– Last fall, Avenues Proper
released a beer in collaboration with Charming Beard Coffee, and in their own words, it was arguably their most popular beer they’ve ever brewed. The beer is a Belgian Coffee Stout named Foreign Gentleman. After a year of constant requests avenues Proper has brewed a second batch of this seasonal special – which will be be released this Sunday, December 7th.
In honor of this auspicious ale, Avenues will be hosting a release party, titled ‘An Evening With Foreign Gentleman’ from 6-9pm for those interested in getting the first taste. Supporting the beer will be a couple of food specials that will integrate the new batch too. Avenues’ brewer Rio Connelly will be on hand to talk about the beer, plus folks from Charming Beard will be available to talk coffee too.
A bit more info on Foreign Gentleman: This beer has the body of a dry Irish stout, but is fermented with our Belgian yeast, then aged on Mexican coffee bean grounds roasted by local roaster, Charming Beard Coffee. Black/Brown with a creamy, tan head that lingers from the NITRO service. The flavor starts off with a heavy roast and slight bitterness from the coffee itself melding with dark chocolate from the beer. Some caramel, rum and brown sugar notes follow, rounded out with hints of licorice/anise and smoke. These dark flavors are layered with a subtle brightness contributed by the coffee’s natural acidity, adding hints of cherry and plum skin.
Finally, beer lovers should keep their eyes peeled as December sees the cellar release of several of Utah’s best brews, many of which have been aging ever since Avenues Proper opened. These include:
2012 vintage of Squatters 529 OUD BRUIN
2013 vintage of Epic’s Elder Brett Saison
Wasatch’s Switch II sour red ale
2013 vintage of RedRock’s Reve Tripel
– Over in Sugar House, redevelopment of the sugar hole is finally nearing completion. One of the first tenants of the revamp, The Annex by Epic Brewing
, has continued to develop too. The most recent round of improvements includes the addition of a club license (patrons can enjoy over 40 beers without ordering food), bar renovation and a new chef – Craig Gerome, whose previous experience includes Le Bec Fin in Philadelphia and Spruce in San Francisco.
“Chef takes the same [craft] approach to the food at The Annex as we do brewing our beer. We don’t cut any corners and everything is very hands on,” says Epic Co-Founder, Dave Cole. “With Craig we have hit the sweet spot where the quality of food matches the quality of our beer.”
Matthew Allred of Epic continued, “Having a brewery alongside the kitchen has its advantages, and beer finds its way into several of the dishes: the batter of the fish and chips; a classic beer-can chicken; or, more elaborately, using Citra hops to cure Utah Steelhead Trout. The dialog between the kitchen and the brewery even influences what type of beer is brewed.
The Annex gives our brewers a unique opportunity to explore beer styles that are traditionally low-alcohol, such as the popular Berliner Weiss. This traditional German wheat ale is very tart, but light and refreshing. The kitchen makes special syrups that are served on the side, including pineapple, raspberry, and pear. Drinkers can mix the syrups in to sweeten the beer or, if they enjoy the tartness, drink it straight. This beer excels with salads, the Hop Cured Utah Trout, and with other light brunch dishes.”
Talisman Brewing Company
– Completing a trio of beery news, the ever in the know Utah Beer
reports on the latest Utah brewery set to open:
“If you think the new brewery trend is slowing down around the Wasatch Front, think again. Ogden is about to get a new brewery to fill the limbo-esque gap that Ruby River has left open. Husband and wife team: Dusty and Joann Williams have been craft beer enthusiasts for several years and are now ready to take their shared passion to the net level.
Talisman Brewing Company is currently working with Ogden City officials to iron out all the zoning requirements for the brewery. Dusty says, Ogden officials are eager to have their operation in their city. The operation will initially be operating at the Nano level on a 3bbl system and will have some 6bbl fermenters. The brewery will likely expand as demand grows…:
Read more at Utah Beer
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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, Bourbon House
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, Current Fish & Oyster
, Desert Edge Pub
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