Dogs On The Wing: Ales Well That Ends Well

Hello, my name is Dick Tettelbaum, I’m a part-time Dog; mostly-retired attorney; lifelong student, specializing of late in the leisure sciences; not so good fisherman; and good barbecue.  I thought that it would be entertaining to write an occasional blog giving non-technical impressions of brews and ‘que offered in a very random sampling at The Dog.

For the first of these events, I cooked five pounds of wings on my charcoal-fueled rotisserie.  The wings were rubbed with Old Bay seasoning, cooked for about 90 minutes, and then sauced in a mixture of passion fruit syrup (the stuff that real Hurricanes are made of), Frank’s hot sauce and butter.  One of my fellow Doggers pronounced them the best wings she’s ever had.

The beers, all ales, selected for this event all of which are, of course, featured at The Dog:  Devil’s Backbone Striped Bass Pale Ale; DuClaw’s El Kabong Apricot Chile Ale; and Tall Tales Red Headed Step Child Irish Red.  I intentionally selected these so as to be a complement to the wings, rather than the wings being an excuse for downing untold quantities of “industrial” beer.

So, what were the impressions of the ales we sampled?  The Striped Bass Pale Ale:  a light, moderately hopped brew that has the body to stand up to the mildly aggressive wings.  The El KaBong:  a showstopper with a chocolate ambience and chili tang that would make any chicken willing to part with its wings.  And, the Red Headed Step Child:  dark, roasty, and with a touch of sweetness, it might be an almost perfect barbecue accompaniment.  The final verdict?  The El KaBong was my favorite but  Nirvana might be wings served with all three!