Beer and Sausage: Half Acre, Big Fork Join Forces

Sausage injected with beer, accompanied with beer is the theme of a new venture by Big Fork Brands Sausage and Half Acre Beer Company.

The two are throwing a five-course dinner Friday at Riverview Tavern in Roscoe Village.

Start with bacon cheddar scones with a Van Horn butter and end with Over Ale Ice cream and brown sugar bacon sausage.

Big Fork Founder Lance Avery designed the menu along with Fred Keller. The five course dinner is $40 and includes 5-ounce beer pairings. Those who want double the beer can pay an extra $10. Two seatings are available— one at 7 and one at 9 p.m.

The dinner is something the Lincoln Square sausage company wants to make a monthly event. Marketing Manager Conall Walsh said Big Fork will be partnering with Koval Whiskey Distillery in January.

Reservations can be made at Riverview Tavern, 773.248.9523 or by email fabes23@gmail.com.

Full Menu

Bread:  Big Fork’s Aged Cheddar Bacon Sausage Scones served with Van Horn Shallot Butter
Beer: Half Acre’s Van Horn

Salad:  Wilted Spinach with Gossamer brined red onions, Big Fork’s Cracked Black Pepper Bacon Sausage croutons, and Gossamer soaked roaring 40’s blue cheese
Beer:  Half Acre’s Gossamer

Soup:  Big Fork’s Hickory & Applewood Bacon Sausage & Daisy Cutter Cheese Soup
Beer:  Half Acre’s Daisy Cutter

Entrée:  Big Fork’s Cracked Black Pepper Bacon Sausage injected with Ouija Pils beer, grilled to perfection and served with Ouija Pils braised cabbage & onions, horseradish mustard, Ouija Pils brined pickles, and smoked Swiss, on a pretzel roll and Ouija Pils braised red potatoes
Beer:  Half Acre’s Ouija Pils

Dessert:  Apple Tarte Tatin with Big Fork’s Maple & Brown Sugar Bacon Sausage, Over Ale caramel sauce
Beer:  Half Acre’s Over Ale