*
Pizza Port - Hop 15*
Lost Abbey - Angel's Share*

6:00 - Till Ebenezer's closes: Dinner


First Course

Echt Kriek Poached Duck Foie Gras Crème Brûlée

Saison Dupont*
It’s not everyday that I leave California to do a Biere Dinner.  But when Chris Lively of Ebenezr's Pub invited me to come to his Belgian Beer Festival in Lovell Maine and my good friends from De Struise were going to be there; I couldn’t say no…  So Chris and I created an 11 course menu, pairing with amazing beers from his cellar that would make most beer geeks drool.  Then to have Urbain, Carlo, Peter and Phil to help prep, pour and serve their beers made this dinner pretty unique. 

Here is a photo essay of what happened the week of August 26th – 31st, 2008.
Second Course

Seared Cold Smoked Sea Scallops
Local Maine Scallops Smoked with Peach Wood Topped with a  De Regenboog Guido Biere Foam,
On a Purple Potato Purée with a De Struise Tsjeeses and Saffron Bière Blanc

De Ranke Guldenberg*
Third Course

Black Albert Caviar
With Crème Fraiche on Barley Blini made with Koningshoeven Quadrupel and Yellow Pop Corn Sprouts

Val Dieu Grand Cru 2006 6l
Fourth Course

Duck al a De Struise
Duck Legs Marinated and Braised in Pannepot with Leeks, Carrots, Tahitian Vanilla Beans
Served with Homemade Egg and Barley Noodles

De Struise Pannepot*
Fifth Course

Lobster Waterzooi
De Glazen Toren Ondineke Tripel Lobster Stock, Sherman Farms Cream, Leeks, Rainbow Carrots,
Baby Fennel, Purple Potatoes, Lobster Meat, Morel Mushrooms and Local Herbs

Dupont Biere De Miel*
Sixth Course

Coriander and Orange Peel Encrusted Venison Tenderloins
Seared and Cooked Sous Vide, Topped with a Maine Blueberry and St Feuillien Cuvée de Noël Demi Glaze
and Hazelnut Oil Powder

Cantillion Iris 2005*
Seventh Course

Stoofvlees
A Flemish Stew Cooked with Beef, Lamb, Dark Candi Syrup Cured Bacon,
Leeks, Shallots, Onions, Thyme and De Dolle Stille Nacht 2007

Pomme Frites
Twice Fried Local Potatoes Along with a Cantillion Fou’ Foune Aioli

De Struise Pannepøt*
Eighth Course

Rochefort 10 Braised Robinsons Ranch Beef Short Ribs
Cooked for Three Hours in Rochefort 10, Dried Figs, Thyme and Roasted Shallots
Served on a Parsnip Cinnamon Risotto

Rochefort 8 1.5 l Magnum 2007
Ninth Course

Belgian Cheese Course
Wedges of Chimay and Père Joseph Cheeses Served with a
Wijnendale Cheese Fondue Infused with DeRegenboog Dubbel
Garnished with Home-cured Duck Prosciutto, Gerkins, Local Rustic Breads,
Seasonal Fruit and Spanish Almonds

De Dolle Mad Bitch* & Cantillon Rosé de Gambrinus*
Tenth Course

Sour Cherry Crêpes
Sour Cherries Cooked in Drie Fonteinen Schaerbeekse Kriek Filled into a
Coriander Spiced Crêpe Made with Delirium Tremens
Topped with a Abbey Des Rocs Imperial Triple Cream

De Struise Aardnon (Earthnun vs Earthmonk)
Eleventh Course

Assorted Chef Surprises

Dark Belgian Chocolate Dipped Local Strawberries Injected with Cantillon St. Lambvinus
Pistachio Roca – Dark Belgian Chocolate Layered with Spiced Pistachios and Toffee Made with St. Bernardus Special Edition Abt.12

Péché Mortel 2006*
Price: $110.00
100 seats
* indicates on tap


Executive Chef Sean Z. Paxtonwww.homebrewchef.com
Executive Chef Chris Lively          ebenezerspub.net
And if that wasn't enough...

After the dinner was served and plates were cleared, Chris announced that a special blending would be happening at the bar.  The remaining guests who still had room for more amazing beers gathered around as Urbain, Carlo, Peter and Phil started explaining what was about to be blended.  Urbain opened up somebottles of De Struises “Black Albert”; the beer that was brewed for the Ebenezer’s last year’s Belgian fest.  Then “Kate the Great” from Portsmouth Brewery was opened.  Urbain mixed the two amazing Imperial Stouts together to create a new beer called “Kabert”.  This beer will be commercially available in 2009.  Urbain and crew went to Portsmouth Brewery on Wednesday August 25th and brewed a special batch of Black Albert with brewmaster Tod Mott.  This will later be blended with Tod’s “Kate the Great”.  Tod was in the crowd and enjoyed tasting the blend again. 
Then Chris opened a few of his first Cantillons that have been in his cellar since Cantillon first started being shipped to the US, about 14 years ago.  Chris also surprised Dan Shelton of the Shelton Brothers with a bottle of Cantillon Blueberry, the beer brewed for Denmark.  Dan was impressed to say the least.  As if that wasn’t enough, Urbain quietly opened a 20 year old version of “Dirty Horse”, a Kriek that was absolutely beautiful on the palette.  There was also a special cask of J.W. Lees aged in a Calvados barrel, which was served on a handpump, with a sparkler…  It was one of 5 casks that was ever filled…  What a way to end the night, or should I say morning.

For more information on the dinner and to hear what other are saying please check out these links:


Huge thanks to Chris and Jenn, and the whole staff at Ebenezer’s Pub.  They not only know their beer, put out great food, but got out of their way to make everyone happy.  I couldn’t believe what was being poured! 
Also huge thanks to Pleasant Point Inn.  With a beautiful spot on Kesar lake, the accommodations were close and very very comfortable.
For a printable version of this menu, please click here for a PDF version.