Friday March 6, 5-8pm: Come join Double Mountain and Saraveza staff as we tap the first kegs of a new Double Mountain specialty offering while enjoying some seriously comfortable German-themed food goodie. The fun starts at 5pm with some free mini Sauerbraten pasties – get them while they last! We’ll also be raffling off some Double Mountain shirts and glassware throughout the evening.
About the beer: Brewmaster Matt Swihart has been kicking out batch after stellar batch of Double Mountain beers for nearly two years now…but this one is co-owner Charlie Devereux’s turn. (Matt and Charlie met as shift brewers at Full Sail back in the early ‘90s.) “Das Boot” is a dark ale broadly in the style of an altbier, brewed with Pilsner, Munich and chocolate malts, Kölsch yeast, and a variety of German hops. A velvety malt character is nicely balanced by herbal bittering-hop notes. Das Boot is dry-hopped with whole Hallertaus for extra aroma. 6.2% ABV, 50BU.
About the food: Saraveza's Spence Lack has been delivering some killer eats out of Saraveza’s little kitchen since day one. For those of you unfamiliar with the pasty (pronounced pass-tee), it’s a pastry hand-pie with a savory filling -- the Anglo version of an empanada. The pasty originated in the British Isles and is wildly popular in the northern Wisconsin / Upper Peninsula region, where owner Sarah Pederson is from. It’s the perfect pub food.
Spence is working on a Sauerbraten (German-style marinated pork in sauerkraut) pasty that should prove a hearty complement to Das Boot’s malty richness. Hope to see you there!
Call Saraveza at 503-206-4252 for more info.
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