Oct 13, 2016: Live Dinner


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1st Course: (Paired with Let’s Play Jenga Before We Break Up)

Pickerel Ceviche w/ Radish, Cucumber, Peppers & Black Beans; served w/ Corn Chips

2nd Course: (Paired with Citrus Cringe)

Warm Cauliflower Salad w/ Fennel, Lentils, Pears, Arugula, Beets & Mango/Ginger Stilton in a Citrus Cringe Vinaigrette

3rd Course: (Paired with Refined Ghoul)

Beer Brined Chicken Leg (boneless) over Roasted Garlic Pumpkin Puree, Stuffing Cake, Corn & Peas

4th Course: (Paired with Tiny Umbrella)

Coconut Almond Cookie w/ Chocolate Toffee Beer Sauce, Toasted Coconut Cream Cheese