When: Thu., Sept. 11, 7 p.m. 2014
We know it’s beer week, but we can’t help but be excited about all of the food that comes along with the festival because, really, they just go hand-in-hand. One dinner we’re dreaming about is Mellow Mushroom Avondale’s five-course meal paired with Frothy Beard suds. Brannon Florie is taking over the kitchen for the evening and kicks things of with a charcuterie plate with Belgian Triple Summer. The Sergeant Sandias Watermelon Wheat is matched with a pickled peach salad. Local shrimp and clams should go nicely with the Great White Wit as the third course. Maltese Falcon Brown Ale accompanies pork cheeks, and the fifth and final course is a surprise dessert with Mermaids Milk, a coconut milk stout.