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Thursday, January 3,2013

Tidbites | Paint a pint

Glance at the mural-covered walls at Twisted Pine Brewery and you’ll see the Boulder brewery is into art as well as beer.

People who share those two interests can combine them at a glass-painting event held at Twisted Pine from 6 to 8:30 p.m. Jan. 7. Denver art studio Bottle & Bottega, which specializes in hands-on art instruction with a glass of wine in hand, is co-hosting the event.

The session costs $40, for which participants receive art supplies, two pint glasses to paint and a three-beer flight.

A Bottle & Bottega artist will guide participants through examples and provide one-on-one assistance.

For more information, see bottleandbottega.com/denver-metro/.

MORE LUGENE, PLEASE

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The latest seasonal beer from Odell Brewing could be the adult version of snack time in elementary school: Lugene Chocolate Milk Stout is coming soon.

Lugene, made with milk sugar and milk chocolate, will be tapped at Odell’s Fort Collins taproom Sunday, Jan. 5, and will be on liquor store shelves this week, Odell spokeswoman Amanda Johnson-King said in an email.

The brew is named for a farmer, Lugene Sas, who picks up Odell’s spent grain and feeds it to his dairy cows. It’ll be sold in four-packs at locations throughout Boulder County.

Also this week, Odell plans to once again release its seasonal Red Ale. The hop-heavy beer will replace the fall-winter seasonal, Isolation Ale. See more about both beers at www.odellbrewing.com.

THIS LITTLE PIGGY WENT TO MARKET

You might love bacon. You might get it on burgers, crumbled on your baked potatoes or wrapped around your hot dogs. But did you know that bacon comes from pigs?

That’s just one revelation to be found at Lucky’s Market’s pig butchery class, happening 6-8 p.m. Jan. 17. The store’s master butcher, Paul Gingerich, will teach the process of breaking down a pig into primal and individual cuts.

The store’s announcement, posted on Facebook, says Gingerich will teach students how to prepare, cook and serve “the hapless porcine,” although being put to educational use is a relatively fortunate end for a pig.

Gingerich will also teach the basics of sausage- and bacon-making.

The course costs $20. Participants can sign up at the meat department ahead of time for one of the 20 spaces in the class. Each participant will “go home with some portion of the pig for their enjoyment,” Lucky’s says.

Respond: letters@boulderweekly.com

 

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