hales_ballard_dinner

Hale’s Ales Brewery hosting a Ballard Brewmaster’s Dinner

Hale’s Ale Brewery recently announced the opening of the newly remodeled Double Decker Room, the event space located above the pub, and today we happily share news of the first event (that we know of) happening in the spiffy, new upstairs digs: the Ballard Brewmaster’s Dinner.

People debate the issue, but according to the most official definition I can find of the Ballard neighborhood, Hale’s Ales Brewery and Pub resides at the absolute southeastern tip of Ballard. In other words, Hale’s is within the Ballard Brewery District. The Ballard Brewmaster’s Dinner features appetizers plus four courses, each paired with a Ballard-born brew. Hale’s promises some Oktoberfest shenanigans, so don’t be afraid to show up in your finest lederhosen or dirndl.

Participating breweries include Hale’s, Reuben’s, Stoup, and Fremont. Yes, Fremont Brewing brews in Fremont and not Ballard, but consider it a nod to the fact that Fremont Brewing will soon occupy a new space just down the street from Hale’s in Ballard.

Ballard Brewmaster’s Dinner
Monday, October 27 at 7:00
$65 includes gratuity
Get ticket here

Here’s what Hale’s chef Michael Diem has planned:

Welcome Beer: Hale’s Fresh Hop Ale

Mingle Courses:

Dishes on Display (in the front area):  Baked brie in a brioche dough, served with hazelnut/apricot spread, prosciutto-wrapped cantaloupe, pretzel crips with a mustard variety, apples, and apple birds.

Pass-around Dishes:  Stuffed mushrooms and smoked salmon cakes with lemon, dill, and honey mustard glaze.

1st Course: Beer Cheese Soup Bread Bowl. Paired w/Reuben’s Crickey IPA.

Cheese soup made with Reuben’s Imperial Dark IPA (not to be confused with the Crickey IPA, which is the beer pairing set for this dish), served in a bread bowl placed inside a nest of arugula with a light citrus dressing, shaved parmesan and toasted pinenuts.  Garnished with shaved arugula and julienned apples.

2nd Course: Fall Vegetable Roast. Paired w/Fremont’s Harvest Ale.

A raclette cheese mornay surrounded by roasted beets, apples, rutabagas, turnips, shallots, parsnips, and fennel root.  Sprinkled with spiced edible dirt comprised of chopped candied walnuts, candied filberts, candied orange peel, clove, nutmeg, ginger, olives, and herbs.

3rd Course: Braised Short Ribs. Paired w/Hale’s Anniversary Double Pale Ale.

Short ribs braised in Hale’s Double Pale Ale and fresh herbs, served on a creamy polenta.  Topped with a mushroom duxulle (sauce made of mushrooms, garlic, and shallots), mirepoix (chopped carrots, celery, onions, and bell peppers), and gastrique (caramelized sugar, deglazed with vinegar).  Sprinkled with gremolata (lemon zest, parsley, garlic, parmesan, and olive oil).  Garnished with rosemary.

4th Course: Chocolate & Espresso Pot de Creme. Paired w/Stoup’s Porter.

Served with tuilles (a thin, crisp, sweet wafer) and crème anglaise sauce (white chocolate with orange porter).  Garnished with framboise candied hazelnuts, candied orange wheel, fresh raspberries, and shaved bitter chocolate.

About The Beers

Reuben’s Brews, Imperial Rye IPA
Intense citrus and floral aroma followed by a smooth medium-full mouth feel.  Citrus leads the flavor profile, with rye spice and bitterness coming through in the finish.  8.4% ABV, 80 IBUs.

Fremont Brewing, Harvest Ale
A Fall seasonal.  A French farmhouse-style saison brewed with Northwest hops.  This Fall beer has fruit and bread aromas, with white wine notes reminiscent of apricots and apple.  Harvest Ale finished dry and crisp.  Unfettered by spices.  Brewed with 2-row and wheat with Magnum and Cascade hops.  6.5% ABV.

Hale’s Ales, Anniversary Double Pale Ale
Somebody said, “Hey, it’s your anniversary– go big or go home,” so of course… we went big.  Our brewmaster, Lincoln, says, “This beer is modeled after our original pale, but with more of everything we love.”  Celebrate thirty one years of Hale’s Ales with this doubly good pale ale.  Open-fermented and dry-hopped for that special Hale’s edge.  Malts include 2-row, crystal, Vienna, wheat, oats, and aromatics.  Hops include Centennial, Mosaic, Chinook, Citra, and Bravo.  8.0 % ABV, 40 IBUs.

Stoup Brewing, Porter
Rich in color and character, Stoup’s robust porter conjures up memories of decadent chocolate treats dipped in coffee. Hints of dark chocolate, roasted coffee and light malty sweetness are the result of a complex malt profile including chocolate malt, roasted barley, roasted wheat and roasted rye. 6.5% ABV, 45 IBUs.