EVERETT, Massachusett — Down The Road’s Brew Chef Project kicked off with a bang thanks to the absolutely off the chain preparations by Toro and Little Donkey. However, we’ve never been the kind of brewery to rest on its laurels, so we’re coming in hot with another round of delicious beer and food pairings. On Tuesday, April 24th, executive chef Derek Barragan from Boston’s W Hotel will be serving up creative, beer-inspired plates at Down The Road’s Everett taproom.
The next small batch brew is Good Things Hoppin’ – a triple IPA and the first of its kind produced by DTR. Uplifted by a juicy bouquet of Galaxy, Citra, Amarillo and Simcoe, this hoppy booze bomb clocks in at 11% ABV. A hearty helping of oats and wheat imbues Good Things Hoppin’ with a gorgeous haze, and it’s finished with the same proprietary yeast blend we used in our popular Sunna Double IPA. This beer will be paired with The W’s main course for the Brew Chef Project, and it will be available for a limited time at our taproom after the dinner.
Tickets start at $50 and include four courses, each of which is paired with a 5-oz. beer sample, and full pours are available at the bar. Our last Brew Chef dinner sold out quickly, so be sure to reserve your tickets in advance of the event.
More info about the Brew Chef Project event – and tickets for purchase – can be found here: https://www.eventbrite.com/e/dtr-presents-the-brew-chef-project-with-the-gallery-w-hotel-tickets-44703058050.