Flying Saucer Draught Emporium will present Stephen Beaumont, co-author of Best Beers and one of the world’s leading beer experts. Beaumont will talk about his new book, as well as host five-course beer dinner.
The courses offered at the dinner include:
- First course: Fried Green Tomatoes over an Arugula salad paired with Alvinne Cuvee Freddy
- Second course: Seafood Ceviche with garlic toasted points paired with Saison Dupont
- Third course: Beef Empanadas with a charred tomatillo sauce and roasted corn black bean salsa paired with Saint Arnold Santo
- Fourth course: Soft Shell Crab sliders with garlic and parmesan home-style fries paired with BFM 225
- Dessert: Rhubarb Cobbler with fresh whipped cream paired with Harvistoun Old Engine Oil Reserve
Flying Saucer Draught Emporium will present Stephen Beaumont, co-author of Best Beers and one of the world’s leading beer experts. Beaumont will talk about his new book, as well as host five-course beer dinner.
The courses offered at the dinner include:
- First course: Fried Green Tomatoes over an Arugula salad paired with Alvinne Cuvee Freddy
- Second course: Seafood Ceviche with garlic toasted points paired with Saison Dupont
- Third course: Beef Empanadas with a charred tomatillo sauce and roasted corn black bean salsa paired with Saint Arnold Santo
- Fourth course: Soft Shell Crab sliders with garlic and parmesan home-style fries paired with BFM 225
- Dessert: Rhubarb Cobbler with fresh whipped cream paired with Harvistoun Old Engine Oil Reserve
Flying Saucer Draught Emporium will present Stephen Beaumont, co-author of Best Beers and one of the world’s leading beer experts. Beaumont will talk about his new book, as well as host five-course beer dinner.
The courses offered at the dinner include:
- First course: Fried Green Tomatoes over an Arugula salad paired with Alvinne Cuvee Freddy
- Second course: Seafood Ceviche with garlic toasted points paired with Saison Dupont
- Third course: Beef Empanadas with a charred tomatillo sauce and roasted corn black bean salsa paired with Saint Arnold Santo
- Fourth course: Soft Shell Crab sliders with garlic and parmesan home-style fries paired with BFM 225
- Dessert: Rhubarb Cobbler with fresh whipped cream paired with Harvistoun Old Engine Oil Reserve
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