Marbles, IPA, Dry-Hopped with Waimea and Wai-iti Hops, 6.4% abv, was paired with Halibut Ceviche seasoned with Thai chilies, mango, cilantro, and lime. The sour beer was offset by the sweet and spicy ceviche. This was a refreshing light course that really set the tone for the rest of the meal.
In all, we had a superb beer dinner hosted by Ocelot Brewing Company at Art & Soul. You could tell the Ocelot team were proud of their craft, and truly committed to creating distinct flavors and profiles without compromising quality. They are not bottling yet, but you can visit their facility out in Dulles any day of the week.