The response has been overwhelming. We had a record number of entries, and hence will have a record number of brewers and beers to sample. Now in it’s 6th year, this will be the biggest and best Backwash ever!
If you entered, you’ll be receiving an email soon to let you know which beers were accepted, what to do next and a nice surprise for four of your beer-loving friends.
We’ll post a complete list of beers and brewers here, by category on May 1.
Tickets are only $35 this year and are expected to go fast. It’s the kickoff event for Reno Craft Beer Week, and you don’t want to miss it!
The 2016 edition of Backwash is primed and only needs the best local and regional brewers to open the taps. On Friday, May 13 in the Freight House District at Reno Aces Ballpark, top home brewers in the region can share their best ales, ciders, and barley wines to benefit Project Great Outdoors.
But we need the goods and its time to put your best batch forward. Entry is free and comes with two tickets to Backwash. Plus, there will be Backwash Brewer’s apparel and special ticket and room packages for all your brewing friends.Backwash kicks off the region-wide Reno Craft Beer Week, May 13-22 (www.renocraftbeerweek.com)
Backwash will again crown champions for People’s Choice and Brewers Choice. The winner of the Brewer’s Choice award will be brewed at the Silver Peak and become part of the tap line. You will also receive a keg for personal consumption. The People’s Choice winner will receive $500.
Enter your beer(s) now!
Chef Dave Silverman of the Silver Peak has worked with the Best of Backwash Brewers and crafted a sublime tasting menu for the Best of Backwash. Tickets and tables are available here. Check out the menu!
BRANDON’S PINERYDER RYE.P.A. PAIRED WITH DIABLO STREET TACOS
Slow roasted pork in a spicy salsa made from chiles de arbol, jalapeno, onions and garlic, in a white corn tortilla with fresh avocado, pickled radish and chipotle cream
JAKE’S HARD ROOTBEER PAIRED WITH HARD ROOTBEER GLAZED BEEF TENDERLOIN SLIDERS
on a brioche bun with caramelized onions and a blue cheese crema
NIC’S GERMAN STYLE PILSNER PAIRED WITH CEVICHE LETTUCE WRAPS
Seabass, shrimp, calamari and scallops with red bell pepper, cucumber, lime juice, mint and basil. Served in a butter lettuce cup
ALAN’S CALIFORNIA COMMON ALE PAIRED WITH STONE HEARTH FLATBREAD
With a fig compote, baby arugula, fontina cheese and white truffle oil
CHAD’S VANILLA IMPERIAL PORTER
Paired with the chef’s dessert selection