This Friday March 2nd its going to be good. Taping at 5:00 at Westside Learning Center in Sartell
Category: cask beer
Rush River Beer Dinner at Bulldog N.E.
Tuesday, February 28th join Rush River Brewing for a four course beer dinner at The Bulldog N.E. This dinner will feature the first infused cask of Uber Alt of the season! Everything starts at 6pm and will only run you $25.
Cask Ale Fest at Brit’s
**This is the same event that had been scheduled for February 28th but was postponed due to weather. If you had already made a reservation, it will be honored.**
Brit’s is bringing you the opportunity to sample cask beers from three Minnesota breweries as well as a cider maker and well-known Colorado brewery along with a hors d’oeuvre buffet.
We’re going to be sampling cask conditioned beers from five different breweries – Surly, Summit, Fulton, New Belgium and Crispin Cider. A number of these brews will be limited additions and you will also get the chance to chat to a brewer/owner/representative from all the breweries.
During the evening you will be able to self-pour each beer, allowing you to sample as often as you like!
Accompanying these fine offerings will be a delicious hors d’oeuvre buffet prepared by our Executive Chef, Mimi Coppock.
This event will sell out quick! Cost is just $40 per person (plus tax and tip). To reserve please email amarson@britspub.com or call 612 332 8011 x 128
Tallgrass A-Team Firkin at Bolder Tap House, St. Cloud
St. Cloud area folks, here’s something nice for you… Bolder Tap House will be smacking the keystone in on a firkin of Tallgrass A-Team on Wed., Feburary 15th at 7:00.
The A-Team is Tallgrass IPA with Amarillo hops and apricot, which they say pairs nicely with Bolder Tap Houses’ mango/habanero wings. Ouch.
3950 2nd St S, Saint Cloud, MN 56301
IPA Cask at Barley John’s
Since I couldn’t describe it any better, here’s the details on tonight’s cask at Barley John’s, straight from the horse’s brewer’s mouth.
Tonight’s cask offering is going to be a variation of our Stockyard IPA – I kept 5 gallons of the wort last time I brewed and fermented that very special 5 gallons with champagne yeast. Last time I did that, with the Little Barley Bitter, the result was a somewhat Belgian-charactered version of the original: flowery, a little sweet, with fine bubbles and the slight sulfur character characteristic of a good champagne.