After the day brewing Publication, a beer dinner was held right in Russian River’s barrel room for the Publican National Committee, whose members include Brouwer’s, The Falling Rock, The Horse Brass, Monk’s Cafe, and the Toronado. Sean “Zane” Paxton (as in in-zane or zany) cooked another of his fabulous 12-course monstrosities for about 24 people. The beer dinner began about 7:00 p.m. and finished up roughly six-and-a-half hours later at 1:30 a.m. In between there was much merriment, many beers, barrel tasting and delectable food.

Actually, the dinner really started around 3:30 p.m. when Sean put out some “snacks” for everyone to tide us over until the real deal began. Click on the image above for a larger, more legible, version of the appetizers served.

Plate 1.

And the aftermath of Plate 2.

Our table settings.

Sean Paxton addresses the dinner party.

Our dinner party in the Russian River Barrel Room toasting with Blind Pig, which is on tap right in the brewery, and was the first beer of the dinner.

Course No. 1: Hog Island Oysters on the Half Shell accompanied with an ice-distilled Blind Pig sorbet.

As Vinnie opens a big bottle of Temptation, batch No. 2.

And pours everyone a glass, like Elysian Brewing’s Dave Buhler. (BTW, that’s Matt Brynildson’s hand taking a picture.)

My Temptation, batch No. 2.

Raising a toast with beer No. 2, Batch 2 Temptation.

Which was paired with Course No. 2: Cantillon Grand Cru 1900 Picked Salmon Martini, which consisted of cubes of fresh salmon cured in Cantillon Grand Cru 1900 with herbs, special pearl onions and a lambic ‘style’ hopped rim glass.

Tom Peters, and Bernadette behind him, both from Monk’s Cafe in Philadelphia.

Continue on to Part 2