Last Wednesday, as part of Toronto Beer Week, one of our favourite beer places in the city hosted a special dinner. Beerbistro was pairing ten courses with Rogue beer, brought to Ontario on draft for the first time. For serious North American craft beers fans, this was not to be missed.

Good: the Dead Guy ale paired with bacon & eggs; the Yellow Snow IPA paired with duck salad; the Hazelnut Brown Nectar paired with quail; the Double Dead Guy ale paired with bacon-glazed pork tenderloin; the single malt whiskey paired with crême brulée

Not so good: the Brutal IPA paired with the mini wild boar burger (the stinky Époisse cheese ruined it); the Dirtoir Black Lager paired with seafood boil (the seafood was very unpleasant)

Anyway, with all the talk amongst tables of how Rogue draft compared to in-bottle, and of how it stacked up to Dogfish Head and Allagash and the like, by the end of the night I (and everyone around us) probably deserved one of these:

(via Kaylea McCarron, who probably wanted to say this to me many times)