Left Hand Beer Dinner
Ro Guenzel is the Head Brewer of Left Hand Brewing Company.
Originally from Nebraska, Ro grew up in Lincoln making sausage and fermenting kraut and pickles with his Grandpa. However, his passion for the art of brewing wasn't kindled until he received his first homebrew kit at the tender age of 21. That's when Ro's viewof the world was altered completely.
After completing his training @ the American Brewers Guild in 2001, he apprenticed with another CO brewer, Odell's in Fort Collins. He then landed a dream job brewing for Kaltenberg Castle Brewery, where he spent time learning German brewing techniques at Schlossbraueri Kaltenberg in Bavaria. In the spring of 2004, Ro joined the Left Hand Brewing as a brewer, eventually moving up the brewing ladder as Head Brewer in 2008.
His passion for quality control and recipe formulationhave been key to the brewery's double digit growth for the past 4 years. His recipes include Smoked Goosinator Doppelbock, Polestar Pilsner, Oktoberfest, Fade to Black, Smokejumper and 400 Pound Monkey IPA. He has also collaborated on 2 different beers with Terrapin Brewery out of Athens, GA, including Terra-Rye'zd and Depth Charge, as well as Norrebro Bryghus out of Denmark.
Our Food menu will walk you through the whole day of food. We are starting with breakfast and moving into lunch followed by dinner and dessert. This will be a dinner you will not want to miss.
The Beers and Food:
First Course: Pro-Am Schwarzbier (never been made before): Pumpkin Pecan Cofee Cake, Cream Cheese Schwarzbier Glaze
Second Course: Beer Week Sauce Coffee Porter: Glazed Pork Belly, Sunny Duck Egg, Braised Collards, Pear Chutney, Brioche
Course Three: St. Vrain Tripel (hasn't been made since 2009): Seafood Salad, Citrus Vinaigrette, Endive, Frisee, Tripel Cream Brie
Course Four: Wake Up Dead Imperial Stout (Nitro):
Rabbit 3 ways: Rabbit Cassoulet, Roasted Rabbit Loin with Stout Fig preserve, Rabbit Rillette and Pickled Fennel
Course Five: Motherlode Ale(hasn't been made in ten years): Scotch Caramel Cheese Cake, ginger snap crust, bruleed apple
2253 N 56th Street
Seattle, WA 98103
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|