Music, Food and Brews in Brevard's Backyard

Noblebräu Brewing Spring Beer Pairing Dinner

Tuesday, May 28
Doors: 5:30pm // Show: 5:30pm
$120

Indulge in an unforgettable evening of exquisite flavors and harmonious pairings at our exclusive Four-Course Beer Pairing Dinner featuring the masterful brews of Noblebräu Brewing, curated by brewmaster Cody Noble and Chef Corie O’Malley. Join us on  at Tuesday, May 28th for an epicurean journey.

The experience commences at 5:30 PM with a delightful greetings cocktail, setting the tone for an evening of culinary delights and expertly paired beers. As the clock strikes 6:00 PM, embark on a gastronomic adventure as each course is expertly matched with select brews from Noblebräu Brewing, highlighting the artistry and complexity of flavors in each sip and bite.

Stay tuned for the reveal of our carefully curated menu, designed to elevate your taste buds and create memorable flavor combinations that tantalize your senses.

Adding to the ambiance, indulge in the soulful tunes of live music performed by the talented John Trufant, enhancing the overall experience with melodic rhythms that complement the evening perfectly.

To ensure a seamless experience, the price of your ticket includes gratuity, allowing you to savor every moment without worry.

Tickets for this exceptional event are limited and tend to sell out quickly. Don’t miss your chance to be part of this extraordinary evening. Secure your tickets now and join us for an unforgettable night of culinary artistry and exceptional brews from Noblebräu Brewing.

If you have any dietary restrictions or concerns please reach out to us at info@185kingst.com.  We will do our best to accommodate.  

SPRING BEER DINNER 5.28.2024

Greetings Cocktail:

HONEYDEW MELON, CITRUS, VODKA & AMERICAN LAGER

Course one:

ASPARAGUS STUFFED ARANCINI, ROASTED RED PEPPER COULIS & BASIL SERVED WITH RED ALE

Course Two:

BIBB LETTUCE, RADISH, AVOCADO, PICKLED RED ONION, ORANGE, & FETA WITH HERB VINAIGRETTE SERVED WITH IPA

CHATEAUBRIAND, DUCHESS POTATOES, MUSHROOM RED WINE SAUCE, & SWISS CHARD SERVED WITH MARZEN

Course Three:

Course Four:

FRUIT TART WITH PUFF PASTRY & LEMON-VANILLA CREAM SERVED WITH HEFEWEIZEN

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