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Beer Meat Whiskey – Yes, You Can Have It All at the Smoke and Barrel on March 7

On March 7, you can have slow-cooked meat, delicious beer, and small batch whiskey all in the same event. Why yes, I will tell you more. Join Mike McGarvey and Dave Coleman from 3 Stars Brewing and Rick Wasmund from Copper Fox Distillery for an hour of exploration into pairing meat with beer and whiskey. Executive Chef and Pitmaster Vinni Waide will offer three distinct meat plates each paired with a 3 Stars brew and a Copper Fox concoction.

This is a casual affair meant for friends, meat lovers, and beverage afficionados. $40 includes tax and gratuity. Buy your tickets here. Save $10 when you also purchase tickets for Meridian Pint’s “Beer & Cowgirl Cheese” event.

Pairings:

First:
-3 Stars BW Rye #3
-Copper Fox Clear Rye Spirit with House Ginger Citrus Syrup
-Smoked Salmon with Lemongrass Creme Fraiche

Second:
-3 Stars BW Rye #2
-Wasmund’s Single Malt Red Hot Macgregor
-Braised Wild Boar Ragout Over Creamy Polenta with Balsamic Reduction

Third:
-3 Stars BY Rye #2 Aged in Copper Fox Rye Oak Barrel
-Copper Fox Rye with 2 Rocks
-Smoked Veal Shanks with Wild Mushroom Hunter’s Sauce and Gorgonzola Stuffed Gnocchi

Editor’s note and disclosure: I am an employee of the Smoke and Barrel but was not asked to post about this event.

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