by Steven Doyle
Braindead Brewing is hosting a special collaboration dinner Monday, August 17th featuring Braindead’s chef David Pena and Lucia exec sous Justin Holt. The chefs plan on six courses, each uniquely paired with superior brews all from a 200 mile radius of Dallas.
Large format offerings from Jester King Brewery and Prairie Artisanal Ales coupled with the premiere of two Braindead Brewing’s own Brettanomyces Fermentation will make this a special evening to remember.
Braindead is a community bar and brewery, that focuses on housemade beer and completely from scratch cooking in a relaxed Deep Ellum vibe. In craft brewing culture, Collaborations between breweries is commonplace. Continue reading
