Entries in Beer Dinner (25)
One hundred twenty four. That's how many breweries posted events for the first American Craft Beer Week in 2006. Since then, the number of microbreweries, brewpubs and beers bars has quintupled, and they all bring out their best and brightest for this one week celebration of fermented grain. Last year there were 1,269 individual events reported to the Brewer's Association. with who knows how many slipping under the radar. So, the question rises: where will you be during American Craft Beer Week?
We've compiled a quick primer with a rundown of events for each day of ACBW 2014 to give you all an outline of what Ninkasi has let slip between her delicate fingers and onto your town. There are more events in the Constitution State this week than we can print, but we've tried to find something for everyone in several different counties, and feel free to comment if you know of anything we may have missed. Allons-y!
Like beer? Like food? No? What are you doing here? Get out. Go back to your breatharian compound. Right: now that they're gone, we can lead off with a bit of news involving both beer and food, as Stone Brewing Co. and The Ginger Man in South Norwalk have announced a beer pairing dinner on Monday, May 12.
The five course meal will be paired with five Stone beers, including a cask conditioned batch of their Go To IPA, Matt's Burning Rosids, Ruination, a 2012-vintage Old Guardian barleywine, and a cellared batch of 12.12.12 Vertical Epic, which I reviewed right here in January of 2013. The dinner will be $75/person, and includes tax and tip. For more info, click right here. On to the reviews...
The last time I slid down the fire pole onto my usual spot at the bar at Ginger Man, I noticed a new beer from Omnipollo on the menu. I quite enjoyed my last encounter with the Swedish brewery, despite waking up covered in reindeer bites and lingonberry jam the next day, so I thought I'd give their Nathalius Imperial IPA a shot. There is an immense hop aroma just as soon as the glass makes its way within reach, like you've just stuffed your head into a bag of Chinooks, which... actually isn't a bad idea.
Welcome to the neighborhood Cask. We're glad you're here. Details are below:
Join us on April 1st @ Little Pub Ridgefield for a New England Brewing Company beer dinner hosted by New England Brewing Company’s partner/head brewer Matt Westfall. The evening will boast a five course beer pairing menu (view full menu below with pairings), a little education, and some general merry making.
Matt Westfall will discuss the flavor profile, ingredients, and brewing process for each beer while also sharing stories about New England Brewing Company’s journey to becoming one of the region’s most respected and beloved craft brewers.
Our own beer expert, James Gribbon will be on hand to answer any questions about his Friday Froth column or beer in general.
Monday March 24, Plan B in Stamford presents “Distill it with Willett.” Five courses will be paired with bourbon and bourbon cocktails… and they’ll use bourbon in every single course! 6 pm. $75pp, tax and tip included.
Also on the 24th, Napa & Co in Stamford presents “A look at Sauvignon Blanc the hot white grape!” They’ll guide you through a global look at the varietal in New Zealand, Sancerre, Russian River, Napa Valley, South Africa and Washington! $45pp. 6:30pm.
Brewery Ommegang comes to Harlan Social on Tuesday, March 25th for a 5-course menu paired with their beers. $70 plus tax and tip. 6:30- 9:30pm. Call 203.883.8000 to reserve seats. Event Menu:
Tuesday March 25, Barcelona in West Hartford presents “New England Beers & Tapas.” In celebration of March Madness, Chef Eric is going to prepare some savory tapas to pair with some of New England’s thirst-quenching beers. $29 per person, plus tax and gratuity. Reservations: 860.218.2100
March 25 is “Good Meats! An Evening with Charcuterie” at Fairfield Cheese Co. 7-9pm. Call 203.292.8194 for more information.
Wednesday March 26 is the “Iron Bar Gala” at Plan B Burger Bar in Milford.
Celebrate Black Friday with Val’s of Greenwich! Barhill Gin will be hosting a tasting to get us geared-up for the holiday season. This complimentary event will take place from 3-7pm on Friday November 29.
