First, let's dispel the likely initial reaction upon hearing "beer dinner." No, this is not some bacchanalian kegger where the winner is he who drinks the most. Instead, each course includes 10-ounce pours of beer, which is supposed to be sipped and savored, not chugged. Though, full-disclosure, Brix 25's annual 7 Seas Beer Dinner pre-dinner reception offered a chance to sip cocktails, which many participants did, and the dessert course arrived with two beers riding shotgun. So, that's all good news.

For the last four years, the Gig Harbor fine-dining restaurant has offered a fabulous way to wind down after Thanksgiving and celebrate small business, sailing through Black Friday with a beer pairing dinner with neighbors 7 Seas Brewing. Chef/owner Thad Lyman welcome the crowd of 7 Seas beer dinner regulars and new faces, announcing new flavors will be enjoyed, concentrating on "Southern Low County" flavors, Southern culture on the skids with Northwest twists.

>>> Brix 25 Chef/owner Thad Lyman

"Keg Commander" Colin Harvin, who concentrates on sales and marketing for 7 Seas, represented the brewery, substituting for co-owner Mike Runion who had his hands full with a newborn girl. Commander Harvin ran through the history of the night's first beer, the 253 Pilsner, how it was the brainchild of Runion and 253 Heart Foundation owner/Shake Shake Shake co-owner Steve Naccarato, the fact that proceeds benefit local charities and how the Northwest pilsner is crisp and clean. He explained co-owner and head brewer Travis Guterson incorporated Sterling and Cascade hops from the Yakima Valley, barley from Washington state and the golden cans are produced in Olympia. For more background on the creation of the beer and its charities, click here.

The 253 Pilsner was paired with breakfast, bacon and eggs on flat bread.

"Beer isn't just for breakfast; breakfast can be for dinner just as well," said Lyman.

Lyman used malts from the beer to create the béchamel, bacon lardons underneath the sunny side egg with a little Blanc Rose. Lyman suggested picking up the rich starter like a taco and let it drip away, which most did. The bacon and egg looked to dominate, but the refreshing, crisp pilsner found a perfect balance. Off to a good start!

The second course: fried oysters and grits turned out to be incredibly delicious, especially when paired with 7 Seas' Reign Man ESB - the toasty malt character with a slight caramel sweetness brought out the rich, creamy polenta. The Reign Man ESB rarely makes an appearance outside of the 7 Seas' taproom. The Northwest-style Extra Special Bitter features citrusy Yakima Valley Centennial hops and malt heavy, and was brewed in honor of the Seattle Space Needle's 50th anniversary. The Fat Bastard oysters from Taylor Shellfish Farms, which were in the water the previous morning, were prepared with a little okra, fried quick with cornmeal and placed on creamy polenta with a little bit of clams.

Up next, the main course - I think the best part of the night - was a short stack of Johnny Cakes with pulled pork paired with the Chili Pepper Imperial Stout. The beer basically made its South Sound premier at the dinner. Harvin introduced the nine percent stout treated with three different kinds of chili peppers - including ghost peppers - which were added during the second fermentation, letting the oils seep out. The beer starts off with a nice, silky chocolate, espresso roast flavor with the peppers hitting the back of the throat, cutting through the bitterness at the end, bringing back the chocolate notes. I could be my favorite 7 Seas beer.

Lyman slow-roasted the pork for hours, then removed the meat from the smoker and braised it with the Chili Pepper Imperial Stout, picking up the chilies and malted barleys. The pork was placed on high cornmeal cakes, with green Tabasco sauce, goat cheese drizzle and Jack Daniels maple syrup.

The crowd erupted in chatter after Lyman described the dish. "I mention Jack Daniels and the crowd stops listening," Lyman said with a laugh.

Runion made an appearance during the main course, to thank everyone and show baby pictures.

Finally, a delicious, rich dessert was brought out to finish the evening. Mississippi Mud Pie with caramel pecans, paired with 7 Seas' Port Royal Stout AND a return appearance by the 253 Pilsner for a "deconstructed" black and tan, as Harvin put it. The traditional English-style stout offered more flavors of dark chocolate, espresso and malt sweetness. Nugget and Mt. Hood hops gave it a nice, clean finish.

"As a little boy, I made mud pies, but as most of the men in this room would agree, it tasted like crap," said Lyman. "This mud pie has a dark chocolate ganache bottom with chocolate pudding on top and a malted meringue on the finish, toasted it off, decorated with rolled oats that went into the stout, toasted pecans and a caramel made with really heavy black sea salt to give it a little pop."

>>> Colin Harvin, left, and Mike Runion from 7 Seas Brewing

>>> The talent in Brix 25's kitchen

>>> I wish I could remember what Chef Lyman was discussing at this moment.

The dinner proved to be an enjoyable way to sip two 7 Seas Beers I haven't tried, and gain an appreciation for the ways in which various flavors combine and work together in nontraditional Southern dishes. Bravo!

BRIX 25, 4:30-9:30 p.m. daily, 7707 Pioneer Way, Gig Harbor, 253.858.6626

7 SEAS BREWING, taproom 11 a.m. to 8 p.m. Sunday-Tuesday, 11 a.m. to 9 p.m. Wednesday-Saturday, 3006 Juson St., Gig Harbor, 253.514.8129