Great Lakes Brewing Company

I am a fan of Cleveland and a fan of Beer, and when it comes to Cleveland and Beer it does not get any better than Great Lakes. I knew that Great Lakes could do beer but it was not until last night that I found out that they can do food as well. While I greatly enjoy getting dressed up and going out for a fine dining experience my passion is for the meat and potatoes (or in this case the burgers and beers). While every dive, pub and bar can serve up a greasy burger and soggy fries it is to easy to lump all food at these establishments together. These places have traded in their sommelier for bouncers and as far as "bar food", it is only one step above meals that require someone to ask "do you want fries with that".

Well it is not quite that simple, and I am very grateful, the quality of grub in casual bars and taverns has slowly clawed its way up to stand with fine dinning. It was with this outlook that I went to the Great Lakes Brewing Co. for dinner, and I was not disappointed. The atmosphere was inviting, full but not crowded, with a table waiting just for us. We started with a round of beer, and it was a hard decision, with all the classic staples I have enjoyed for years and the new flavors only available on tap at the brewery,I did the only thing I could, I tried them all. The beer sampler, a sample of all ten beers on tap is a good way to have your favorites and try something new at the same time. I was tentative of some of the new flavors, not being a fan of IPAs, but any and all hesitation left with the first sip of The Lake Erie Monster, an imperial India pale ale. It was well balanced and smooth while maintaining a full hoppy flavor which did not overpower the brew, which it can all to easily do.

I knew we were not getting your grandfather's bar food when our appetizer arrived, Brewer's Barley Pretzels, Two fresh baked brewer’s barley pretzels with radishes and Liptauer dip. They were warm, soft and matched well with the accompanying mustards. I followed it up with Dee Jay's Pulled Pork Sandwich, the bun was soft the meat was "fall apart tender" and it had the perfect amount of BBQ sauce. I want to add here that sauce is an art form not a science, you need enough to keep the meat moist and to soak slightly into the bun, but without letting it get soggy and dripping onto the plate or your shirt, enough flavor is needed to compliment the meat but it should be mild enough to let the flavor of the meat through, an art, and at the brewing company I tasted a Monet. These people know how to make a sandwich.

Krista had the Bratwurst & Pirogi. One Dortmunder bratwurst and three potato and cheese pirogi with braised red cabbage, sour cream and Dijon mustard. She loved it and the horseradish mustard that went amazing with the pirogi. She washed it down with Elliot Ness...she kept raving about how much she loved Elliot Ness, I do not think she knows there are a few bottles left in the back of the fridge or her new found love of this beer will have me on a new found trip to buy some more.

Cheers,

Steve