St. Meinrads Official Release Party
Wednesday March 11th at Bread and Cup, located in the Haymarket in Lincoln, will be the official release of the much anticipated St. Meinrad’s Quad. The event gets underway around 6:00 pm and goes until close. There will be a special menu prepared to compliment all of the delicious flavors one will find while drinking a St. Meinrad. A word of caution for those that are not as prompt as others, the last time we had a release party the kegs were empty in two and a half hours. Get there early, bring and appetite for good food, drink, and fun.
Here are a few of the special offerings Bread and Cup will have along with their normal Fabulous Menu:
Confit Duck Legs $7
Crispy Bone Marrow $8
Roasted Chicken Wings $6
-spicy peanut
-sweet sesame
Flatbread with Serrano, Manchego & Quince $8
See you all there!
Brother Joshua
Location for Bread and Cup can be found here: http://breadandcup.com/?q=content/location-contact-hours
March 5th, 2009 at 5:37 pm
double pimped
will update day of
http://www.beerorkid.com/2009/03/05/wednesday-march-11th-at-bread-and-cup-located-in-the-haymarket-in-lincoln-will-be-the-official-release-of-the-much-anticipated-modern-monks-st-meinrad’s-quad/
http://www.beerorkid.com/phpboard/viewtopic.php?f=1&t=15165
sooooo thirsty
March 11th, 2009 at 8:35 pm
Bread &cup best food for beer”"”"”"”"
March 12th, 2009 at 7:19 am
Thanks to everyone that attended the release party. Special thanks to Kevin, Karen and crew for the unique and entertaining food paired masterfully with the beer. I had the Flat Bread with Serrano ham, Quince, and Manchego cheese. The nutty sweetness of the Quince with the salty spice of the ham and the rich creamy cheese was a perfect complement to the bold malty sweetness of the beer. The Brothers also shared the crispy bone marrow on toasted bread. While this dish may seem strange bone marrow is a rich source of nutrients and very tasty. Wild dogs wouldn’t have developed those huge jaw muscles to crack open bones if there wasn’t something good in there. The sweet fatty goodness of the marrow stood up well to the bold flavors of the beer.
The beer was served in long stemmed wine glasses which allowed it to warm to a good drinking temperature in short order. This beer is best drank around 50 degrees. Cold it’s just too easy to drink and you’ll miss much of the complex flavor that emerges as it warms. That, and the fact it’s quite strong and you might be tempted to drink it too fast when cold.
The place was packed shortly after the party began and was standing room only for about an hour and half. A short beer line formed right away and the entire keg was consumed before 9 p.m. Look for another event heralding the release of the Tripel. I suggested spicy spring rolls might pair up with the hoppy dryness of the Tripel. We’ll see what Kevin comes up with.
May 17th, 2009 at 3:43 pm
ehh. cognitively )