BRUNCH FOR THE BOLD! is a two hour boozy, meaty, brunch extravaganza on April 4th celebrating the best of Banger's food paired with our favorite beers from Real Ale.
Tickets -- $75 per person
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Bacon Lardon and Fig Scone with Whipped Pork Butter paired with Real Ale White
Of all the classic flavor combinations, sweet and savory show best at brunch. Scones with fig and bacon lardons seem to do that pretty darn well when paired with Real Ale White. The White's dry finish and carbonation clean up the palate so we can ready ourselves for more bacon!
Smoked Wild Boar Sausage with Flaky Lard Buttermilk Biscuits, smothered in Sorghum Molasses Butter paired with Real Ale Devil's Backbone Trippel
Boar is anything but a casual breakfast meat and adding a lard, buttermilk biscuit smeared with a savory Sorghum Molasses butter demands a beer that can command attention without overpowering. Devil's Backbone fits the bill perfectly; Belgian yeast and pleasantly warm alcohol lend body and heft, while spicy hops bring out the seasoning in the sausage.
Cured Pastrami-style Salmon with Local Kale, Spinach, Pink Grapefruit, Avocado and Olive Oil Salad paired with Real Ale Full Moon Rye IPA
The delicate and piquant pastrami style salmon mingle with the sticky mouthfeel of rye and hop oils. Citra hops and grapefruit couldn't be happier together, dancing above it all. This full-bodied American-style IPA handles our bold breakfast salad with ease.
Braised Beef Short-Rib Hash with Poached Yonder Way Farm Eggs Bearnaise paired with Real Ale Brewhouse Brown and Real Ale Highlander
Caramel, toffee, and chocolate flavors created in Brewhouse Brown's mash mirror the caramelization of the meat produced in braising. This combination tastes and feels luxurious on the tongue, along with the decadence of Younger Way Farm's pasture raised eggs and a wine-barrel aged Scotch ale will make you close your eyes in delight.
Chicharrones with Duck Liver Mousse, Habanero Gastrique and Chili, Cinnamon Dusted Fried Crickets paired with Real Ale Scots Gone Wild and Vintage Real Heavy
Chicharrones and mousse can seem light and airy even though their characteristics are grounded in such rich flavors. Similarly, wild Texas Hill Country yeast and bacteria produce bright, tart cleansing notes rooted in a Scotch ale's malty sweetness. With the gastrique, these parallels are taken to a sublime level.
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