Hibernator Doppelbock Beer Release Party

Thursday September 09, 2010 at 4:00 p.m.

Traffic Jam & Snug is holding its next beer release party on Thursday, September 9 introducing the Hibernator Doppelbock, a strong dark lager with a bold malt forward profile and a refined hop character for a serious beer (7.5% A.B.V).

The beer release party begins at 4 p.m. and will f...eature $3 drafts and half off appetizers and growlers of the Hibernator Doppelbock. Traffic Jam will also have a very limited release of its barrel-aged sour raspberry ale on tap. This beer is named Frambwosso, because it is made from raspberries (or frambroise in French) and Owosso Wheat from Traffic Jam’s spring/summer beer line. Musical entertainment for the evening will be provided by Petal Shop. The event will be held in the Traffic Jam’s newly-renovated and expanded bar area and its beautiful outdoor patio.

For a little “bock-round” on this brew, it is a Bavarian specialty beer that was first brewed by the Minims an order of monks founded by St. Francis of Paula. During the spring religious season of Lent, monks were required to fast. Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period, similar to high-gravity Lenten Trappist beers. The Minim monks named their beer "Salvator,” so it is traditional for breweries to give their Doppelbocks names that end in "ator,” hence Traffic Jam’s Hibernator Doppelbock.

Learn to Make Soft Camembert and Hard Asiago in Traffic Jam & Snug’s Dairy

Saturday September 25, 2010 at 10:30 a.m.

Event ends Saturday September 25, 2010

Traffic Jam & Snug is opening its in-house dairy once again to teach devotees of dairy how to make a soft Camembert and a hard Asiago cheese. The workshop is on Saturday, September 25, 10:30 a.m. – 4 p.m. Traffic Jam’s dairy is acclaimed for its award-winning cheeses, and guests will have the unique opportunity to learn and participate in making the Camembert and Asiago, with the breaks to enjoy selections from the restaurants bakery, kitchen, brewery and dairy. The workshop is $70 per person and includes the continental breakfast with breads and sweets made in the restaurant’s bakery, a sandwich lunch with beverages, including its hand-crafted beer or wine, an “after-work” cheese and beer/wine tasting in the bar, and a block of cheese to take home. There are only 12 spots available and reservations should be made in advance by e-mailing tjsnug@traffic-jam.com.