Beer Week at Boundary

Ready for Beer Week Bellingham? The planning is well underway, and we thought you might like to know what we’ve got lined up here at Bbay:

According to the owner of Chocolate Necessities, Kevin Buck, nothing pairs better with chocolate, than a tasty brew (and yes, this includes wine!) Naturally, we think so too : ) so, we’ve partnered up with Kevin to bring you an educational tasting experience that will surely please your pallets. Chocolate Necessities imports and produces some of the finest chocolates you will ever taste… We use a variety of remarkable ingredients gathered through years of inquiry into specialty sources — Amarena cherries, Agostoni chocolate and real pastry liquors from Italy, Vanuatu chocolate from Belgium, vanilla from Tahiti.

Everything we make is handcrafted to give you the best chocolate experience.  So why not offer a two-fer; the best chocolate AND beer experience in one!? Stop by during any day of Beer Week and sample Chocolate Necessities paired with Boundary Bay Beers. How does our Imperial IPA paired with Chocolate covered Lemon Sticks from France sound? Or maybe an Oatmeal Stout with Vanuatu milk chocolate from Belgian? There’s so much more…

On Monday, September 23^rd at 7:00, we’ll be hosting a delicious 5 course beer dinner led by Chef Matt Hansen and our Head Brewer Aaron Jacob Smith. Tickets are of very limited availability and will go fast. They can be purchased at Boundary Bay for $50 a person.  (21+ Only). Here’s how the menu is shaping up:

Roasted Yellow Pepper & Jerusalem Artichoke Soup, w/ Szechuan Peppercorn ESB
Locally Foraged Mushroom and Goat Cheese Parcel, paired with Harvest Rye Ale
Lamb and Rose Stuffed Quail with Harissa and Apricots, paired with Amber Ale
Choucroute Garnie made with local Carne sausages, infused with Scotch Ale
Oatmeal Stout Donut with Irish Stout Creme Anglaise paired with Irish Stout

Oktoberfest in the Beer Garden at 5pm on Thursday, September 26th!  We know we know, its not technically October yet…but we just can’t wait that long. Get ready to put on your lederhosen and tighten up your dirndl, were going to be dancing, drinkin’ and eating pretzels all night long! Not only are we hosting our annual celebration in the Beer Garden, but the next day on the 27^th, we’re also running an Oktoberfest BREWS Cruise on the Bay with San Juan Cruises.  Two days of Oktoberfestitivies…WE THINK YES!

Don’t forget the Beer and Bike ride set for the 29^th at Noon. The biking parade will start at Boundary, head to Kulshan, to Elizabeth Station, Chuckanut Brewery and finally end at the Copper Hog. Last year’s ride was a blast and we cant wait for you to be apart of it!

For more information about beer week, visit http://www.bellinghambeerweek.com!

Mushrooms and Salmon and Pork Chops, Oh My!

We’re launching our new dinner menu today and we’re excited about the new dishes we’ve got coming your way!  Now, don’t worry, we kept some of the classics like the Tarragon Chicken, but we’ve added some new entrees sure to make your mouth water.  So check it out!  Oh, and all of our dinner menu entrees are served with mashed Yukon potatoes and seasonal vegetable unless otherwise stated.  The tough part is choosing just ONE of these incredible dishes for tonight’s meal!

12 oz. Hand Cut New York Steak: USDA Choice, richly marbled Angus strip loin grilled to order and topped with compound butter.  We recommend pairing this dish with our Oatmeal Stout or the Scotch Ale.  $22

Bacon-Wrapped Meatloaf: Rich, moist meatloaf made from ground Harris Ranch Angus beef, ground pork, onions, seasonings, eggs and breadcrumbs and wrapped in Hempler’s pepper bacon.  Served with a demi-glace infused with our Irish Stout.  Try this with a pint of our Amber Ale!  $15

Center Cut Pork Chops: Center cut, bone-in pork chops pan seared and braised in a cider and cream sauce with apples and caramelized onions. Perfect with our ESB or our Blonde Ale.  $17

Sockeye Salmon: Locally caught in Lummi Bay and processed by Barlean’s Fishery, grilled to order and topped with compound butter.  We recommend the ESB with the salmon.  $18

Tarragon Chicken: two chicken breasts stuffed with feta cheese and tarragon, served in a Mandarin orange cream sauce.  Pair this entree with our IPA for a great flavor match.  $17

Grilled Shitake Mushrooms: Local, organic mushrooms from Cascadia Mushrooms marinated in pear nectar and soy sauce with a hint of sesame, served with jasmine rice and seasonal vegetables.  Vegan upon request!  Try this with our Blonde Ale.  $17.

Thursday…Best Beer Day of the Week!

It’s Thursday again and that means that here at Boundary Bay Brewery we are having a whopper of a beer day!  Not only does Dunkles Bock, our Spring Seasonal, release today, but it’s also Cask Night!

Our Spring Seasonal…Dunkles Bock is a traditional German-Style Bock is made with all German malts. Strong, full-bodied and bottom fermented, our Dunkles Bock has a low hop flavor and a deep copper color. Our rendition of this ale won Gold at at the 2001 Great American Beer Festival(GABF), Silver at the 2004 GABF and Silver at the 2004 North American Beer Awards.

Every Thursday we feature a different Cask Ale during our Happy Hour. Cask ale is created by adding unfermented beer (wurt) to fermented beer.  Tonight, we’ll be featuring a cask of our Amber Ale…which is always a favorite!  Our Amber is a deep reddish-brown ale with medium to full body and a lively hop character.  This is a much fuller style than most Amber Ales and is made with Pale 2-row, Crystal, Munich, Chocolate and Carastan malts along withh Columbus, Cascade, and Amarillo hops.

Come down to Boundary Bay Brewery tonight to celebrate the imminent end of the week, the coming of Spring, and Thursday…the best beer day of the week!