Bay and Pepper Your Bretts Bottle Release!

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When:
June 10, 2014 @ 4:00 pm – June 11, 2014 @ 2:00 am
2014-06-10T16:00:00+00:00
2014-06-11T02:00:00+00:00
Where:
Against the Grain Brewery and Smokehouse
East Main Street, Louisville, KY
United States

Hey foodies! …Its on! On June 10th, 2014 we will do a bottle release ‘Bay & Pepper Your Bretts’ in a 750mL format. This beer, a collaboration brew with Executive Chef Josh Lehman of the Holy Grale, was first released in July of 2012 and we’ve thirsted for it since! That said, we had a go at it again.
#BPB is a bright and savory saison brewed with Mr. Lehman’s choice ingredients (bay leaves and black peppercorns) and finished with brettanomyces. The resulting beer is a bright, complex, savory, yet incredibly drinkable saison intended for the truly adept tasters in the world. But make no mistake, this beer is as approachable and drinkable as any, making it something truly special. So come on down to AtG and pick up a bottle on 6/10/14.
To celebrate the release of this wonderful beer, we will be featuring a food special designed especially to pair with the beer. (stay tuned for details)
lastly, if you didnt already know, Josh is an amazing fixture in culinary scene. His work is amazing an certainly a great talking point for our inspiration in executing this beer. A little about Chef Josh Lehman and the synthesis of #BPB:

“The first chef collaboration is with Josh Lehman,
Executive Chef at the Holy Grale at 1034 Bardstown Rd. Josh is a highly accomplished chef whose career path has lead him through numerous breweries. Chef Lehman worked at Bluegrass Brewing Company and Bank Street Brewery in New Albany, IN before taking his current position at Holy Grale. His experience with beer as an ingredient and with beer and food pairings made him a natural choice to kick off this collaboration series. Against the Grain Brewmaster Jerry Gnagy and Chef Lehman decided to draw upon the chef’s French culinary training and his love of funky farmhouse ales to create a French style saison infused with bay leaves and black pepper then fermented with a blend of beer yeast and wild yeast to create a truly unique beer.”