Beer Dinners have become more common place these days, almost rivaling that of wine tastings and dinners. Brasserie Pavil here in town, as well as Luke and Morton’s Steakhouse downtown, have contributed to the rise of beer dinners. San Antonio’s Freetail Brewing Co. has certainly contributed its fair share of these dinners in their little over two years of existence. The latest of these is Freetail’s 2011 Winter Beer Dinner this coming Monday, February 14 at the brewery.
Although I regrettably will not be able to attend, this is must attend event for those who can!
The event kicks off at 7pm with a total of four courses to delight both the foodie and craft beer lover in you. The courses are as follows:
Course 1: La Rubia Lobster Bisque paired with a Barrel Aged Witticus
Course 2: Chicken Lettuce Wraps served with Old Batrastard Dipper Saucer paired with Barrel Aged Raspberry Berlinerweiss.
Course 3: Texas Antelope Jagerschnitzel w/ German Red Cabbage & Potato Salad -or- Ananke Wild Mushroom Risotto paired with Echolocater Hoppelbock and Barrel Aged Old Bat Rastard and last but not least;
Course 4: Figgy Pudding Figgy Puddin’ Custard Saucer paired with Spiced Figgy Puddin’
Sounds delicious and very typical of the creative pairings Freetail usually has.
Tickets are $45, not including tax and tip and are going fast. If your interested in attending, I’d drop by the brewery soon and get with a server or bartender for tickets. These usually sell out.
I have attended Freetail dinners in the past and they never disappoint. What’s better than fine crafted beers from Freetail’s brewing mad scientist, Jason Davis, and the culinary genius of Chef Gary?
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