Adam Eshbaugh and Joe Ovies close out NC Beer Month with a trip to Vicious Fishes Tap and Kitchen in Fuquay-Varina. Owner and co-founder Ken O'Berry and Executive Chef Ryan Miller treated Joe and Adam to an assembly line of local foods paired with the Vicious Fishes brews that preview their line of light summer beers.

To begin with, oysters, paired with the UltraLight Reel Light Lager, then moving to a grilled Romaine salad and Red Sea Glass, one line of wheat beers infused with fruits (berries, oranges and peaches to name a few) to give the beer a color reminiscent of sea glass found on a beach. The main course was the Italian Sausage Burger along with Lamb Shank Tacos (with accoutrements), partnered with the "Octopils" Pilsner. Then, for desert, a multi-layered chocolate cheesecake, topped with banana bread and candid walnuts, and a Mooncusser Imperial Stout.

O'Berry and Miller believe the food best food, paired with the best beers bring out the best in each other.

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