Thursday night was the first dinner beer pairing with The Bruery, a brewery from Southern California. The founder of The Bruery, Patrick Rue with his wife Rachel and 4 month old daughter, Charlotte were at the Pizzeria Basta for the event. The Pizzeria Basta is small with about 12 tables plus seating at the counter. Reservations were taken online at their web page or at the pizzeria. The reservations were staggered with seating's every 15 minutes starting at 5:30 to 8:30 pm.
We arrived for our 6:15 seating and meet up with some friends in and out of the beer industry. Our friend Max was there for an earlier reservation and we saw Jon and Keith from Backcountry Pizza and Tap House along with Ted and Seth from Avery Brewing. We were seated at a two person table next to Patrick and Rachel Rue's table. We had a great time talking to them and we were able to recommend some places to go around Boulder for great beer. I asked Patrick what he thought of the pairings for the dinner and he replied that beer was getting the same level of respect as wine which is great for these events. He was quite happy with the dinner. For a brewery that is only 3 years old, having this dinner beer pairing at all is quite an accomplishment.
The whole 6 courses was cooked in the wood fire oven. It was amazing!
Fourth course was a whole quail stuffed with prunes, with stinging nettles and hazelnuts topped with quail jus paired with Marron Acidifie, a Flemish brown sour. You wouldn't think a sour would be paired with any food, the sour ale balanced the richness of the quail. The Marron Acidifie is 8.5% alcohol with a sour front that exploded in the middle with flavor. I later got another glass of this delicious sour brown ale.