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AvonBell's Beer Dinner November 18

7 November 2012 No Comment

We hope you all can join us on Sunday, November 18th at 5 p.m. when we will be hosting a very special evening of nothing but dark ales at the AvonBell’s Beer Dinner.

The temperatures are beginning to drop here in Birmingham as the fall and winter months creep in on us, and with this change also comes a delightful shift in beer tastes from lighter, thirst quenching brews to big dark ales perfect for slow sipping and warmth from within.  To mark this change that in our opinion should be embraced and celebrated, we will host this beer dinner that will showcase nothing but these hearty dark ales.  We were unable to narrow our selection down to one brewery for this event, so we have invited our local Avondale Brewing Company and the prolific Bell’s Brewery as our featured guests because they both do darker beer styles incredibly well.  A very select lineup of nothing but seasonal and limited offerings from each brewery has been paired with a delicious, three course menu prepared by Chef Charles Nichols (full menu below).  Throughout the meal, representatives from Avondale and Bell’s will be on hand to discuss these beers and their breweries with you.  Chef Nichols will also be available to display and explain to you that these darker ales can easily hold their own when paired with a main course just as well as with dessert.

Cost of the dinner is $37 per person before tax and gratuity.  This beer dinner will be by reservation only and you can arrange yours by calling 205.939.1312, emailing us at info@jclyde.com, or by simply letting your server or bartender know the next time you are at the pub.  Seating will be limited, so make those reservations soon.

The AvonBell’s Beer Dinner is going to be a wonderful evening of decadent beers and delicious food, and we hope you all can be a part of this wonderful experience.  See you then!


 AvonBell’s Beer Dinner

A dark ale experience featuring

Avondale Brewing & Bell’s Brewery


First Course

Duck Gumbo

House made duck stock with brick roux, pulled duck meat, Andouille sausage and rice garnished with fried okra.

paired with No Joka Mocha Stout from Avondale Brewing Company 


Second Course


Fudge Farm pork loin stuffed and rolled with fresh figs and apricots, served with rosemary mashed potatoes. 

dual pairing with Bell’s Brewery’s Best Brown Ale and Avondale’s Jack Daniel’s Barrel Aged Vanillaphant Porter


Dessert Course

Crème Brûlée

Crème brûlée infused with Avondale’s Vanillaphant Porter

paired with Bell’s Black Note Bourbon Barrel Aged Stout


**Vegetarian options will be available upon request**

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