A.B.C. Beverage Tastings

December 7, 2017
5:00 pm - 10:00 pm

A.B.C. Beverage Tastings

August – December 2017


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 de Cuisine Jason Hughes and Pastry Chef David Williams.


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 Beverage Director, Josh Goldman, discussing the highlighted beverages. Classes will consist of four tastings 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 or calling 850-217-2347. The featured themes for each class are as follows:

December 7: Ballast Point Brewing Company

After developing a taste for beer in college, founder Jack White decided to try making more interesting beer than he could find in the store. Jack, along with his college roommate Pete A’Hearn, began home brewing in their apartment at UCLA and soon realized it wasn’t easy to get access to the various supplies and ingredients. In 1992, Jack opened Home Brew Mart, which he filled with the supplies, ingredients, and conversation every brewer needed to make better beer at home. It was here, in 1996, Ballast Point Brewing was born.

  • Mango Even Keel paired with pepper-fried shrimp, five-pepper jelly and crumbled Stilton
  • Grunion Pale Ale paired with a sourdough Caprese grilled cheese and cilantro pesto
  • Pineapple Sculpin IPA paired with crawfish pad Thai and topped with grilled scallions
  • Red Velvet Nitro paired with red velvet cake