A.B.C. Beverage Tastings

August 3, 2017
5:00 pm - 10:00 pm

 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 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 Bar Mixologist, Shaun Dixon, 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:

August 3: Founders Brewing Co.

“We believe in living life without regret. It’s how we’ve built our brewery. And, for 20 years, it’s been our mission to encourage others to live the same way.” Come celebrate the anniversary of this iconic Grand Rapids brewery.

  • Rubaeus Raspberry Ale paired with herbed goat cheese crostini topped with shaved Granny Smith apple, rocket greens and finished with a lemon-ginger vinaigrette
  • All Day IPA paired with andouille corn dog with Creole honey-mustard sauce
  • PC Pilsner paired with a lobster roll featuring homemade mayonnaise, Bibb lettuce and shaved celery
  • Oatmeal Stout paired with orange creamsicle