We started out with the Germanfest at Bailey’s Taproom. Our group of 7 were fortunate enough to get a great seat by the front so that we could watch Rob Widmer deliver the Widmer Alt in his red pickup truck thanks to our pre-sale tickets that for a $10 more allowed us in 2 hours earlier in a more leisurely drinking environment since it was limited admission. Usually we have a small cheese plate with a little bread to help absorb the alcohol since we seem to insist each time at these festivals on trying every single beer. This time with 7 of us and because we wanted a German theme to the food given it was Bailey’s Taproom Germanfest, it got a little crazier.
As a plus though, I was introduced to Edelweiss Deli, which is where all the cut up cheeses, the Champion bread with its seedy goodness, and the hungarian, paprika, and pepper salami came from, as well as some European chocolate and gummy candy.
The cheese board you see is what I usually bring and fits the wedge for the table, but since I thought we might have more cheese then we could fit on the plate this time based on snack roll call the day before, I cut mine into cubes. In the left, largest compartment was a favorite of many, the havarti with caraway. To the right of that was a traditional German brick cheese- which tasted creamy but also had a bit of a smell that necessitated using a toothpick unless you wanted to smell it all day. In the smaller compartments, from left to right, was the butterkase, a smoked cheese, and then I cut up pieces of a Bees and Beans honey bar.
More pictures of various brews. My personal favorites were the Vertigo Zen Dunkelweizen with its touch of banana; Berlinerweiss in various combinations with the syrups they had ranging from raspberry and huckleberry to the mysterious woodruff (the raspberry accounts for the pink beer you see); the Cascade 10 Autumn Gose offered Cascade’s signature tartness but not too sour; the Oakshire Schwarz Black Wolf offered some roasty malt; and Rauchbier, at least the first time around- I liked the smokiness, but it was overwhelming on my second 6oz pour- but great with the salami. Others also liked the Heater Allen Hugo Bock and the Hopworks “What the Helles” Helles Bock. Thanks for the 19 beers Bailey’s!
We then went to Cartopia to help celebrate Four Square Day with a Swarm Party. Every checkin at Whiffies that night would garner a $1 donation to the Red Cross for Japan- and we got to eat some delicious cart food from Whiffies (fried pie, with here a filler of BBQ Beef Brisket with Mozzarella), Potato Champion (fresh cut, twice fried, Belgian-style pomme frites, served in a paper cone. They are just as crispy as they look) and from Pyro Pizza (Italian style wood oven fired White Truffle pizza that has white truffle oil brushed on the dough and then is topped with romano cheese and a dash of black pepper. Next time, I’ll try to remember to ask to add as an additional topping basil or sundried tomatoes).
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