Atlas Beverage Class featuring Oyster City Brewing Company
We are proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries, wineries and distilleries, discovering 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 Chef de Cuisine John Huggins.
A.B.C. will be held outside, on the Atlas deck, 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/winery/distillery and their beers, wines, 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 $25 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 taylor@goodgrits.com or calling 850-287-0200.
March 3rd: Oyster City Brewing Company (Apalachicola, FL)
The Oyster City Brewing Company was conceived in 2012 on the barstools of The Tap Room in Apalachicola with one frequently asked question: “What’s your local beer?” Committed to thorough, practical research, we sampled hundreds of pints of craft beer from all over the state and region. Tough work for sure, but slowly it began to dawn on us, “We might could pull it off.” We set up a home brew system in our backyard and proceeded to make sometimes decent, sometimes pretty terrible beer. We passed out samples to our friends and neighbors in exchange for feedback. While the reviews were mixed, one thing stood out consistently. Our community was excited.
They encouraged us. They cheered us on. So we practiced and practiced, and read lots of books, and drank lots of beer, and talked to brewers all over the Southeast, whose help, expertise and advice were given freely and without hesitation. Eventually, we put together a plan and transformed an old dive bar into a little brewery and got to work, guided by the mission to improve our beer with every batch. To this day, we still start each morning committed to making our little slice of coastal paradise proud. Cheers!
- Apalach IPA paired with Thai beef skewers and spicy peanut dipping sauce
- Tates Helles Lager paired with Asian chicken lettuce wraps
- Mill Pond Blonde Ale paired with Masoor Dal (spiced red lentils) and warm flat bread
- Hooter Brown Ale paired with musician’s tartlet and churros con chocolate