Holy City Brewing and Social combined superpowers for a four-course Thanksgiving eve beer dinner to remember. Social has an exciting new chef, Jesse Sutton, who is now officially “Chef Sutton” after being Nate Whiting’s sous at both the Woodlands and Tristan, both renowned breeding grounds of culinary talent.

Sutton’s venison pot pie in a filo boat was positively winsome and was accompanied by a perfectly balanced Bowen’s Island Oyster Stout. The rabbit sausage dish with Pluff Mud Porter hit all the right fall notes. And ne’er a crumb was left on any plate of the pheasant and spaetzel dish, accompanied by the crisp Pilsner.

The dessert showed off serious kitchen chops with a little molecular gastronomy going on in the pecan-smoked anglaise that accompanied a succulent Bosc pear tart. The sauce had two surprise elements: the upfront smokiness from the pecan shells (he smoked the pears and infused them into the cream) and a silky texture from whipping the sauce with gelatin. The toasted pecan meat,and not the shells, went into the accompanying beer, Holy City Pecan Dream, which is just as delicious as it sounds, and this particular pairing may very well have heavenly origins.

Holy City Brewing owner Chris Brown shows true flair with the beer, the company’s wrought iron-inspired logo (designed by a SCAD grad), and handmade taps that bring even more local love into every pour.

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