Saint Arnold Starts New Quarterly Beer Series
Categories: Hophead
When will it be released?
December 10 in Houston, we'll do a small amount, then about a week later in draft to the rest of the state and Louisiana, then packages everywhere else beginning in January.
I heard the Cascadian dark ale was originally going to be Divine Reserve 13. Is that true? What does this series mean for Divine Reserve?
That's not true, it was never planned to be a Divine Reserve. I've heard from a couple people we're ending Divine Reserve. I don't know where that came from. We are brewing No. 13 in two weeks.
What style will it be?
I could tell you it's a Belgian quadrupel, but then I'd have to kill you.
And I understand you're opening a kitchen soon. When will it open?
Probably late January.
Is it something you've wanted to do for a while, or a more recent idea?
I've wanted to do it for a while. It's been a bit of a pipe dream, and we finally got time to focus on it. It will be very much a family-style thing.
What kind of food?
I'm not trying to be coy, but we're still kind of working on it. It will be beer-centric, designed to pair with beers. I think kind of Belgian, French, Alsatian bistro kind of fare. Not a super wide menu, maybe six or seven dishes and rotate weekly.
Who will the chef be?
We are interviewing chefs right now. I'm working with my friend Joe Abuso, who used to run a catering business and play in the Houston Symphony. Well, he still plays in the Houston Symphony sometimes. He used to be a big bass player in the symphony full-time before his cooking career took off. Great guy, excellent chef.
I heard the Cascadian dark ale was originally going to be Divine Reserve 13. Is that true? What does this series mean for Divine Reserve?
That's not true, it was never planned to be a Divine Reserve. I've heard from a couple people we're ending Divine Reserve. I don't know where that came from. We are brewing No. 13 in two weeks.
What style will it be?
I could tell you it's a Belgian quadrupel, but then I'd have to kill you.
And I understand you're opening a kitchen soon. When will it open?
Probably late January.
Is it something you've wanted to do for a while, or a more recent idea?
I've wanted to do it for a while. It's been a bit of a pipe dream, and we finally got time to focus on it. It will be very much a family-style thing.
What kind of food?
I'm not trying to be coy, but we're still kind of working on it. It will be beer-centric, designed to pair with beers. I think kind of Belgian, French, Alsatian bistro kind of fare. Not a super wide menu, maybe six or seven dishes and rotate weekly.
Who will the chef be?
We are interviewing chefs right now. I'm working with my friend Joe Abuso, who used to run a catering business and play in the Houston Symphony. Well, he still plays in the Houston Symphony sometimes. He used to be a big bass player in the symphony full-time before his cooking career took off. Great guy, excellent chef.
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