Beer of the Week: Brasserie Caracole Troublette Wheat Ale

Would you try a beer that goes great with vegetables? You should! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Brasserie Caracole Troublette for the latest edition of WTOP’s Beer of the Week. (that aren’t too briny)

**Beer of the Week: Brasserie des Rocs Blonde Ale**
Quick facts on the Brasserie des Rocs Blonde Ale
**Brewery**: Brasserie des Rocs, Montignies-sur-Roc, Belgium
**ABV**: 7.5 percent
**Description:** A Belgian strong blonde ale.
**Greg’s pairing suggestions**: Roast chicken; spicy food, like Szechuan, Chinese, Thai; spicy wings and tacos; creamy cheeses like Brie and Camembert.

Summer may be drawing to a close, but it’s never too late for a tall glass of cool refreshment. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Brasserie des Rocs Blonde Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

(WTOP/Brennan Haselton) — **Beer of the Week**: Grimm Blueberry Pop! Berliner Weisse
Quick facts on the Grimm Blueberry Pop! Berliner Weisse
**Brewery**: Grimm Artisan Ales; various locations
**ABV**: 4.8 percent
**Description from the brewery**: Blueberry Pop! is the newest in the series of Creamsicle-inspired dessert Berliners. This time, we’ve paired the creamy sweetness of vanilla and milk sugar with blueberries
**Greg’s pairing suggestions**: Bagels with cream cheese, waffles with whip cream, grilled cheese sandwiches, chicken salad with mixed berries, salads of all kinds, desserts (cobblers, cheesecake, pies)

Pop the top of this Pop! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Grimm Blueberry Pop! Berliner Weisse for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Founders DKML Imperial Malt Liquor**
Quick facts on the Founders DKML Imperial Malt Liquor
**Brewery:** Founders Brewing Co., Grand Rapids, Michigan
**ABV:** 14.2 percent
**Description from the brewery:** “Here you have what could be the first malt liquor worthy of a glass. Typically a slighted style, we thought we would class it up with a stay in the wood and a healthy dose of dry-hopping. A huge hit of corn gives this one a smooth sweetness while its time spent aging in bourbon barrels will give you reason to share.”
**Greg’s pairing suggestions:**
When the beer is fresh/young, pair it with desserts, big and bold cheeses (bleu, stilton, gorgonzola, Grayson from Virginia’s Meadow Creek Dairy) and nutty cheeses such as manchego. After the beer has been aged, pair it with meats.

Got a stiff spine? You’ll need it for this one. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Founders DKML Imperial Malt Liquor for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Allagash Uncommon Crow**
Quick facts on the Allagash Uncommon Crow
**Brewery:** Allagash Brewing Company, Portland, Maine
**ABV:** 7.1 percent
**Description from the brewery: “**We brew this beer with two-row barley, midnight wheat, raw wheat and rye malt, before adding a blend of Perle, Glacier and Simcoe hops. The beer is fermented exclusively with our house strain of local Brettanomyces yeast. After six months in a stainless tank, we add local blackberries.”
**Greg’s pairing suggestions:** Simply prepared meats of all kinds; seared duck, salmon and tuna; grilled steaks; pork chops; herbed tenderloin

This beer is for the birds. And you, too. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Allagash Uncommon Crow for the latest edition of WTOP’s Beer of the Week.

**Beer of the Week: Oskar Blues Ten FIDY Imperial Stout**
Quick facts on the Oskar Blues Ten FIDY Imperial Stout
**Brewery:** Oskar Blues Brewery, Longmont, Colorado
**ABV:** 10.5 percent
**Description:** Ten FIDY is made with “enormous amounts” of two-row malt, chocolate malt, roasted barley, flaked oats and hops — all of which give the stout flavors of coffee and chocolate-covered caramel.
**Greg’s pairing suggestions:** Cigars by the fire, chilis and stews, brisket and ribs, Tex-Mex

If you’re dreaming of a big, rich brew for tailgating season, see if you can handle this one. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Oskar Blues Ten FIDY for the latest edition of WTOP’s Beer of the Week. (beef enchiladas)

**Beer of the Week: Cascade Tangerine Dream**
Quick facts on the Cascade Tangerine Dream
**Brewery:** Cascade Brewing, Portland, Oregon
**ABV:** 10.3 percent
**Brewery’s description of the beer:** A blend of quad and blond ales aged in bourbon and wine barrels for up to 18 months with tangerine zest, mandarin zest, apricots and vanilla beans. Rich and complex, Tangerine Dream captures flavors of fresh tangerines, bourbon, vanilla and toasted malts.
**Greg’s pairing suggestions:** Hearty grilled meats such as steaks and lamb chops; grilled salmon and charred octopus; Cubano sandwiches, barbecued chicken

Life is good, with a dream in your glass. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Cascade Tangerine Dream for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: LIC Beer Project Higher Burnin’ IPA**
Quick facts on the LIC Beer Project Higher Burnin’ IPA
**Brewery:** LIC Beer Project, Queens, New York
**ABV:** 7.0 percent
**Brewery’s description of the beer:** Brewed with late additions of Belma, Azacca, and Amarillo resulting in a medium bodied IPA with juicy fruit, strawberry, earthy and piney notes finishing resinous and dry.
**Greg’s pairing suggestions:** Avocado/guacamole, green veggies (asparagus and broccoli), simple grilled ham and cheese, pork tenderloin on the grill, pizza.

Instead of the Big Apple, you might call it the Beer Apple! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about LIC Beer Project Higher Burnin’ IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Pen Druid Laertes Wild Blonde Sour**
Quick facts on the Pen Druid Laertes Wild Blonde Sour
**Brewery:** Pen Druid Brewing, Sperryville, Virginia
**ABV:** 6.8 percent
**Brewery’s description of the beer:** This beer is made from a barrel-fermented Wild Blonde Sour with viognier juice from Rappahannock Cellars. It’s aged for one year and soured with the brewery’s “Critter” culture.
**Greg’s pairing suggestions:** Fresh seafood of all kinds; oysters, clams, shrimp and crab cakes; simply grilled fish; ceviche; Vietnamese, Thai, sushi

Sometimes great beer comes to you, sometimes you have to go to it. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Pen Druid Laertes Wild Blonde Sour for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Alesong Saison Du Vin ’16 Farmhouse Ale**
Quick facts on the Alesong Saison Du Vin ’16 Farmhouse Ale
**Brewery:** Alesong Brewing & Blending, Eugene, Oregon
**ABV:** 8.4 percent
**Brewery’s description of the beer: “**The first in a series of wine grape-conditioned farmhouse ales, Saison du Vin celebrates the grape harvest in the Southern Willamette Valley. 2016 Muscat grapes from Sarver Winery were pressed and added to this Brett-fermented farmhouse ale to add underlying notes of tropical fruit and citrus.”
**Greg’s pairing suggestions:** Fried or rosemary chicken, pepperoni pizza, linguine with clam sauce, simply seared scallops

