A Dry Aged Ribeye Tasting @ Double Tap Brewing

Part One - (courses 1-3)

The first three courses compare marbling & flavors of USDA choice, USDA prime, & Grass fed ribeyes.

• #1: USDA Choice Ribeye (unaged)
• #2: USDA Prime Ribeye (unaged)
• #3: Grass Fed Ribeye (unaged)

Part Two - (courses 4-10)

The next seven courses are all USDA prime grade ribeyes aged 30 days longer than the last (30, 60, 90, 120, 150, 180, 210 days dry aged).

• #4: 30 Day Dry Aged USDA Prime Ribeye

• #5: 60 Day Dry Aged USDA Prime Ribeye
• #6: 90 Day Dry Aged USDA Prime Ribeye
• #7: 120 Day Dry Aged USDA Prime Ribeye
• #8: 150 Day Dry Aged USDA Prime Ribeye
• #9: 180 Day Dry Aged USDA Prime Ribeye
• #10: 210 Day Dry Aged USDA Prime Ribeye

Part Three - (a blind taste test)

Test your palate against the rest of the room with a blind taste test of the USDA Choice, Grass fed, & USDA Prime ribeyes

Preparation:

The ribeyes are cooked finished in a 1500° infrared grill.

Format: Guided tasting with an instructor supporting the conversation & answering questions. We’ll explain the USDA grades, dry aging & will answer questions during the evening. Your favorite pours are paired in an informative & interactive experience. Everyone’s rankings & feedback are collected in a live polling tool & broadcast to a flat screen. Let the conversation begin!

Portions:

• 20-24 oz (weight after cooking) of ribeye from ten different (10) ages & grades.
• Shoestring french fries, Family-style - unlimited portions
• Spring Mix Salad, Family-style

Capacity: Spaces are limited – tickets are first come first serve

If you’re new to dry aging, these videos will help.

Additional Information:

During our events, our content team and/or partners may be filming for social media purposes.

Resources: