Pucker up: Meddlesome Moth to host a Jester King sour beer pairing February 25

by Tiney Ricciardi

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Dinner includes seven beers and a five-course meal.

DALLAS — The Design District’s Meddlesome Moth was recently named one of the top beer spots in the world. So when the restaurant has an interesting beer pairing, we think you should know about it.

Monday, February 25, the Moth teams up with Austin-based Jester King Brewery for a sour beer dinner pairing. The event, the second of its kind at Meddlesome Moth, will feature seven craft brews alongside a five-course meal by Executive Chef David McMillan.

The term “sour beer” refers to a differentiation in the fermentation process in which brewmasters add souring bacteria and wild yeast. These beers have a distinct tartness reminiscent of eating an orange or drinking cranberry juice, said Ryan Schmidt, general manager of Meddlesome Moth.

Sour beers range from a mild tang to a puckering sharpness that results in a lingering sensation (not to mention hilarious facial expression).

“Being beer lovers, we’re super excited about [the dinner],” said Schmidt.

Novice hopheads should not be deterred by the beverages, he added, as they might be surprised by how beguiling sour beers are.

The flavors found in sour beers also lend themselves easily to pairing, Schmidt said. Tickets to the event are $75 a person, which includes both tax and gratuity. Reservations are strongly encouraged. Find the full menu below.

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The Meddlesome Moth and Jester King pairing menu:

Wytchmaker (American-inspired farmhouse rye India Pale Ale) first for a beer appetizer

Das Wunderkind! (a mature beer, re-fermented in oak barrels with wild yeast) with scrambled duck egg, truffle, French butter, sea salt, and brioche toast

El Cedro (farmhouse ale with piney, citrusy American hops, aged on Spanish cedar spirals) with pressed salmon sandwich, celery leaf, soy, and cardamom egg salad

RU-55 (red ale aged in oak barrels with wild yeast) paired with veal short rib, porcini, and gruyere spaetzle

Funk Metal (an unfiltered, unpasteurized and naturally conditioned sour ale) with pheasant, cocoa, barley sausage, poached cherry, and espresso grain mustard

Boxer’s Revenge (a full-flavored, dry, champagne-like farmhouse ale) paired with Gateau Mont Saint Michel, a bitter almond, apple, and blueberry crepe cake

Salt Lick (a wild smoked saison) as a double dose of dessert

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