July 24 is Belgian Independence Day and we’re celebrating with an amazing selection of Belgian beers, food pairing, our Raw Bar.
RAW BAR SPECIALS:
$12.95 Large ex peel shrimp
Flight & Stone Special
Half dozen oysters & Belgian flight $20
Belgian Independence Flight $13
Amber Ale, 6.5% ABV
A clever fox knows when to stop, and at the end of a long day the
reward of choice should be a Rare Vos, also know as the Sly Fox. Named
after a Brussels pub famous for bicycling contests and pigeon races,
Rare Vos is a mpst quaffable brew. It’s well balanced on every front
with slightly spicy notes from grains of paradise and sweet orange
peel. This Belgian-Style cafe ale is mellow, spicy
La Chouffe Houblon
IPA Tripel, 9% ABV
Houblon Chouffe was brewed for the first time in 2006. It is an Indian
Pale Ale, characterised by a harmonious balance between a pleasant
fruitiness and pronounced bitterness by using three types of hops.
Houblon Chouffe is an unfiltered beer which is refermented both in the
bottle and in barrels.
This limited edition Belgian-Style Tripel honers Belgian Independence
Day- July 21, 1831. In a new world twist on an old world style,
joining Ommegang innovation with Belgian tradition in celebration of
the Belgian revolution and the American craft beer revolution. Dry
hopped with Mandarina Bavaria hops, this unique beer offers fruity
aromatics, well integrated honeyed malt character, and a delightful
overlay of tangerine and sweet citrus notes.
Duvel Tripel Hop
Hopped Tripel, 9.5% ABV
Duvel is traditionally brewed with two hop varieties. Duvel Tripel Hop
is brewed with three hop varieties and each year the third hop is
changed to provide its own unique taste and aroma. This keeps the
final flavor profile surprisingly exciting for any true beer lover.
For 2015 brewers selected the aromatic hop EQUINOX from the USA.
Thanks to the third additional hop variety Equinox, the 2015 selection
is characterized with the aroma of grapefruit, lemon and a hint of
fresh green pepper. Equinox hops are added again during ‘dry-hopping’,
extracting additional hop aromas into the beer. The higher aromatic
intensity rounds out the beer, backing the final alcohol content of