If you've been to Hot Doug's in Chicago, then you already know the adage. “There are no two finer words in the English language than 'encased meats', my friend.” True. And if there's anything in this world that could possibly trump a fresh, handmade sausage, it's a fresh, handmade, social mediated sausage.
Starting Friday, and extending through Saturday, The Yard executive chef CJ Jacobson and Bouchon butchery chef Michael Puglisi will team up to produce two sausages: a classic bratwurst and a sausage of your choosing. That's right — if you send your sausage fantasies to CJ on Facebook or Twitter, one of them may appear on your plate. And as if that weren't enough fun for one evening, you'll get to pair your creation with some of the rarest beers imaginable. Interactive sausage + rare beer = bliss.
The Yard will serve the brats with pretzels, house mustard, and beer braised sauerkraut. And in addition to pairing pints of Craftsman Brewing Company's Oktoberfest-style Märzen with the German-inspired fare, The Yard will also offer flights of rare bottled and draught beers.
Fans of Belgian beer styles can get 4 oz. tasters of New Glarus Brewing Company's Wisconsin Belgian Red, La Chouffe's Biere du Soleil, and Drie Fonteinen's Oude Geuze for $10.
Hop-headed sausage lovers can choose between $10 flights of Ballast Point Brewing Company's Sculpin IPA, Avery Brewing Company's Dugana IPA, and Hair of the Dog's Blue Dot DIPA, and $12 flights of Alpine Beer Company's Alpine Ale, Nelson, and Exponential Hoppiness.
And finally, for those of you who relish rarity, The Yard will offer a half pint of Craftsman's Oyster Stout — billed as a “palate cleanser” — along with 2 oz. tasters of Three Floyds Brewing Company's Dark Lord Russian Imperial Stout (2008), The Bruery's Black Tuesday barrel-aged Imperial Stout (2009), and Goose Island Beer Company's Bourbon County bourbon barrel-aged Imperial Stout (2009), with Founders Brewing Company's KBS (2008) put aside as a back-up. You can have it all for $25.