(Editor’s note: This post was updated at 10 a.m. on July 26. Chef Levon Wallace at Proof on Main was incorrectly identified.)
The upstart brewers at Against the Grain can’t seem to keep things simple, won’t settle for churning out old gold lagers just to the pay the bills. As if brewing—no, creating—six unique flavors monthly wasn’t hard enough, they’re now working with local chefs to brew beers bearing a culinary edge.
This first, dubbed Bay and Pepper Your Bretts (a play on the phrase “spay and neuter your pets” that also references its use of brettanomyces, a yeast that delivers a sour note to beer), is now on tap and is the product of a collaboration between ATG’s brewers and Josh Lehman, chef at Holy Grale. Not only does Lehman work at one of the town’s premier beer restaurants, he was the first chef at Bank Street Brewhouse when it opened in 2009.