When you think of something cold in a glass, does music begin to play? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Alesong Saison Du Vin ’16 for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Firestone Walker Krieky Bones Wild Ale**
Quick facts on the Firestone Walker Krieky Bones Wild Ale
**Brewery:** Firestone Walker Brewing Co., Paso Robles, California
**ABV:** 5.7 percent
**Brewery’s description of the beer: “**This beer begins its life as a Flanders Red style beer aged 24 months in a 2,200-gallon French oak foeder. Sour Montmorency cherries are added and allowed a secondary fermentation. The aroma is of cherry pie complete with flavors of pie crust and spicy notes. Vienna malt notes give way to an assertive acidity, and a bright carbonation.”
**Greg’s pairing suggestions:** Duck, lamb, steak, herbed pork tenderloin, green salads, tomato dishes of all kinds (even the fried green ones), fruit cobbler

Feeling creaky? Treat your tired bones to this. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Firestone Walker Krieky Bones Wild Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Founders Doom 2017 Barrel-Aged Imperial IPA**
Quick facts on the Founders Doom 2017 Barrel-Aged Imperial IPA
**Brewery:** Founders Brewing Co., Grand Rapids, Michigan
**ABV:** 12.4 percent
**Brewery’s description of the beer:** The intense hop character of our imperial IPA mingles with the warm vanilla and oak notes imparted from time spent in our favorite bourbon barrels.
**Greg’s pairing suggestions:** Cheese of all kinds, bacon, ham, barbecue, Southern food like fresh cornbread, chocolate

Doom, yes. Gloom, no! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Founders Doom Barrel-Aged Imperial IPA for the latest edition of WTOP’s Beer of the Week.

**Beer of the Week: Bluejacket Bone Machine Triple IPA**
Quick facts on the Bluejacket Bone Machine Triple IPA
**Brewery:** Bluejacket Brewery, Washington, D.C.
**ABV:** 10.1 percent
**Description:** This triple IPA is intense. It’s hopped with Simcoe, Amarillo, Cascade, Centennial, Southern Cross and experimental hop HBC 682. Bluejacket describes it as an aromatic, dank beer that’s a bit bitter and fruity.
**Greg’s pairing suggestions:** Meats, ham, sausage and peppers, Italian subs, barbecue

A big anniversary calls for a big, bold beer! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Bluejacket Bone Machine for the latest edition of WTOP’s Beer of the Week. (WTOP/Alicia Lozano)

**Beer of the Week: Arizona Wilderness Picacho Pecan Pie Brown Ale**
Quick facts on the Arizona Wilderness Picacho Pecan Pie Brown Ale
**Brewery:** Arizona Wilderness Brewing Co., Gilbert, Arizona
**Description**: Dessert in a glass! This week’s pick is a brown ale brewed with whole pecan pies and dry-hopped with local Arizona (Picacho) pecans and vanilla beans.
**ABV**: 7 percent
**Greg’s pairing suggestions**: Desserts and breakfast items (French toast, pancake, doughnuts), pepper-encrusted bacon, gooey grilled cheese, chicken salad sandwiches, simply-grilled fish.

You might not be wild about the idea of turkey or mashed potatoes in a glass, but what about pie? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Arizona Wilderness Picacho Pecan Pie for the latest edition of WTOP’s Beer of the Week. (with nuts)

Seeing plums in a whole new liquid light! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Casey Family Preserves Plum for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Westbrook Gose**
Quick facts on the Westbrook Gose
**Brewery:** Westbrook Brewing Co., Mount Pleasant, South Carolina
**ABV:** 4 percent
**Description from the brewery’s website: “**This is our interpretation of Gose (pronounced “Gose-uh”), a traditional German-style sour wheat beer brewed with coriander and salt. Once nearly extinct, this very refreshing style is making a comeback.”
**Greg’s pairing suggestions:** Thai food, anything that comes from the sea, German food

Get some ice and grab the fishing pole. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Westbrook Gose for the latest edition of WTOP’s Beer of the Week.

(smoked meats, sausages, wienerschnitzel)

**Beer of the Week: Bluejacket Corcovado**
Quick facts on the Bluejacket Corcovado
**Brewery:** Bluejacket Brewery, Washington D.C.
**ABV:** 10.5 percent
**Brewery Description:** A rich, Belgian Quad-style beer.
**Greg’s pairing suggestions:** Anything you would wrap around figs (bacon, prosciutto, pancetta); peppery greens (kale, arugula, rocket salads); French toast, pancakes and syrupy stuff; hard, rich cheeses

A famous Brazilian mountain deserves a mountain of a beer. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bluejacket Corcovado for the latest edition of WTOP’s Beer of the Week. (blue, gorgonzola, cheddar)

**Beer of the Week: Singlecut Billy Full-Stack IIPA**
Quick facts on the Singlecut Billy Full-Stack IIPA
**Brewery:** Singlecut Beersmiths, Astoria, New York
**ABV:** 8.2 percent
**Brewery Description: “**When your taste buds beg for a pounding, this IIPA sneaks up with soft malt smoothness, and then: BAM! Tropical, bright tangerine/citrus uppercut! BIFF! Dank pine shot to the mid-palette! WHAM! Tropical, dank pine mild herbal aromas.”
**Greg’s pairing suggestions:** Indian food, spicy Mexican, Buffalo wings

If you’re too young to remember Billy Beer, no worries. Try this Billy instead. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Singlecut Billy Full-Stack IIPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Modern Times Black House**
Quick facts on the Modern Times Black House
**Brewery:** Modern Times Beer, San Diego, California
**ABV:** 5.8 percent
**Description:** A roasty, coffee stout.
**Greg’s pairing suggestions:** Dessert such as tiramisu (or a vanilla ice cream beer float), barbecue, bacon cheeseburger , chili.

Hold the milk. Hold the sugar. Pass the ice cream. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Modern Times Black House for the latest edition of WTOP’s Beer of the Week. (anything grilled, including lamb)

**Beer of the Week: Alewerks Berlinerweisse**
Quick facts on the Alewerks Berlinerweiss
**Brewery:** Alewerks Brewing Company, Williamsburg, Virginia
**ABV:** 4.0 percent
**Description:** With tropical character and tart citric punch, this Berliner Weissbier is best served chilled in a glass for an invigoratingly refreshing libation when you need to keep it cool.
**Greg’s pairing suggestions:** All types of seafood, anything fried (hush puppies, fish and chips and fried chicken), eggs of all kinds.

