Report: Cook Hall and Real Ale Beer Dinner

Brewmaster Erik Ogershok (right) and Sales and Marketing Manager Chris Nunezby Andrew Chalk

It was only their first beer dinner but Cook Hall, at the W Dallas, virtually sold out the event this week. The gastro pub replaces Craft with a lower price option for hotel patrons and Victory Park visitors. The beer dinner offered a four course meal (plus a starter of raw oyster) with each course accompanied by a Real Ale Brewing Company brew. This craft brewery based out of Blanco, TX makes a range of beers inspired by Belgium, Britain, Germany and traditional American styles.  


For example, we started with a Pilsner, Hans Pils, named after the winery dog. It was smooth, making it an easy-drinking beer that went well with the East coast oysters.

Then it was on to Rio Blanco Pale Ale, a hoppy British-style beer that was served with a cheese and charcuterie plate that included Texas honey, aged goat cheese and prosciutto de Parma.

Next was Lost Gold IPA, an IPA made with American yeasts that gave it a citrus (specifically orange peel) flavor that was backed up by a firm 6.6% alcohol level. It was paired with grilled red snapper and fennel citrus salad.

The main course of grilled rib-eye with herb, avocado sauce and pickled sweet peppers was paired with Devil’s Back Bone, a formidable Belgian style tripel. This beer might make you give up even something as exhilarating as accountancy to become a trappist monk. The yeasts gave it a drastically different taste from all the earlier beers (more malty and less hoppy). The addition of sugar contributed to the high alcohol level of 8.1%.

Finally an addictive dessert of butterscotch pudding was accompanied by Sisyphus Barleywine Ale weighing in at a massive 10% alcohol. Treat barley wines like wines, they are more alcoholic than many grape wines. A small tulip glass was the right size and shape for this mythically inspired example.

This was a good idea by Cook Hall, pulling off a craft beer dinner.  The customer enthusiasm for beer events is evident so call the restaurant at 214.397.4111 to be put on the  e-mail list for the next dinner.  If down in Blanco, check out the brewery tours on Friday afternoons. With 17 years under their belts, these guys are serious.


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