Loading Events

1912 Beer Dinner

Sun 2 Apr

1912 Beer Dinner

Sunday, April 2nd 5:30PM

This event has passed.

Hotel Congress Presents: 1912 Beer Dinner

The Hotel Congress and 1912 Brewing Company are coming together this April to bring you a dinner to remember. Executive Chef Anthony Coluci has prepared four amazing courses which mirror and pair perfectly with the unique and remarkable brews of 1912 Brewing Company.

Join us for this one of a kind dining event on the Hotel Plaza. Dinner will take place on Sunday, April 2nd at 5:30 p.m.

Entertainment for the evening provided by Duo Vibrato

Tickets are $49 plus tax and gratuity. Seating is limited to 40 guests; Reserve your seat at the hotel front desk or online.


The Menu:

Amuse bouche

Epoisses brie cheese, smoked Marcona almond, baby beet greens, blonde beer syrup

Paired with Cook’s Quit Wit

Belgian Wit recipe from 1912 Brewing Company’s Tucson Homebrew Competition using chamomile, Grains of Paradise, coriander and noble hops

First Course

Savory mushroom crepe, Laura Chanel goat’s cheese crema, pecan brittle, pickled scallion

Paired with El Brunch

Modern take on the gose, a 1000 year old beer style from eastern Germany. El Brunch incorporates the classic ingredients of Pilsner and wheat malts , along with coriander and salt. Blood orange is then blended to taste. This crisp, tart and refreshing Gose is finished off by dry hopping it with local fresh basil.

Second Course

Potato gnocchi, swiss chard, hazelnut, Frangelico infused butternut squash, smoked Maytag bleu cheese, sour compressed apple, chef’s herbs

Paired with Baya Gose

Blackberry, Blueberry and Raspberry Gose using San Diego Sea Salt, real fruit and Citra hops

 Third Course

Center cut Arizona raised ribeye of beef a la bourguignon, market carrot, duck fat roasted potatoes, watercress, sous vide pearl onions.

Paired with Forbes Boulevard IPA

Well balanced Indian Pale Ale using Columbus, Equinox, El Dorado, Ella hops and East Coast Yeast to provide a tropical fruity flavor and aroma. Notes of Mango, Papaya, Stonefruit along with a nice hoppy and dry finish

Fourth Course

Stout sponge cake, house made neugatine, bitter chocolate, dried fruits, black snow

Paired with Mescalero Stout

Coffee and Chocolate Stout using Presta Coffee from El Salvador, brown sugar, sea salt, Mexican vanilla and cocoa nibs