Forget the boys of summer. The beers of summer are here! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Alewerks Berlinerweisse for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Rothaus Pils Tannenzäpfle**
Quick facts on the Rothaus Pils Tannenzäpfle:
**Brewery:** Rothaus Brewery, Grafenhausen, Germany
**ABV:** 5.1 percent
**Description:** The Rothaus Pils Tannenzäpfle is a German-style pilsner.
**Greg’s pairing suggestions:** Sauerkraut, sausages, wienerschnitzel, pizza (basil), spicy food (Indian or Vietnamese)

Springtime. Sunshine. Baseball. German pilsner. Need we say more? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Rothaus Pils Tannenzäpfle for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Wicked Weed Garçon de Ferme**
Quick facts on the Wicked Weed Garçon de Ferme
**Brewery:** Wicked Weed Brewing Co., Asheville, North Carolina
**ABV:** 6.2 percent
**Description, according to Wicked Weed Brewing Co.:** Garçon de Ferme is a tart farmhouse ale brewed in the rustic spirit of Old World Belgian-style farm beers. Primarily fermented with Brett culture and aged Noble hops, this beer is blended with golden sour ale and laid to rest in a foeder with a pound per barrel of Styrian, Celia, and Saaz hops until it reaches perfection.
**Greg’s pairing suggestions:** Meat, such as hanger steak from the grill, barbecued ribs and brisket

Something wicked this way comes — with peaches! (Apologies to the late Ray Bradbury). WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Wicked Weed Garçon de Ferme for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: 4 Hands Guava King Wheat Ale**
Quick facts on the 4 Hands Guava King Wheat Ale:
**Brewery:** 4 Hands Brewing Co., St. Louis, Missouri
**ABV:** 4.5 percent
**Description:** Guava King is a slightly tart wheat ale fermented with guava. It has aromas of tropical fruit that are balanced by a touch of acidity, resulting in a crisp, crushable beer. Guava King pours hazy blonde with a firm white head.
**Greg’s pairing suggestions:** Cuban/Caribbean food, salmon (raw or grilled), roasted chicken thighs, pork ribs.

When the sun is out, or anytime frankly, it’s good to be king!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about the 4 Hands Guava King Wheat Ale for the latest edition of WTOP’s Beer of the Week.

(WTOP/Brennan Haselton)

**Beer of the Week: Bluejacket Open Window Double IPA**
Quick facts on the Open Window Double IPA:
**Brewery:** Bluejacket Brewery, Washington, D.C.
**ABV:** 8.5 percent
**Description:** A Double IPA brewed and triple dry-hopped with Citra and Mosaic hops plus powder. Juicy tropical fruits, tangerine and pine notes dominate this delicious brew.
**Greg’s pairing suggestions:** Rich meats like barbecue, sausages, burgers; seafood such as grilled shrimp or salmon; spicy Asian food.

It’s always been something you can gaze or escape through. And now, you can drink one, too. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Bluejacket Open Window Double IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Firestone Walker 2017 Bravo Imperial Brown Ale**
Quick facts on the Imperial Brown Ale
**Brewery:** Firestone Walker Brewing Company, Paso Robles, California
**ABV:** 13.2 percent
**Description:** Balancing rich toasty and chocolate malt flavors with a gentle balance of noble hops, Bravo is brewed to showcase barrel flavors with massive bourbon barrel notes that morph as the beer warms in the glass.
**Greg’s pairing suggestions:** Big, savory sandwiches, double-decker burgers with bacon, grilled ham and cheese (such as Gouda), red-sauce pastas (homemade lasagna).

In some cases, the name of the product says it all. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Firestone Walker 2017 Bravo Imperial Brown Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Fantôme Vertignasse**
Quick facts on the Fantôme Vertignasse
**Brewery:** Brasserie Fantôme, Soy, Wallonia, Belgium
**ABV:** 4.5 percent
**Description:** A saison farmhouse-style ale that stands out from the rest — for its color.
**Greg’s pairing suggestions:** Corned beef and cabbage, lamb chili, guacamole (and other Mexican foods), baba ganoush and falafel

It’s not easy being green. But, the luck of the Irish and Belgians might help!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Fantôme Vertignasse for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Omnipollo Bianca Gose**
Quick facts on the Omnipollo Bianca Gose
**Brewery:** Omnipollo Brewing, imagined in Stockholm, Sweden, and brewed at locations around the globe
**ABV:** 6.0 percent
**Description:** The Omnipollo Bianca Gose is an ale with natural flavors and lactose added.
**Greg’s pairing suggestions:** Seafood of all kinds, cheeses (goat’s milk and sharp), Thai food

Conceived there, but crafted here. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Omnipollo Bianca Gose for the latest edition of WTOP’s Beer of the Week. (Tom Yum and Tom Ka Gai soups)

**Beer of the Week: Oxbow Sasuga Rice Saison**
Quick facts on the Oxbow Sasuga Rice Saison
**Brewery:** Oxbow Brewery, Newcastle, Maine
**ABV:** 5.5 percent
**Description:** This beer is a rice saison, fermented with brettanomyces.
**Greg’s pairing suggestions:** Oysters, lobster, Japanese cuisine (raw fish of any kind), salmon (raw or cooked), salted meats

When two worlds collide, it’s good to have a glass handy. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Oxbow Sasuga Rice Saison for the latest edition of WTOP’s Beer of the Week. (charcuterie)

**Beer of the Week: RaR Lecter Nectar IPA**
Quick facts on the RaR Lecter Nectar IPA:
**Brewery:** RaR Brewing, Cambridge, Maryland
**ABV:** 6.6 percent
**Description:** A golden-colored IPA made with blood oranges and lactose milk sugar.
**Greg’s pairing suggestions:** Salads of all kinds (with almonds and goat cheese), roast chicken, pork tacos and beets.

Forget the fava beans and a nice Chianti, Clarice. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about RaR Lecter Nectar IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

If you can’t get your glass to the Great Smoky Mountains, they will come to you. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Marz Jungle Boogie Pale Wheat Ale for the latest edition of WTOP’s Beer of the Week (WTOP/Brennan Haselton)

**Beer of the Week: Marz Jungle Boogie Pale Wheat Ale**
Quick facts on the Marz Jungle Boogie Pale Wheat Ale
**Brewery:** März Brewing Community, Chicago, Illinois
**ABV:** 5.4 percent
**Description:** Here’s how März describes this beer: “Jungle Boogie is an American Wheat beer with just enough complex malt character to balance the Mosaic hops and fruity Rooibos tea flavors.” Watch the video on the next slide for Brennan Haselton and Greg Engert’s description.
**Greg’s pairing suggestions:** Jewish deli foods, pastrami on rye sandwiches, reubens, knishes, bagels and lox.

