"The collaborative spirit of local breweries and restaurants is part of what is making Grand Rapids such an exciting place for people who love innovative food and beer," said Mark Sellers, owner of HopCat and GRBC. "We'll continue to look for opportunities to make BeerCity USA even better."
Jason Spaulding, owner of Brewery Vivant, said the collaboration provides an outlet for the creative professionals involved in creating food and beer at HopCat, GRBC and Brewery Vivant.
"As breweries we're all fighting the same battle, trying to get people to appreciate a craft product," Spaulding said. "We compete on some level, but we're all passionate about the same thing. When we all get together we all take something away from each other."
On Thursday, January 31 the breweries debuted three draft-only variations of a brew dubbed Menage a Trois using organic Wakatu hops from New Zealand. The variations include:
- GRBC, 1 Ionia Ave. SW: Brewed 100% USDA certified organicm this deep tan India Brown Ale smells of toasted malts and spicy, earthy hops. Flavors of caramel and chocolate malts mix with the slightly citrus hop profile. American Ale yeast gives this beer a smooth finish. 7.7% ABV, 50 IBU
- HopCat, 25 Ionia Ave. SW: English Brown style brewed using Burton Ale yeast. Brown in colors with notes of caramel, toffee, chocolate and a mild sweetness. It is balanced out by a peppery citrus nose and a light apricot finish. 6.5% ABV, 50 IBU
- Brewery Vivant, 925 Cherry St. SE: Brewed using their house Belgian yeast, which dominates the flavor profile, adding hints of pear, toffee and light chocolate. 6.7% ABV, 50 IBU
The strolling dinner event will be held on Thursday, Feb. 21 from 6 to 10 p.m. Tickets can be purchased for $100 per person (excluding tax and gratuity) at each of the three sites beginning Friday Feb. 8 at 3 p.m. Attendance is limited to 60 guests with 20 tickets being sold at each venue.
Strolling dinner guests will receive a one-of-a-kind Menage a Trois beer chalice, a ride on the "HopCat Express" between venues and a seven-course dinner. Two courses will be served at each brewpub as attendees make their way through the tour with the seventh course being dessert served upon returning to their starting site. Special dessert and bourbon barrel-aged variation of Menage a Trois also will be available exclusively at the dinner event.
The strolling dinner menu includes:
GRBC
~House-cured bacon-wrapped sea scallop with mango "beer-salmic," blue cheese and smokey mashers; served with GRBC's Rosalynn Bliss Mango Blonde.
~Whole roasted quail with braised leeks, crawfish, almonds and sauce romesco; served with GRBC's Menage a Trois
HopCat
~"Beer-B-Que" meatball with local greens and grilled Nantucket Baking Company brewer's bread; served with HopCat's Sassafras Smoked Porter
~Duck Two Ways: IPA-braised leg and house-smoked breast with roasted root vegetable hash and parsnip puree; served with HopCat's Menage a Trois
Brewery Vivant
~Mushroom consomme with tempura shittake, pancetta lardon; served with Brewery Vivant's Escoffier Bretta Ale (Vivant/New Belgium collaboration)
~Brown Ale and apricot braised pork shoulder with Michigan apple and celeriac slaw and lubbers Farm "hot + dirty mustard" vinaigrette; served with Brewery Vivant's Menage a Trois
