1912 Brewery and Cup Cafe Paired Dinner
311 E. Congress St.
Tucson, AZ, 85701
Doors 5:30 PM (event ends at 9:00 PM)
This event is 21 and over
The Hotel Congress and 1912 Brewing Company are coming together this April to bring you a dinner to remember. Executive Chef Anthony Coluci has prepared four amazing courses which mirror and pair perfectly with the unique and remarkable brews of 1912 Brewing Company.
Join us for this one of a kind dining event on the Hotel Plaza. Dinner will take place on Sunday, April 2nd at 5:30 p.m.
Entertainment for the evening provided by Duo Vibrato
Tickets are $49 plus tax and gratuity. Seating is limited to 40 guests; Reserve your seat at the hotel front desk or online.
Epoisses brie cheese, smoked Marcona almond, baby beet greens, blonde beer syrup
Paired with Cook’s Quit Wit
Belgian Wit recipe from 1912 Brewing Company’s Tucson Homebrew Competition using chamomile, Grains of Paradise, coriander and noble hops
Savory mushroom crepe, Laura Chanel goat’s cheese crema, pecan brittle, pickled scallion
Paired with El Brunch
Modern take on the gose, a 1000 year old beer style from eastern Germany. El Brunch incorporates the classic ingredients of Pilsner and wheat malts , along with coriander and salt. Blood orange is then blended to taste . This crisp, tart and refreshing Gose is finished off by dry hopping it with local fresh basil.
Potato gnocchi, swiss chard, hazelnut, Frangelico infused butternut squash, smoked Maytag bleu cheese, sour compressed apple, chef’s herbs
Paired with Baya Gose
Blackberry, Blueberry and Raspberry Gose using San Diego Sea Salt, real fruit and Citra hops
Center cut Arizona raised ribeye of beef a la bourguignon, market carrot, duck fat roasted potatoes, watercress, sous vide pearl onions.
Paired with Forbes Boulevard IPA
Well balanced Indian Pale Ale using Columbus, Equinox, El Dorado, Ella hops and East Coast Yeast to provide a tropical fruity flavor and aroma. Notes of Mango, Papaya, Stonefruit along with a nice hoppy and dry finish
Stout sponge cake, house made neugatine, bitter chocolate, dried fruits, black snow
Paired with Mescalero Stout
Coffee and Chocolate Stout using Presta Coffee from El Salvador, brown sugar, sea salt, Mexican vanilla and cocoa nibs