Last night was yet another succesful Brewmaster's Dinner. This month's event featured beers from 6 of the 7 Trappist breweries, which are brewed in monasteries located in Belgium and the Netherlands under the control and guidelines of Trappist monks. Each dish featured autum-inspired ingredients that paired wonderfully with each of the bigger, bolder, higher alcohol beers. Many, many thanks to those of you who made it out, but for those who didn't, here's what you missed:
Guests began pouring into the Foundry around 6:30. 
First course: hazelnut encrusted Chevre goat cheese truffles with rosemary honey.
A goat cheese truffle with Chimay Tripel - 8% ABV.
Round #2: Pumpkin ale soup with sage croutons, nutmeg whipped cream and Orval - 6.9% ABV.
Onlookers watch as Guffy is about to break into the Running Man while collecting empty glasses...
Third course: roasted duck salad with sun-dried cherries, candied walnuts, Roquefort cheese and Trappistes Rochefort 10 - 11.3% ABV.
Achel Bruin prefers it with the lights down... - 8% ABV. 
Seared diver scallop over butternut squash with brown butter sauce, prosciutto & Achel Bruin.
Owner James Westphal explaining how flavorful some of the Trappist beers are: "they taste THIS big!"
Westmalle Dubbel - 7% ABV. Truly a remarkable beer; available at the Foundry.
Braised beef short ribs with shiitake mushrooms & parsnip-turnip puree, paired with Westmalle Dubbel.
Class in a glass, baby!
'til next time - cheers!
Holy crap this looks good!
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