Tuesday July 1, Rye, 900 E. Market St., will host a 5-course dinner in their private dining room. Each course will be paired with various beers from the catalog of Dauntless Distributing of Louisville.

Head Chef Joe Banet and Sous Chef Andrew McCabe sat down with Michael Minton and the Dauntless Distributing for a tasting, and decided on six unique micro brews from the U.S. and Europe, and then the chefs figured out a menu. Or at least menu concepts.

The boys at Rye know what the beers will be, and they know the kinds of things the want to pair with each one, but the actual dishes are still being worked out.
With some sort of welcoming snacks, the quaff will be Mystic Brewery’s Table beer.
The first course beer will be Freigeist Geisterzug Gose, described on one beer blog as “a spruced gose…unusually complex, funky, and full-bodied, the perfect modern-day medieval German ale.” The first course dish will be an “oily fish” and funky green strawberry Benedictine with cucumber and watercress. After that, things continue to be rather conceptual.
The second course will be “Summer Vegetables” on Carolina Gold rice grits, served with Jolly Pumpkin’s Oro De Calabaza, a Franco-Belgian ale double-fermented in oak. Choc Beer Co.‘s Wild Brew (a saison farmhouse ale) will be paired with “little birds” and a “smoked broth.”
Yeastie Boys’ Gunnamata IPA (flavored with dry-leafed Earl Grey tea) will accompany “Pasteur & Fruits.” and Drie Fontenein’s Oude Gueuze (a 4 year old Belgian lambic blend) and some “Honey Bear” will round out the evening.
Seatings will be at 5:45 and 8.45 p.m. The cost of the meal and beer tasting pairings will be $75. Email office@ryeonmarket.com or call (502) 749-6200.