Tap Into Fun

Breweries hosting crafty collabs provide grown-ups with a creative night out

Photo courtesy of Bonsai Bar

Cheese boards and brews with Bellissimo

Photo courtesy of Bellissimo Boards

Learn the ins and outs of tiny tree care with Bonsai Bar

Photo courtesy of Bonsai Bar

A flight of beer paired with Sarcastic Sweets at Vigilant Brewing

Photo courtesy of Sarcastic Sweets

Craft brews are a Pivotal ingredient in this batch of cupcakes

Photos courtesy of Sarcastic Sweets

Posted Friday, August 30, 2024 12:00 pm

By Emily Olson

In the alchemy of brewing, creativity is the essential ingredient that distinguishes craft beer from its mass-produced counterparts. From conceiving a concept to formulating a recipe with a distinctive flavor profile, brewers depend not only on their expertise but also on a generous dose of imagination to envision an enticing pint.

But why should brewers have all the fun? Local breweries are sharing the joy of creativity with their patrons by partnering with local workshop instructors to add some innovative events to calendars already stacked with the usual trivia and karaoke nights. The offerings bring a different energy to chill patio spaces, and the cross-promotion helps both the breweries and educators develop larger communities.

The majority of beers trace their roots to hops, so it makes sense to pair plant care with a pint. Tim Arsenault, founder of Bonsai Bar, regularly partners with Rhode Island breweries to teach beginner workshops on bonsai design. His pop-up shop appears at the high-top tables of breweries across the state, including Pivotal Brewing in Bristol and Crook Point Brewing Company in East Providence. The breweries provide the space, and Arsenault brings in the folks interested in quaffing a pint while taking in his two-hour workshop. Each attendee is provided with a tree and a planter and learns how to pot the mini-specimen, style it, and care for it later. Arsenault says the marriage of bonsai and brew is a logical one. “We can make a mess because the breweries are used to hosing the floor down,” he jokes.

Arsenault says the magic of bonsai workshops is that people enter it with no preconceived notions about their talent for trimming or lack thereof. “There’s a really cool energy at our workshops because people fall in love with bonsai. There’s something about getting your hands into the soil that brings out a childlike sense of wonder,” he says. “And they end up with a beautiful, living piece of art capable of thriving.”

Arsenault shares that “90 percent of the people who attend the workshops have never been to the brewery before. And we’re also reaching a new audience. When brewery regulars see us setting up the tiny trees, they want to know what the workshop is all about.” This sentiment is echoed by Sara Carroll, owner of Bellissimo Boards, who offers another hands-on pairing: beer and charcuterie. “Many of the people attending my classes are also attending the brewery for the first time,” she says.

But it’s often not the last time, especially since no two classes Carroll teaches are the same. “I use different ingredients or develop themes,” she says, describing the fresh flowers she provided for her students to incorporate into a Mother’s Day charcuterie board class. Although many people think of wine as the best pairing with cheese, there’s something enticing about the way the salty edible elements meld with different brew flavor profiles, a harmony she showcases with popup workshops.

People who attend Carroll’s classes are given a board, a box of ingredients, and an inspiration handout, but Carroll stresses that her students have total creative freedom in how they present their completed charcuterie board. “Teaching is my passion,” Carroll says, “and this doesn’t feel like a job because I get to taste different cheeses and meats and bring that expertise into my classes.”

Nina Reed, owner of Sarcastic Sweets, wouldn’t dream of leaving those with a sweet tooth out of the mix. She regularly pops up at breweries and distilleries around the state with brownies, donuts, and cupcakes that not only complement what’s on tap, but also incorporate the brews, swapping the wet ingredients in her recipe with beer or another spirit. “Adding the beer creates a different fermentation process,” she explains. “It cooks slower and adds new layers of flavor.”

Each beer Reed uses results in a different type of baked good. Stouts create a rich, fudgy flavor while ales create something light and fluffy, like a chiffon cake. “Vigilant Brewing [in Bristol] gave me a piña colada sour and it made the most decadent blondie,” she says, adding that it’s fun to watch how people experience her creations. “Some people sip and then bite and others bite and then sip,” she says. “But with the beer brownies and doughnuts, I see dunking.”

Reed has an upcoming Cupcake Night at Pivotal Brewing Company in Bristol, where she’ll offer a flight of cupcakes, much like a flight of beer. Rebecca Ernst, cofounder of Pivotal says, “The beer tastes pretty amazing in the cupcakes.”

Pivotal invites the community to a whole host of pairing events, from cupcakes to exercise. “We have a large space, and we chose that intentionally,” says Ernst. “We can have a variety of things popping up together. Once we hosted the Bristol Warren Art Night, an art class, and Music in the Alley all at the same time. Incorporating beer and music and art and food into our space really aligns with our values. I’m from a massive family and we entertain, so we really wanted this to be a gathering spot.”

Raise a Class

These East Bay breweries open up their taprooms to a range of workshops and interactive events. Catch the latest from each by following or visiting online.