Two Beer Releases
Hale’s Ales in Seattle will be releasing 22oz bottles of Bourbon Barrel Aged Wee Heavy Winter Ale at the Hale’s Pub on Thursday, December 1st from 6-9 p.m. Limited release… come and get it!
Chuckanut Brewery and Kitchen in Bellingham has announced the tapping of its Chuckanut Smoke Porter – a beer to celebrate the fall. Chuckanut Smoke Porter is very distinct in flavor and body. With a delicate smoky aroma and taste, this dark brown roasted ale is perfect for our damp northwest fall weather. Chuckanut’s Smoke Porter is the first of several wintery style beers the brewery will release in the next couple of months.
Two Beer Dinners
Art of the Table, Nov 2
On November 2nd Art of The Table in Wallingford is hosting a five course pairing dinner with Portland’s Hopworks Urban Brewery. Esteemed chef Dustin Ronspies is sure to knock your socks off. Reservations can be made by calling the restaurant: 206-282-0942.
The evening’s menu includes…
Reception: Pork and smoked bacon rilettes, chicken liver mousse, sliced meats, toasts, pickles, mustard, other snacks, maybe quiche bike beer Kolsch style ale
First Course: Grilled shrimp bun, bok choy kim chi, cilantro aioli, curry oil. Paired with Kolsch.
Second Course: Spiced cider glazed salmon, delicata squash, chantrelles, kales, beer mustard. Paired with abominable winter ale
Third Course: House-smoked pastrami, pork fat fried potato, braised cabbage and onions, tellegio fondue. Paired with Galactic Imperial Red Ale
Final Course: Hazelnut-oatmeal cookie & coffee ice cream sandwich, chocolate ganache, poached pear. Paired with Survival 7 Grain Stout.
Chuckanut Brewery and Kitchen, November 6
Sunday, November 6th at 5:30pm Chuckanut Brewery will host a four course beer dinner to celebrate the fall. The event takes place inside the brewery. Brewmaster Will Kemper will speak about each beer as it is served. Discussions about how to serve beers and more about the food will also take place. Tickets must be purchased by November 2 by phone or in person for $39.95 (includes food, beer, & gratuity) plus tax.
First Course: The dinner will start with GABF gold medal Kolsch with Crispy Kale Chips.
Second Course: Then we’ll dig into a fall salad with a full circle (from chickens fed our brewery spent grains) poached egg with warm bacon vinaigrette alongside our GABF bronze medal Alt Bier.
Third Course: A chop/rib duel featuring Chuckanut mustrad-chipotle rubbed lamb chops and pork ribs braised-finished in Chuckanut Dr Pepper BeerBQ sauce served up with polenta & local brussels sprouts. The double GABF gold medal winner Vienna Lager is the accompaniment to the duel!
Fourth Course: To finish the beautiful meal we’ll have our new Smoke Porter to drink alongside a Dark Chocolate Mousse Terrine with creme anglaise & berry sauce.