On Monday December 2, Buon Appetito Restaurant will partner with Super Cellar Liquors for a 4 course wine dinner. It begins at 6:30 at the restaurant in Canton, CT. $75 pp. For the menu and reservation information, see https://origin.ih.constantcontact.com/fs126/1102509927877/img/1248.jpg .
Get an introduction to homebrewing beer on Tuesday December 3. The free event takes place from 6:30-8:30pm at Yale University’s International Center. Learn more and claim a seat at http://eventful.com/newhaven/events/introduction-homebrewing-beer-/E0-001-063499321-0
On Tuesday December 3, Luca Wine Bar and Visco Wines will partner with Harry’s Wine & Liquor to present a wine dinner called “The 4 Big B’s of Italy.” It will feature four of Italy’s coveted wines: Barbera, Barbaresco, Brunello di Montalcino, and Barolo. They will be paired with 4 courses including homemade crepes, ravioli, veal shank, and poached pear for dessert. $98 pp, all inclusive. Please call Luca Wine Bar for reservations: (203) 286-5617.
A quick bit of news to start this week's Froth: it turns out The Little Pub in Branchville has been aging kegs of a select few high gravity beers for the past year, and has started tapping one per Monday night. Issuing forth from the specialty tap on Monday, Nov. 25 will be Dogfish Head Olde School - a 16% ABV barleywine fermented with dates and figs. High alcohol, minimally hopped beers make the best candidates for aging, and tend to relax as they undergo further conditioning over time, so these beers will taste different from when they were first bottled in 2012.
The robust duo of Green Flash Double Stout and New England Brewing Imperial Stout Trooper are scheduled for the first two Mondays in December (be absolutely sure to try that second one, on Dec. 9, if you're at all able), followed by Ovila Abbey Quad, Sierra Nevada Narwhal, Dogfish Head 120 Minute, and the second generation of the Dogfish Head/Sierra Nevada collaboration ale, Life&Limb.
On Monday November 25, Barcelona in West Hartford will offer a Thanksgiving Prep cooking class. Guests can learn to make chorizo stuffing, red chimchurri for the turkey, and more. The class starts at 7pm and costs $35pp, plus tax and gratuity.
Tuesday, November 26 Fairway Market will partner with Fox Radio to hold a food drive to benefit the Food Bank of Lower Fairfield County. 8am-7pm.
On November 30, Breckenridge Beer Company is partnering with the Craft Beer Guild of CT for a wine and cheese class. The class is $20/person, limited to 12 people due to size. Class begins at 4PM at Grand Vin Fine Wines of New Haven 28 E. Grand Ave. More information here.
Red Stone Pub in Simsbury, CT will host a Beer Festival on November 30th from 1-9pm. There will be live music and a wide selection of craft beers. http://www.redstonepubs.com/1/post/2013/11/beer-festival.html
There is a road, no simple highway,
Between the dawn and the dark of night
The wind outdoors stings in little nips - a puppy with needle-like teeth. The light is ruddy and beautiful in the early afternoon, but it arrives flat, and it provides meager heat. Nature, having provided, is exhausted. We'll have to see ourselves through this night.
Did grim darkness inspire the brewers up the highway at Two Roads Brewing Co. to create an inky ale and name it Route Of All Evil? Who is this hellish clown, and why am I suddenly afraid of tricycles? Time for a stiff drink.
"Ales From The Crypt" says the label, and this beer pours almost dead black. The barest hints of red appear at the edges where the bubbling solution allows weak trickles of light to pass through. Fear of the dark begins to fade, though, as you notice a thick, tawny head bubbling up from within this Evil, and there's not much - cold, dark, or otherwise - that can't be overcome through the application of seven-point-five percent alcohol.
The head leaves a sticky, bubbly lacing on the glass, and there's a clean and malty smell with just a suggestion of hops. The first swig is sharp with slightly acerbic, darkly toasty grain. The eyes can play tricks in the dark and tell the mouth to expect a heavy weight, but this beer's surprise is its light mouthfeel. There's no viscosity here, and large spherules of carbonation burst on the tongue. Route Of All Evil is a counterpoint to silken nitro stouts or the caloric feast of many winter ales currently hitting the market.