.jpg)
Monday, May 30, 2011
Sunday, May 22, 2011
Six Row To Go Whole Hog
Well... maybe not the whole hog, but a couple pounds of the belly, anyhow. Specifically, the cured and smoked part that most normal folks call bacon.
As most of the carnivorous world can attest, there are few good things that can't be made better by adding bacon, and we believe beer is no exception.
To prove that point, we're going to fill a sixth of a hogshead with our fine Robust Porter, cook up a small slab of bacon that Baumann's Fine Meats is preparing just for us, and poke a sack of that pig into the cask to soak for a spell. We plan to tap it at 5PM on Thursday, June 2nd.
Come on down to Six Row (3690 Forest Park Ave.) that evening and it will be our pleasure to pull you a pint of Porked Porter, and maybe engage you with a few awful puns.
We'll also be featuring some special bacon-centric food items in addition to the items on our new and improved menu that evening, so all in all it should be a strange, slightly smoky, and most definitely un-kosher good time.
(by Joe Esser)
As most of the carnivorous world can attest, there are few good things that can't be made better by adding bacon, and we believe beer is no exception.
Come on down to Six Row (3690 Forest Park Ave.) that evening and it will be our pleasure to pull you a pint of Porked Porter, and maybe engage you with a few awful puns.
We'll also be featuring some special bacon-centric food items in addition to the items on our new and improved menu that evening, so all in all it should be a strange, slightly smoky, and most definitely un-kosher good time.
(by Joe Esser)
Subscribe to:
Posts (Atom)
