Must be the Saison of the Witch – Brave Horse beer dinner

We attended a beer dinner at The Brave Horse Tavern in June. It was spectacular (read about it here). Heaping portions of delicious food paired perfectly with a thoughtful selection of beer (no skimpy pours, either.) Next Tuesday the Brave Horse Tavern hosts another amazing beer dinner. This time they focus on the season: Oktoberfest. What’s more, the Brave Horse will introduce a new beer: Saison of the Witch.

The first three courses will be paired with three different Oktoberfest beers. The food pairings sound amazing, as usual: German inspired dishes with a Brave Horse twist. For the not-yet-announced fourth course, the Brave Horse Tavern introduces Saison of the Witch, a pumpkin beer that Elysian Brewing created exclusively for Tom Douglas Restaurants using pumpkins grown on the Tom Douglas Restaurants farm in Prosser.

You will not be disappointed. Chef Brian Walczyk is a master at the art of beer and food pairing. Here are the specifications for Tuesday night’s dinner:

Date: Tuesday September 20th

Time: 6:00pm

Cost: $50 per person

To purchase your tickets, click here!

On the table:

Soft pretzel sticks, to share on the table, with mustard

1st course

Potato and Cheese Kroketten

satina potato and ementhaler fritters, chanterelle mushroom “jaeger”, pickled mustard

with Silver City Brewing’s Oktoberfest

2nd course

Bratwurst and Pretzel Knodel

housemade bratwurst stuffed pretzel dumpling, mustard spiked apple sauce, sauerkraut

with Firestone Walker Brewing’s “Oaktoberfest”

3rd course

Smoky “kassler” style pork tenderloin

applewood smoked pork loin ham, molases glaze, smoked cherries, spaetzle, and kale

with Bayern Brewery’s Oktoberfest

4th course

Something delicious to go along with….

The debut of Elysian Brewery’s Saison of the Witch, made exclusively for Tom Douglas restaurants using pumpkins from the Tom Douglas farm in Prosser, Washington.

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  1. Thanks for the shout out. The last course served with the saison of the witch is going to be… apple strudel, frozen custard, and pie-spiced caramel
    Thanks again, and for all who missed on this dinner there will be plenty more to come.

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