Beer Scout can’t cover every event in print, so here’s a handy guide to some of this weekend’s upcoming beer- and cider-related happenings.
Burial Beer Co.
Bottle release: Friday, Sept. 10, starting at 2 p.m.
The Shroud Belgian dubbel aged in malbec barrels on medjool Dates. $17 for a 750-milliliter bottle.
Burial is also selling 50 three-packs of releases from the Tryptic Series: The Rosary Belgian export stout aged in brandy barrels, The Crucifix tripel aged in a blend of red-wine barrels and The Shroud Belgian dubbel aged in malbec barrels on medjool dates for $51.
Wicked Weed Brewing Co.
On Saturday, Sept. 12, from 3-7 p.m., Wicked Weed will welcome the autumn season with its annual Pickin’ & Pullin’ whole-hog barbecue and pumpkin beer release at The Funkatorium.
Catered by 12 Bones Smokehouse, Wicked Weed offers four different pumpkin beers: Pumpkanne ale, chai spice pumpkin stout, Pompoen rum barrel-aged pumpkin sour and Xibalba imperial pumpkin ale. The latter two will also be available in bottles.
Food is $11 per plate and beer tokens are $5 each. There will be live bluegrass music.
Noble Cider celebrates the grand opening of its new taproom at 356 New Leicester Highway all weekend. Cider specials and events will happen throughout the weekend, including food trucks, cider sorbets, discounted pours and growler fills and live music.
Noble Cider will fill its 20 taps with its own lineup of crisp and creative hard ciders, along with other local and regional ciders, beers, sake and kombucha. Seekers of international hard ciders can find a selection at Noble on tap and in bottles.
Full schedule of Noble Cider events:
Thursday, Sept. 10, 4-10 p.m.
Food Truck: Amazing Pizza Company (wood-fired pizza)
Music: Brian Turner & Friends
Friday, Sept. 11: 4-10 p.m.
Food Truck: Mobile Global Bistro
Music: One Leg Up
Saturday, Sept. 12, noon-10 p.m. – Grand Opening Celebration
Food Truck: Cecilia’s Kitchen (Crepes, tamales and empanadas)
Music: Orange Krush
Sanctuary Brewing Co.
Sanctuary Brewing kicks off its inaugural brunch with Ollie the pig on Sunday, Sept. 13, from noon to 2 p.m. The menu will include vegan biscuits and gravy, mimosas, beermosas and French-press coffee.