1/27/2016 -- erveza y Paella: ThirstyBear's Ultimate Organic Beer & Spanish Cuisine Fiesta

This will be a five-course craft beer and food pairing menu.

Executive Chef Rob McCarthy prepares a five-course craft beer and food pairing menu to be served amongst the brewery's fermentation tanks and barrel-aging program. The cellar dinner includes a special tasting of vintage barley wine beers from the ThirstyBear Library (1999, 2004, 2012), Stave Series #15: The Dark Age, and the two SF Brewers Guild collaboration beers. Owner/Founding Brewmaster Ron Silberstein and current Brewmaster Brenden Dobel host the dinner.

Feature menu items include:
*Leek and wild mushroom flatbread, herb salad (paired with Beers Made By Walking Yerba Buena Gruit)
*Pan seared sea scallop, grapefruit, passion fruit, pepper cress (Paired with Howard Street IPA)
*Spent grain crusted lamb loin, goat cheese, blood orange, arugula (paired with Stave Series #15: The Dark Age)
*Table side raclette service, grilled bread (paired with Cellar Series barley wines from the Library: 1999, 2004, 2012)
*Lemon-cava tart, huckleberry marmalade, cream (paired with 2014 vintage Stave Series #13: Oro En Paz)