Rudyard's Partners With Shmaltz for September Beer Dinner

Just before the month of September leaves us, Rudyard's British Pub is hosting its monthly beer dinner with a special brewery located outside of Texas.

Shmaltz Brewing Co. is an American craft-brewing company and founded "Jewish celebration craft beer," the He'Brew Beer. Recently, Shmaltz opened a New York brewing facility, and has been ranked as the 85th best brewer in the world on's 2013 list of the "Top 100 Brewers in the World."

On September 26, 40 guests will enjoy five He'Brew beers, selected by Shmaltz's Zak Davis, paired with a five-course dinner from Rudyard's chef, Joe Apa. The menu is still being created, but John Dunivan, Rudyard's general manager, says it will be quasi-Kosher: no shellfish, but there will be meat and cheese.

During the dinner, Davis will speak about the beers and the history of the brewery and its future plans. He will also take questions from diners.

Dunivan, who will be serving the beer, says this is the first time Rudyard's has partnered with Shmaltz, but adds that he has long known about the quality of the brewer's beers.

The beers on tap for the dinner are the Genesis Dry-Hopped Session Ale, a "Chosen Beer" that recently replaced the company's He'Brew Genesis Ale; the Messiah Nut Brown Ale; the Hop Manna IPA; the Death of a Contract Brewer Black IPA; and the Rejewvenator Dubbel Doppel.

According to Dunivan, seats are filling fast, so reserve your spot before it's too late; tickets cost $50.

If you can't wait until tomorrow, head on over to Spec's tonight at 5 p.m. for a sampling of three Shmaltz beers. The tasting lasts until 8 p.m.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Molly Dunn
Contact: Molly Dunn