This upcoming Tuesday (yes, last-minute, we know!), Rob Tod, brewmaster of Allagash Brewing Co. will be in Asheville. After trying to churn-out an affordable dinner here in town, we decided instead to do as we did with Sam Calagione’s visit, and host a private tasting at the humble storefront. Only this time, yours truly and the other Bruisin’ half will grace you with our culinary magic, paired with some Belgian-style ales. After all, we are also foodies.

This is tasting is by reservation only with part of the proceeds going to FRIENDS of the Blue Ridge Parkway. Tuesday, August 25, 5-7 p.m. $15/pp

Please call Bruisin’ Ales, 828-252-8999 to make your reservation. We will giving away a pair of (the sold-out) Brewgrass Festival tickets to one lucky attendee.

ALLAGASH White: “Our interpretation of a traditional Belgian wheat beer, Allagash White is unique and truly refreshing. Brewed with a generous portion of wheat and our own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Overall, it is a beer that is very drinkable and smooth any time of the year.” [5.0% abv]

Cheese: Goat Chevre | Pairing: Eggplant Lollipops

ALLAGASH Grand Cru: “Allagash Grand Cru is our winter seasonal. We brew this special, deep-golden colored beer each year in limited quantities. It has a full, yet refined malty palate and a gentle fruit and spice aroma.” [7.2% abv]

Cheese: Horseradish Cheddar | Pairing: Spicy Shrimp Wontons

ALLAGASH Hugh Malone: “…we dry hop the beer, which instills a hoppy aroma with notes of pine and grapefruit. This ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish.” [8.5% abv]

Cheese: Homemade Pimiento Cheese with Allagash Tripel (from The Admiral) | Pairing: Mushroom Reduction on Crispy Potatoes

ALLAGASH Interlude: “Two yeast strains were used to create this unique Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish.” [9.5% abv]

Cheese: Bleu Cheese | Pairing: Spiced Apple-Pear Tartlets