The 6-course menu seems to be the sweet spot in terms of time, amount of beer and food. This time, we catered the food ourselves with the help of our culinary consultant Judy. We had a variety of food, some drew from past experiences while dishes were brand new additions. Overall, this event was a great success and we even sold out of spaces!
You can download a .pdf of the menu here.
Beer: Hoegaarden Original White Ale
Culinary Pairing: Cheese plate featuring feta, goat and pepper jack cheeses served with crackers and bread
Beer: Firehouse Hefeweizen
Culinary Pairing: Shrimps and Scallops in a hefeweizen reduction
Beer: Spaten Oktoberfest
Culinary Pairing: Bratwurst and saurkraut bruschetta
Beer: Firehouse Abbey Dubbel
Culinary Pairing: Grilled beer marinated tri-tip
Beer: Samuel Adams Honey Porter
Culinary Pairing: Nutella filled, deep-fried wontons dusted with powdered sugar
Beer: Lindemans Framboise
Culinary Pairing: Fudge brownies topped with chocolate pudding