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“Hops & Harvest”


A handcrafted beer and food event featuring the Grayton Beer Company and Jackson’s Steakhouse

Jackson’s Steakhouse is proud to present beers from our own backyard — the Grayton Beer Company, which is part of the Lewis Bear Company’s portfolio of craft beers — for an evening of “Hops & Harvest.” Reserve a table for Thursday, October 23, 5:30 p.m., and enjoy the handcrafted beer and food at Jackson’s Steakhouse.

The craft beer movement is a return to flavorful, authentic beer — and American brewers are leading the way. We are featuring four beers from the Grayton Beer Company, which is located in South Walton. Lindsey Engel, Craft Specialty Manager for the Lewis Bear Company (and home brewer herself), along with the Head Brewer for Grayton Beer, Brad “Shank” Shankweiler, will be on hand to discuss the beers and how they are made.

The Grayton Beer Company is a locally owned and operated brewery making fresh and classic beers for the Florida Gulf Coast and beyond. The brewery opened in March of 2013, and is located in Santa Rosa Beach in Walton County. Shank, our guest speaker, is the head brewer and has been with Grayton for three years, although most of that time Grayton Beer Company was contract brewing through Florida Beer Co., who at the time was in Melbourne, Florida, southeast of Orlando. Grayton’s new facility boasts an impressive 30,000 square feet, although two separate 3,000-square-foot areas are being leased out right now, so they are using about 24,000 square feet to house their 30-barrel brewhouse, four 90-barrel, three 60-barrel, and two 30-barrel tanks, along with a remarkable bottling line that has a 20-head system and is able to push through about 100 bottles per minute.

Inspired by the locally brewed handcrafted beers, Chef Irv Miller has prepared a five-course harvest menu in celebration of the event. The featured presentation for the evening is as follows:

To Start

Sweet Home Farm cheese sampler — Elberta, Bayside Blue and Tuscany — paired with 30-A Beach Blonde

Second Course

Gulf Coast oyster fry with corn relish and jalapeño-lime sauce paired with White Dunes

Third Course

“Ribs with Smoky Pork ’n’ Beans” — tupelo-serrano-glazed baby back ribs and speckled butter beans in smoky Benton’s bacon barbecue sauce paired with Grayton Pale Ale

Fourth Course

Cajun-spiced, chicken-fried quail with Creole tomato gravy and dirty rice paired with 1890 Founder’s Ale

To Finish

Sweet potato fritter with vanilla ice cream and pecan honey

The Jackson’s beer and food dinner is $55 per person plus tax and gratuity and will include four handcrafted beers and five courses. Seating is limited; reservations required. Be sure to make yours by calling Jackson’s Steakhouse — (850) 469-9898.