Take those taste buds on a trip, no space ship required. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Marz Jungle Boogie Pale Wheat Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Ballast Point Coconut Victory At Sea Imperial Porter**
Quick facts on the Ballast Point Coconut Victory At Sea Imperial Porter
**Brewery:** Ballast Point Brewing Company, San Diego, California
**ABV:** 10 percent
**Description:** Here’s how Ballast describes this beer: “This Coconut Victory at Sea takes our popular Imperial Porter to another place. We added sweet roasted coconut to our robust porter brewed with Caffe Calabria coffee and vanilla, the perfect complement to this beer’s subtly roasty intensity.”
**Greg’s pairing suggestions:** Desserts such as brownie sundaes and chocolate cake; Thai/Vietnamese curries; Tom Kha Gai soup; grilled shrimp or mahi-mahi.

Do you go cuckoo for coconut? If so, your beer is here! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Ballast Point Coconut Victory At Sea for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Bell’s Hopslam Imperial IPA**
Quick facts on the Bell’s Hopslam Imperial IPA
**Brewery:** Bell’s Brewery, Kalamazoo, Michigan
**ABV:** 10 percent
**Description:** Hopslam is made with six different hop varietals, followed by “a massive dry-hop addition of Simcoe hops.” The result is a pungent blend of grapefruit, stone fruit and floral notes.
**Greg’s pairing suggestions:** Rich “stick to your ribs” Mexican food, such as carne asada steak and pork enchiladas, and blackened fish tacos.

Is it worth all the hype? Guess you’ll just have to try it and find out!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bell’s Hopslam Imperial IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Union Craft Snow Pants Oatmeal Stout**
Quick facts on the Union Craft Snow Pants Oatmeal Stout
**Brewery:** Union Craft Brewing, Baltimore, Maryland
**ABV:** 8 percent
**Description:** Union Craft describes it as a full-bodied ale packed with flavors of roasted chocolate and rich, dark malt, with a “creamy body from a hefty dose of oats.” There’s also some piney flavor from a “generous addition” of hops.
**Greg’s pairing suggestions:** British pub fare like fish and chips; rare roast beef sandwiches; pastrami on rye; bacon cheeseburgers; shepherd’s pie; and fried oysters.

Got snow? Then get the pants! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Union Craft Snow Pants Oatmeal Stout for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: The Bruery 9 Ladies Dancing**
Quick facts on the Bruery 9 Ladies Dancing
**Brewery:** The Bruery, Placentia, California
**ABV:** 11.3 percent
**Description:** This beer is inspired by flavors and ingredients found in the Italian dessert tiramisu. It includes notes of vanilla, chocolate and coffee.
**Greg’s pairing suggestions:** Richer stews and chili and ribs, barbecued chicken, waffles, cider donuts, coffee cake, beignets, fried egg and bacon sandwiches.

WASHINGTON — Grab your partner (or is it partners?). And a glass!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about The Bruery 9 Ladies Dancing for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: St. Bernardus Christmas Ale**
Quick facts on the St. Bernardus Christmas Ale
**Brewery:** Brewery Sint Bernardus, Watou, Belgium
**ABV:** 10 percent
**Description:** This beer is described as “a dark seasonal brewed in the classic Quadrupel style of Belgium’s best Abbey Ales.” It offers a spicy, mint-like flavor profile of fermented molasses, apricots, licorice, marzipan and brown sugar.
**Greg’s pairing suggestions:** Richer meats like duck or lamb, and things that love soy sauce, such as Chinese takeout (dumplings and pork fried rice).

Milk and cookies? You’d be better off leaving Ol’ St. Nick some of this! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about St. Bernardus Christmas Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Dreaming of a big, rich brew for the holidays? See if you can handle this one. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Oskar Blues Ten FIDY for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Captain Lawrence Barrel Select Gold Sour Ale**
Quick facts on the Captain Lawrence Barrel Select Gold Sour Ale
**Brewery:** Captain Lawrence Brewing, Elmsford, New York
**ABV:** 6.5 percent
**Description:** This sour beer is more like a wine, having been made in aged oak barrels.
**Greg’s pairing suggestions:** Leftover turkey, stuffing, richer meats, grilled fish, mussels, clams, oysters, fish and chips, fried chicken.

In this case, going for the gold only involves a trip to the refrigerator.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Captain Lawrence Barrel Select Gold for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Manor Hill Grisette Farmhouse Ale**
Quick facts on the Manor Hill Grisette Farmhouse Ale
**Brewery:** Manor Hill Brewing, Ellicott City, Maryland
**ABV:** 4.7 percent
**Description:** This Belgian Farmhouse-style beer has a subtle hop flavor and aromas of tropical fruit and lemongrass.
**Greg’s pairing suggestions:** Asian cuisine, such as pad Thai, Thai curries, tom yum soup, bahn mi sandwiches, pho and things heavy in basil and cilantro.

It’s a farmhouse ale from an actual farm brewery in Maryland.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Manor Hill Grisette Farmhouse Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Jailbreak Dusk till Dusk Imperial Stout**
Quick facts on the Jailbreak Dusk till Dusk Imperial Stout
**Brewery:** Jailbreak Brewing Company, Laurel, Maryland
**ABV:** 13.8 percent
**Description:** This beer is a blend of eight barrels of Jailbreak’s imperial stout, aged in a variety of rum and bourbon barrels for six to 18 months. Aromas include plum, dried fig, cedar box and dark cocoa; flavor notes hint brown sugar, maple syrup, molasses and dark chocolate.
**Greg’s pairing suggestions:** Desserts, big cheeses, grilled ham and cheesed, bacon, French toast, and grilled meats like lamb, rib-eyes and duck.

Sink your fangs, or at least your taste buds, into this! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Jailbreak Dusk till Dusk Imperial Stout for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Denizens Southside Rye IPA**
Quick facts on the Denizens Southside Rye IPA
**Brewery:** Denizens, Silver Spring, Maryland
**ABV:** 7.2 percent
**Description:** This hoppy beer, made with 15 percent rye, is hop-forward, with notes of grapefruit, orange marmalade and pine.
**Greg’s pairing suggestions:** All things fired or grilled, like wings, chicken, fish and chips, Mexican food, Indian food, pastrami and corned beef sandwiches.

Sometimes it just tastes better when served in your own backyard. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Denizens Southside Rye IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

This is not your father’s pumpkin ale (in part because it doesn’t have any pumpkins in it)! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about The Bruery Autumn Maple Belgian-Style Brown Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Union Craft Foxy Red IPA**
Quick facts on the Union Craft Foxy Red IPA
**Brewery:** Union Craft Brewing, Baltimore, Maryland
**ABV:** 6.5 percent
**Description:** This rich red ale is bursting with Centennial and Columbus hops. According to the brewery it creates “a perfect balance of juicy hops and bready malt to usher you gently into the colder months.”
**Greg’s pairing suggestions:** All things grilled, including shrimp, steak, asparagus, grilled cheese with tomato and/or bacon.

