The BRU/SFO Project is back for a second year. A play on the airport codes BRU (for Brussels, belgium) and our own SFO, the Project is between the 21st Amendment Brewery & Restaurant and Magnolia Gastropub. Each brewpub will be creating six Belgian-inspired beers throughout the month of November, with a new one released each Monday. Here’s the release schedule:

• November 1
  21st Amendment: Via (Belgian Single), Noir de Blanc (Cocoa Witbier) and Papa Parks Porter
  Magnolia: Deep Ellem (Dubbel), Destiny UnBlonde, Chocolate George Stout
• November 8
  21st Amendment: Drunken Monk (Dark Abbey Ale)
  Magnolia: Gordo
• November 15
  21st Amendment: Oaked Baby Horse (Belgian Oak- Aged Quadruple)
  Magnolia: Saison De Lily
• November 22
  21st Amendment: St. Lupulin (Imperial Belgian IPA)
  Magnolia: Sunbust

As last year, you can pick up a “boarding pass” at either brewery to get each beer marked off as you try them. “When you’ve enjoyed all 12 you get to take home and keep for your very own the special BRU/SFO commemorative glass” (good while supplies last). According to the breweries, the “Belgian beer project is a unique time to take in and enjoy Belgian-style beers, with interesting styles and tastes all with an American twist. We hope you enjoy your flight.” And Magnolia adds that their “exploration of Belgian-style and Belgian-influenced beers includes both old favorites and brand new beers.”

Magnolia has also “put together a special menu of snacks and smaller dishes to enjoy in the spirit of this Transatlantic project. Be sure to try the duck fat fries, chicory gratin, roasted tomato crevette, mussels (steamed in beer, of course), and a special cheese plate, all of which are available throughout the month. Look for other specials throughout the month, too, most of which will be intended to pair with a specific BRU/SFO beer.” And that the end of the month, they’ll host “One Dinner To End It All,” a “4-course dinner [to be held] on Monday, 11/29 with each course paired with a beer from the Project. More info coming soon, including the menu and price.”