For Beer Lovers – Birch & Barley Hosts Special Dinner Featuring Smoky Schlenkerla Brews

Photo by PoPville flickr user slightlyworn

I know we’ve got a lot of beer loving readers, so start salivating…

From a press release:

What: Birch & Barley hosts a very special collaborative beer dinner with Matthias Trum, owner of the world-famous Brewery Tavern Schlenkerla of Bamberg, Germany, home of the original Rauchbier (Smoke Beer). Executive Chef Kyle Bailey joins forces with Wolfgang Theil, Executive Chef at Brewery Tavern Schlenkerla, to create a menu showcasing the flavors of Franconia.

The four-course menu was specially created to complement Trum’s exceptional beers. Trum will lead guests through each course and share stories of his beers and his family’s lauded brewery.

The dinner is priced at $55 per person, exclusive of tax and gratuity. For reservations to this dinner, please call Birch & Barley at 202-567-2576.

When: Wednesday, November 17, 2010 at 7 PM

Where: Birch & Barley is located at 1337 14th St, NW, Washington, DC

Menu and more info after the jump.


Schlenkerla Smoked Sausages with Sweet Cabbage and Dark Bread
Schlenkerla Rauchbier Weizen (Bottle)

Traditional Franconian Potato Soup with Smoked Pork Belly
Schlenkerla Helles Lagerbier (Bottle)

Bamberg Style Onion with Mashed Potatoes and Smoke Beer Sauce
Schlenkerla Rauchbier Märzen (Bottle)

Marinated Fruits with Nürnberg Style Lebkuchen
Schlenkerla Eiche (Oak Smoke) (Bottle)
Schlenkerla Eiche (Oak Smoke) (Wood-Clad Gravity-Poured Keg)

Schlenkerla Rauchbier Urbock (Bottle)

About Brewery Tavern Schlekerla

In the middle of the old part of Bamberg, directly beneath the mighty cathedral, one can find the Historical Brewery Tavern Schlenkerla. First mentioned in 1405 and now run by the Trum family in the 6th generation, it is the fountain of the Original Schlenkerla Smoke Beer as well as a restaurant long lauded for fine Franconian cuisine.

About Smoke Beer (Rauchbier)

For thousands of years, maltsters had no choice but to dry their grains during the malting process over open fires. In Franconia, the kindling of choice has always been beech wood, and its smoke imparts a wonderfully spicy and meaty flavor in the malted grain and resultant beer. While most of the malting—and therefore brewing—world has gone away from direct-fire malting, Schlenkerla has continued to both smoke malt and employ smoked malt in the brewing of their fine brews. Their range of beers stands among the most singular in the world.

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