“Wake n’ Bake” Beer Brunch with Lagunitas Brewing Company at Reilly Craft Pizza & Drink April 23


April 19, 2017
a man wearing a hat
By Jackie Tran
By Jackie Tran

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What
Lagunitas + Reilly “Wake n’ Bake” Beer Brunch
When
11 a.m. Sunday, April 23
Where
Reilly Craft Pizza & Drink
101 E. Pennington St.
More Info
Lagunitas + Reilly ‘Wake n’ Bake’ Beer Brunch on Eventbrite

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The best part of waking up is dank beer in your cup.

Reilly Craft Pizza & Drink is hosting the Lagunitas + Reilly “Wake n’ Bake” Beer Brunch in the Reilly Beer Garden at 11 a.m. on Sunday, April 23.

The brunch features five beers from Lagunitas Brewing Company and four courses. The third course features The Waldos’ Special Ale, Lagunitas’ dankest and hoppiest beer brewed to date.

Each course features a playful yet elegant take on a classic item, such as s’mores, or lox.

Tickets are $55 per person. For more information and to purchase tickets, visit Lagunitas + Reilly ‘Wake n’ Bake’ Beer Brunch on Eventbrite.

Lagunitas + Reilly ‘Wake n’ Bake’ Beer Brunch Menu

Welcome Beer
  • Lagunitas IPA
First Course
  • Toasted S’more – house marshmallow, graham cracker, Nutella
  • Paired with High West-ified Imperial Coffee Stout
Second Course
  • Smoked Salmon Lox – crème fraĂ®che, ‘everything bagel’ crumble, preserved Meyer lemon, shaved fennel, red onion
  • Paired with Undercover Investigation Shut-Down Ale
Third Course
  • ‘Green Eggs and Ham’ Benedict – English muffin, cola carnitas, poached egg, green garlic hollandaise
  • Paired with The Waldos’ Special Ale
Fourth Course
  • ‘Nashville Hot’ Fried Chicken – Wonder Bread, house pickles
  • Paired with Pils Czech Style Pilsener

Reilly Craft Pizza & Drink is located at 101 E. Pennington St. and can be reached at (520) 882-5550. For more information and to purchase tickets, visit the Lagunitas + Reilly ‘Wake n’ Bake’ Beer Brunch on Eventbrite.

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Article By

Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...

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