Oak Tavern’s recent Oaktoberfest dinner in Miami featured chef/owner David Bracha’s beer-friendly cuisine and pairing ideas from Esquire magazine’s Miami-based beer writer, Evan Benn.The four-course dinner, priced at $50 per person, matched craft-brewed beer with each course.

Festivities kicked off with Hitachino Nest White Ale (orange peel and coriander-flavored witbier from Japan) paired with deviled eggs, and pork belly and foie gras bahn mi. First course pairings incuded the house pretzels with blue cheese and cranberry, served with Duchess de Bourgogne Belgian beer. The second course—duck pizza with mushrooms, fontina, roasted garlic and truffle—was matched with Full Sail ESB from Oregon; and the third course, brined pork shoulder, was served with Aecht Schlenkerla and Ayinger Oktober Fest-Marzen from Germany. The pumpkin maple cheesecake dessert was complemented by Lagunitas Cappuccino Stout from California.