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From Ales To Fromage at Public House
Thursday, November 8, 2012 from 6:00 PM to 8:00 PM (PST)
San Francisco, CA
Thu. November 8 ∣ 6:00 PM - 8:00 PM ∣ $60 ∣ 24 Willie Mays Plaza S.F. 94107
Until the 20th century, beer was always a local product, fermented with the grains, hops, water and yeasts that were readily available near the brewery. The economic and industrial atmosphere of the 20th century took beer in a more standardized direction, with ever-larger breweries dumbing down beer flavors and regional identities, taking money out of the brewing process and putting it into advertising. In reaction to this, the current craft beer renaissance in the US has revived the beers of old and introduced new style interpretations, allowing an organic combination of brewers, farmers, drinkers, and restaurateurs to create a new regional patchwork of American beer identity. There’s no better way to experience this than to taste how beers are brewed differently on the country’s East and West Coasts.
Join From Ales To Fromage at Public House to taste the how and why of these regional interpretations. Public House, the craft beer restaurant from celebrity chef Traci Des Jardins, is located in AT&T Park, home of the SF Giants, who have their own East Coast to West Coast history. Hit it out of the park with eight exceptional beers, including interpretations of pilsners, IPAs, sour beers, and autumn seasonal beers from both coasts, and see their differences amplified by pairings with cheeses of different regions.
- Multiple tastes at 4 beer and cheese pairing stations, each with an artisan cheese paired with 2 beers (an East-Coast and a West-Coast interpretation of an important beer style), including some very rare beers
- Taste at your own pace
- Cheese and beer pairing seminars run in Mijita classroom by Master Cicerone Rich Higgins
- Discussion with aficionados staffing each beer and cheese station
- Printed program with beer and cheese information and tasting notes
Brooklyn Brewing “East India Pale Ale,” NY, IPA (East Coast, English-style)
High Water Brewing “Super Apollo Hop Riot IPA,” CA, IPA (West Coast, American-style)
special beer brewed for and available at this event only!
~ IPAs paired with Vendeen Bichon Pascal Beillevaire, an earthy, creamy semi-hard
cow-sheep milk cheese from Brittany, France ~
Victory Brewing “Prima Pils,” PA, Pilsner (German-style)
Moonlight Brewing “Reality Czech” Pilsner, CA, Pilsner (Bohemian-style)
~ pilsners paired with cave-aged Gruyère, a nutty, salty, hard, unpasteurized cow milk cheese from Switzerland ~
Shipyard Brewing “Pumpkinhead,” ME, Seasonal Specialty Beer (East Coast)
The Bruery “Autumn Maple,” CA, Seasonal Specialty Beer (West Coast)
~ seasonal specialty beers paired with 5-year-aged Gouda, a caramelly, nutty cheese from The Netherlands ~
Allagash Brewing “Confluence” 2012, ME, Sour Beer (East Coast, Casco-Bay-terroir)
Russian River Brewing “Supplication” Sour Beer (West Coast, Sonoma-terroir)
~ sour beers paired with sycamore-leaf-wrapped Valdéon, a creamy, minerally, semi-hard
cow-goat milk blue cheese from León, Spain ~