To celebrate the release of one of the most culinary brews in our lineup, we are hosting a bake-off at the brewery and taproom on Saturday, December 17, 2011. We will have 750ml bottles of Biscotti™ to sell direct to you during the day and evening.  This will be your first chance to taste and purchase it before it hits the bars or store shelves!

Schedule

We will have regular hours throughout the day (tours at 1 and 3), but then keep the taproom open until 9pm.

• 1:00 PM – Public Tour
• 2:00 PM – Tap Room Open
• 3:00 PM – Public Tour
• 6:00 PM – Bake-Off Entries to Judges
• 7:30 PM – Awards & Grand Biscotti bottle opening
• 9:00 PM – Closing time

About the Beer

Biscotti™ was created to emulate the traditional Italian cookie baked during the holiday season and celebrates the warmth and comfort of a hot oven radiating sweet aromas of tasty treats.  By utilizing an array of malts, oats, wheat, pure local honey, light European hops and delicately spicing with Grains of Paradise, Madagascar vanilla beans, whole star anise, all brought together with traditional Belgian yeast, the result is a cloudy, deep copper colored, complex experience. This delight to the senses should be served in a 9 ounce footed glass and allowed to warm to 50 degrees to fully gather the malt and spice spectrum. 

Bake-Off

We encourage you to iron your apron and arrive with your signature cookie or sweet bread delight by 6pm. Local baking gurus Stephanie Jameson from Chef’s Gallery, Kristin Klemestrud from Savories Catering, and author and photographer Becca Dilley of The Heavy Table will be on hand to judge your efforts and award prizes from Lift Bridge Brewery and Chef’s Gallery. Special attention given to contestants that work in a beer theme, and the winning recipe will be posted on our website for all to try to replicate. Bring enough to share as there will be a "crowd favorite" category as well. There is no cost or cover charge to enter;  If you wish to enter the bake-off, please email bake-off@liftbridgebrewery.com (to assure space) and you must bring your cookies by 6pm for registration.