What I Learned At The Foundry Last Night

-McCoy's Ursa Major Imperial Stout is back, just in time for the chilly weather. Thinking back to the last batch, I may have been a fan. This year's is outstanding as well, though it's poured cold and you'll need to let it warm up a bit. Definitely worth a trip if you're a fan of the style.

-November 3rd is the next McCoy's Brewmaster's Dinner, and it's going to be a doozy. It's all fall food paired with Belgian Trappist beers. I looked for a .jpg of the menu, but couldn't find it. I was drooling. I'll post it once I find a copy. My reservations are in. Let me know if you'll be there and we'll meet up beforehand. It'll be like Drinking for the Cycle plus food.

UPDATE: Found this on the Foundry's calendar...

TRAPPIST BEER DINNER! All of our Brewmaster's Dinners so far have sold out. However, this highly anticipated food and beer pairing is certain to fill up quickly, so make reservations now.

First Course: Chimay Tripel featuring Hazelnut-encrusted Chevre Goat Cheese Truffles with rosemary honey.

Second course pairs a Pumpkin Soup served with Sage Crouton and Nutmeg Whipped Cream with Orval Belgium Pale Ale.

Next up is the Rochefort 10 matched with a Roast Duck Salad, Sun-Dried Cherries, Candied Walnuts and Roquefort Cheese.

On to the Fourth Course: Seared Diver Scallop over butternut squash, brown butter sauce and proscuitto paired with Achel Bruin 8.

For the main course, Westmalle Dubbel is served with a Braised Beef Short Rib, shitake mushrooms and parsnip-turnip puree.

And finally, for dessert, a Double-layered Butternut Squash Pecan Pie with an Apricot Glaze and Maple Whipped Cream teamed with Konigshoeven Quadrupel.