Before bed we’re doing a triple pairing of sorts (if it’s possible to triple pair) — Guinness Extra Stout, Jameson’s Whisky, Baily’s Irish Cream and Ding Dongs — aka an Irish Car Bomb and Ding Dongs. I like the creamy taste of the Irish cream balanced with the caramel maltiness of Guinness and the slight bite of the Jameson’s. (Plus Barnum and I like racing each other to the bottom of the glass.) Ding Dongs, which are good anyway, are the perfect chocolately complement to a beer drink like this.

Well, I hope you enjoyed our daylong Session posts. I know we did. Have a good night.

(NOTE:This is a day-long continuation of the Session 8 Beer & Food post, so make sure you start with Breakfast.)

We’ve moved on over to Port Brewing where we’re holding down the tasting room bar for the evening. We were really hungry but unfortunately the popcorn machine once again caught fire and we had to send it flaming down the delivery ramp outside (do other breweries have these problems?).

That leaves us with no snack but beer. Which, of course, is what we have maintained from the very beginning. Beer is food.

So for snack I’m having a pint or two… or three of Red Barn from Lost Abbey. Hopefully not too much — the tasting room closes at 8 pm and then there’s dinner. (PS: you’re invited)

See you at dinner.

Undoubtedly a good many of our beer blogging fellows will be writing about pairing a fine beers meats, cheeses, fruits and breads. Or about a favorite pub that has great food and beer. Or perhaps a recipe or two based on beer.

Well, we’re not that cultured or imaginative, so we’ve decided to go the pedestrian route of simply drinking a beer at every meal throughout the day and blogging about it (let’s call it a series of sub-sessions). We invite you to follow along and enjoy.

Let’s begin with the most important meal of the day.

7:15 am — Breakfast
Some of my ancestors were tossed out of England in the mid-1700′s for some petty crime or another and wound up in Hartford, Connecticut. (Molly’s relatives were still living a dismal beer-free existence living in teepees and hunting buffalo.) Back then it was a tradition to start your day with a good breakfast so you’d have strength for the labors of the coming day. This naturally meant strong beer and some sort of meat or gruel or something.

In keeping with our founder’s tradition, we’re starting today with a hearty breakfast of Founder’s Kentucky Breakfast Stout and Cocoa Puffs.

Some people claim that the Founder’s is much better with pancakes, but honestly, who has time to make pancakes on a weekday morning?

We’ve found that the deep bourbon maltiness and caramel flavors of the Founder’s blends perfectly with the chocolately goodeness of the 12 essential minerals and vitamins in Cocoa Puffs. Another great breakfast combo is one we affectionately refer to as “Count Viscosity”, which is a hearty glass of Port Brewing’s Old Viscosity and Count Chocula. (Either one is a great way to kick off the day.)

See you at lunch.