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Join us for a 5+ course, 6 beer tasting menu on Monday, July 15th, 2024. Head Brewer Sean White and Executive Chef Jen Sartwell have created an adventure for the senses pairing farm to table cuisine with our award winning beers.

Update: There are still tickets available for the 5 pm seating. The 8 pm seating is sold out.

Tickets are sold per table of 4 with the option to add additional seating up to a total of 6 per table.

In order to select the vegetarian option, simply purchase the regular set of tickets and immediately email kitchen@littlefishbrewing.com.

Get Tickets

Tickets do tend to sell out, so we encourage buying as soon as you are sure you would like to attend. Price is $440 per table of four, plus $110 per additional person (i.e., $110 per person, not including tip). This year we’ve added some community seating for those that wish to purchase tickets individually.

And now, for the menu!


Fermented watermelon-cucumber gazpacho, dill, creme fraiche

Pairing: Thunder Bunny – Belgian-style Witbier


Cheese & Terrine

Goat in sheeps clothing, mustard, crostini, pork terrine, pickled black raspberries, spiced sorghum black walnuts

Pairing: Dimple Stein – Czech Dark Lager


Tomato Season!

Green tomato fritter, smoked tomato jam, fresh heirlooms, herbs

Pairing: That’s a Chunky – Hazy I.P.A.



Charred romaine, cured egg yolk, tahini-preserved lemon caesar, grilled sourdough rye

Pairing: Rustic Auburn Valley – 100% Ohio-Grown pilsner, Wandering Monsters Collab



Grilled black garlic tenderloin steak, carolina rice grits, beet stem fermented kraut, gochujang buerre monte, ground cherry, pickled chestnut mushroom, green coriander salt

vegetarian option: lion’s mane mushroom steak

Pairing: Theta Waves – Barrel-aged sour blonde ale with Frontenac Blanc & Lacrosse grapes



Olive oil sumac-lime cake – for the table – berries, rosehips, lime zest, lemon balm, flowers

Pairing: 2024 Moonville Stout – Bourbon barrel-aged imperial stout

***Beers / Pairings are subject to change. We always taste the beer and food the day before the dinner, and often make changes based on which beer actually goes best with which course. ***