American Craft Beer Week events, Wednesday, May 18

It's the third day of American Craft Beer Week, and some establishments are gearing up for tomorrow's launch of Chicago Craft Beer Week. Watch for a flood of info in the next story, which I'll try to push out shortly! Again

Wednesday, May 18

5:00 - 7:00 p.m. Brew Masters Series
State and Lake at The Wit, 201 N. State St., Chicago (312) 239-9400
A weekly pairing of Craft Brewed beer and specially created burgers from Chef Evan Percoco. This week featuring Leinenkugel's Summer Shandy brew and a Turkey Burger (brandied cranberries, brie cheese, pretzel bun and sweet potato fries). This beer & burger pairing is also available Monday-Sunday after 2 p.m. for $10.

5:30 p.m. Goose Island Invasion at Acre
Acre Restaurant, 5308 N. Clark St., Chicago (773) 334-7600
VIP hour 5:30 - 6:30, General Admission 6:30 - close. The night before the official kickoff to Chicago Craft Beer Week, join Goose Island's brewers as we help get the week rolling with a take over the taps at Acre. Try a selection of special drafts from our cellar, including Bourbon County Brand Stout - Barrel Vintage 1991 (20-year old barrel), Ancho Chile Bourbon County Brand Stout, Bourbon County Brand Stout, Bourbon County Brand Vanilla Stout, Big John, Lazarus (on Nitro), Bourbon County Brand Coffee Stout, King Henry, Indira, Lolita, Scully, Eva, Pepe Nero, Marisol, Demolition and few more surprises.

6:00 - 8:00 p.m. Sake Seminar
Binny's, 1720 N. Marcey St., Chicago (312) 664-4394

SakeSeminar.jpg

Sake is on tap, too, during American Craft Beer Week

Learn everything you need to know about Sake and taste 10 different examples of this premium rice based alcoholic beverage. This sit-down seminar will be led by John Gauntner (The Sake Guy), the only non-Japanese Certified Master of Sake Tasting in the world; and Andy Pates, Owner of Cream Wine Company and Illinois' only Certified Sake Professional. From Sake lover to novice, this seminar will enhance your knowledge and enjoyment of all things Sake! Space is extremely limited and reservations are required. $10 W/Binny's Card / $15 non-members. Call for more information. (This seminar follows an afternoon sake seminar at 1:00 - 3:00 p.m. at Cream Wine, 118 N. Peoria, Chicago. See www.creamwine.com for details.)

6:30 - 9:30 p.m. Allagash Culinary Pairing
Finnegan's Craft Beer & Gastro Pub, 24102 W Lockport St, Plainfield, IL (815) 733-5177
Join our culinary team as we pair Chef Dave's artisanal selections with five different Allagash Beers that Cicerone Certified Beer Server and Craft Beer Program Manager, Dale Lewis has pulled from the cellar for this month's dinner. Pairings include:
Reception: Allagash Big Little Beer / Brewed in collaboration with the Alström Bros, this beer was made by taking the less concentrated runnings from the same grain bill as "Little Big Beer" and is fermented with a Trappist ale yeast strain.
1st course: Allagash Grand Cru, a winter seasonal, is brewed each year in limited quantities. It has a full, yet refined malty palate and a gentle fruit and spice aroma. We have paired it with a spicy butter poached lobster salad.
2nd course: Allagash Tripel golden hued ale is marked by passion fruit and herbal notes in the aroma, with subtle suggestions of banana and honey surfacing from its deep and complex palate. It is paired with roasted local asparagus and morel mushrooms,Meyer lemon beurre blanc and spring truffle oil.
3rd course: Allagash Odyssey is the second edition in their Barrel Aged series. It is a dark, 10% ABV wheat beer portion aged in New American Medium Toast Oak, and another portion in stainless steel for more than six months, then blended to taste. We have paired it with Allspice rubbed pheasant breast, organic pomegranate and fig cous cous salad.
4th course: Allagash Curieux. To make the Curieux (French for "curious"), Tripel is placed in Jim Beam barrels and cellared for 8 weeks. During the aging process, the beer is totally transformed, and many new flavors and aromas develop. Most notably, the beer picks up soft coconut and vanilla character... and also a hint of bourbon flavor. We have paired it with bourbon smoked Tischler's baby back ribs over parmesan grits and bourbon vanilla citrus glaze.
5th course: Allagash Black, a Belgian style stout, is brewed with German 2 row barley, Torrified wheat and oats, balanced by a large addition of Belgian dark candi to give the Black a full and silky mouth feel. Roasted malts give this stout its classic chocolate, toast and malty taste, and contribute to chocolate notes and a hint of roasted coffee in the aroma. This is paired with an oatmeal raisin cookie crème brúlee.

7:00 p.m. Casey Morans New Holland Golden Cap Night
Casey Morans, 3660 N. Clark St., Chicago (773) 755-4444
Casey Morans presents New Holland Golden Cap Pint Night to celebrate American
Craft Beer Week. $4.00 pints of Golden Cap.

7:30 p.m. Goose Island Beer Dinner at Jack's Bar and Grill
Jack's Bar & Grill, 2856 N. Southport Ave., Chicago (773) 404-8400
Jack's next Beer Dinner will feature a line of Goose Island Beers. We will be pairing these fine beers with some tasty items whipped up byChef Samantha Montalvo. Please RSVP by email to jake@jacks404.com or call Jack's. Space is limited so please purchase your tickets in advance.

Midnight Wednesday
Release of Revolution Brewing and Firestone Walker Collaboration
Revolution Brewing, 2323 N. Milwaukee Ave., Chicago (773) 227-2739
Tapping our first collaboration with Firestone Walker Brewery. Head Brewer Dustin Kral from Firestone Walker and Jim Cibak, Brewmaster at Revolution, got together again to create this amazing West Coast IPA: Dos Osos. The two brewers had a blast brewing it and taking in a front row seat for a Cubs and Dodgers game. Now we invite you to a special midnight tasting on May 18/19th for this limited brew.

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