Musician/brewery collabs are, in the words of Mugatu, so hot right now. First in 2011, Hanson announced they would be brewing their own beer, Mmmmhop IPA, named after their classic hit “MMMBop.” (Side note: The beer was FINALLY released after more than a year and half of eager anticipation.) Then thrash rockers Municipal Waste teamed up with Three Floyd’s to brew Toxic Revolution.
Now The Grateful Dead are joining forces with Dogfish Head to release American Beauty. The new Imperial American Pale Ale, which some of you lucky bastards souls may have tried at GABF, is brewed with honey, almonds, and granola of all things.
To celebrate the release of this awesome new brew, the Alamo Drafthouse will be screening The Grateful Dead Movie. Directed by Jerry Garcia, the movie shows The Grateful Dead’s five-night performance at the Winterland Ballroom in 1974, as well as shots of the “Deadhead” culture.
You can be one of the first to taste American Beauty at one of the seven screenings of The Grateful Dead Movie next week:
10/22 – Alamo Drafthouse Yonkers in Yonkers, NY: Tickets.
10/22 – Alamo Drafthouse Village in Austin, TX: Tickets.
10/22 – Alamo Drafthouse Richardson in Richardson, TX: Tickets.
10/22 – Alamo Drafthouse One Loudoun in Ashburn, VA: Tickets.
10/22 – Alamo Drafthouse Mason Park in Houston, TX: Tickets.
10/22 – Alamo Drafthouse Stone Oak in San Antonio, TX: Tickets.
10/23 – Alamo Drafthouse Winchester in Winchester, VA: Tickets.
And if you’re fortunate enough to live in Yonkers, NY, your screening will have one more mouthwatering feature: a Dogfish Head Beer Dinner.
Course One: Deadhead’s Favorite “Phatty Eggroll” – Served with a honey soy dipping sauce and paired with American Beauty Imperial Pale Ale.
Course Two: Pigpen’s Mixed Vegetables – Served with yogurt and green chili oil and paired with 75 Minute IPA.
Course Three: Dogfish Head’s Greek Feta Brat with Zucchini Mint Slaw – Served with fingerling potato salad and paired with Midas Touch.
Course Four: Cream Puff War – Two cream puffs. One served with apricot jelly, the other with espresso chocolate sauce and paired with Palo Santo Maroon.