We are extremely excited to invite you to join us on 8 March to experience a beer pairing dinner featuring some of our most unique brews and culinary passion.
Please feel free to arrive between the hours of 6pm to 6:30pm. The evening will begin promptly at 6:30 with the featuring of our welcome beer. Following the presentation of our welcome beer and some time to socialize, we will feature a three course meal paired with three of our beloved fermented creations.
The evening will be hosted by our Co-owners, Matthew and Kristina Frosch, Head Brewer Bret Blanchard, Executive Chef Michael Mahalick and our Manager of Craft Service, Adriana Lopez.
The Menu is as follows:
In March of 2017, an Arizona wild yeast was captured outside of our brewery on a petri dish from a flower of the Palo Verde Tree. The yeast was grown in a small collection of wort (unfermented beer) several times over a number of months. In August of 2017, Co-owner Matthew Frosch brewed a 1 BBL batch (31 gallons) of wort following a Belgian Style malt recipe. The beer was allowed to ferment and condition until November of 2017. This past Veterans Day, Matt bottled the batch of beer in 22oz bottles by hand and added Belgian Candi Sugar to each bottle to promote a secondary fermentation to carbonate each beer individually. Initially released on December 31, 2017, the beer exhibits a very crisp and ever so slightly tart profile. The flavor is of the yeast; therefore, is of Arizona. Pure, untouched and a true combination of the science of brewing and our passion for beer.
Bacon is cured, and often smoked, pork belly. We’ve taken the delicious pork belly in its pure form and complemented it with a Peanut Gremolata, Cocoa Nibs and Shaved Asparagus. Chef Michael has paired his Crispy Pork Belly with our Third Sabbath Belgian Tripel. We first brewed Third Sabbath early in 2017, and won a Gold Medal at the Strong Beer Competition during Arizona Beer Week. Third Sabbath is 9% ABV and provides another example of how important the yeast are in establishing the flavor and profile of a beer. We add Belgian Candi Sugar to the beer in order to provide simple sugars for the yeast. The yeast readily consume these simple sugars which increases the amount of alcohol.
Our ode to pork goodness continues with a beautiful Pork Chop dressed with Apple Mostarda and a spicy Caramel Sauce. This pairing is a mix of sweet and spicy which are perfectly complemented by our Savannah Marie IPA. Savannah Marie, as many of you know, is our second daughter and the namesake for our flagship IPA. Savannah Marie is a West Coast Style IPA which emphasises a bold hop-forward flavor that is bitter with notes of pine and citrus. We add a massive quantity of hops (pounds! Yes, pounds of hops!) to Savannah Marie towards the end of the boil which extracts flavor and aroma as opposed to bitterness. Once fermentation is complete, we add MORE hops to the beer which results in the aromas of pine needles and grapefruit.
Our last course is a decadent dessert. Chef Michael has chosen to craft you a Dark Chocolate Brownie dressed with a Chipotle Bacon Crumble (yes, we love our pork) and top it with House Churned Vanilla Ice Cream. Alongside, he has chosen to pair it with Bret’s Imperial Stout – Nade’s Revenge. Nade’s is crafted with an amazing quantity of roasted and toasted malts that result in a very high alcohol content – but a smooth and decedent libation of fermented goodness.
The cost of the three course meal and beer pairings is $38.00. We’ve added the gratuity of 18% bringing the total to $44.84. Beers will be poured in 10 oz servings. Please do not hesitate to reach out to firstname.lastname@example.org with any questions or special requests. In order to reserve your seats, please click the “Buy Now” button below.