Beer week is about more than just beer - it also celebrates what people associate most with a frosty brew. In this case, that means a kickass barbecue at Fall River Taphouse.

The Taste of Fall River Dinner was conceived to showcase the best of the North State, with grass-fed  beef tri-tip from Prather Ranch and goat chops from goats raised in the region, followed by strawberry shortcake dessert with a light, sweet angel food cake, tart strawberries, and rich, smooth whipped cream to tie the two together.

Co-founders John Hutchins and Perry Thompson were on hand, handing out food, slicing tri-tip, and pouring pints all night long, along with the rest of the staff. The house was packed during our 6:oopm seating, the raucous and lively atmosphere giving the event the feel of a backyard barbecue that happened to be sponsored by one of the North State’s top breweries.

Speaking of which, Fall River’s two newer beers, the Lip Ripa Triple IPA and the Berliner Weiss were the stars of the evening. Our table was split between the Lip Ripa’s assertive 180 IBUs and 13% ABV and the Weiss’s crisp taste, light body, high effervescence, and sessionability (3.8%ABV).

It was the best kind of deception: the  high-end meat and great beer was disguised as laid-back backyard party fare. Five star ingredients, with none of the pretension. Mmm…tastes like winning.