Craft beer, distilled spirits and food served as Mountain Tap, Mythology host event

A look inside Mountain Tap Brewery's wood-fired oven.
Matt Stensland/Courtesy photo

The night will include a blend of wood-fired cuisine, craft beer and distilled spirits as Mountain Tap Brewery and Mythology Distillery team up to bring a unique tasting experience to Steamboat Springs.

“It’s a chance for us to get creative outside of our normal menu,” said Rich Tucciarone, one of the owners of Mountain Tap Brewery. “In the shoulder season, we have a little more flexibility to kind of do some out of the box stuff and do something just a little different. It’s a good reward for our loyal locals and regulars in the shoulder season who come into Mountain Tap for a different experience.”

Tucciarone said he has gotten to know Scott Yeates — who is an owner of Mythology — and the men share a passion for craft beverages, which inspired the idea of doing a pairing that included contributions from both businesses.

“We have just been talking more and more about craft beer and whiskey, and what can we do together to have some fun with this,” Tucciarone said.

They came up with the idea of hosting a pairing that will take place from 6-9 p.m. on Nov. 20 at Mountain Tap.

“The owners Rich, Wendy (Tucciarone) and Jeff (Goodhand) have to come up with an awesome menu,” Yeates said. “It is going to pair an initial cocktail, craft beers and a Mythology Syrah Finished Whiskey with some really great food.”

The night’s menu will include items created in Mountain Tap’s wood-fire oven and features flavors from both businesses. Featured items will be Mountain Tap’s macaroon beer cheese dip topped with bourbon brown sugar crumbles and served with a whiskey sazerac cocktail, created using Mythology’s Hell Bear American Whiskey.

Scott Yeates, founder and president of Mythology Distillery, checks out one of the company’s craft whiskeys.
John F. Russell/Steamboat Pilot & Today

Other features items include a dirty gin martini salad made with arugula olives, toasted capers, and gorgonzola tossed in a “ginaigrette” citrus dressing created with Mythologies Foragers botanical gin and a sprinkle of lemon zest. That will be served with a Mountain Tap Elkstone Elixir fresh hop pilsner.

The main dish is a fire roasted pork tenderloin topped with a bourbon glaze, served with roasted root vegetables and house polenta. That is paired with Mountain Tap MacaRum Brown Ale and will be followed by a Mountain Tap Cliffed Out Imperial Stout chocolate mousse with cacao dusting. That portion will be served with Mythology’s syrah finished whiskey.

The food coming out of the wood-fired oven will be stoked with Mythology Distillery barrel staves for added flavor, and the evening will culminate with a sneak preview of Whiskey Cliff Imperial Stout poured straight from the Mythology barrel, where it has been aging.

Tickets for the event are available online. The dinner package goes for $75 and includes a four-course dinner and drinks, and a tea candle souvenir made from a barrel stave. There is also a connoisseur package for $135 that includes everything in the dinner package as well as a mixed four-pack of Cliffed Out Imperial Stout and Mountain Tap’s MacaRun, along with a bottle of Mythology Hell Bear American Whiskey. Gratuity and fees are not included.

Brewers and distillers from each business will lead the pairing dinner and will discuss the nuances of their crafts with attendees seated at long community tables inside Mountain Tap’s dining room. Reservations are required and tickets are limited. Full menu and ticket information are available at–spirits-pairing-dinner. For more information, call 970-879-6646.

Yeates said he is working with craft beer makers in Steamboat Springs, and he said the craft beer industry has been welcoming and has led to partnerships that will benefit everyone.

“Whether it is Rich, Wendy or Jeff over at Mountain Tap, or Zach and Wyatt (Patterson) at Storm Peak, it’s just easy to form those perk because we share such a such a passion for the craft industry,” Yeates said. “We’re kind of all brought together as entrepreneurs and beer drinkers and whiskey drinkers, and I think it is a natural progression that happens.”

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