Lidia Bastianich and her daughter, Tanya Manuali, have come out with their eighth cookbook, “Lidia’s Celebrate Like an Italian.”
Pittsburgh’s reputation as a shot-and-a-beer town is a bit quaint considering the proliferation of craft distilleries and craft breweries here.
An event from 5 to 7 p.m. Friday at Tapped Brick Oven & Pour House in Hempfield, just this side of Greensburg, takes the old combination and updates it.
The beer-centric restaurant will be sampling combinations of pints from Full Pint, in North Huntingdon/North Versailles, with shots from the Strip District’s Wigle Whiskey, and they won’t just be whiskey.
• Chinookie India pale ale with rye whiskey.
• White Lightning Belgian-style white ale with Ginever.
• All In amber ale with bourbon.
• Milk Plus nitro milk stout with Absent Minded absinthe.
That last combination is the most out-there. Both libations contain wormwood.
Tapped owner Eric Jones says he came up with the pairings with Full Pint’s Barrett Goddard and Tom Marshall and Wigle’s Pete Finney, who brought in lots of libations for, uh, research. The Ginever “blew me away,” says Mr. Jones, who’d thought that he hated gin.
He’s hoping that others might make some taste discoveries with these small pours of beer (about 6 ounces) and spirits (one ounce), which they recommend drinking separately and perhaps more slowly than your steelworker grandfather might have downed his “Imp and an Iron.” “The goal is not to get someone inebriated as quick as possible,” he says. “We’re serving nice beer and nice spirits.”
The Full Pint and Wigle guys are going to be there for the happy two hours.
Mr. Jones says that the $10-each pairings should be available through the weekend.
Otherwise, an order for a boilermaker is “not something we hear too often.”
Tapped is located at 6044 Route 30 East, Greensburg, PA 15601; the phone is 724-850-TAPS and the website is tappedoven.com.
Bob Batz Jr.: email@example.com. 412-263-1930 and on Twitter @bobbatzjr.