Tag Archives: beer dinner

TGIF ACBW

The Avenue Pub: Regional Breweries Night. St. Arnold’s Farmer Brown – aged in Chardonnay barrels CASK with Brock the Owner, NOLA Brewing – Pour Me Something Mistah Draft & Yeast series, Bayou Teche beer cocktials, Lazy Magnolia cask ale. NOLA Brewing says about their Yeast Education: “Come out to the Avenue Pub for a little education provided by our very own Peter Caddoo and Melanie Knepp. They took our Blonde Ale and deciced to change things up a bit. They took several different yeast strains and tried them all with the Blonde Ale Wort. You always hear of different kinds of hops for brews but how often do you hear about different kinds of yeast? This is sure to be a fun and educational night. Not to mention Avenue Pub will be pouring some Pour Me Somethin’ Mistah as well! We can’t wait to see you there!”

The Irish House: “Saint Arnolds Beer Dinner” Have your appetite ready at 7:00 PM. Saint Arnold Founder Brock Wagner will be on hand to talk about the beers and guide the pairings. Reservations are $70 each (gratuity not included). Click here for menu and to make reservations.

Fat Harry’s: “Saint Arnolds Tap Takeover” Hop on a street car and head to Fat Harry’s where Saint Arnold beers, including the rare Bitter Belgian, will dominate the taps. Buy a Saint Arnold – keep the pint glass! Glasses are limited to the first 100 people.

Heiner Brau Brewery Northshore: Spring Fest

NOLA Brewery (Uptown) – 2:00pm. ACBW Brewery Tour

Stein’s Deli (Uptown) – 3:00pm: Craft Sampling featuring Brooklyn, Stone, Harpoon, Stone, and Shmaltz. Saint Arnolds Founder Brock Wagner will be joining the fun.

The Bulldog (Uptown) – 7:00pm. Sam Adams Specialty Night featuring Norse Legend, Imperial White, Tasman Red, and Summer Ale

Barley Oak (Northshore) – 7:00pm. Abita Specialty Flight Night featuring Oyster Stout, Centennial Jockamo, Amarillo Restoration, Beire de Garde, St. Gleason Red Ale, Run Honey Rye, Triple Haze, Buffalo Trace Barrel Aged, Abbey Ale

Wrapping up beer dinner, and what’s on tap this week

My notes, less coherent as the night went by...

So, the first Boucherie-Swedish beer dinner was on Monday.  Pretty amazing, especially when you consider the chef hadn’t even tasted the beers before planning the menu.  I did a writeup of it here. Mark your calendars for February 6, when Chef Nathanial is gonna do it all over again with the same beers but with a completely different menu.  Also, this time, he’ll have actually tried the beers in advance!

Tonight, the Avenue Pub is hosting a Meet The Brewers event on the Balcony with the folks from Sierra Nevada.  There will be the newest Bigfoot Barleywine on tap as well as the new seasonal Ruthless Rye IPA (which I love) and a couple of bottles of the Sierra Nevada-Dogfish Head collaboration Life & Limb.  The Sierra Nevada guys often bring glassware, etc, to give away and they are very nice folks, so come on out if you can!

Saturday is the big Stein’s Beer Day event as originally mentioned here. You can also read more about it here.

If you’re on the North Shore or don’t mind travelling there, the Barley Oak is having a Spiegelau/Abita Glassware Seminar on February 1.  Give Vanessa a call at 985.727.7420 or email her at vanessa@thebarleyoak.com to see if they still have spots available. Last I heard, it was filling up fast.

Boucherie Menu for Swedish Beer Dinner 1/23/12

So, the Swedish beer unveiling is ramping up this week.  The events at the Avenue Pub have been detailed here and here.

One week from today, Boucherie, continuing their support of the craft beer industry here, is hosting the first of two beer dinners that are inspired by (and served with) the special Swedish beers that are being spotlighted this week.

Here’s the menu!

