Yet another incredible evening of food, friends and beer. Last night featured some of the best dishes/pairings we've had at any of these dinners yet. Tickets are on sale now for March's Brewmaster Dinner - which be a Scottish ale pairing (including Belhaven's Twisted Thistle!). More information on that very soon. Many thanks to those of you who made it out, but for those that didn't here's what you missed:
McCoy's California Uncommon - Imperial steam lager - infused with Horny Goat Weed - 10% ABV.
Tray of smoked oyster & oyster mushroom baked in crescent puff pastries.
Owner James Westphal welcomed everyone as we took our seats in anticipation of the second course.
Brouwerij Bosteels' Tripel Karmeliet - 8.4% ABV.
Sea scallops with pink Hawaiian sea salt & flying fish roe served with carrot & basil oil over creamy marscapone-orzo risotto. Incredible... And, yes, it was supposed to look like boobs.
McCoy's brewmaster Keith Thompson explained the beers and how they were selected to pair with each course. 
I love lamp.
Wood-grilled asparagus bundle with soft-poached egg, arugula, truffle vinaigrette & pickled pink onion with Bear Republic Red Rocket ale - 6.8% ABV. This was the second (and last) of the "suggestive" platings. I purposely avoided an overhead shot of the food as it was borderline hilarious...
Black pepper-coffee braised beef short rib with fig-stout glaze & celery root-parsnip puree. Paired with Baltika No. 6 Porter - 7% ABV. This may have been the best food/beer pairing we've done yet...
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