Monday, April 15, 2013

Perennial Artisan Ales Beer Dinner

You depend on Bangers & Lace to keep you hydrated with the finest brews available, and that’s why we’re constantly drinking as much beer as possible in order to find those that are sure to be the most impressive. We’ve been digging Perennial Artisan Ales for quite some time, and searching for a way to present you with a bunch of their beers en masse. Obviously, the best way to do this is to create a slew of pairings, which is something we do really well. So on Monday, May 20th, at 7pm, our own Chef Adam Wendt will present five killer courses concocted specifically to pair with cicerone Ria Neri’s five fave Perennial Artisan Ales. (We because live by the mantra ‘the more beer, the merrier’, we added welcome and nightcap beers to the list.)

But wait a second. You’re not familiar with this St. Louis brewery? It’s okay, we’ve got your primer right here: 
Perennial Artisan Ales has a Chicago pedigree in a major way. Owner Phil Wymore worked with Goose Island in the mid-aughts and helped shift Goose Island’s focus toward Belgian-style ales and barrel-aged beers. Wymore continued flexing his Chicago brewing resume at Half Acre before returning back to St. Louis to open Perennial Artisan Ales in 2011.

Perennial Artisan Ales does more than just dose their brews with hops. In fact, the desire to craft beer beyond the IPA had a major impact on what Wymore wanted for his own brewery. He knew that hoppy beers were everywhere, but Wymore wanted to brew beer that was closer to his own personal taste, and knew that he would be able to connect with other beer lovers with similar palates. Wymore drew on his experience at Goose Island to carefully construct balanced ales, in the same vein as Goose Island’s Matilda, Sofie, and Juliet, all of which he assisted on. Now you are fully equipt to enjoy a Perennial Artisan Ales beer dinner.

Check out the amazing menu below, and then grab your tickets ($75.00 per person and available on Brown Paper Tickets.

Welcome Beer: Aria (Belgian ale 7.3%) 

First Course: Savant Beersel (Sour/wild ale 8.3%); Bresaola, baby artichoke, black garlic 
Second Course: Saison De Lis (Saison 5%); Rabbit sausage, fava bean, muntanyola, yogurt 
Third Course: Hommel Bier (Belgian ale 5.9%); Seafood Crepinette, foie gras, pickled ramp, grapefruit gastrique 
Fourth Course: Black Walnut Dunkel (Dunkelweizen 6.6%); Quail sausage stuffed chicken wing, Brussels sprouts, bacon, quail jus 
Fifth Course: Barrel-aged Abraxas (Imperial stout 11%); Graham cracker shortbread, marshmallow gelato, ganache crumble 
Nightcap: 17 (Mint Chocolate Imperial stout 10%)

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