Tuesday, February 24, you’re invited to a special beer and food pairing menu at the Burgundian with Propolis Brewing. Why is it special? Because it is the first time the Port Townsend brewery has come to Seattle for a pairing dinner and because it sounds pretty amazing, with creative and uncommon dishes accompanying Propolis’ equally creative and uncommon ales. Contact the Burgundian to reserve your spot. Menu below.
Propolis Brewing has earned a reputation for making beers using uncommon, oft-foraged ingredients. The brewery opened two years ago with a plan to brew natural, healthful ales using locally sourced herbs and spices. When first faced with the prospect of drinking a beer brewed with wild nettles, many people raised an eyebrow and say, “Really?” But that sentiment soon changes to, “Really good!”
This is a pairing dinner, no specific time, no reservations required. Just show up and enjoy.
2253 North 56th Street
Seattle, WA 98103
Fennel, Amber Fennel Saison paired with Merguez Sausage Crepinette—Chickpea salad with olives, parsley and preserved lemon.
Urtica, Wild Nettle Ale paired with Nettle Pasties—Nettles,, kale, leek and barrel-aged feta baked in a flaky puff pastry.
Zephyrus Saison, brewed with elderflower and brettanomyces, dry-hopped with Rakau hops, paired with Roasted Quail—mushroom stuffing, roasted carrots, and sour cherries.
Achillea, herbal farmhouse dubbel, paired with Pork Shank Stew—pine and juniper braised root veggies and Semolina dumplings.
Grewit, barrel-aged old world ale, paired with Spiced apricot chocolate truffles.