Forget Everything You Know

(About Steak)

Rediscover Steak With This 3-Part 11-Course Ribeye Tasting Watch Videos

** number of days dry aged (USDA Prime)

You Know Too Much

Maybe You…

  • Have been to the best steakhouses

  • Know all the cuts & grades of beef

  • Watch a lot of meat content

And that means you’re probably skeptical about a brewery hosting a steak pop-up. That’s a logical point, but think of the all the opportunities for a great steak you’ve missed along the way. This ribeye tasting event is a chance to experience several “a-ha” moments paired with beer from the Autodidact Brewery taproom.

Clear Your Mind

The Opener

The first three courses compare marbling & flavors of USDA choice, USDA prime, & Grass fed ribeyes.

The Headliner

The next seven courses are all USDA prime grade ribeyes aged 30 days longer than the last (30, 60, 90, 120, 150, 180, 210 days dry aged).

An Encore

Test your palate against the rest of the room with a blind taste test of the USDA Choice, Grass fed, & USDA Prime ribeyes

Are You A

Steak Snob?

It’s an easy trap to fall into. You know so much & and have had so many amazing steak experiences. Maybe you’re the type that passes on ordering. Continue Reading

steak because it may may not live up to your expectations. This doesn’t include everything you know about the cuts & grades beef. That knowledge & experience is a double edged sword: it helps for great food decisions but bias creeps in and now you’re potentially missing out on opportunities that would seem exciting to a novice.

The best part of this ribeye tasting is watching the steak enthusiast realize everything they know about steak is turned on its head. Up is down & down is up. We hear it at every tasting. It sounds like “I would have thought…(insert “a-ha moment here)” . We also know the casual fan of meat can appreciate the experience too. That’s why we start the tasting with the most common grades of USDA beef so they can understand the role of marbling & flavor.

The tasting starts with four different grades of beef. For the novice, it’s a crash course in marbling & texture. For the steak enthusiast, it’s an opportunity to compare and contrast the nuances of one cut. Next, we move into the dry age portion of the tasting and explore how moisture loss & marbling affect taste & texture. Finishing up, we return to the first four courses. However, for the enthusiasts & adventurous guest who still want to push on, we’ll share some deeper ages that go beyond 200 days dry age.

In the background, you’ll use a collaborative, pulling tool to collect and share your feedback with the rest of the room. It’s common that the only feedback you hear is from your immediate group or table. This allows everyone in the room to see, differing opinions throughout the tasting.

No bias, no more pre-judging, just opportunity to stay in the moment and re-discover the reasons you love steak.

Close

Your Steak Makeover

Starts Here

Invite Friends

You’ve been trying to connect with your friends. This is great excuse.

Get Tickets

Register and reserve your space in the taproom.

Let’s Go!

We can’t wait for your “a-ha” discovery moment.

  • "The 210 day steak, while not my favorite, was a huge surprise. Originally thinking that it would be one of the most extreme since it is so mature and it came in second!"

    -Ryan C.

  • “It was interesting to see how the meats tasted over each period of time, and interacting with everyone to get their feedback. It shows how people can pick up different tastes and their personal preferences.”

    -Paul B.

  • "I liked how easily it lended itself to conversation and being a walking party rather than sit down affair. I like that I'd never had even a similar experience which is impressive to say at this age in a group of friends who love food."

    -Jorel A.

  • "I was damn near shocked by how much I enjoyed the 150 and longer steaks, completely unexpected. The best moment was the 2nd searing of the 150 or 180? that produced the mushroom notes, so different from the initial."

    -E Jordan.

  • “The conversations were easy, interesting, about the meat and talking through thoughts about each piece. We stayed on topic until about 8:30, which is much better than our book club ever does.”

    -Beth S.

An Epic Event

Preview the collaborative tool & see how your opinion compares to other guests in the room