Taste buds didn’t know what hit them the other night at Gas
Full Service’s Red Brick Beer dinner. Six signature beers from the Atlanta
based brewery and six distinctive courses were served to about 20 guests who
experienced nothing short of unique flavors, textures and aromas both from the
beer as well as the food. Gas Full Service chef and owner Ben Loose pulled out
all the stops to ensure that every dish served was both complimentary and
enhancing to the brew.
Just over the Bridge of Lions on Anastasia Island, Gas Full
Service Restaurant is reminiscent of a hometown diner with a service station
motif. Once an actual full service gas station, Ben and Lindy Loose envisioned
a fun, friendly, comfortable place to relax and fuel both body and soul. The
result? Gas Full Service Restaurant. Food is made from scratch daily and chef
Ben insists on fresh, local and seasonal food aiming to have a little something
for everyone while at the same time elevating comfort food to new heights.
Pre-dinner mingling began at 6:00pm with a pint of Dog Days
Ale. This light refreshing German-style Hefeweizen with generous amounts of wheat
and traditional unfiltered yeast was the perfect way to start. Palates were
awakened as tart citrus flavors quenched the day’s thirst while our tables were
graced with the first course: Mojo Clams Casino, lovely rows of baked clams
presented on a bed of rock salt. Red Brick’s Head Brewer Garett Lockhart took
the opportunity to explain a little bit about the brewery and the different
beers that we would be experiencing.
Originally opened as the Atlanta Brewing Company (ABC), Red
Brick’s craft brews first began in a humble red brick building in the heart of
midtown Atlanta. As popularity grew, so did the differing year-round and
specialty brews which meant expanding beyond the small red brick building. The
name officially changed in 2010 to ease confusion as the beer expanded into
several southeastern states. As the popularity of craft beer grows, so does the
demand for variety and flavors. And like wines before, craft brews are taking
on the challenge to pair with foods and offer beer drinkers some interesting
palate pleasure.
Conversation was now flowing easily as we were becoming more
familiar with our fellow tablemates. We soon learned that we had joined the
Distributor table. Reps from the specialty division of Brown Distributing were enjoying
the beer/food pairings and on hand to further shed light on the craft brew
market and its impact on the industry, “Craft breweries have found a niche
market. They offer amazing taste and the food pairing possibilities make them
unique to mainstream beer products.” We couldn’t have agreed more as mouth-watering
homemade Reuben sliders dripping with beer-marinated sauerkraut drenched in sauce
were served with a glass of Black-Eye Rye. Although a rather dark beer, this
American-style India Black Ale brewed with rye exploded with hops and had a
surprisingly velvety, scrumptious finish. Not to be outdone by either of the
two that came before, a pint of Red Brick’s easy drinking American-style IPA
Hoplanta was poured. Pairing perfectly with Thai Chili Lime glazed Shrimp over
Asian Slaw, this honey colored, citrusy brew harmoniously balanced the
spiciness of the just-right portion of shrimp. 
Our fourth and fifth course beers were a little darker, a
little richer and bit more complex in terms of flavors. The Red Brick Porter accompanied by chef Ben’s
chicken-in-waffles, a new twist on a favorite soul food with a chipotle maple
butter sauce, offered a beautiful head complete with rich roasted aromas of
dark chocolate and a hint of coffee. The 20th Anniversary Stout,
poured in a tulip shaped glass to allow for the release of the aromas and
flavors (give it some legs as one would say in the wine-world), aged in bourbon
barrels and celebrating Red Brick’s milestone anniversary did not disappoint.
Paired appropriately with Bourbon Roasted Pork and a bourbon demi, this stout
with its hints of oak and vanilla went down beautifully with the course. 
Naturally, we were stuffed and content with our food and
beer. Five amazing brews with five phenomenal dishes. But before we could push
away from the table and celebrate the chef and brew master, dessert and one
last beer was ceremoniously marched out of the kitchen. A tempting Pan Perdu
with Datil Pepper Chocolate Ganache (can you say heaven on a plate) properly
closed the dinner while the Laughing Skull amber ale delivered the perfect
balance of earthy, mild bitterness and bready, malt character.
To say that this was an exceptional evening of food, beer
and conversation is a complete understatement. The brewers from Red Brick
Brewing could not have presented better and I for one with no prior experience
of their brews was blown-away. Chef Ben at Gas Full Service, his wife Lindy and
the entire staff deserved every ounce of kudos received for an amazing meal,
superb service and unsurpassed friendly, welcoming atmosphere. It was a sincere
pleasure at the end of the evening to toast one last glass of Red Brick’s Brick
Mason Vanilla Gorilla, a strong Porter with big chocolate and roasted flavors,
with the whole group.
Red Brick Brewing
Company – Making the South a Better Place to Drink
Gas Full
Service Restaurant – Fuel for the Body and Soul
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