The grand finale of our seasonal Beer Dinner Series promises to be one of the best yet. This time around, the theme is Small-Batch. That’s what we call the experimental beers we brew on our pilot system in the Rehoboth brewpub. Our pub brewer Ben is in there day in and day out, fine-tuning recipes, testing ingredients and flexing his creative muscles. Time to enjoy the fruits of his labor!
First Course
Dish: Steamed halibut, sweet pea, heirloom carrot, pancetta, lemon thyme consommé
Beer: Lemon Thyme Saison
Second Course
Dish: Braised short rib sope, sweet onion, cave-aged cheddar, black garlic
Beer: Wit Whiz
Third Course
Dish: House-cured lomo, verjus-poached plum, black pepper honey, Marcona almond
Beer: Barrel-aged Fer’me Verjus
Fourth Course
Dish: Coffee-braised duck leg, stewed white beans, mole tradicional
Beer: Imperial Coffee Stout
Dessert
Dish: Apricot ricotta tart, mascarpone ice cream
Beer: Raspberry Rye Berlinerweiss