Guitar Town Beer Pairing Dinner

Chef Taladay pairs his favorite New Belgium beers with a 4 course seasonal menu. Reservations required so grab your tickets now!

Fri Aug 9 2013


Chef Taladay pairs his favorite New Belgium beers with a 5 course seasonal menu. Reservations required, so get your tickets online!

 

Appetizer

Chef's choice appetizer

Fat Tire
Named in honor of our co-founder's bike trip through Europe, Fat Tire Amber Ale marks a turning point in the young electrical engineer's home brewing. Belgian beers use a far broader palette of ingredients (fruits, spices, esoteric yeast strains) than German or English styles. Together with co-founder, Kim Jordan, they traveled around sampling their homebrews to the public. Fat Tire won fans with its sense of balance: toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness.

 

First Course

Chilled Golden Beet Bisque
Toasted Pumpkin Seed, Pickled Watermelon Rind, Maple Creme Fraiche

Pumpkick
What's that bite of tartness doing in a pumpkin beer? Adding the unexpected kick of cranberry juice to brighten this traditionally spiced seasonal ale. PUMPKICK is brewed with plenty of pumpkin juice cinnamon, nutmeg and allspice, but it's the cranberries and touch of lemongrass that send your tastebuds sailing.

 

Second Course

Arugula Salad
Candied Almonds, Hay Stack Queso de Mano Cheese, Fresh Clementine, Cumin and Fresh Lime Drizzle

Rolle Bolle
A delightful summer ale for easy sipping and a classic Belgian yard game for easy enjoyment, Rolle Bolle is how we roll. Brewed with monk fruit and soursop, this beer pours a brilliant blonde, with a fluffy, white head. Earthy and tropical tones carry the aroma and the taste follows accordingly. Rolle Bolle's hint of tartness is backed with the citrus bite of Cascade and Centennial hops. Oats add some creaminess to the mouthfeel, and it finishes dry and clean. Time to get in the yard, crack a bottle and start rolling.

 

Third Course

Braised Lamb Short Rib
Sweet Potato Gratin, Macerated Summer Squash, Gremolata

Chef Taladay's signature entree with Rampant Imperial IPA
A burly and bitter Imperial IPA, Rampant pours a pur copper and carries the sheen of a rightly hopped beer. The Mosaic and Calypso hops bring stonefruit to the front seat, and the addition of Centennials nod towards citrus for a well-rounded aroma. The taste expands these hops with heavy peach tones and a profoundly bitter bite. There is some malt sweetness to stand this beer up, and Rampant's finish is bone-dry.

 

Fourth Course

Chef Susan Vlass' Chocolate Decadence
Dark Chocolate Coffee Flourless Cake, Toasted Almond Sea Salt Toffee, Raspberry Compote

New Belgium 1554
Born of a flood and centuries-old Belgian text, 1554 Enlightened Black Ale uses a lager yeast strain and dark chocolaty malts to redefine what dark beer can be. In 1997, a Fort Collins flood destroyed the original recipe our researcher, Phil Benstein, found in the library. So Phil and brewmaster, Peter Bouckaert, traveled to Belgium to retrieve this unique style lost to the ages. Their first challenge was deciphering antiquated script and outdated units of measurement, but trial and error (and many months of in-house sampling) culminated in 1554, a highly quaffable dark beer with a moderate body and mouthfeel.

 

Cost - $49 (includes 5 courses paired with 5 beers, taxes and gratuity)

Dinner will begin at 7pm in the Ptarmigan room at Copper Mountain.

Purchase dinner online!

Copper is making snow, along with Mother Nature's help!
Copper will open for the season on Friday, November 7th!