Join us in the Hale’s Palladium, located just behind the brewery, for an evening of locally brewed craft beer from Ballard and Fremont, a four course meal designed by Hale’s Executive Chef, Mike Diem, and of course, some Oktoberfest shenanigans!
~ Craft Beer ~ Gourmet Food ~ Lederhosen ~ Dirndles ~ Music ~ Oktoberfest ~ Raffles ~
Come dressed in your favorite dirndle or lederhosen to be entered into the raffle! Prizes include t-shirts, pint glasses, and other surprises.
BALLARD BREWMASTER DINNER MENU
Welcome Beer: Hale’s Fresh Hop Ale
Dishes on Display (in the front area): Baked brie in a brioche dough, served with hazelnut/apricot spread, prosciutto-wrapped cantaloupe, pretzel crips with a mustard variety, apples, and apple birds.
Pass-around Dishes: Stuffed mushrooms and smoked salmon cakes with lemon, dill, and honey mustard glaze.
1st Course: Beer Cheese Soup Bread Bowl. Paired w/Reuben’s Crickey IPA.
Cheese soup made with Reuben’s Imperial Dark IPA (not to be confused with the Crickey IPA, which is the beer pairing set for this dish), served in a bread bowl placed inside a nest of arugula with a light citrus dressing, shaved parmesan and toasted pinenuts. Garnished with shaved arugula and julienned apples.
2nd Course: Fall Vegetable Roast. Paired w/Fremont’s Harvest Ale.
A raclette cheese mornay surrounded by roasted beets, apples, rutabagas, turnips, shallots, parsnips, and fennel root. Sprinkled with spiced edible dirt comprised of chopped candied walnuts, candied filberts, candied orange peel, clove, nutmeg, ginger, olives, and herbs.
3rd Course: Braised Short Ribs. Paired w/Hale’s Anniversary Double Pale Ale.
Short ribs braised in Hale’s Double Pale Ale and fresh herbs, served on a creamy polenta. Topped with a mushroom duxulle (sauce made of mushrooms, garlic, and shallots), mirepoix (chopped carrots, celery, onions, and bell peppers), and gastrique (caramelized sugar, deglazed with vinegar). Sprinkled with gremolata (lemon zest, parsley, garlic, parmesan, and olive oil). Garnished with rosemary.
4th Course: Chocolate & Espresso Pot de Creme. Paired w/Stoup’s Porter.
Served with tuilles (a thin, crisp, sweet wafer) and crème anglaise sauce (white chocolate with orange porter). Garnished with framboise candied hazelnuts, candied orange wheel, fresh raspberries, and shaved bitter chocolate.
BALLARD BREWMASTER DINNER BEER PAIRINGS
Reuben’s Imperial Rye IPA
Intense citrus and floral aroma followed by a smooth medium-full mouth feel. Citrus leads the flavor profile, with rye spice and bitterness coming through in the finish. 8.4% ABV, 80 IBUs.
Fremont Harvest Ale
A Fall seasonal. A French farmhouse-style saison brewed with Northwest hops. This Fall beer has fruit and bread aromas, with white wine notes reminiscent of apricots and apple. Harvest Ale finished dry and crisp. Unfettered by spices. Brewed with 2-row and wheat with Magnum and Cascade hops. 6.5% ABV.
Hale’s Anniversary Double Pale Ale
Somebody said, “Hey, it’s your anniversary– go big or go home,” so of course… we went big. Our brewmaster, Lincoln, says, “This beer is modeled after our original pale, but with more of everything we love.” Celebrate thirty one years of Hale’s Ales with this doubly good pale ale. Open-fermented and dry-hopped for that special Hale’s edge. Malts include 2-row, crystal, Vienna, wheat, oats, and aromatics. Hops include Centennial, Mosaic, Chinook, Citra, and Bravo. 8.0 % ABV, 40 IBUs.
Rich in color and character, Stoup’s robust porter conjures up memories of decadent chocolate treats dipped in coffee. Hints of dark chocolate, roasted coffee and light malty sweetness are the result of a complex malt profile including chocolate malt, roasted barley, roasted wheat and roasted rye.
6.5% ABV, 45 IBUs.
Price includes gratuity!
Vegetarian and/or other dietary restrictions may be accommodated with advance notice. Please call the pub at (206) 782-0737 to make arrangements.
Located at 4301 Leary Way NW Seattle, WA 98107.