Monthly Events

 

Firkin February
Friday evenings at 4:00 pm
A Celebration of Cask-Conditioned Real Ales
FEBRUARY 6
Polar Bear Plunge patio Party
With a cask of Russian Imperial Stout outside on the patio.
FEBRUARY 13
Rye of The Tiger
Rye malt and Nelson Sauvin hops from New Zealand
flavor this amber American IPA with spicy, grapefruit flavor
and a touch of dryness in the finish.
FEBRUARY 20
English IPA
A golden English-style IPA with subtle malt character,
hopped with classic English hops for a floral aroma.
FEBRUARY 27
Small World XPA
Session-style IPA brewed with Global malt and hops.
MARCH 6
Belgian IPA

An American IPA brewed with Belgian yeast.
Complex and fruity with huge American hop character.

Polar Bear Plunge Outdoor Patio Party
Friday, February 6
4:00–8:00 pm

In recognition of the annual Polar Bear Plunge,
part of our Firkin February series.
ON TAP
Russian Imperial Stout
Full-bodied stout that starts with a complex, malty sweet
and high-roasted character that is wonderfully balanced
with the use of citrusy American hops.
2003 GABF Gold Medal
2006 GABF Gold Medal
2006 World Beer Cup Bronze Medal
2010 GABF Gold Medal
2010 World Beer Cup Gold Medal
2011 GABF Silver Medal in Imperial Stout category
2012 World Beer Cup Gold Medal in British-style Imperial Stout
2012 GABF Bronze Medal in Imperial Stout category
2013 GABF Silver Medal in Imperial Stout category
2014 World Beer Cup Gold Medal in British-Style Imperial
Stout
OG: 1.098; Color: 50; IBU: 75; ABV: 9.8%
King of the Hill Rewards Club Exclusive
Complimentary s’mores by the fire pit, exclusively for members.

Bootlegger’s Beer Dinner
Tuesday, February 17th, 7 pm
Five Courses, Five Beers, Fresh Flavors
FIRST COURSE

Duck Pastrami
black garlic deviled egg, rye pickled asparagus
and smoked paprika oil
Paired with English IPA
SECOND COURSE
Pork Confit Pig in a Blanket

grain mustard and emmentaler soubise sauce
Paired with Barrel Aged Porter
THIRD COURSE
Roasted Clams and Spaghetti Squash

pancetta, baby spinach and spicy red pepper coulis
Paired with Rye of the Tiger
FOURTH COURSE
Broiled Delmonico Steak

boneless ribeye, grana padano whipped potatoes,
roasted garlic puree and parsley-butter crumb
Paired with Bourbon Tripel
FIFTH COURSE
Old Fashioned Coffee Cake

sanka coffee gelato and crème anglaise
Paired with Coffee Stout