For the third year we’ve joined together with Belgian tavern The Trappe Door for a multiple-course spring feast, each carefully paired with a handcrafted brew. This time we’re bringing the tasting experience al fresco, serving a carefully prepared meal under the stars at Birds Fly South Ale Project.
The evening begins at 6pm with a Chef’s tasting and Brewer’s choice pint, both seasonally inspired. The second and third courses include a thoughtfully selected charcuterie board and sour apricot ale followed by a spring harvest salad and smooth nut brown ale. The main course brings roasted chicken, brined in Rustic Sunday ale and served with local potatoes and spring vegetables and washed down with Spring Saison. The evening finishes with hand rolled churros and raspberry dipping sauce, paired with Big & Yummy, a chocolate and coffee Imperial Porter.