Trending
MOST READ
Best Hookah Bar

Best Hookah Bar

Best of SA 2013: 4/24/2013
Best Karaoke Night

Best Karaoke Night

Best of SA 2013: 4/24/2013
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Texas Law Leaves Abortion Out of Reach for Many Women

Texas Law Leaves Abortion Out of Reach for Many Women

News: Texas’ sweeping abortion law has already eliminated all abortion clinics south of San Antonio, and the last clinic west of the city... By Alexa Garcia-Ditta 8/27/2014
10 Incredible Destinations to Consider for a Semester Abroad

10 Incredible Destinations to Consider for a Semester Abroad

College Issue 2014: Madrid. The capital of Spain, Madrid is the perfect combination of metropolitan lifestyle and Spanish tradition. Home to the royal family, the famous... By Briana Denham 8/18/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Bottle & Tap

Sushi, pigtails, and hops

Photo: , License: N/A


Sushi, pigtails, and hops

Who puts wasabi in beer? Brewers who are trying to pair their creations with those of a top San Antonio sushi chef. You’ll find it at one of two mouth-watering (and perhaps eye-watering) beer dinners this month at Freetail Brewing Co. and at Lüke Restaurant on the River Walk.

The Freetail sushi dinner on Monday, December 12, is a billed as a five-course meal, but it’s really seven when you include the appetizer and dessert courses featuring the guest cuisine of Chef Goro of Godai Sushi Bar & Japanese Restaurant.

Freetail is serving up 10 of its house beers, including some special barrel-aged brews, a shoyu- and wasabi-infused version of Three Anniversary Ale, and kombu- and wasabi powder-infused witbier.

Goro supplies miso soup, cucumber salad, crab and avocado tower, a trio of sushi rolls, scallop carpaccio, steak tartare, and three varieties of nigiri. Dessert is an intriguing sweet red bean in phyllo pastry served with an ice cream made from sweet lotus root and Freetail’s signature La Muerta imperial stout.

Go to Freetail Brewing’s Facebook page for the complete menu. Advance reservations and payment are required by dropping by the brewpub or calling (210) 395-4974. Cost is $100 per person, so break out the Benjamins.

Lüke’s Dec. 29 beer dinner is the perfect antidote to the glut of traditional holiday foods. And when paired with the beers of Colorado microbrewery Oskar Blues, you’ll forget all about the eggnog.

Chef Steven McHugh is joined by a representative of the brewery to present fried pig tails with Mama’s Little Yella Pils, pan-seared grouper with G’Knight Imperial Red Ale, braised short ribs with stone-ground grits and Pearl Market vegetables with Gubna Imperial IPA, and sweet potato pie and donuts with Ten Fidy Imperial Stout.

It all starts with a reception beer of Dale’s Pale Ale, the first canned craft beer that kicked off a trend causing some new brewers to give up the bottle all together.

Cost is $55 per person plus the government’s cut and something for the bustling waitstaff. Make reservations at (210) 227-LUKE.

 

Ranger Creek Uno

Ranger Creek Brewing & Distilling Co. recently celebrated their first anniversary. Look for the beer marking the occasion wherever Ranger Creek brews are sold. UNO is a special variation of the flagship beer OPA, or Oatmeal Pale Ale, made with rye in the grain mix and aged in oak barrels.

 

Faust wins medal

Faust Brewing Co. in New Braunfels, which got a new lease on life when it started brewing again nearly six months ago, has its first industry kudo. Brewmaster Ray Mitteldorf’s Oktoberfest Märzen won silver in that category with a panel of judges for the World Beer Championships.

 

Travis E. Poling is beer writer for the Current, conducts tutored tastings, beer knowledge training, and is author of Beer Across Texas: A Guide to Brews and Brewmasters of the Lone Star State. You can reach him at travis@beeracrosstexas.com.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus