Thursday, March 17, 2011

The Week in Beer: Everything's Gone Green

Just say no!
Everything's coming up green, whether it's St. Patrick's Day (and certain strains of beer you'll see) or all the grass re-exposed by the merciful melting of snow. Cast off your cabin fever and embrace your Week in Beer, below!

Thursday, March 17
Last week we pretty well covered the St. Patrick’s Day festivities at leading local beer bars and breweries, but here are a few other tidbits:

» Bar Louie, 401 E. Liberty, is rocking $4 shots of Jameson, $5 Naughty Irish School Girl Cocktails (whatever those are), and $1 cups of Guinness Cheese Soup, not to mention their large number of Michigan and other craft beer taps.

» Another sure sign of spring is that Dominick’s, 812 Monroe, is open again, and if the weather cooperates and you’re up to braving the throngs of stir-crazy undergrad students sure to be there, you can enjoy some good beers out in what is arguably Ann Arbor’s most famous courtyard.

» Liberty Street Brewing, 149 W. Liberty, Plymouth, opens at 11am and releases a light beer, Pot o’ Gold Pils, and on Friday offers corned beef and cabbage with potatoes and carrots and Irish soda bread, all while you enjoy live Irish and Celtic music.

Saturday, March 19
» Shaving for a cure? Join Greg Lobdell, co-owner of Grizzly Peak, Blue Tractor, and many other fine local establishments, as he goes bald to help kids with cancer. The Tractor is hosting a fundraiser on March 19 beginning at 4:30 p.m. for St. Baldrick's Foundation, a charity that funds research into childhood cancer. For more information and to support Greg's close shave, visit

Wednesday, March 23
» Carson's American Bistro, 2000 Commonwealth Blvd., Ann Arbor, is hosting its first-ever beer dinner beginning at 6:30 p.m. The inaugural dinner features brews from Bell's paired with a menu of savory Carson’s cuisine. Brewery rep extraordinaire David Munro will be on hand to guide you, in his uber-classy British accent, through five courses of delicious beer and victuals (see menu here). Tickets are $40 and exclude taxes and gratuity. Limited space is available; call 888-456-3463 to make your reservation.

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