West Sixth Brewing in Lexington has put on tap a special "wet-hopped" beer made with hops grown at Boyd's Bottom hop farm in Clark County.
The beer was made with 70 pounds of green hops picked last month. The hops were placed in mesh bags and steeped in the beer in a large hopback to impart a grassy, fresh flavor.
Available only at the brewery, the wet-hopped beer also will be part of a special Tanks to Table Beer Dinner by Smithtown Seafood at 7 p.m. Thursday.
This dinner, called "Stuffed," features four courses of sausages made from local meats and seafood, prepared by chef Jonathan Sanning and his staff.
Never miss a local story.
On the menu:
Saucisse de Toulouse — French country sausage with baguette and pickled mustard seed, paired with West Sixth's Lemongrass Wheat;
Seafood Sausage Scotch Egg — local 7-minute egg crusted with a sausage of shrimp and scallops, with apple relish and rotkraut, paired with West Sixth Amber;
House Chorizo Tamale with Green Mole — spicy house-made chorizo stuffed in a light masa dough, wrapped in corn husks and steamed, then glazed with local tomatillo green mole and topped with pickled red onion and crema, paired with West Sixth IPA;
Duo of Boudin — Boudin Blanc croquette with house-made stout mustard and smoked salt crackers and Boudin Rouge croquette with parsnip puree and toast points, paired with the Harvest Wet Hop;
And for dessert, Saucisson au Chocolat — medallions of dark chocolate mixed with amaretto and pistachios, paired with a firkin of Spiced Porter.
A portion of the proceeds from the beer dinner will benefit AIDS Volunteers of Lexington.
The dinner, in the West Sixth Beer Garden, is $45, including five different beers. Make reservations at (859) 303-4100.