Autumn Spirits: a Cerberus Beer Dinner

Full disclosure, I was invited to this event by my bestie Bailey (who in turn had an invite for her and a +1), which means I got to go for free!  And if you’ve been here for a while, you know I greatly dislike receiving free things for the sake of maintaining journalistic integrity, but this opportunity was too delicious to pass up. I’ll always be 100% honest with my opinions though, and this here is no different. Thanks for sticking around!

Contrary to my usual habits, I was actually on time for the start of Autumn Spirits, a small but meaningful reflection of my recent push to be as normal as possible. I had planned to wait for Bailey in my car, cause I lowkey felt weird showing up as the +1 of someone who got invited to attend the dinner, without the actual person who got invited 😅

But then Bailey texted me asking to save her a spot and I wasn’t about to say no to that, so inside I went, wishing I had worn something warmer as the biting cold hit me in the face and slammed my car door shut.

I was greeted at the podium by the sweetest human, who I would later learn was the reason we were here tonight.

“Hi! I’m here for the beer dinner?”

“Sure, what’s the name on that?”

“Well, she’s not here yet, but Bailey…”

I hadn’t even finished my sentence before being led to my seat with an “of course!” and a big, knowing smile.

The couple at the table next to me are instantly friendly, making conversation while we collectively wait for the dinner to start. 

Bailey makes her way inside the brewery right as the appetizer, Cerbijon Pretzel, is passed around along with our first beer: That Mexican OT Mexican Lager. The pretzel is salty, savory and tangy – a nice contrast to the crisp and light beer. It’s at this exact moment that I realize we’re getting a full 8oz of beer with each course. I’m in so much trouble 😂

And speaking of trouble, I’m not a huge fan of IPAs so our next beer was giving me a little pause: Juicehead Grapefruit IPA, paired with Pan-seared Scallop Salad with Grapefruit, Arugula, Spinach and a Champagne Vinaigrette.

And true to its name, this beer was juicy. Not dry, and not overly hoppy or bitter – which is usually my issue with IPAs. And yes, I know that’s kind of what makes an IPA an IPA, but I swear half of the ones out there just use hops to cover up an otherwise-somewhat-passable brew.

The salad, though, was absolutely the star of the show. Scallops soft on the inside and perfectly seared on the outside with just a hint of sweetness. The tartness of the vinaigrette balanced out the bitterness from both the grapefruit and the arugula. 

Starting to feel quite buzzed and completely lost in conversation, it took me longer than it should have to get through our second course: Stuffed Acorn Squash with Italian Sausage & Peppers, and Arancini, paired with Hef’N A Hefeweizen. The Hef is so drinkable, I went through it way too fast. Straight up wheat-y, with a note of banana. More thirst-quenching than the two previous beers, and a reminder that there actually is pitcher of water at the table, too. The stuffed squash is sweet and savory and so filling it could have easily been the main, and I’m mildly terrified at the fact that it isn’t.

Would it be a crime to ask for a to-go box? 

We had a small but welcome pause between courses, which in turn allowed my digestive system and I to try and play catch up, A little thing of lime gelato to cleanse the palate, sans mortifying brain freeze at the state dinner. 

IYK, we can be friends.

One more beer, the Johnny Marrzen Marzen, was served and paired with a Honey-Glazed Guinea Hen, Apple Jalapeño Relish, and Pumpernickel Stuffing.

And listen, I pride myself on my stuffing recipe. But when I tell you that this was a match made in heaven, I’m not joking: The perfectly soft and juicy meat, the just-hot-enough, sweet and crunchy relish, and the hearty stuffing.

The Marzen? Deep, malty, and slightly toasted. I decided I’d be taking this home, if only to share some with my family who should definitely experience it too. Heck, everyone should.

Free from the impending stress of having to finish the whole plate, I was able to better enjoy our last course – a Poached Pear and Spicy Dark Chocolate Mousse Tart, paired with the Buddy Up Apple Ale. I remember reading somewhere that sugar makes the stomach expand, which could explain why my brother would always be full when eating dinner, but the second dessert came around he magically had room. That’s how I feel right about now. 

The Ale was crisp, clean, tart and just a bit sweet – a winning combo that had me wondering if perhaps this was a cider and not a beer. The tart was a welcome mix of textures, not too sweet, and started out refreshing but then made way for the warming spices of the mousse.

Having polished off the last course, and with my to-go box and the rest of the Ale in tow, Bailey and I headed outside to settle into the oversized chairs casually arranged around the fire pit. 

The tall flames countered the increasingly cold air, who took its sweet time showing up for the season. It properly feels like autumn now. 

You can find Cerberus Brewing Co. at 702 W Colorado Avenue, Colorado Springs, Colorado, USA.