Grab a glass and drop the needle on “Are You Experienced”. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Union Craft Foxy Red IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Otter Creek 25th 25th Anniversary Double IPL**
Quick facts on the Otter Creek 25th Anniversary Double IPL
**Brewery:** Otter Creek Brewing, Middlebury, Vermont
**ABV:** 8.5 percent
**Description:** If you’re a fan of hoppy beers, this one’s for you. The anniversary double India Pale Lager is made using a lot of hops and is fermented with a lager yeast.
**Greg’s pairing suggestions:** Spicy food! Thai curry, dandan noodles, chicken vindaloo and wings

It’s a party your taste buds shouldn’t miss. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Otter Creek 25th Anniversary Double IPL for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Beer of the Week: Modern Times City of the Dead Stout**
Quick facts on the Modern Times City of the Dead Stout
**Brewery:** Modern Time Beer, San Diego, California
**ABV:** 7.5 percent
**Description:** This full-bodied stout has notes of chocolate, and as it warms bourbon and coffee shine through. According to the brewery, this beer is the first commercially bottled barrel-aged coffee beer in the world.
**Greg’s pairing suggestions:** Barbecue, braised meats, hearty chili and desserts, like tiramisu and brownie sundaes.

The city may be dead, but your taste buds won’t be.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Modern Times City of the Dead Stout for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Beer of the Week for Sept. 10: Bluejacket The Darling Buds IPA — **Beer of the Week**: Bluejacket The Darling Buds IPA
**Description**: This beer is an American pale ale brewed with over 10 pounds/barrel of locally grown, wet Cascade hops from Whipple Creek Farms in Rockbridge County, Virginia. It is balanced with soft yet supple aromas of grapefruit, grass and fresh-cut flowers.
**ABV**: 6.2 percent
**Brewery**: Bluejacket Brewery, Washington, D.C.
**Greg’s pairing suggestions**: Tailgate beer, backyard barbecue, potato salad, macaroni salad, burgers and steaks, roasted vegetables on the grill

They’re not only darling, they taste good too! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bluejacket The Darling Buds IPA for the latest edition of WTOP’s Beer of the Week.

**Beer of the Week: Avery Certatio Equestris Sour Ale**
Quick facts on the Avery Certatio Equestris Sour Ale:
**Brewery:** Avery Brewing Co., Boulder, Colorado
**ABV:** 8.9 percent
**Description:** So fresh! This sour ale is aged in bourbon barrels — plus, spearmint is added.
**Greg’s pairing suggestions:** Southern cuisine — pimento cheese, oyster po’ boys, pecan pie and spiced nuts.

Get ready to change it up on race day!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Avery Certatio Equestris Sour Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Aug. 26: Ninkasi N10 Imperial Blended Ale**
Quick facts on Ninkasi N10 Imperial Blended Ale:
**Brewery:** Ninkasi Brewing Company
**ABV:** 10 percent
**Description:** This beer — crafted with imperial stout, barrel-aged imperial stout, two imperial IPAs and barleywine — commemorates 10 years of brewing in Eugene, Oregon. The brewery describes it as “big and flavorful,” packed with hop flavor and a caramel and roasted malt backbone.
**Greg’s pairing suggestions:** Anything big and bold, such as steaks, burgers, lamb, duck, bacon and aged cheddar cheeses.

They threw in everything but the kitchen sink. But it would probably taste good with that, too.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Ninkasi N10 Imperial Blended Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Aug. 19: Stillwater Extra Dry Sake Style Saison**
Quick facts on Stillwater Extra Dry Sake Style Saison:
**Brewery:** Stillwater Artisanal Ales
**ABV:** 3.8 percent
**Description:** Sake to me! This beer from Stillwater Artisanal Ales is brewed with rice to mimic sake. It’s a low-alcohol saison — perfect for summer sipping.
**Greg’s pairing suggestions:** Being a dry and low-alcohol beer, the Sake Style Saison can go with just about anything. However, some of Greg’s favorite pairings include sushi, dumplings, ramen, miso soup, tempura and teriyaki dishes.

Feeling hot and sticky? Here’s your chance to cool down and get dry. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Stillwater Extra Dry Sake Style Saison for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**Aug. 12: Jolly Pumpkin La Vida Improvisacion**
Quick facts on Jolly Pumpkin La Vida Improvisacion
**Brewery:** Jolly Pumpkin Artisan Ales
**ABV:** 5.9 percent
**Description:** Still in time for summer, this oak-aged American wild ale is made with a whole host of tropical fruits.
**Greg’s pairing suggestions:** Seafood, grilled shrimp, oysters, Tex-Mex, barbecue and Indian takeout.

Life constantly requires improvisation. So why not also have some in a glass? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Jolly Pumpkin La Vida Improvisacion for the latest edition of WTOP’s Beer of the Week.

Two friends can equal one tasty beer.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Brasserie Dupont-The Lost Abbey Deux Amis Saison Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**July 29: Holy Mountain The Goat Saison**
Quick facts on Holy Mountain’s The Goat Saison:
**Brewery:** Holy Mountain Brewing Co., Seattle, Washington
**ABV:** 5 percent
**Description:** Holy Mountain describes The Goat as a balanced, rustic farmhouse ale, brewed with barley, rye, oats and wheat. It’s fermented with a mixed culture in the brewery’s foudre and then is aged for three months.
**Greg’s pairing suggestions:** All types of seafood, including briny oysters, shrimp, scallops, clams and crabs.

Don’t be sheepish.This goat’s for you! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Holy Mountain The Goat Saison for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**July 15: Bluejacket/Ocelot Raised On Promises DIPA**
Quick facts on the Bluejacket/Ocelot Raised On Promises DIPA:
**Brewery:** Bluejacket Brewery, Washington, D.C., and Ocelot Brewing Company, Dulles, Virginia
**ABV:** 8 percent
**Description:** This local collaboration double IPA is not as citrus-forward as a lot of IPAs. “There’s some citrus there, but we worked to not make it a citrus bomb,” said Greg Engert, beer director for Neighborhood Restaurant Group. Raised on Promises is available at Bluejacket, Ocelot and a few bars and restaurants in the region.
**Greg’s pairing suggestions:** Burgers and fries, steaks and ribs, fried chicken

Promises are hard to keep, but this one is easy to drink.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Bluejacket Ocelot Raised On Promises Double IPA

**July 8: Brasserie des Rocs Grand Bru Belgian Brown Ale**
Quick facts on the Brasserie des Rocs Grand Bru Belgian Brown Ale:
**Brewery:** Brasserie de l’Abbaye des Rocs, Audregnies, Belgium
**ABV:** 9.5 percent
**Description:** Don’t let the dark color fool you: this beer is a crisp and refreshing drink for a hot summer day. Neighborhood Restaurant Group Beer Director Greg Engert describes this beer as having maple, caramel and hazelnut in the nose, with hints of cocoa and coffee. The overall flavor is “nice and balanced,” Engert says.
**Greg’s pairing suggestions:** Barbecue (ribs and pulled pork) and Mexican food, such as enchiladas and chicken tacos.

