A.B.C. Beverage Tastings
January – June 2018
Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries and distilleries, dicovering what is going on in the beverage world right here in our backyard. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Executive Chef Billy Ballou and Pastry Chef David Williams.
A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (January through June) and will feature a presenter 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 so reservations are required, so be sure to make yours by emailing email@example.com or calling 850-217-2347. The featured themes for each class are as follows:
January 4: Fairhope Brewing Co. (Fairhope, AL)
Looking for an adventure after law school down south, Brian and Michele Kane moved to Juneau, Alaska, to work for the state government — only to learn that Alaska Brewing Company was a mere 10-minute drive away. After hitting up breweries all over Alaska and across the U.S., Brian had, unknowingly, been gathering research to put together a fantastic brewery down in Fairhope. What started as just two beers in the taproom has grown into a selection of five year-round offerings.
I Drink Therefore I Amber paired with spicy crab-stuffed deviled eggs finished with a dill hollandaise
Fairhope 51 paired with crispy deep-fried frog legs with a Creole aioli dipping sauce
(Take The) Causeway IPA paired with bacon-crusted oysters served with a horseradish cream sauce
Judge Roy Bean Coffee Stout paired with lemon cream cheese crumb cake topped with lemon poppy glaze
February 1: Timber Creek Distillery (Crestview, FL)
The Timber Creek Distillery is located on a family farm in Crestview, Florida, hidden on over 1400 acres, where they take great pride in hand making and hand bottling every bottle. Aaron Barnes and his business partner, Camden Ford, take the greatest care of the fruits and grains to preserve and extract the purest flavors. Barnes uses batch distillation to create his spirits, using a custom-designed pot still, “thumper,” and a copper worm condenser to allow the bold favors of their raw ingredients to shine through.
Timber Creek Vodka paired with Parmesan-crusted, deep-fried chicken bites served with a Timber Creek Vodka tomato sauce
Timber Creek Gin paired with seared sea scallops crusted with a medley of crushed peppercorns, and served with caramelized fennel and a lemon beurre blanc
Timber Creek Coffee Rum paired with ground espresso beef and black bean chili with avocado salsa
Apple Pie Rum paired with dulce de leche bread pudding with raisins and vanilla-bean creme anglaise
March 1: Rollins Distillery (Gulf Breeze, FL)
A former Navy pilot and chemist, Paul Rollins was looking for something interesting to do when he retired in Gulf Breeze. He had a vision — a destination distillery. Rollins and his son Patrick are the team behind this small-craft distillery, the first licensed distillery in the Florida Panhandle. Rollins Distillery, which is filled to the brim with large containers holding molasses, a variety of stills, coiled copper pipes, a fermenting room and a packaging/bottling area, produces out of its warehouse setting. The Esprit de Krewe Vodka and Rum were awarded silver and bronze medals, respectively, in the grain-to-glass sugar vodka and un-aged rum molasses categories during the 2016 American Distilling Institute Spirits competition.
Esprit de Krewe Golden Rum paired with chipotle and Golden-Rum-glazed Gulf shrimp wrap — stuffed with a Golden Rum and lime slaw, pineapple and corn salsa, and lime crema
Esprit de Krewe Vodka paired with empanadas featuring puff pastry filled with chicken, chorizo, and Spanish rice drizzled with a cumin sour cream and salsa verde
Cable Car (cocktail) paired with seared bay scallops in a roasted corn and pepper Mornay with a pineapple and poblano salsa and garnished with micro greens
Moscow Mule (cocktail) paired with coconut ice cream with a banana cupcake cone
April 5: Big Beach Brewing Co. (Gulf Shores, AL)
Big Beach Brewing Company is the southernmost brewery in Alabama, located in the heart of Gulf Shores. Owners Jim and Julie Shamburger began brewing as a hobby. “We brewed what we liked, and we liked it too much. It only seemed right to share.” Jim says that this was the humble beginnings of the brewery. Their 10-barrel brewing system is exclusively dedicated to brewing, serving all kinds of ales from IPAs and Stouts to Cream Ales and Belgian-style beers.
Rod’s Reel Cream Ale paired with a prosciutto-wrapped Louisiana oyster popover served with a Meyer lemon hollandaise
Dixie’s Heart Irish Red Ale paired with Irish Porter Cheddar cheese dip resting inside an herbed baguette; served with sea salt crackers
Hundred Daze IPA paired with heavenly Louisiana shrimp bisque; served with a grilled Gambino baguette slice
Small Town Brown Ale paired with a chocolate chip blondie with almond whipped cream and macerated strawberries
May 3: John Emerald Distilling Co. (Opelika, AL)
John Emerald Distilling Co. is a small-batch craft distillery located in beautiful downtown Opelika, Alabama. In 2015, John Emerald Distilling Company released the first legally distilled whiskey in the state since Prohibition. Father – son duo, John and Jimmy Sharp, own and operate the small-batch distillery using quality products (most local to Alabama) to produce quality gin, vodka, whiskey, and rum. The company is named after John Emerald Sharp (John’s father and Jimmy’s grandfather). The products are named after other Sharp relatives, each spirit honoring people, places and traditions.
Elizabeth’s Vodka paired with crab and shrimp nachos with tomato-poblano salsa
Hugh Wesley’s Gin paired with raw Louisiana oysters served with a Hugh Wesley’s Gin mignonette
Gene’s Spiced Rum paired with NY strips marinated in a sweet Thai chili sauce and Gene’s Spiced Rum, skewered and served with an Asian slaw, then drizzled with a soy-sriracha reduction
John’s Single Malt paired with peaches and cream mousse with praline brittle
June 7: Swan Neck Meadery & Winery, Inc. (Pensacola, FL)
Swan Neck Meadery & Winery, Inc is a Pensacola, Florida based Meadery specializing in Natural Meads and Wines. As the brewer behind Northwest Florida’s first meadery, John Wilson, Swan Neck Winery’s chief operating officer, expects his business to fill a void in the Panhandle. The wine masters at Swan Neck Winery and Mead specialize in blending natural, organic wines. Their main focus, is honey wine, often called mead. Each of their rich, redolent meads is made from locally harvested, US-based beekeepers, giving the concoctions a flavor singularly unique to the region.
Blueberry Mead paired with hickory smoked brisket slider with house made blueberry BBQ
Apple Mead paired with sweet and spicy glazed House cured bacon served with an apple-fennel slaw
Honey Orange paired with Southern Johnny cakes with orange and sage-glazed shredded roasted pork
Vanilla Spiced paired with homemade apple pie
(Note – featured breweries/distilleries may be subject to change)