Hops & Horrors Beer Dinner

Chef & Brewer Curated Beer Dinner is back for lucky #13. Five Halloween-inspired courses, each paired with a First State Brewing beer. Our Chef & Brewer Curated Food & Beer Dinner returns for lucky #13 with Hops & Horrors, a one-night-only Halloween dining experience inspired by some of the most iconic scary movies. Join us on Monday, October 19th for five creative courses from Chef Aaron and team, each thoughtfully paired with a First State Brewing beer selected by brewers AJ and Matt to complement the flavors of the dish. From Jason Voor-Cheese and Jaws: Amity Island Crudo to Silence of the Lambchops and Stay Puft Marshmallow Campfire, every course brings a little horror-movie fun to the table. Throughout the evening, you will be guided through each pairing, sharing the inspiration behind what’s on your plate, what’s in your glass, and why the two work together. Doors open at 5:45 PM and dinner begins at 6 PM. Tickets are $79 per person and include all five courses, beer pairings, fees and gratuity. Seating is limited to 60 guests, so grab your tickets early! PLEASE NOTE: This is a 21+ event. Please bring a valid ID. We are unable to accommodate dietary restrictions or food and drink substitutions for this event. MENU: Course 1: Jason Voor-Cheese Tasting Board Paired with: Dodgy Dilemma - Extra Special Bitter Rauchbier washed Irish Cheddar, Allium Ash, Spiced Pumpkin Butter, Sage-Noisette Baguette, Smoked Prosciutto, Pickled Blackberry, Arkansas Black Apple Course 2: Jaws: Amity Island Crudo Paired with: Crimson Catalyst - Blood Orange IPA Ahi Tuna, Blood Orange-Ginger Vinaigrette, Persian Cucumber, Black Radish, Cilantro, Blood Orange Supreme, Pomegranate Molasses, Serrano, Toasted Sesame Oil Course 3: The Ham-ityville Horror Paired with: Swaying Lights - Rice Lager w/ Citra Black Garlic Pork Belly, Sweet Potato Miso Puree, Charred Radicchio, Arugula Greens, Cider-Fish Sauce Caramel Course 4: Silence of Lambchops Paired with: Antique Beats - Barrel-Aged Barleywine Thyme Lemon Lamb "Lollipop", Fava Bean Rosemary Puree, Roasted Fennel, Pepitas Pistachio Brittle, Chianti Demi Glace Course 5: Stay Puft Marshmallow Campfire Paired with: Black Lotus aged on S'mores Dark Chocolate Espresso Ganache, Amaretto Graham Crumble, Toasted Marshmallow Meringue, Luxardo Gastrique