Looking for a way to make your average dinner just a bit more exciting? How about a beer dinner where each course of you meal is created to complement a specific beer. I have gotten the chance to attend two of these dinners and I would recommend them to anyone who has even the slightest interest in beer. The first dinner I attended was hosted by PW pizza and featured beers by Deschutes Brewery. Each beer course was paired with a different pizza creation and served family style to tables of eight. One of the best things about these dinners is that guests can be seated with people they know or at random. At both dinners, this has made for really interesting conversation with people I would have not otherwise met.
Last week I got to check out the Centennial Beer Festival Brewmaster’s Dinner held in the space typically used by Moulin Events. It is a part of the Centennial Malt House building which is home to several spaces you may have heard of such as Vin de Set and Moulin Events. Little did we know, this building used to be the Schneider Brewery back in the late 19th century. The dinner was the kickoff event to an entire weekend of beer tasting bliss. Each of the five courses was paired with a delicious beer from 4 Hands Brewing Co. Chef Ryan Luke created a delicious meal and was even generous enough to make me my own vegetarian version of a few dishes that had meat. The evening was hosted by two brewers from 4 Hands, Martin Toft and Andy Burgio, who told stories about the brewery and gave us insight to the beers we tasted. We were lucky enough to be seated at a table with Martin and Andy which made the night even more interesting.
Below are the courses we got to sample at the Centennial Beer Dinner
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