The first course was a classic Belgian dish of mussels and frites. The mussels lay in a beautiful broth with apple tarragon compound butter and caramelized shallots all paired with the delicious Funkwerks Saison. If you haven't had a chance to try this saison, go out and buy it now. It is the perfect example of what a classic Saison should taste like, and we have it given it our own accolades Amazing spice and citrus character that has a nice dry finish.
The final course (pictured above) was a beer brined beef with apple kraut, triple mustard, and garlic confit whipped potato. This was paired with Bristol Tripel which was used to brine the beef. This beer had some great Belgian fruity esters and noticeable hop character that finished semi-dry. Although the beer seemed light and fruity, it is also a big beer at 8.5% ABV.
|Mike Bristol was at hand to discuss his beers and also discussed the Ivywild building project.|
Stay tuned for upcoming beer dinners at the Blue Star. They have a couple in the works. They are a wonderful way to explore some exciting styles of craft beer paired with some of the best dishes in Colorado Springs!
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