A.B.C. Beverage Tastings

Atlas Oyster House is proud to present our next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on handcrafted beers as well as two spirit brands. In addition to the beverage tasting, we will also be featuring small plates, paired with each featured beverage, as prepared by Fish House Chef Billy Ballou.
A.B.C. will be held outside, on the Deck Bar, on the first Thursday of the month (August through December) and will feature a presenter along with Great Southern Bar Mixologist, Shaun Dixon, discussing the highlighted beverages. Classes will consist of four tasting of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.
There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited and reservations are required, so be sure to make yours by emailing maria@goodgrits.com or calling 850-217-2347. The featured themes for each class are as follows:
August 4: Gulf Coast Brewery
Changing Tides Cream Ale paired with homemade pizza with fire-roasted corn salsa and toasted cumin
Hammered Hefeweizen paired with citrus risotto with lemon- and herb-grilled shrimp
Backstabber Coffee Porter paired with house-made truffles with toasted coconut and chili powder
Sandbar Red Ale paired with crispy Parmesan churros
September 1: Cocktails Made with Beer
Strawberry Shandy paired with grilled sweet gem lettuce with macerated strawberries and lemon vinaigrette topped with toasted wheat croutons
Old Fashioned Root Beer Float paired with root beer-marinated skirt steak topped with Granny Smith apple slaw
Captain Morgan Cannon Blast paired with cider-braised pork belly with an apple and pear salsa
Premium Paloma paired with homemade grapefruit ice cream with candied grapefruit rind
October 6: A Tour Through Japan
House-infused mango sake paired with a ginger-crusted oyster served on a crispy sesame chip with an Asian slaw and wasabi cream
House-infused passion fruit sake paired with Asian-inspired spicy, seared tuna skewer with a soy reduction and seaweed salad
House-infused raspberry sake paired with sashimi ceviche martini
House-infused green tea sake bombs with Pensacola Bay Brewery DeSoto Raspberry paired with wasabi ice cream with raspberry gastrique
November 3: Thanksgiving – Menu-Inspired Cocktails
Caprese ’Tini paired with caprese salad with fennel pesto and fresh basil
Bacon-Washed Old Fashioned paired with house-cured candied bacon skewer
London Gingersnap paired with gingersnap-crusted ham with apricot-mustard sauce
Goldman’s Pumpkin Margarita paired with homemade pumpkin pie with toasted pepitas
December 1: Christmas Brews
Saint Arnold Christmas paired with braised pork belly with a local kumquat marmalade
Goose Island Festivity paired with house-made sweet potato fired with a cranberry gastrique
Blue Point Winter paired with roasted Cornish hens with a cranberry-potato hash
Southern Tier 2XMAS paired with chocolate eggnog floats
(Note – featured breweries/distilleries may be subject to change)