The Society Dish

Culinary Companions for The Bruery’s Monthly Releases
September 2025 Edition

As summer fades into fall, September’s releases straddle two worlds—the ripe, heady finish of the grape harvest and the indulgent warmth of bourbon-soaked dessert stouts. This month’s lineup showcases the creative edge of what beer can be, with three standout offerings that blend barrels, fruit, fermentation traditions, and just a touch of magic.

From a Neapolitan-inspired stout to a beer-wine hybrid aged in French oak, these beers were made to be savored—and shared—with something thoughtfully plated alongside. Whether you're planning a multi-course dinner or just browsing your local bakery, we’ve mapped out a set of pairings to make the most of each pour.

Chère Mardi
French Oak-Aged Imperial Stout with Cabernet Sauvignon Grapes and Petite Sirah Grapes | 14.1% ABV

Equal parts opulence and structure, Chère Mardi blurs the line between a robust imperial stout and a dry red wine. Co-fermented with Cabernet Sauvignon and Petite Sirah grapes and aged in French oak puncheons, this beer pours a shadowy reddish-black and delivers layered notes of ripe berries, bittersweet chocolate, and silky tannins. It’s full-bodied, slightly sweet, and finishes long and dry.

Elevated Pairing: Duck Breast with Cherry-Port Reduction & Celeriac Purée
This dish meets Chère Mardi where it lives, in the dark fruit zone, but ups the ante with savory depth. The richness of the duck finds a textural partner in the beer’s dense body, while the cherry-port sauce brings a concentrated sweetness that pulls out the beer’s berry notes. The dry finish of the beer clears the palate after each bite, keeping the flavors clean and focused. The creamy, earthy celeriac purée adds a soft contrast to the assertive oak and cocoa bitterness.

Simple Pairing: Aged Gouda
A wedge of aged Gouda makes for an effortless and expressive pairing with Chère Mardi. Its nutty, caramelized flavors complement the beer’s rich malt and dark chocolate notes, while the firm texture stands up to the full-bodied mouthfeel. The cheese’s subtle sweetness and crystalline crunch highlight the red berry and wine-like acidity in the beer, creating a balanced interplay of savory, sweet, and vinous elements in every bite and sip.

We All Scream
Blended Bourbon Barrel-Aged Imperial Stout with Strawberries, Cacao Nibs, and Madagascar Vanilla | 15.1% ABV

Inspired by Neapolitan ice cream and built like a dessert course in a glass, We All Scream is an indulgent blend of sweet strawberry, rich chocolate, and creamy vanilla—layered over a bourbon barrel-aged base stout. It’s luscious, warming, and unapologetically decadent, with a texture as full as its flavor.

Elevated Pairing: Chocolate Mousse Tart with Strawberry Gelée and Vanilla Chantilly
This plated dessert leans into the Neapolitan inspiration with upscale execution. The dense chocolate mousse amplifies the stout’s cacao nib richness, while the bright, slightly tangy strawberry gelée echoes the fruit note in the beer without overpowering it. Vanilla chantilly adds lift and balance, matching the beer’s soft vanilla tone. The tart shell brings a needed crunch, and the bourbon character in the beer cleanses the sweetness beautifully.

Simple Pairing: Strawberry Ice Cream Sandwich (Bonus if It's Dipped in Chocolate)
Head to your local creamery or grocer and pick up a strawberry ice cream sandwich—ideally one with a soft chocolate cookie exterior. This pairing is pure nostalgia, but it works: the strawberry brings out the fruitiness of the beer, while the chocolate shell mirrors the cocoa bitterness. The beer’s warmth melts into the creamy sweetness like hot fudge over a sundae. It’s dessert-on-dessert perfection.

Castle Magic
Sour Blonde Ale with Tempranillo Grapes | 13.1% ABV

A wild experiment rooted in old-world winemaking, Castle Magic is the result of a Pied de Cuve fermentation using native yeast from a Tempranillo vineyard in Paso Robles. The grapes were fermented with a blonde ale base, creating a grape-forward, highly acidic ale. Light-bodied and dry, with citrus zest, stonefruit, and soft grainy undertones, this one’s a palate-waker.

Elevated Pairing: Jamón Ibérico with Manchego and Membrillo
This Spanish-inspired plate is all about contrast and resonance. The jamón’s delicate saltiness and melt-in-your-mouth fat offer a perfect counter to Castle Magic’s bright acidity. Manchego adds nutty richness, while the sweet quince paste (membrillo) mirrors the subtle fruit tones from the Tempranillo grapes. Together, they create a balance of salty, tangy, sweet, and tart that highlights the complexity of the beer.

Simple Pairing: Sea Salt Kettle Chips with Lemon Aioli Dip
You don’t need a cheese board to make this beer shine. The high acid in Castle Magic cuts through the crunchy salt of the chips, while a lemon aioli dip adds citrusy tang that complements the beer’s zesty finish. This pairing is quick, clever, and perfect for a sour beer that’s just as likely to show up at a backyard hangout as a tasting menu.

Whether you're pairing with duck, chocolate mousse, or potato chips, September’s lineup offers a full sensory spectrum. These are beers that push boundaries, ask questions, and reward those who take the time to slow down and sip.

Which pairing will you try first? Tag us with your creations @thebruery and let us know what flavors you found along the way.