Beer vs Wine Dinner | July 18th

Save the date! Have you ever been unable to decide if you wanted beer or wine with your dinner? Gotten into fierce debate with friends on the merits of one over the other? Thought that certain dishes would pair only with wine or with beer? On July 18th, TAG is hosting the answer to all these questions! Our Beer vs. Wine dinner will be 5 courses, each one perfectly paired with both a Great Divide beer and a wine selected by TAG Restaurant Group’s own Todd Rocchio.

First Course | HIRAMASA

nasturtium salsa verde, orange, cured olive, crispy garlic

Beer Pairing | Great Divide, Samurai, Rice Ale, ABV: 5.5%

Wine Pairing | Boundary Breaks, Riesling, Finger Lakes, NY, 2017

Second Course | BURRATA
charred local peaches, calabrian chili oil, pine nuts, guanciale

Beer Pairing |Wood Werks No. 3, Brown Rye Ale, ABV: 12.6%
Wine Pairing | Silverado, Sauvignon Blanc, Napa Valley, 2017

Third Course | KUROBUTA PORK BELLY

yuzu-blackberry glaze, pickled blackberry, hazelnuts, young brassicas

Beer Pairing | Great Divide, Claymore, Scotch Ale, ABV: 7.7%

Wine Pairing | Argiano, ‘NC’ IGT, Tuscany, Italy, 2016

Fourth Course | DEBRUIN BROTHERS RABBIT SADDLE

fermented olathe corn, porcini mushrooms, taleggio, rabbit jus

Beer Pairing | Great Divide, Colette, Farmhouse Ale, ABV: 7.3%

Wine Pairing | Domaine de la Caniere, Bourgogne Rouge, Burgundy, France, 2016

Fifth Course | CHEESE PLATE

miticana goat cheese, honeycomb, huckleberry, black pepper goat cheese biscuit

Beer Pairing | Great Divide, Strawberry Rhubarb, Fruit Sour, ABV: 6.2%

Wine Pairing | Chateau Tirecul la Graviere, Le Pins, Mombazillac, France

Buy Tickets Here!