WASHINGTON — Don’t mind the dark color. It will still refresh in the bright summer sun! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Brasserie des Rocs Grand Cru for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**July 1: Rodenbach Alexander**
Quick facts on the Rodenbach Alexander:
**Brewery:** Brouwerij Rodenbach, Roeselare, Belgium
**ABV:** 5.6 percent
**Description:** The brewery describes the Rodenbach Alexander as a traditional Flanders red-style ale. It’s two-thirds Rodenbach (a two-year matured beer from oak standing Foeders) and one-third young ale. Then the blend is macerated with sour cherries.
**Greg’s pairing suggestions:** Rabbit, all sorts of game birds, lamb, steaks, summer vegetables, cheesecake and chocolate.

Ah, the rewards of being extremely patient.

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Rodenbach Alexander for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**June 24: Bruery Terreux Saixon**
Quick facts on the Bruery Terreux Saixon:
**Brewery:** Bruery Terreux, Orange County, California
**ABV:** 6.7 percent
**Description:** No, that is not a typo. Saixon is a saison, but it’s also different. The brewery’s website explains: “The saison style traces its origin back to Wallonia, the predominantly French-speaking (and bordering) region of Belgium. In addition to the dry, crisp and funky notes you’d associate with the classic saison style, Saixon also features three generations of German hops.”
**Greg’s pairing suggestions:** Grilled shrimp, fresh guacamole, and Vietnamese food such as bahn mi sandwiches, pho soup and spring rolls.

“X” marks the spot! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bruery Terreux Saixon for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**June 17: Crooked Stave Serenata Notturna Blueberry**
Quick facts on the Crooked Stave Serenata Notturna Blueberry:
**Brewery:** Crooked Stave Artisan Beer Project, Denver, Colorado
**ABV:** 12.0 percent
**Description:** This beer is a mixed fermentation Belgian-style golden ale aged in oak barrels with blueberries.
**Greg’s pairing suggestions:** Red meat; breakfast foods such as French toast with powered sugar, pancakes, bagels with cream cheese; grilled salmon steaks

Rock me Amadeus!

WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Crooked Stave Serenata Notturna Blueberry for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Bluejacket Brewery's Picture Book IPA is this week's Beer of the Week. (WTOP/Brennan Haselton) — **June 10: Bluejacket Picture Book IPA**
Quick facts on the Bluejacket Picture Book IPA:
**Brewery:** Bluejacket Brewery, Washington, D.C.
**ABV:** 7.0 percent
**Description:** On its website, Bluejack describes this beer as, “Mosaic, Columbus and Amarillo hopping dominate this American IPA, with ample amounts of each added in kettle and whirlpool dry-hopped at the rate of 1.5 pounds per barrel. Expect a bright array of citrus-tangerine, grapefruit and orange — punctuated by dank, earthy herbal notes. All in the name of a juicy hop attack.”
**Greg’s pairing suggestions:** Simple roasted chicken, grilled salmon, charred octopus, high-stack roast beef sandwiches and duck.

Grab a glass, and take a selfie with this! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Bluejacket Picture Book IPA for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**June 3: Firestone Walker Bretta Rosé**
Quick facts on the Firestone Walker Bretta Rosé
**Brewery:** Firestone Walker Brewing Co.
**ABV:** 5.3 percent
**Description:** Firestone describes this beer as a low-alcohol Berliner Weisse style ale, made with 1,000 lbs. of fresh raspberries, and then fermented and aged for months. “We have a crisp effervescent concoction, bursting with raspberry perfume and flavor, a rosé color, bracing acidity, and a clean and refreshing finish,” the brewery’s website says.
**Greg’s pairing suggestions:** Prosciutto with fresh melon, basil mozzarella pizza, risotto and all things Mediterranean and Greek.

Rosé is a rosé is a rosé is … a beer? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Firestone Walker Bretta Rosé for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**May 27: Saint Somewhere Fraternité**
Quick facts on Le Petit Prince Farmhouse Table Beer:
**Brewery:** Saint Somewhere Brewing Company, Tarpoon Springs, Florida
**ABV:** 5 percent
**Description:** This beer is a collaboration with Brasserie de Blaugies, Brasserie de la Senne and Brasserie Thiriez.
**Greg’s pairing suggestions:** Fresh, salty seafood, such as conch fritters.

Brothers in taste! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Saint Somewhere Fraternité for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**May 20: Jester King Le Petit Prince Farmhouse Table Beer**
Quick facts on Le Petit Prince Farmhouse Table Beer:
**Brewery:** Jester King Brewery, Austin, Texas
**ABV:** 2.9 percent
**Description:** This low-alcohol beer is dry, unspiced and 100-percent naturally conditioned ale.
**Greg’s pairing suggestions:** Indian takeout (not super hot or rich) — chicken makhani, tandoori chicken and saag paneer are perfect for this brew. Barbecue is also perfect for this beer.

The prince might be small, but the taste is not! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Jester King Le Petit Prince Farmhouse Table Beer for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

WTOP's Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Prairie Artisan Ales Funky Gold Simcoe for the latest edition of WTOP's Beer of the Week. — **May 13: Prairie Artisan Ales Funky Gold Simcoe**
Quick facts on Prairie Artisan Ales Funky Gold Simcoe:
**Brewery:** Prairie Artisan Ales, Tulsa, Oklahoma
**ABV:** 7.5 percent
**Description:** The Funky Gold Simcoe is a dry-hopped sour ale.
**Greg’s pairing suggestions:** Delicious greens (asparagus, peas and pea shoots), all types of seafood (fish and chips and shrimp Caesar salad) and Greek food.

It could be the new gold standard of funkiness. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Prairie Artisan Ales Funky Gold Simcoe for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Rockstar Farmer, a Farmhouse Session IPA, is brewed by Stillwater and Other Half at Crazy Mountain Brewery. (WTOP/Brennan Hazelton) — **April 22: Stillwater/Other Half Rockstar Farmer**
Rockstar Farmer, a Farmhouse Session IPA, is brewed by Stillwater and Other Half at Crazy Mountain Brewery.
**About the breweries:**
Stillwater Artisanal, various locations. Founded in 2010. **Web:** stillwater-artisanal.com
Other Half Brewing, Brooklyn, New York. Founded in 2014. **Web:** otherhalfbrewing.com
**ABV:** 4.5%
**Greg’s pairing suggestions:**
Briny seafood, such as oysters on the half shell, sardines and mackerel, as well as shrimp, scallops, salmon and tuna.

