|An image from last year’s Wild Beer & Game dinner|
Trinity Brewing has gone above and beyond with this year’s Wild Beer & Game dinner! This week they are bringing sour beer expert Peter Bouckaert down from New Belgium brewing to brew a special collaborative Berliner Weiss at Trinity and that beer will be one of the beers available at the six-course dinner, each course paired with a beer that has wild yeasts. That kinda blows my mind a little. Check out the menu below to see just how amazing this year’s dinner will be.
If you’ll step back in time with us for a moment you might remember that we covered last year’s Wild Beer & Game dinner. It was definitely a standout moment for me and some of the best pairing beer and food pairing I’ve had. See all our photos and recap of that here.
So you’re not going to want to miss out on this event. Seats are very limited and will likely sell out very quickly. Tickets are $90 plus tip. (***Just heard they sold out immediately! Better get on the waitlist!) The event is set for Sunday Feb. 24th at 8pm. Visit Trinity or call at 719.634.0029.
Here’s a look at the menu:
New Belgium & TRiNiTY Berliner Wiesse Collaboration, with Amuse Bouche.
Cantaloupe and Locally Raised Wild Goat Buffalo Cheese on an Endive Leaf.
Biere de Mars alongside appetizer.
Colorado Micro Celery wrapped in a Thick Cut Wild Boar Prosciutto Cigar.
Red Swingline, IPA Primitif and salad.
Fried Kale topped with Roasted Red Peppers, Red Onions, Supremed Tangerines finished with a Marinated and Lightly Seared Ahi Tuna in a Miso Drizzle.
Heavenly Feijoa Tripel paired with our Entree.
Wild Gulf Shrimp Sauteed in a White Wine Lemon Butter then topped with a Garlic Beurre Monte Sauce over a Local Rice Pilaf.
Damn, it Feels Good to be a Gangsta, Obscur Noir and the Main Course.
Pan Seared Crusted Pheasant served with Caramelized Buttered Carrots in a Grains of Paradise Seasoning.
Transatlantique Kriek accompanying Dessert.
Local Glacier Vanilla Ice Cream with a Wild Grain Cinnamon Brugge Waffle and a Dark Chocolate Pappy Legba Drizzle topped with a Sprig of candied Mint.