Boxwood Tap & Grill, Rahr & Sons throw a terrific food & beer dinner

I don’t always drink beer, but when I do, I try to pair it with a four-course meal.

Okay, so this was the first time — but it made quite an impression.

Something was definitely brewing Tuesday night at Uptown’s Boxwood Tap & Grill, and the Hatch was on hand for the loud and lively beer dinner hosted by Rahr & Sons Brewing Company. About 30 guests and myself were treated to four delicious dishes, each carefully paired with the perfect complimentary beer as selected by Chef Jason Wade and “Fritz” Rahr, Jr.

Both men mingled with diners throughout the meal and gave a brief description of each new beer and course as they were served. While craft brewing has exploded in popularity in the last decade, brewing has been in Fritz’s blood for 160 years. His great, great grandfather opened Eagle Brewery in Wisconsin shortly after immigrating to the country way back in 1847.

So I knew I was in good hands.

I enjoyed hearing why I was drinking something called a Tenderfoot – a strong and slightly sweet Barley wine style ale – with homemade sausage, aged Gouda and poached pears. And it turned out to be an excellent call as both were outstanding.

That was just a warm up, however for my favorite pairing, Rahr’s Bourbon Barrel Aged Winter Warmer with a duo of beef served raw to braised as tartar and short ribs with quail egg and crispy mushrooms. Rahr & Sons take recently-emptied bourbon barrels and refill them with their Winter Warmer English-Style Dark Ale and let it age for 12 weeks. What comes out is a rich, flavorful beer with a subtle hint of chocolate and bourbon that succulently complimented the tender, savory beef.

We finished things off with a seasonal Snowmageddon – rich, roasty and bold – paired with a chocolate oatmeal tart topped with Chantilly cream. A tasty finale to a night of fun, food and beer.