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Category: Beer Events

Ric Syberg and Andy Snead will try to warm you up this winter with an Amber Beer tasting on Wednesday, February 13th:

It’s cold outside, so come in and warm up with Andy Snead and Ric Syberg, our resident beer heads. This month, we’ll focus on amber ale, which is primarily a catch all for any beer less than a dark ale in color, ranging from amber to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. Of course we’ll have salty snacks to keep the balance, along with plenty of water to keep you hydrated. It’s going to be awesome, which is what you’d expect, based on our prior beer classes.

You can purchase tickets here!

The Boathouse in Forest Park is putting on a little Mardi Gras celebration, Schlafly Style. Here’s the info I received:

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Whole Foods will be doing a Pale Ale tasting on January 9th, here’s more details:

Wednesday, January 9

6:30 pm to 8:00 pm – $30.00

With Ric Syberg, Culinary Director & Andy Snead, Beer Specialist

We’ll be sipping some fine ale on this special evening and focusing again on Pale Ales in our monthly offerings of beer classes. Our lineup will be of local pale ales plus others from around the country. Ric will also pair some fine snackables, making this a night to soothe the spirit as well as the soul.

You can sign up here for this event.

Ric Syberg from Whole Foods let’s us in on this little tidbit about an upcoming beer dinner:

The New Belgium Beer Dinner – Feb. 29 with Ric Syberg and Glen Bahr, Culinary Directors

Hey, it’s a leap year!! So leap on in to Whole Foods for the New Belgium Beer Dinner. We’ll have a New Belgium Brewery representative here on this very intimate night along with some spectacular brew and food. First we’ll start off with Blue Paddle Pilsner which will be paired with a Bibb Salad with bacon lardons and a white balsamic vinaigrette. For the second course we’ll be haveing Mothership Wit and pair it with a chicken stir-fry with French beans, brown rice, quail egg, and enoki mushrooms. For the third course we’ll open up some of the Abbey Belgian Style Ale and pair with Pan seared sirloin steak with French red lentils, bacon, crispy onion, and Brussels sprouts. For the fourth course we’ll pair their Trippel Belgian Style Ale with mussels steamed in a trippel, vanilla, thyme, and cream elixir. To finish this unbelievable night off we’ll indulge in some La Folie. Bound to be a night to remember, sign up quick because this one won’t last long.