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Thursday evening, Robert’s Maine Grill in Kittery will be hosting an all-inclusive beer dinner featuring Rising Tide Brewing Company for $60. Brewery owners Nathan and Heather Sanborn will be in attendance to walk you through some great beer pairings, and Chef Brandon will also be discussing the specially-prepared menu. Beers pouring will include Daymark, Zephyr, Ishmael and Ursa Minor (my personal favorite). To reserve a spot, please call Robert’s at (207) 439-0300
I’m a sucker for cheese. Tomorrow night, I am planning to head over to Little Tap House for a beer and cheese pairing event, featuring Funky Bow Brewery beers paired with cheeses from Swallowtail Farm and Creamery. The event, starting at 6pm, will feature several cheeses paired with 3-4 of Funky Bow’s beer lineup. However, I might be a little late to this one. Save some cheese for me?
Now, there aren’t many things that will get me out of bed early on a Saturday – but an Allagash Brewing Company beer release is on that short list. This weekend is also the release of Red Howes cranberry stout at the brewery beginning at 8am. Check out this video from Allagash to learn a bit more about its creation, which involved the use of 3,000 pounds of cranberries. Looks quite messy, but sounds delicious. And with 120 barrels made – you should be able to get your hands on a bottle. Come over to Allagash between 8-10am for the brew – and some accompanying entertainment to wake you up.
Remember this craziness? Well, the winner of last November’s charity all-women arm wrestling competition – Lumber Smack Sally (who’s real name is Kate Squibb) – now has a beer named after her flowing on tap at In’finiti. The Lumber Smack DIPA debuted on tap earlier in the week and is worth getting, if not just to relive one of the more hilarious events of Portland Beer Week. According to In’finiti the beer is “a huge IPA” that’s 9% ABV and “loaded with piney hops and aged on lumber.” Should be fun to give it a try.
This week, brewery-in-planning Foundation Brewing has undergone the process of taking their equipment through “passivation” which readies it for use and protects it against corrosion, similar to seasoning a cast-iron pan (metaphorically – I don’t want to see 100 comments from chemistry students, ok?). What that means in the practical sense is that they have very little left to do before we can start seeing beer flowing from their Industrial Way location.