Fullsteam

Join Sean this Wednesday for a Fullsteam/Piedmont beer dinner…just in-time for our one-year celebration! Chef Marco Shaw has envisioned a wonderful menu, including some never-before-seen pairings (Carver with sweet potato beignets? Yes please.)

Fullsteam will be serving a unique R&D creation: Traction Engine, an American Rye Pale Ale brewed with Virginia Rye. In fact, 45% of the fermentable base is Southern Rye — our most-local beer to-date.  (Many thanks to Brent at Riverbend Malt House for supplying the local rye!).

Join us for this amazing beer dinner celebrating one year of Fullsteam beers. And stay tuned for more details on our one-year Southern Social celebration at Fullsteam!

PIEDMONT / FULLSTEAM BEER DINER
August 10, 2o11 7PM

RSVP
919.683.1213 or through Open Table (specify beer dinner).

$40 per person plus tax and gratuity.

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Deviled eggs,  deviled ham, fried sage, romesco sauce
El Toro Cream Ale

Cucumber-basil gazpacho, basil tomato salad
Summer Basil Farmhouse Ale

Maryland style crab cakes, wilted arugula, pickled pepper remoulade
Traction Engine Virginia Rye

Our Italian sausage, fried pork terrine, skillet roasted green beans, potatoes, peppers
Rocket Science IPA

Sweet potato beignets, cinnamon creme anglaise, brown sugar caramel
Carver Sweet Potato Lager

p.s. We’ll occasionally post these updates through our electronic newsletter. Honestly, I never seem to have time to craft a stand-alone newsletter. So for now, I’m going to post newsworthy updates as both blog posts and newsletter updates – no more than once a week. As always, you can unsubscribe if you care not to get updates from Fullsteam. It’s cool. I do it too sometimes. Cheers, Sean