Lompoc will be at the Little Woody Barrel Aged Beer, Whisky & Cider Festival in Bend, Oregon on 9/4 & 9/5, pouring Port Barrel Aged Cimmerian. This dark Belgian style ale was aged in Maryhill Winery Port barrels for five months. There is a touch of oak on the nose with an essence of plums. The addition of oats and wheat give off a smooth mouthfeel
Two great chefs, one great evening! The Heathman Hotel in Kirkland’s Trellis Restaurant and Lompoc have come together for a collaboration Brewers Dinner on September 10th from 6:30 pm – 9:30 pm. Trellis’ Chef Brian Scheehser and Lompoc’s brewmaster Bryan Keilty have teamed up once again to pair the Northwest’s best craft beers with its best seasonal farm-to-table cuisine. From Hors d’oeuvres to dessert, this is an evening not to be missed. The Beer Dinner is part of the popular ongoing Cascade Dinner Series. Seating is limited. Tickets are $119 per person, inclusive of tax and service charge. For reservations please call 425-284-5858, or email firstname.lastname@example.org
In what’s being billed as an unofficial pre-Feast after party, the folks at Lompoc Brewing, The Meadow and Coquine Restaurant have teamed up to present Beer & Bitters: Beyond the Hops. The event will take place on Sept. 17 at 9pm at The Meadow, 805 NW 23rd Ave. The event is free and open to ages 21 and over.
The late night gathering will showcase five different “stages,” each offering a sample of a cocktail made with beer and bitters and paired with small bites. Lompoc Brewery is providing the beer as well as a number of botanical bitters created by head brewer Bryan Keilty. The Meadow, a resource for high-end salts, chocolate bars, wines and bitters, will feature an assortment of bitters curated by owner Mark Bitterman. And Chef Katy Millard with Coquine, a new, French-inspired restaurant located in Mt. Tabor, will serve up seasonal and sustainable fare to complement each libation.
Guests can expect to taste an Apéritif, three beer cocktails, and a digestif. One of the offerings will be Sbagliato Sbagliato, already a popular cocktail at Coquine. It features Campari, vermouth and orange bitters on ice, topped with Lompoc’s Saison de L’Evolution and garnished with an orange twist. Sbagliato means mistaken or wrong in Italian. This cocktail makes another “mistake” by replacing the traditional Prosecco with beer, hence the double name.
Bitters are known as the spice rack of the cocktail world. They are literally liquid extractions of seeds, herbs, bark, roots, flowers, leaves and fruit of various plants. They are highly concentrated and are used by the dash to flavor cocktails; a drop or two can drastically change the flavor profile of a drink, adding aroma and complexity.