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There are 395 Old Events  -  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 (Page 17)  18 19 20 21 22 23 24 25 26 27  Previous  Next

Dry Dock Beer Dinner
starts: April 21st, 2010 at 06:00 PM
ends: April 21st, 2010 at 09:00 PM

Location: Restaurant Home - 6955 S. York Street, at The Streets at SouthGlenn Centennial, CO  80122  (map)

Description: Dry Dock beer dinner on Wednesday, April 21st at 6pm. This one will be at Restaurant Home in Centennial. Here's what's lined up:

FOUR COURSES by CHEF MATT
FIVE BEERS by Brewer Bill

Oysters with
"Siren Belgian Blonde" Mignonette Sauce
Paragon Apricot Blonde

House-Made Maple Bacon
with heirloom tomato & rye toast
"H.M.S. Victory ESB"

Raisin-Rubbed Lamb Loin
with roasted beets and chocolate broth
"Dunkelstilsken Dunkel"

Banana Fritters
with dolce de leche ice cream
"U-Boat Hefeweizen"

$39 Per Person Including Tax, Gratuity, and a Dry Dock Brewing Co. Glass!

Call Restaurant Home to make reservations: 303.703.8100  

Contact: eat@restauranthome.com     303.703.8100

Description: Downslope Distilling was created by Andy Causey and Matt Causey (formerly of Beer at Home and Beer and Wine at Home). They have invited all Foamers to tour the distillery and enjoy some tastings.

Join fellow club members as we tour and try some of their products: Irish whiskey, malt whiskey, cane vodka, grain vodka, pepper vodka, white rum, gold rum, spiced rum, vanilla rum, and wine barrel aged rum.  

Contact: matt@downslopedistilling.com     (303) 693-4300

Description: $15 admission includes 3 drink tickets and food paired with the beers.

Chocolate Oak Aged Yeti is a decadent, chocolate-enhanced incarnation of our revered imperial stout with a symphonic blend of cocoa nibs, oaky vanilla and subtle cayenne heat.

Dunkel Weiss is a heady mix of wheat, dark German malts and aromas of banana and clove.  

Contact:      (303) 296-9460

Description: An ongoing discussion of all things beer. Newcomers welcome.

Please RSVP to info@greatdivide.com

Check our blog, Facebook page or Twitter feed for updates.  

Contact: info@greatdivide.com     (303) 296-9460

Description: The tap room becomes an authentic speakeasy, featuring 33-cent pilsners. Bristol will tap their 2010 summer pilsner tonight, too. Costumes are required and they will had out prizes for the best retro-dressed. You'll also need to know the scret password, but don't worry. I hear Bristol's bartenders are pretty loose lipped. Check out the display of Prohibition memorabilia.  

Contact:      (719) 633-2555

Description: 
May's Club-Only Competition is for Extract Beers (any Category). Bring your beer to the April 7th meeting where we'll judge all the entries and decide which beer from our club should be sent on the the National round.

Click here to visit the AHA's website to learn more about Club-Only Competitions.  

Contact: webmaster@foamontherange.org     

Description: KSMT's 4th annual Massive Beer Festival is from 1pm - 5pm at Main Street Station and will be featuring over 20 Breweries from around the country, plus FREE live music from Chuck Prophet, Filthy Children, and Fried Grease.

General Admission is $30 at the door, $25 in advance for unlimited beer tasting from 1-5pm. VIP program with catered lunch, exclusive early entrance and private tasting starting at 12pm for $55 in advance, $75 at the door.  

Contact:      (970) 453-2234

Description: I will be brewing Saturday, April 3rd. Will start about 9:00am and plan to make a barleywine. All are invited and refreshments will be served. Please call if planning on visiting.

660 S Yarrow, Lakewood - 248-330-7009
In Belmar Commons at the end of entrance go right on alley - parking available - will give instructions on arrival.
bobz  

Contact: robertzukosky@comcast.net     (248) 330-7009

Description: The beer has spoken, and she is ready to be sipped and savored! After a year spent in zinfandel wine barrels in our barrel-aging cellars, Depuceleuse has matured and is primed to be bottled.

