Upcoming Palate Exploration Events

Join us as we tantalize and educate with three new Palate Exploration events!

On March 16, join us in the Embassy, our classroom and training bar, while we host The Cheese Lady and learn all about the amazing things that happen when cheese and beer come together. We will be pairing a beautiful spread of cheeses, covering as many flavor and texture possibilities as we can, along with five of our beers. There really are few things better in life than beer and cheese.

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A Look Into our Barrel-Aging Program

Crafting legendary barrel-aged beers is an exercise in patience. We start by brewing complex, world-class beer worthy of time in a barrel. Then, our experience and years spent mastering our craft means we know exactly when it’s been aged to perfection. After one sip, you’ll know – it was worth the wait.

Take a look behind the scenes at our barrel-aging program in this new video, which includes footage from the caves where we age many of our beers

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Azacca IPA Untappd Badge

When our brewing team first encountered the experimental Azacca hop during the annual harvest trip, they couldn’t wait to start brewing with it. Featuring an intense tropical aroma and flavor, the hop proved bold enough to carry a single-hop beer and Azacca IPA was born. 

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Palate Exploration: The Cheese Lady

We’re gearing up for another Palate Exploration event, where we invite you to explore how various styles of food pair alongside beers from our lineup. Hosted here at the brewery, these events are an opportunity for visiting culinary artists from the community to design dishes that encourage you to expand your palate and discover how food and beer can come together to create a beautiful harmony.

March 16: Palate Exploration Series featuring The Cheese Lady.

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Palate Exploration: MoKAYA Chocolate and Beer

On Thursday, February 2nd our education team is partnering up with MoKAYA chocolates for the second time to explore how chocolate and beer pair together. Our Curriculum Coordinator, Michael Steil, headed down to the shop to pick the brain of owner/chef Charles Golczynski and to get a bit more background into where his seemingly endless fount of inspiration comes from. After enjoying a KBS truffle (that’s right, made with KBS) and cereal milk ice cream, they got right into it.

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