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Capitol City Brewing Co. Rolls Out Seasonally Updated Draft List and Menus

Capitol City Brewing Co. Rolls Out Seasonally Updated Draft List and Menus
With the air growing more cool and crisp, and most of the trees in and around town have all but turned and withered away, Capitol City Brewing Company is shifting gears to reflect these seasonal changes in its edible and drinkable offerings. 
 
Taps at the Shirlington Village brewpub were recently updated, and now pour such seasonal sippers as Wild Weasel's Revenge, a coper-colored Belgian IPA that’s bursting with citrus, stone fruit, and floral aromas as well as a slight spiciness from the Westmalle Yeast strain; and Cap City’s own take on ESB (Extra Special Bitter), an English-styled ale brewed with pale, crystal, and a small touch of chocolate malt to create a beautiful pale-copper hue with just a touch of roasted flavor.
 
And to compliment these heartier, autumn-inspired beers, the brewpub’s kitchen came forth with a bunch of new, seasonally appropriate dishes. Menu highlights include the signature pumpkin ravioli, delicious pumpkin puree and ricotta cheese wrapped in homemade pasta and served with a white wine almond butter sauce and topped with fresh Parmesan cheese; a portobello mushroom and spinach ravioli; as well as pecan and pumpkin pies served with housemade ice cream and whipped cream. 
 
With plates and pours like these available, who needs an itchy wool sweater?

Tags: Beer, Food
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