Chef Jeremiah Bacon started hosting monthly beer dinners long before everybody else got into the game. But it’s his Oktoberfest-themed dinners that established Carolina’s reputation for excellent food and beer pairings. Two Oktoberfests ago, they chose the acclaimed Weihenstephaner beers, kicking off with a homemade bratwurst, which featured a small sausage, grilled and seasoned gently, with cubed beets, leeks, and a creamy whole-grain mustard sauce. Last October, they paired ales and lagers from the Ayinger Brauerei’s malty Oktober Fest-Marzen another terrific house-made bratwurst with leeks and a whole-grain mustard sauce. One can find Bavarian beer fairly easy these days, but Chef Bacon’s delicate but spicy brats are worth the wait.