Two Pops and Hops Events for Your Tippling Calendar – Nashville Scene

Learn to mix drinks from garden to glass, or just sit down and enjoy some beers.

Whether you’re a fan of spirits or brews, we’ve got the news you can use. We’ve already told you about Chopper co-owner and former Husk bartender Mike Wolf’s new book, Garden to Glass: Grow Your Drinks from the Ground Up, but in case you missed out on his book-release party at Husk, he’s got another opportunity coming up for you. Chopper is throwing a block party this Thursday, Dec. 5, in honor of Wolf, starting at 7 p.m. The event will be at 1100B Stratton Ave., and will feature food trucks, live music from Stu & the Seahorse Serenaders and cocktail specials all evening long. If you purchase a copy of the book from on-site sellers East Nashville’s The Bookshop beforehand, they’ll even throw in a free cocktail for you! The event is free to attend, so drop by to congratulate Wolf on his achievement and pick up a book or two.

Meanwhile, in Midtown, Saltine Nashville is known for seafood and a fantastic selection of rums and whiskeys, but they also love beer, too! They are teaming up with Tennessee Brew Works for a special Winter Hops beer pairing dinner on Monday, Dec. 9, starting at 6:30 p.m. The evening will kick off with a reception featuring passed oysters and a beer cocktail, followed by a three-course dinner in Saltine’s private dining room. The interactive dinner will encourage diners’ questions to Gabe Hubble of Saltine and Matt Simpson, the head brewer at TBW, who will both be on hand to introduce each pairing.

Tickets for the dinner are $55 plus tax and gratuity and are available at the event website. They’ve released the menu in advance to give you an idea of what you can look forward to!

Apertif

Passed Gulf oysters with Southern Wit mignonette, candied orange peel

Paired with a Hop 75 beer cocktail

First Course

Baby greens, radish, cucumber, tomato, oyster cracker, Southern Wit citrus reduction

Paired with Southern Wit

Second Course

A 4-ounce filet, grilled portobello cap in brown sugar & State Park Blonde Ale reduction, caramelized red onion, mashed potatoes

Paired with Extra Easy Ale

Third Course

German triple chocolate cake, caramel, cocoa nibs, fresh cream, Country Roots chocolate sauce

Paired with Country Roots Sweet Potato Stout