BRU BEER DINNER
Ode to the Peach
To showcase our passion for all things food and beer the first, of our monthly beer dinner series, is an ode to the peach. Executive Chef/Brewmaster Ian Clark along with chefs Josh Monopoli and Jason Brown celebrate the peach with this month’s beer dinner. Each course highlights the beauty of the peach with the finale being a special release of Clark’s Belgian Style Imperial Stout handbuilt with bitter cocoa & roasted Colorado peaches. The evening begins with a BRUini, a beer cocktail modeled after a Bellini with Beezel our Belgian golden strong ale and peach puree paired with passed appetizers. Highlights of the night include Peach Burrata with peach oil, sweet herbs, and an obitus reduction paired with BELUX belgian pale ale handbuilt with lemongrass and black pepper or the Peach Noodle Salad with peach puree and peach chips and paired with 5290 saison handbuilt with tangerines. The evening ends with a delicious Beer Float of our handbuilt roasted peach ice cream floating on our special release Belgian Style Imperial Stout with bitter cocoa and roasted Colorado peaches and topped with a peach roll up and toasted peach marshmallow. For more details visit www.bruboulder.com. Seating is limited, for reservations call 720.638.5193.
WHO: BRU handbuilt ales & eats 5290 Arapahoe, Boulder, CO 80303
WHAT: Beer Dinner, an ode to the peach
WHEN: September 10th, beer cocktail hour 6:30pm // dinner 7pm
COST: $45pp, for reservations call 720.638.5193
ABOUT BRU HANDBUILT ALES & EATS: BRU handbuilt ales & eats brings together award winning Chef and Brewmaster Ian Clark’s passionately crafted food and beer under one roof. Twelve handbuilt ales, including his Chef’s Collaboration beer, Obitus handbuilt with dates and caramelized sugar and Citrum handbuilt with lemon zest and juniper, accompany urban American cuisine handcrafted out of our enticing wood-fire oven. Dishes include Roasted Meatballs, Wood-Oven Pizza and Bahn Mi, as well as a variety of Charcuterie and Housemade Cheeses. Open daily for lunch, dinner, and Sunday brunch.
Contact: Bryce Clark