On March 21, 2008, Chuck Silva, brewmaster at Green Flash Brewing, was the host of the Beer Chef, Bruce Paton, at his latest beer dinner. After some tasty Chef’s Hors D’Oeuvre, paired with Green Flash Extra Pale Ale, we sat down to dinner.

Then Chuck Silva got up to tell the assembled diners about the brewery and the beers we were having. He also explained the origin of the name Green Flash, which is taken for an atmospheric phenomenon that occurs toward the end of sunset when, just for a few seconds, a flash of green light can be observed on the horizon. For a better explanation, there’s one at San Diego State University and here’s a link to a couple of green flash photos.

Our first course of Roasted Corn Coulis with Dungeness Crab, Avocado and Cilantro Cream, paired with Green Flash West Coast IPA.

In between courses, Silva circulated the tables, answering questions about his beers.

The second course, Crispy Pork Belly with Willey Farms Bloomsdale Spinach, Black Trumpet Mushrooms and Relish of Poached Pear, paired with Green Flash Trippel.

And our dessert of Guittard Chocolate Cake with Sichuan Peppercorn Ice Cream and California Raisin Syrup, paired with Green Flash Grand Cru. In between we enjoyed the new Le Freak, a beer inspired by inspiration. Silva, inspired by the recent Belgian brewers making hoppy beers after discovering what we’ve been doing with hops, decided to make a belgian-style beer loaded with hops. It may be one of the best example of this new style I’ve had, the balance on it was exquisite.

Arne Johnson, brewer at Marin Brewing, with Chuck Silva.

The beer chef, Bruce Paton, with Chuck.