“Bringing Out The Best In Beer” Saturday, March 23, 2019

cocktail hour Beer-mosa

one boston bib, caesar dressing, lebnah, red onion, cheddar cracker Beer: Willy Nilly, Defiance Brewing Co., Hays KS

two cauliflower, fresno pepper, green bean, scallion, ricotta salata, mushroom “demi-glace” Beer: Girlfriend, Central Standard Brewing, Wichita, KS

three trout, leeks, fume, radish, fennel, rye toaste Beer: Twisted Logik, Defiance Brewing Co., Hays KS

four veal sweetbreads, barley, Espagnole, holy trinity Beer: Guavatas Sour, Free State Brewing Co., Lawrence KS

five spiced anise ice cream, pear, custard, honey, sunflower seeds Beer: O’Malley Stout, Weston Brewing Company, Weston MO

after dinner cream cheese, carbonated fruit Cocktail: Fernet Branca, Heering Cherry Liqueur, lemon, soda

Menu and drink pairings created and prepared by Chef Joey Attwater, Sous Chef at Rye