We'll have 5 AleSmith beers on cask, each paired with a farm-driven dish from the Linkery. We'll also have 4 more AleSmith beers on draft. Each pairing is $8 for the dish and a half pour of the beer.
The Linkery visits AleSmith, 2006
If you're not familiar with AleSmith, they are a very small operation in the city of San Diego that ranks very highly on pretty much every list of "best breweries in the world". Their beers are flavorful and often in the West Coast style, but they emphasize quality, balance, and craftsmanship. The folks who work there are friendly San Diegans who happen to be among the best at what they do, and who love great beer and great food.
We are grateful to count them among our friends and colleagues.
And now, to Thursday's lineup!
ON CASK
Old Numbskull West Coast style barleywine
paired with
Numbskull-battered onion rings (onions from Sage Organics) with tomatillo catsup (tomatillos from Wingshadows Hacienda)
Speedway Stout
paired with
House made buttermilk biscuits, red eye gravy, house cured city ham (Berkshire pork from Kelly Biensen), and honey herb butter (herbs from La Milpa Organica, local honey)
Wee Heavy Scotch Ale
paired with
Scotch egg of house made lamb sausage (pastured lamb from Christine & Jim Maguire) and quail egg (pastured quail from Wingshadows Hacienda)
Nautical Nut Brown
paired with
Shiitake mushroom ravioli (organic shiitakes from LiveGreen) with house made yogurt, Pozo Tomme cheese (Christine & Jim Maguire), and chives (from La Milpa Organica)
Decadence 2008 Anniversary Ale
paired with
House made Decadence ice cream sundae with caramel bacon sauce (house made bacon of Berkshire pork from Hilleman Family Farm)
ON DRAFT
X Extra Pale Ale
Anvil ESB
IPA
Horny Devil Belgian Strong Ale
The kitchen opens at 5:30 and stays open until 11:30, as usual. Seating is on a first-come, first-serve basis, as usual. The Alesmith crew will be on hand celebrating with us.
We hope you can make it!
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