Last Friday, after our annual Oyster Stout brew—and with plenty of the succulent mollusks leftover—we threw a little staff appreciation cookout in the Beer Garden.
Following an intensive brew day that began at 4:30am, Bob & Mike manned the grills, dishing up delicious Gulf oysters doused in Mezcal and hot sauce, wild boar & veal sausage from our friend and local farmer David Fay (Shogun Farms), plus portabellas, onions and plenty of jalapeños (there’s no shortage of heat-craving palates around here).
Front-of-house and back-of-house mingled over cold beers, cigars & good eats, while Barry, Frank and Denise discussed company growth and exciting new initiatives. It was a nice opportunity to unwind as a team over our favorite thing: communal food & drink (minus the thick clouds of omnipresent love bugs).
We laughed, swapped stories & clinked glasses to the future—mostly glasses filled with our freshly tapped Enduro Haze NEIPA. You may want to keep an eye out for that one in cans soon (sooner than you think)!
