This is a great concept, too!
AtG Brewmaster Jerry Gnagy & Holy Grale Executive Chef Josh Lehman Collaborate
By Against The Grain Brewery on Tuesday, July 17, 2012 at 11:07am
Hello all, I am writing to inform you, the well groomed and nice smelling members of the media about the latest and greatest happenings at Against the Grain Brewery and Smokehouse in scenic downtown Louisville at Slugger Field.
What it is: Against the Grain Brewery is teaming up with local chefs to launch a series of new and interesting collaborative brews. These brewer/chef collaborations have to meet at least one of the following criteria:
1. The beer has to incorporate the signature flavor of the participating chef;
2. The beer must pair well with the type of cuisine served at the chef's restaurant; or
3. The beer must be something the chef likes to drink with food.
Why it is: Against the Grain Brewery wants to showcase the thriving and eclectic food and beer scene here in Louisville by teaming up with some of the most talented chefs in the region and drawing on their experience to create these unique beers.
Where it is: The brewing will happen at Against the Grain Brewery, located at 401 E. Main St. at the corner of Jackson and Main at Louisville Slugger Field. The beer will be served at Against the Grain and at the participating restaurant. Additional drafts can be found at other select locations in Louisville and around Kentucky, Indiana and Chicago.
Who it is: The first chef collaboration is with Josh Lehman, Executive Chef at the Holy Grale at 1034 Bardstown Rd. Josh is a highly accomplished chef whose career path has lead him through numerous breweries. Chef Lehman worked at Bluegrass Brewing Company and Bank Street Brewery in New Albany, IN before taking his current position at Holy Grale. His experience with beer as an ingredient and with beer and food pairings made him a natural choice to kick off this collaboration series. Against the Grain Brewmaster Jerry Gnagy and Chef Lehman decided to draw upon the chef's French culinary training and his love of funky farmhouse ales to create a French style saison infused with bay leaves and black pepper then fermented with a blend of beer yeast and wild yeast to create a truly unique beer.
When it is: The Bay and Pepper Saison is on tap now! Stay tuned for the next AtG Chef Collab beer in the series!