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This time last year the D.C. beer community was abuzz with the long awaited opening of Birch & Barley / ChurchKey. Since then the Logan Circle hot spot has become a local and national trailblazer in what can be done with beer and food. How are they celebrating their first birthday? How else – by brewing and serving a special beer for the occasion.

Beer Director Greg Engert and Executive Chef Kyle Bailey traveled to DOG Brewing Company in Maryland to brew a beer with Brian Strumke, the gypsy brewer of Stillwater Artisanal Ales. The limited edition beer (2 kegs to be exact) is called Year One: A Birch & Barley/ChurchKey Anniversary Ale. From the restaurant’s website:

The outcome is a delicate hazy blond ale brewed with Perle, Nelson Sauvin, and Hallertauer Mittelfrüh hops lightly spiced with juniper toasted by Chef Bailey and guinea pepper from Chef Bailey’s spice stash. The brew was then fermented with a mix of Belgian ale yeast and Brettanomyces Claussenii, providing aromas of tropical fruit and mild spice with soft malts and a crisp dryness in the finish.

The catch? To feature the beer as it was meant to be enjoyed, paired with Chef Bailey’s dishes, Year One will only be available as part of Birch & Barley’s nightly tasting menu tonight through Saturday. So you will have to commit to a full dinner in order to get a taste. Contact the restaurant for reservations or hope they have some Year One left after Saturday and will be pouring it at the bar.

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