Join us on Friday, April 2nd at the Avery Tap Room to celebrate the limited release of this sour cherry masterpiece! A 100% brettanomyces fermentation gives this brew lots 'o funk throughout, intertwined with pungent elements of sour cherries, delicate aromas of aged wood and a gentle spice thanks to the zinfandel barrels.

Adventurous and true to the spirit of our Barrel-Aged Series of one-and-done brews, Depuceleuse is a forceful departure from the mindset of traditional beer style and features a harmony of intriguing flavors.

Seductive to the core, she lies patiently in the bottle awaiting the day to deflower virgins of the flavors of that wonderful wild yeast, brettanomyces!

Those who attend the release tasting will have the opportunity to purchase up to six bottles of Depuceleuse ($8.00 per 12oz. bottle) and sample up to 22 other Avery brews flowing from the taps. Similar to past releases in the Barrel-Aged Series, limited quantities of Depuceleuse will be released in Colorado and select states across the country in the weeks following the release tasting.  

Contact:      (303) 440-4324

Description: Always yummy, never the same. This afternoon, they are pouring a coconut porter from the firkin.  

Contact:      (303) 400-5606

Description: Twisted Pine will be celebrating this April Fools Day by tapping a beer called "The Jester." We don't want to reveal too much about this beer, but the brewers have come up with something special. Some might call the beer insane, ridiculous or crazy. Stop by after 3pm to find out how this beer tastes, looks and smells. Available April 1st only!  

Contact: info@twistedpinebrewing.com     303.786.9270

Description: Don't miss the chance to check out over 60 strong ales (over 8% abv.) Tickets for the Strong Ale Festival go on sale today at the Avery Brewing Tap Room.  

Contact: info@averybrewing.com     (303) 440-4324

Description: You might think that we'd be tired of pairing our beers with food, but it's just so darn good!

5 unique artisan cheeses paired with 5 Great Divide beers, garnished with fruit, nuts and hand crafted bread. $18 per person.

RSVP required. Please email info@greatdivide.com if you plan to attend.  

Contact: info@greatdivide.com     (303) 296-9460

Description: Fromage to Yours & Wynkoop Brewing Company presents Kegs & Curds: A Toast to Beer & Cheese. It's a totally cheesey beer event that pairs exceptional small-batch beer with delicious small-batch cheese.

The event features free-flowing samples of 25 Colorado, US and Belgian beers thoughtfully paired (by the brewers) with 20 gourmet US cheeses courtesy of Centennial, Colorado's Fromage to Yours cheese shop.

The beer lineup includes beers from Wynkoop Brewing Company, Stone Brewing, Avery Brewing, Lost Abbey, Left Hand, Breckenridge Brewery, St Feuillien, Verhage, Upslope, Great Divide, Odell and many others.

The cheese list features aged and rubbed cheddars, sheep and goat's milk cheeses, brie, camemberts, blue cheeses, smoked cheese and more from Beecher's (Seattle, WA) and Beehive (Uinta, UT) and others.

Many of these cheeses will be available for take-home purchase, as will locally made chocolates and other gourmet treats.

Tickets are $25 in advance and $30 on the day of the event. Tickets can be purchased at Wynkoop Brewing Company at the billiards hall booth on the second floor.

Tickets can also be purchased online at www.wynkoop.com, or by calling our friends at Ticket Alternative at 1-877-725-8849 . (To offset the service charge for online and phone purchases, we'll give attendees a coupon for a free pint when they attend the event.)  

Contact: management@wynkoop     303-297-2700

Description: The competition judging will take place on Saturday, March 27th at Left Hand Brewing in Longmont, CO. There will be an awards ceremony following the judging session (at approximately 5pm).

The Pro-Am competition represents a unique opportunity for commercial breweries to pair up with homebrewers and create some truly unique beers.  

Contact: dontblake@hotmail.com     (303) 772-0258

There are 395 Old Events  -  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 (Page 17)  18 19 20 21 22 23 24 25 26 27  Previous  Next