A.B.C. Beverage Tastings
August – December 2019
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 Sous Chef Chad Gorey.
A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (August through December) and will feature a local 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, reservations are required; be sure to make yours by emailing email@example.com or calling 850-287-0200. The featured themes for each class are as follows:
August 1st: Props Craft Brewery (Fort Walton Beach, FL)
A microbrewery located in a small strip mall in Fort Walton Beach, was opened in 2011 by former members of the Air Force. Veterens Mike Kee (pilot), Nate Vannatter (pilot) and Travis Peterson (aerial gunner) would hangout on weekends to make their own beer. Soon after, they decided to create and distribute their own beer and expand the brand by opening a restaurant and a taproom. And this is how Props Brwery began.The brewery, their beers and labels, gets the name “Props” and label design from shared experiences in propeller aircraft. The brewery is “veteran owned and veteran operated”, and their motto is “Brew beer. Drink beer. Have fun doing it.”
- Blonde Bomber– Southern shrimp skewer over pimento cheese grits
- Dos Pilotos Cerveza– Mini crab cake over corn maque choux
- 4 Kings– Crab and sherry bisque with house made croutons
- Flying Coffin– Pineapple flan with coconut shortbread
September 5th: Frazier Country Wines (Pensacola, FL)
Pensacola couple Derek Frazier and Melanie Collins are “bringing a taste of the mountains to paradise” when they open their new winery this summer. Frazier, the head vintner, specializes in country, fruit-based wines, using all-natural products. One hot Summer afternoon in August 2015 Frazier was exploring the backyard of his new home. After walking around a bit, he discovered he had Muscadines Grapes and a Pear Tree laden with fruit just begging to be used. So with this, along with the knowledge he learned from his Dad and Granddad, he began making country wine and liquor. He was onto something – this is how Frazier’s Country Wines was born.
- Honey Pear– Bourbon poached pear salad with blue cheese mouse
- Ole Number 1– Buffalo chicken spring roll with house made Ranch dressing and spicy onion dipping sauce
- Drunken Joe Coffee– Coffee and chile rub NY Strip skewer with a sweet and spicy garlic sauce
- Berry Sexy– Molten lava chocolate cake with macerated berries
October 3rd: Grayton Beer Company (Santa Rosa Beach, FL)
In 2006, Jamey Price and his wife Candace arrived in South Walton to set up home. Newly married, they recognized the area as a place where they would look to raise their family and establish roots. In 2011, Jamey started his journey to achieve his goal of opening a brewery that made beer to complement the local area that he called home. During that journey, Grayton Beer Company was born. Joined by a local brewer, Shank, Grayton Beer started with two beers, an IPA and a Pale Ale – classic American craft beers. Over the years they have exapnded to a full portfolio of which we will sample a few.
- 30A Rosé Gose– Pulled pork and apple tostados with spicy honey-apple glaze
- 30A Beach Blonde Ale– Southwestern BANG BANG Shrimp skewer over Cole slaw
- 30A IPA– Chicken tortilla soup with cumin sour cream, fried tortillas, and green onions
- Founders Amber Ale– Apple strudel with almond brittle
November 7th: 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. Their most recent awards came with the gold medal for their “Cane Vodka” and the bronze medal for their “Rock n’ Rum” at the 2019 American Distilling Institute Spirit Competition.
- Espirit De Krewe Rock n’ Rum– Bacon Grit Fritters with Cajun Remoulade
- Espirit De Krewe Cane Vodka– Crab stuffed bacon wrapped shrimp with warm potato salad
- Infused Espirit De Krewe Vodka– Red beans and rice with smoked ham hocks over bay rice
- Espirit De Krewe Golden Rum– Caribbean black cake with banana ice cream
December 5th: Odd Colony Brewing Company (Pensacola, FL)
Three locals by the names of Blake Foster, Brett Schweigert, and Ryan Brei, are expecting to show off their new company after the grand opening in the middle of summer. The brewery and beer will focus on their deep-rooted values in environmental conservation. The Odd Colony name blends Pensacola’s history and diverse culture with the trio’s approach to integrating local ingredients into their wilderness-inspired beer. They are developing their beers this spring, with an open date for later this summer. We will update the four beers to be offered at this event as we get closer!