St. Vincent Collaborates with Craftsman Brewing, Hosts a Beer Dinner

Categories: Beer

Those familiar with St. Vincent's beer program know that resident Cicerone Sayre Piotrkowski has a fondness for Pasadena's Craftsman Brewing. In the restaurant's 15 months of operation, at least 25 percent of the draft list has been consistently dedicated to Craftsman brews. Piotrkowski's connection to the brewery has been a blessing for Bay Area beer geeks thirsty for Craftsman's full range of world-class, and often esoteric, beers.

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This weekend, St. Vincent will debut a collaborative beer created by Piotrkowski in conjunction with Craftsmans' Brewmaster Mark Jilg. "Sumac Summer" is a slightly tart Belgian-style wheat beer brewed with sumac and coriander. The brew clocks in at 4.5% ABV and is dry-hopped with Mt. Hood hops, a varietal known for approximating the spicy aroma of German noble hops such as Tettnang, Spalt, and Hallertau. The beer's unique character comes from the addition of hand-ground sumac, a cornerstone of Arabic cooking. Known for its tangy quality, sumac is often used in similar manner to lemon or vinegar. Piotrkowski was drawn to the berry's tartness and cherry-esque character.

The restaurant is hosting two events, a tart beer flight and a beer-paired dinner, to celebrate the release of the exclusive brew:

Summer Sour Saturday
Where: St. Vincent, 1270 Valencia St. (at 24th)
When: July 27
Cost: $12 beer flight and a la carte food options
What: A flight of four special brews including Craftsman Sumac Summer Ale, Cali Craft Wild Wit (brewed with honey, orange, lemon, coriander, and poppy seed), Ale Industries Easy Bayliner Weisse, and Moonlight Just Enough Rope (a sour mash lager). A special menu features items such as Fried Eggs & Buttercrunch Lettuce on Polenta Bread ($10) and Mussels and broth with crab fries, "rouille", and parsley ($12).

Sumac Summer Release Party Dinner with Craftsman Brewmaster Mark Jilg
Where: St. Vincent, 1270 Valencia St. (at 24th)
When: Aug. 11, seatings at 6 and 8:30 p.m.
Cost: $79, tickets available here
What: A four-course dinner paired with five special Craftsman brews. Menu below:

Reception "Sumac Summer," Tart Belgian-Style Wheat Beer with Sumac and Coriander

1) Fried Okra, with pot marjoram, preserved meyer lemon and fenugreek
paired with -"1903," Pre-Prohibition American Style Lager

2) Beef Culotte, with early girl tomato, lobster mushroom, and fermented diable
paired with - "Cabernale," Ale aged on Cabernet Sauvignon grapes

3) A selection of American Farmhouse Cheese and accompaniments
paired with "Triple White Sage (Special Cuvee)" Belgian Style Tripel with hand-harvested aromatic white sage, partially aged in steel for 12 months

4) Black Cardamon Soda Bread Pudding, with caramel cream, and blackberry
paired with "Cave Art" Sour Dark Stock Ale

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