WASHINGTON — Take a rockstar and a farmer, and what do you get? That’s right: Rockstar Farmer. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Stillwater/Other Half Rockstar Farmer for the latest edition of WTOP’s Beer of the Week. ((WTOP/Brennan Hazelton))

Cascade Noyaux Northwest Style Sour Ale is a blend of sour blond ales and is aged with apricot pits and fresh raspberries. (WTOP/ Brennan Haselton) — **April 18:** **Cascade Noyaux Northwest Style Sour Ale**
**Brewery:** Cascade Brewing, Portland, Oregon. Founded in 1998.
**Web:** CascadeBrewingBarrelHouse.com
**About the beer (from Cascade’s website):**
Noyaux is a blend of sour blond ales aged in oak wine barrels for up to 24 months with fresh raspberries and apricot noyaux (pits). Offering a complex bouquet of raspberry fruit, rose petals, toasted almonds, and soft perfume notes, the 2014 Noyaux is ready to drink now, but will reward cellaring in a cool, dark place for several years.
**ABV:** 9.29%
**Greg’s pairing suggestions:** Salmon (smoked or grilled on a cedar plank); rich meats such as lamb, steak and duck; thick cheddar cheese burgers
—
Photo credit: WTOP/ Brennan Haselton

WASHINGTON –This beer is the pits! At least in part. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert explain in the latest edition of WTOP’s Beer of the Week, where they review Cascade Noyaux Northwest Style Sour Ale. (WTOP/ Brennan Haselton)

4 Hands Madagascar Imperial Milk Stout is aged in bourbon barrels with whole vanilla beans (WTOP/Brennan Haselton) — **April 8: 4 Hands Madagascar Imperial Milk Stout**
**Brewery:** 4 Hands Brewing Company. St, Louis. Founded in 2011. Web: 4handsbrewery.com
**From 4 Hand’s website:** This Imperial Milk Stout was aged in bourbon barrels with whole vanilla beans. Madagascar pours a dark black with notes of bourbon, chocolate and vanilla.
**ABV:** 9.3%
**Greg’s pairing suggestions:** Chocolate cake; Italian food that’s really heavy on garlic; New Haven-style white pizza (with clams and garlic); Mexican food (avocado, Mole sauce); everything bagels

WASHINGTON — Bourbon, chocolate and vanilla — what more could you possibly want? WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award Greg Engert to talk about 4 Hands Madagascar Imperial Milk Stout for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

This Burley red ale uses eight different malts to create complexity with hints of burnt sugar, raisin and a slight touch of smoke. (WTOP/Brennan Haselton) — **April 1: Burley Oak Rude Boy Big Red Ale**
**Brewery:** Burley Oak Brewing Company. Berlin, Md. Founded in 2011. burleyoak.com
**From Burley Oak’s website:**
This Burley red ale uses eight different malts to create complexity with hints of burnt sugar, raisin and a slight touch of smoke.
**ABV:** 8.1%
**IBUs**: 32
**Greg’s pairing suggestions:** Desserts (creme brûlée, chocolate, pecan pie); chicken wings with bleu cheese; blackened bacon bleu burgers; earthy veggies such as asparagus, artichokes, Brussels sprouts

WASHINGTON — For many craft beer lovers these days, it’s all about the hops. But don’t miss out on the malt. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Burley Oak Rude Boy for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Blackberry Farm Noble Cuvée Dry Hop Saison pairs well with "literally everything" acccordnig to Greg Engert, Neighbrohood Restaurant Group Beer Director. (WTOP/Brennan Haselton) — **March 25:** Blackberry Farm Noble Cuvée Dry Hop Saison
**From Blackberry Farm’s website:**
“Using our Classic Saison recipe as a base framework, our Noble Cuvee Dry Hop Saison features a dry hop addition of traditional European Noble hop varieties for pleasant earthy, herbal and spicy notes balanced by a light body, dry finish and crisp effervescence. Noble Hop varieties used for this release in the past have included German Select, German Tettnang, East Kent Golding, and French Triskel.”
**Brewery:** Blackberry Farm Brewery, Walland, Tennessee. Founded in 2011. www.blackberryfarm.com
**ABV:** 6.2%
**IBUs:** 35
**Greg’s pairing suggestions:** herb roasted chicken; sausage platters; hot dogs and burgers; seafood of any kind, “literally everything.”

WASHINGTON — WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Blackberry Farm Noble Cuvée Dry Hop Saison for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

**March 18:** Bluejacket Rude Mechanical Hoppy Lager
**From Bluejacket’s website:** A hoppy lager brewed with Azacca and Mosaic hops, then dry-hopped with Mosaic hops. Crisp, brisk and smooth, with notes of tropical fruit and wet earth. Lagered for eight weeks and unfiltered.
**Brewery:** Bluejacket. Washington, D.C. Founded in 2013.
**Web:** bluejacketdc.com
**ABV:** 4.4%
**Greg’s pairing suggestions:** Bratwurst; spicy chicken wings; Greek salad with olives; souvlaki, falafel; lobster risotto
—
**Image credit:** Courtesy Bluejacket

WASHINGTON — Dreaming of summer? A sip of this and you could be there. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bluejacket Rude Mechanical for the latest edition of WTOP’s Beer of the Week. (Courtesy Bluejacket)

Fourthmeal, a collaboration between The Bruery and Maine Beer Co., is the perfect springtime beer. (WTOP/Brennan Haselton) — **March 11: The Bruery and Maine Beer Co. Fourthmeal**
**Quick Facts**
From The Bruery’s website: Fourthmeal is a hoppy Belgian-style ale that brings aspects of both breweries to the table: fruity, Belgian yeast esters, a crisp, bready backbone, citrus and piney hop characteristics, and a dry, hop-forward finish.
**Brewery**: Fourthmeal is a collaboration between two brewers:
– The Bruery, Orange County, California. Founded in 20008. thebruery.com
– Maine Beer Co., Freeport, Maine. Founded in 20009. mainebeercompany.com
**ABV**: 5.9%
**IBU**: 60
**Greg’s suggested pairings**: Mexican dishes such as guacamole, fish tacos, beef burritos, chicken in mole sauce
—
**Photo credit**: WTOP/Brennan Haselton

WASHINGTON — Too late for lunch, too early for dinner? No problemo. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about The Bruery and Maine Beer Co. Fourthmeal for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Firestone Walker Luponic Distortion (WTOP/Brennan Haselton) — **March 4: Firestone Walker Luponic Distortion**
**Quick Facts**
**Brewery**: Firestone Walker Brewing Company, Paso Robles, California. Founded in 1996.
**ABV**: 5.9%
**IBU**: 59
**Greg’s suggested pairings**: Chutneys, Indian takeout, coconut curries
**Photo credit**: WTOP/Brennan Haselton