SOME SWEDISH BEER  & SOME NEW ORLEANS FARE
AS DONE BY BOUCHERIE
PART  I OF II
MONDAY, JANUARY 23, 2012, 7:30pm
1st course

Goat’s Cheese Au Poivre Arugula Salad with Grapefruit Vinaigrette
paired with: Närke/ Tanngnjost och Tanngrisner ( T&T )

2nd course

Roasted Cauliflower & Brie Gratin, with Warm Ciabatta
paired with: Närke/ InternationALE

3rd course

Wild Duck Ragout Poutine with Blue Cheese & Fried Potato Gnocchi
paired with: Nunäshamn/ Mysingen Midvinterbrygd

4th course

Beer Battered Halibut with Smoked Black-Eyed Pea Purée
& Crispy Kale Chips
paired with: Oppigårds/ Single Hop Ale

5th course

Vietnamese Caramelized Pork Belly, Sticky Rice Noodles
Tempura Shiitakes & Pickled Jalapeños
paired with: Oppigårds/ Amarillo

6th course

Candied Fennel & Pine Nut Streudel with Sherry Syrup
paired with: Nils Oscar/ Julöl 2011

The next dinner after this is on February 6.  Make your reservations today!  Very limited seating (45-50 people). 504.862.5514. I have an inquiry in about the price and I will update this entry with the info.

Roundup – 1/12/12

Here’s the dirt!

  • Stein’s Deli will be holding its annual Beer Day on Saturday, January 28.  There will be brewing demonstrations, tastings, discounts, and general awesomeness.
  • Stone Brewmaster Mitch Steele has rescheduled his visit to New Orleans and at the Avenue Pub (originally scheduled for Monday, 1/9) to this upcoming Tuesday 1/17.  Come Meet The Brewer at the Avenue starting at 5pm on 1/17.
  • The American Homebrewers Association is holding their 33rd Annual National Homebrewers Conference and Homebrew Competition in Seattle on June 21-23, 2012.  Registration opens on February 1.
  • Also on the homebrew front, New Orleans Homebrew shop Brewstock is celebrating its third anniversary today!  Way to go, y’all!
  • There will be a cask of NOLA at the Avenue Pub on Friday (1/13), Hopoutoulas IPA dry hopped with Willamette hops
  • Cochon in Lafayette will be holding a Bayou Teche beer dinner on Wednesday, January 18. If you’re in the area, it sounds awesome! (Man, I gotta get me some of that Courir de Mardi Gras)
  • Waiting on the final draft of the Swedish Beer tasting dinner at Boucherie on Monday, January 23.  Keep a look out and for god’s sake, make your reservations ASAP!  There will be a second dinner 2 weeks later with all new dishes and pairings. Stay tuned!

Christmas gifts and New Years plans!

Did you get any good beer-related gifts for the holidays?  I got the Mikkeller single hop series and I got Mr. Beer Bitch two beer books recommended by the BeerBuddha, “The Great American Ale Trail: The Craft Beer Lover’s Guide to the Best Watering Holes in the Nation” by Christian DeBenedetti and “Brewed Awakening: Behind the Beers and Brewers Leading the World’s Craft Brewing Revolution” by Joshua M. Bernstein.

I think we’ll be drinking those over New Year’s weekend.

Speaking of New Year’s, there are a couple beer-related events that I know of, and would love to know about any others y’all know about.

One is the Avenue Pub’s New Years Eve event. They will be tapping two special kegs early in the evening on the balcony: Cantillon Fou Foune, their rare Apricot lambic, and Amager Herr Fredrickson, a Danish Imperial Stout. They will also be opening bottles of Cantillon Mamouche. There will be a special toast at midnight with Brooklyn Local One.

The kitchen will be whipping up some special dishes for the night as well:  Mussels steamed open in champagne with butter, thyme and garlic, served with parmesan butter toast points; grilled scallops over creamy polenta with a classic beurre Blanc drizzled on top; and pork belly braised in Imperial Stout and then seared over open flame, served with orange cream mashed potatoes and an Imperal Stout gravy.

The second event is a beer dinner at Crescent Pie and Sausage.  CP&S is committed to local and craft beer and have held several beer dinners over the last year or so.  Looks like they aren’t being sponsored so they aren’t mentioning the beers by name, but I think that most can be deduced by their descriptions below. $85 inclusive – Call for reservations (504) 482-2426.  To start, a Happy Hour of Bourbon specialty cocktails, followed by:

First Course
Poached La. Seafood Sausage with spicy Chow-Chow and Garlic Aioli
Beer: Filtered Wheat beer soaked in fresh lemon-basil

Second Course
Salad of Pasilla-glazed Bay Scallops w Louisiana Citrus & Local Mizuna
Beer: Fresh Mango IPA

Third Course
Sherried Oyster Wild Mushroom Stew with Bacon Lardons
Beer: local pecan wood Smoked Ale

Fourth Course
Smoked Duck Breast atopSsavory Carrot “Cake” with
Black Pepper Caramel and Orange Zest
Beer: Oak & Bourbon Stout

Dessert
Bourbon Milk Punch with “Kentucky bourbon distillery” best crop.

What else is going on? Leave a comment!