On Thursday January 21, 2016 at 6:30pm, Bay St Biergarten will host a delicious all-inclusive four course dinner created by executive chef Vaughn Collins featuring Charleston’s own Coast Brewing Co. The menu for the dinner is as follows: Shrimp Bisque paired with Shreddin Wheat- an American wheat ale which consist of vienna malt, wheat malt, American hops and American ale yeast. Why it works with bisque: the vienna malt lends a slight toastiness, the wheat gives the beer a higher protein content which allows for a fuller mouth feel, and the moderate hop content will cut through the creaminess of the bisque Arugula and crab salad with asparagus and tear drop tomatoes paired with 32/50 Kolsch- a traditional German ale which consist mainly of pilsner malt, a little bit of wheat, Kolsch yeast and a mix of German and American hops. Why it works with this type of salad: The Kolsch yeast which calls for a cooler fermentation temperature, along with the use of pilsner malt allows the beer to be light bodied and crispy clean which does not over power the subtle flavors of the crab. The earthy character of the hops work very well with the arugula and asparagus, and the […]