Seed To The Kernel Part 4: Brewmaster's Dinner with Drake's and HenHouse
Tuesday, February 11, 2014 from 5:30 PM to 8:30 PM (PST)
The East Bay's stalwart production brewery and a newcomer founded by one of it's brightest young disciples come together for a 5 course meal featuring six beers.
Among the many wonderful aspects of the Drake's Brewing Company's storied legacy here in the East Bay is that in some capacity or another they have employed a veritable “who’s who” of Bay Area brewing talent. A number of former Drake's brewers have gone on to prominent positions elsewhere or even open their own breweries.
The latest in the line of former Drake's brewers to venture out on his own is Collin McDonnel. Two years ago Collin joined with partner Shane Goepel to open HenHouse Brewing Company in Petaluma, CA as a nano-brewing part-time venture. It was just weeks ago that Collin left the brew-deck at Drake's to pursue HenHouse full-time.
As a celebratory farewell Collin and Drake's Brewmaster John Gillooly have collaborated on a one-time-only special brew together, a Barrel-Aged Belgian-style Strong Dark Ale which will arrive just in time to be featured in this dinner.
Reception: "HenHouse Saison" Farmhouse Style Ale brewed with Coriander and Black Pepper
1) Avocado, Beet, & Citrus Salad with soft herbs
paired with Drake's "Facepalm Ale" Hoppy Belgian-Style Pale Ale
2) Lamb Sweetbread with Salsify Puree, Hen-of-the-Woods & Parsley Salad, Lamb Juice
paired with "HenHouse Oyster Stout" Dry Stout brewed with Sea Salt and Drake's Bay Oysters
3) Choucroute Garnie: Fried Potatoes, Roasted Apples, Confit of Pork Belly, & A Savory Pork Sausage
paired with Drake's "Rogerator" Doppelbock
4) Fried Grit Fritters with Cowgirl Creamery Wagon Wheel & Oak Honey
paired with Drake's/HenHouse Special Collaboration "Belgian-Style Strong Dark Ale"
5) The Dead Man's Arm
paired with Drake's 2012 "Jolly Rodger" American Barleywine
When & Where
The Hog's Apothecary
The Hog's Apothecary is an American-style beer hall, featuring 33 meticulously curated draft brews and 4 wines on draft. The menu is comprised of artisanal sausages, made in house, roasts, chops and all things porcine including a selection of small plates and salads.