WASHINGTON — Brace your taste buds for some distortion! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Firestone Walker Luponic Distortion for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Westvleteren 12 pairs well with game birds and anything with a dark, bold taste. But if you hope to snag this rare beer, you'll need some luck -- or a plane ticket. (WTOP/Brennan Hazleton) — **Feb. 26:** **Westvleteren 12**
**Quick facts**
**Brewery:** Westvleteren Brewery, Trappist Abbey of Saint Sixtus. Vleteren, Belgium. Founded 1838
**ABV:** 10.2
**Greg’s pairing suggestions:** Game birds (like duck); lamb; steak; anything dark, big and bold; big cheeses; rosemary chicken; pepperoni and sausage pizza

**Photo credit:** WTOP/Brennan Haselton

WASHINGTON — If you hope to snag this rare beer, you’ll need some luck — or a plane ticket. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Westvleteren 12 for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Hazleton)

**Feb. 19:** **Cantillo Classic Gueuze**
Quick facts on Cantillo Classic Gueuze
**Brewery:** Cantillon Brewery, Anderlecht, Belgium. Founded in 1900. http://www.cantillon.be/br/3_1
**Greg’s pairing suggestions:**
Foods that utilize lemons such as mussels, oysters; roast chicken with green beans or asparagus; lamb chops or other things with “gamey funk.”

**Photo credit:** WTOP/Brennan Haselton

WASHINGTON — How do you know a rare beer has thrived for a long, long time? When it has its own museum. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Cantillo Classic Gueuze for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Bell's Hopslam Ale is a seasonal beer available in the winter time. It pairs well with certain savory dishes with nuts, such as pad thai. (WTOP/Brennan Haselton) — **Feb. 12: Bell’s Hopslam Ale**
Quick facts on Bell’s Hopslam Ale
**Brewery:** Bell’s Brewery, Kalamazoo, Michigan. Founded in 1985. www.bellsbeer.com
**ABV:** 10 percent
**Original gravity:** 1.087
**Shelf life:** 6 months
**Dates available:** Winter, seasonal
**Available Packages:** Draft, 12-ounce cans packaged in six-packs and mini-kegs
**Greg’s pairing suggestions:** Certain savory dishes with nuts; pad thai with peanuts; kung pao chicken; scallops; arugula salad with vinaigrette

WASHINGTON — Hopslam 2016. Need we say more? Well, there is something new this year! WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bell’s Hopslam Ale for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

The Tröegs Nugget Nectar from Tröegs Brewing Company in Hershey, Pennsylvania. (Courtesy Tröegs Brewing Company Facebook) — Feb. 5: “Best of” Beer of the Week
Tröegs Nugget Nectar
Quick facts on Tröegs Brewing Company’s Tröegs Nugget Nectar:
**Brewery:** Tröegs Brewing Company, Hershey, Pennsylvania
**ABV:** 7.5 percent
**Description:** A blend of fresh hops and an Imperial Amber Ale. According to the brewery’s website, it’s “an explosion of pine, resin and mango.”
**Greg’s pairing suggestions:** Rich barbecue ribs (aim for the ribs with a sweeter sauce; avoid anything too acidic).
(Courtesy Tröegs Brewing Company Facebook)

Feb. 5: “Best of” Beer of the Week
Tröegs Nugget Nectar Going way back to 2012 for this week’s “Best of” Beer of the Week: Tröegs Nugget Nectar. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about this delicious Pennsylvania craft beer. They also discuss an annual beer phenomenon that, by chance, has just kicked off in Santa Rosa, California. (Courtesy Tröegs Brewing Company Facebook)

Crooked Stave Silly Cybies is brewed in Denver. The Belgian-style dark ale Aged in oak barrels with raspberries.(WTOP/Brennan Haselton) — **Jan. 30: Beer of the Week**
**Crooked Stave Silly Cybies**
Quick facts on Crooked Stave’s Silly Cybies:
**Brewery:** Crooked Stave Artisan Beer Project, Denver
**ABV:** 9 percent
**Description:** Belgian-style dark ale aged in oak barrels with raspberries
**Greg’s pairing suggestions:** Barbecue, mixed green salad, steak or duck, goat’s milk or bleu cheese

Jan. 30: Beer of the Week
Crooked Stave Silly Cybies No matter what you call it, there’s nothing “silly” about this potent Colorado brew. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Crooked Stave Silly Cybies for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

Jan. 15: Beer of the Week
Lickinghole Creek Bourbon Barrel Three Chopt Tripel
Quick Facts on Lickinghole Creek Bourbon Barrel Three Chopt Tripel
Brewery: Lickinghole Creek Craft Brewery, Goochland, Virginia
ABV: 11.3 percent
Description: According to the brewery’s website, this beer is aged for more than 12 weeks in Kentucky bourbon barrels. It has notes of citrus, lemon-lime, honey and coconut — plus the smooth flavor of bourbon.
Greg’s Pairing Suggestions: Anything with garlic, basil, parsley; cheese pizza; classic red sauce spaghetti and meatballs; spicy Thai cuisine.
(WTOP/ Brennan Haselton)

Jan. 15: Beer of the Week
Lickinghole Creek Bourbon Barrel Three Chopt Tripel You could be licking your chops after sampling this offering from one of Virginia’s newer craft breweries. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about Lickinghole Creek Bourbon Barrel Three Chopt Tripel for the latest edition of WTOP’s Beer of the Week. (WTOP/Brennan Haselton)

WTOP's Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bluejacket The Chimmer IPA for the latest edition of WTOP's Beer of the Week. (Courtesy Brennan Haselton) — Jan. 8: Beer of the Week
Bluejacket The Chimmer IPA
Quick Facts on Bluejacket’s The Chimmer IPA
Brewery: Bluejacket Brewery, Washington, D.C.
ABV: 6.6 percent
Description: Bluejacket’s website describes this beer as “a complex, fruit-forward and well-rounded IPA.” It possesses hints of cantaloupe and sweet berry and soft resin on the pine. And the name? Well, the brewery explains that comes from Washington Capitals player — and beer geek — Jason Chimera.
Greg’s Pairing Suggestions: Anything with limes, shrimp tacos, quesadillas, bacon and eggs, Greek food, such as souvlaki and kebabs, Indian cuisine such as tandoori chicken
(WTOP/ Brennan Haselton)

Jan. 8: Beer of the Week
Bluejacket The Chimmer IPA They shoot. They score. WTOP’s Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and James Beard Award nominee Greg Engert to talk about Bluejacket The Chimmer IPA for the latest edition of WTOP’s Beer of the Week. (Courtesy Brennan Haselton)

(1/155)