Mt. Angel Abbey’s Benedictine Brewery will participate in their first brewers dinner at Paley’s Place in Portland on Thursday, June 27th 6-9pm. General Manager and Brewer Father Martin Grassel will represent Benedictine Brewery and explain the monks place in history, in Oregon and how they fit in to modern monastic brewing traditions.
More from a press release:
In this first offsite venture, Father Martin will introduce guests to beers such as the Tyrant Cascadian Dark Ale, the Haustus Pale Ale and the brewery’s flagship Black Habit Dark Ale. Paley’s Place is currently the only restaurant that carries Benedictine Brewery beer outside of the Abbey.
Food pairings will be crafted by Paley’s Place Chef de Cuisine Luis Cabanas, Pastry Chef Lisa Horness and the Paley culinary team. The menu includes dishes such as a carefully prepared Chicken Consommé, Seared Maine Diver Scallops, Beer-Braised Lamb Osso Bucco and Roasted Peaches atop a Honeyed Rye Cake and Arpea de Brebis. The full menu is included below.
The tradition of Benedictine brewing began with St. Benedict, who envisioned monasteries as self-sufficient communities. The Benedictines of the Middle Ages brewed in their own facilities, with their own labor, using ingredients grown on their own farms. As one of only three breweries in the United States owned and operated by monks, Mount Angel Abbey’s Benedictine Brewery uses locally sourced hops grown on Abbey land since the 1880s and water from the monks’ well.
Tickets to this special dinner are $120 per person and include all food and beer pairings. The full menu can be found below. Tickets to this event are very limited and are available via the link here.
BENEDICTINE BREWERY DINNER
WHAT: Multi-course beer dinner with monastic brews at Paley’s Place
WHERE: Paley’s Place (1204 NW 21st Ave, Portland, OR 97209)
WHO: Chef de Cuisine Luis Cabanas, Pastry Chef Lisa Horness, Brewer Father Martin Grassel
WHEN: Thursday, June 27, 6 pm – 9 pm
HOW: $120 per person. Tickets available on Resy. Maximum 22 guests.
Beginnings Tyrant Cascadian Dark Ale
First Course Chicken Consommé, Veigadarte con Malta and Rustic Artisan Loaves paired with the St. Benedict Farmhouse Ale
Seared Maine Diver Scallop, Braised Belgian Endive, Carrot Purée and Beer Foam paired with the Haustus Pale Ale
Beer-Braised Lamb Osso Bucco and Dirty Barley, paired with the Black Habit Dark Ale
Roasted Peaches, Honeyed Rye Cake and Arpea de Brebis paired with Tripel Belgian Tripel Style Ale
Note: Menu is subject to change and substitutions are politely declined.
About Benedictine Brewery
Benedictine Brewery is located at Mount Angel Abbey in Mount Angel, Ore. and is one of only three breweries in the United States owned and operated by monks. Benedictine craft beer uses water from the Abbey’s own well and hops grown on the same land since the 1880s. General Manager and Brewer Father Martin Grassel, Order of St. Benedict, has been at Mount Angel Abbey since he began seminary in 1995. A 2017 community timber raising for the brewery’s construction involved more than 100 volunteers–including monks, seminarians, staff from the Abbey and members of the local town of Mount Angel. Their tasting room is open Wednesday through Sunday.
About Paley’s Place
Since opening in 1995, Paley’s Place Bistro & Bar remains a Nob Hill destination—a pioneering restaurant in Portland’s culinary landscape, serving regional fare rooted in the bounty of the Pacific Northwest. Set in a warm and inviting Victorian home, the menu at Paley’s Place highlights sustainable and seasonal ingredients with French and Russian influences. James Beard Award-winning Chef Vitaly Paley helms the kitchen, while his wife, Kimberly Paley, oversees the front of the house. Together, they have created a welcoming ambiance that caters to casual and special occasions alike.
Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding.