Cinco de Mayo arrives at the Iron Griz just in time for our next tasting! This Wednesday, guest chef Brian Heddlesten joins us to add some Southern flair to the occasion with his hand-crafted, beer-infused sopes-a traditional Mexican celebratory dish with a fried cornmeal base supporting a host of vibrant toppings. Brian serves as Executive Chef for Campus Dining at the University of Montana, where he explores global flavors and introduces students to a world of culinary experiences. He can't wait to bring that international touch to the Iron Griz - Wednesday tasting, where he'll indulge us with beer-braised beef birria, pork carnitas, and grilled Tajin cilantro shrimp piled atop a trio of fried masa cakes emboldened by a touch of Great Burn Brewing's Fuego Mexican Lager. Add a smattering of salsa, chilis, jalapenos and lime, and you've got yourself a party. Wash it all down with a south-of-the-border lineup from breweries near and far, including Great Burn's Mexican Lager; Highlander's crisp Monta-esa Mexican Lager, a balanced and summery brew mashed with corn for added body; and San Diego-based Stone Brewing's Buenaveza Salt & Lime Lager, a zesty, Baja-inspired refresher. Summer starts here at our Cinco de Mayo tasting, so come party with us!

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