Local Brewery Offers Selection Of Dry Carbs To Pair With Selection Of Wet Carbs

As the days get longer in the Pacific Northwest, residents are beginning to emerge from their winter cocoons. Patrons will soon flock to patios across the city and belly up to bars, almost as thirsty for social interactions as they are for saisons, stouts, and sours on draft. If they’re lucky, the establishment they choose will also have dry carbs to pair with their wet carbs.

One such operation is a biergarten in the Alberta neighborhood that, in addition to offering a rotating tap list of over thirty beers, also has an extensive menu. “Chef has curated a robust group of offerings showcasing local farm fresh polysaccharides in innovative ways,” said general manager Bernice London. “We encourage our customers to pair their malty beverages with our variety of diverse culinary delights inspired by the globe’s great grain-based cuisines.”

At press time the menu consisted of soft pretzels with stone ground mustard, personal pizzas, Grand Central baguettes with butter, spaetzle, tater tots, quesadillas, sweet potato fries, nachos, onion rings, chips, risotto and baked ziti. These food and beer pairings make up two of the three physical states of carbohydrates. When combined inside your belly they activate each other to create the third state, a gas that gets expelled in both directions as you exit the brewery.