The Great Lakes Brewing Company goes Greek with tonight’s Brewmaster’s Dinner. The menu includes calamari spring rolls, mint-pistachio pesto lamb, and tomato, cucumber, and feta salad. They’re paired with such homemade brews as Holy Moses White Ale, Burning River Pale Ale, and Blackout Stout. Each course includes a beer that complements the dish. “The whole idea is to get people to try stuff they didn’t even know they’d like,” says brewer Luke Purcell. And unlike wine-tasters, who typically swish and spit, beer fans swallow their samples (which is why they’re only six ounces each). Tonight’s outing also includes a tour of the brewery and a Q&A with Great Lakes’ brewers and chefs. It’s all capped with a serving of chocolate ganache cake paired with Alberta Clipper Porter. Yum!
Tue., Feb. 13, 6:45 p.m.
This article appears in Feb 7-13, 2007.