Wednesday, February 22nd, 2012
7pm
In late 2010, Uinta Brewery made its first foray into the market by releasing their “Crooked Line,” a series of large-format, high-gravity beers. Even then, I recall thinking that these were some of the most impressive beers I’d tasted in some time. As big as these beers are, they all have balance and finesse. I actually took some of the delicious, barrel-aged barleywine and stashed it in the archives, and I’ll be pulling some out for the dinner, as well. I must say, it’s tasting amazing right now.
Just this past year, they brought the main lineup to NC, and I was at least as impressed with them as I was with the big boys they teased us with in 2010. The Hop Notch IPA has had a number of successful turns in our draft lineup, and the Baba Black Lager is on tap right now and is very delicious—sort of a bigger, bolder version of Negro Modelo. I honestly planned to include more Crooked Line beers in this dinner but think the regular lineup tasted so great while writing the menu that we’re actually using mostly those. That said, I do have some of the Labyrinth Black Ale that I’ve been agingand will be offering small pours after dinner for a small fee.
More good news for you is that they’re all very affordable and so well made that you’ll undoubtedly find some new favorites for your rotation. I should also mention that a number of these beers are made with all organic ingredients, so they’ve got that going for them as well.
I’m truly excited to be sharing a brewery as good and unfamiliar in this market as these are. They absolutely deserve our attention and support.
Grilled prawns with pickled hibiscus and jicama slaw
-“Hop Notch” IPA
Garlic-roasted chicken with green plantain and roasted Anaheim chiles
-“Monkshine” Belgian-style white
Charred goat sope with salsa molcajete
-“Baba” black lager
Braised pork en adobo
-“Dubhe” imperial black IPA with hemp seed
Toffee pudding with pecan and ancho chile
-“Cockeyed Cooper” bourbon barrel-aged barleywine
$38.50 per person does not include tax or gratuity
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omg. psyched!
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Do you accommodate people with dietary restrictions (pescatarians, in our case) at your beer dinners? If not, I understand.
Absolutely and we do it all the time. Of course, we also schedule vegetarian and pescetarian dinners as well. But, to answer your question, at nearly every dinner we do, there’s someone with a dietary restriction and we’re always happy to take care of them.
That’s great to hear. Thanks!
Does one need reservations for this dinner? Are they still available?
Same question…is there a link to buy tickets in advance or do we just show up for dinner?
We don’t sell tickets but reservations are very strongly encouraged. Both because there’s a limited number of seats available and both because we prepare food based on the number we expect. Every now and then we’re able to squeeze in a last minute table, but sometimes we can’t.