Friday, July 2, 2010

The Bourbon, Brews and Bryson Festival

It's a real event: The Bourbon, Brews and Bryson Festival at the Allentown Brew Works, August 21. Check it out here. I'm working with the Brew Works and the folks from Buffalo Trace to bring the Good News of Bourbon to more Lehigh Valley beer drinkers (and maybe preach a little Gospel of Beer to bourbon drinkers while we're at it).

We'll have special bourbon-loving food: fried plantains topped with bourbon pulled pork and smoked mozzarella; ham with honey bourbon bbq sauce; brisket served over collard greens and bacon, topped with fried okra; corn bread with butter and honey; and apple, raisin and bourbon pecan foster over vanilla ice cream -- mouth-watering, by golly!), bourbon cocktails made with Woodford Reserve and Gentleman Jack (not bourbon, I know, but don't hurt his feelings), samplings of the new Maker's Mark 46, and I'll be conducting hourly tasting seminars with Buffalo Trace whiskeys like Blanton's, Buffalo Trace, and Eagle Rare Single Barrel, helping you taste the wonderfulness of corn likker, talking about what makes bourbon unique, and why bourbon-barrel aging makes great beer better.

There will be beer, of course!
  • Allentown Brew Works Master Brewer Beau Baden will feature Draft Bourbon Barrel Porter as well as a Specialty Bourbon Cask and a Cassis Lambic that will enhance your Bourbon Pecan Foster
  • Bethlehem Brew Works brewer Lewis Thomas will work his magic and provide an infused cask that will match the moment.
  • Guest brewers include Stoudt's, Weyerbacher, and Yards

Tickets are now on sale: you'll find them here, or you can call my old buddy Wendie (610-433-7777 ext. #25 between 11am-5pm M-F) and order over the phone. I will see you there!

3 comments:

Steve said...

I'm convinced you knew that I would be at the Philly Folk Fest this weekend and unable to attend. Dangit!

Cornelia said...

Dang it, Lew. We're already committed to Hot August Blues in Cockyesville, MD. So close yet so far.

Alexander D. Mitchell IV said...

And how will the bryson be cooked?