GABF 2015 at BRU
BRU handbuilt ales & eats celebrates all things beer & food for the 2015 Great American Beer Festival
Whether you were one of the lucky few to grab tickets to this year’s GABF or are just looking to imbibe in special craft beer events during the festivities BRU handbuilt ales & eats will be bustling with mouthwatering beer and food events from September 21st to September 26th. During the whole week BRU will offer a $40 prix fixe menu with four courses paired with our 2015 GABF entries. September 22nd marks a Special Uncapping of our limited 1st Anniversary ale, then on September 23rd we will have The Art of Pairing Beer and Food where Beer Chef / Owner Ian Clark will share his extensive beer and food knowledge for a beginner lesson of tips and trick to pair beer and food. That same evening we will uncap the 2nd Anniversary Ale. Then on September 24th we will celebrate our 2014 silver medal win with $2 LOCH Wee Heavy Scotch ales all day. To finish off the week we will have one more special tapping of our Fresh Hop American Pale Aloe on September 25th.
Don’t forget – Wear your BRU gear to the Great American Beer Festival for a complimentary pint at BRU. Just post a pic of in your BRU gear roaming the halls of GABF with the hashtag #BRUatGABF. Stop by booth BP4 or BRU for your complimentary beer card.
WHO: BRU handbuilt ales & eats
5290 Arapahoe, Boulder, CO 80303
Sept 21st-Sept 26th: $40 Prix Fixe Menu, 4 course menu paired with 2015 GABF entries
Sept 22nd, 6pm: Special Uncapping – 1st Anniversary Ale
Sept 23rd, 6pm: The Art of Pairing Beer and Food ($25 with tasters and bites)
For reservations call 720.638.5193
Sept 23rd, 7pm: Special Uncapping – 2nd Anniversary Ale
Sept 24th: $2 LOCH Wee Heavy Scotch Ale celebrating our 2014 GABF silver medal win
Sept 25th, 6pm: Special Tapping – Fresh Hop American Pale Ale
ABOUT BRU HANDBUILT ALES & EATS:
Bringing together the art of food and beer. At BRU handbuilt ales & eats Beer Chef / Founder Ian Clark pairs his passion and knowledge for deliciously crafted food with his never filtered, naturally carbonated ales. Some dishes even use beer (or the ingredients) like the Wood Roasted PEI Mussels with pickled lemon, citrum ipa broth, and cured pork sourdough toast, The BRU Wood Roasted Sourdough Pizza made with ipa tomato sauce, ale sausage, kale, and smoked shallots or the Ice Cream Sandwich made with spent grain chocolate chip cookies and housemade malt ice cream. The beers nod to Ian’s kitchen career as well; Obitus American Brown Ale handbuilt with roasted dates and caramelized sugar or his Citrum IPA handbuilt with fresh lemon zest and juniper are just a few of the 14 rotating ales on tap. Open daily for lunch and dinner. For more details visit www.bruboulder.com.