This month's installment of Carolina's beer dinner features two lagers and three ales from the Bavarian brewery Ayinger. The pale and spicy Ayinger Brau-Weisse accompanies the first course of sautéed scallops with savoy cabbage and apricot mustard. The Ayinger Weizen Bock — a winter seasonal — comes with a country-style pork terrine and apples. The third course welcomes the Oktober Fest-Marzen with a house-made bratwurst with leeks and a whole-grain mustard sauce. The Ayinger Ur-Weisse Dunkel comes alongside a seared duck breast, spätzle (dumplings), and mustard greens. The dessert of cheesecake with a gingersnap crust is paired with the mighty Celebrator Dopplebock.