A new signature event by Zorn Brew Works and Trip Fermentations is heating up fall with searing new flavors of smoked beers, ciders and meat and seafood platters.

Smoked on 9^th St. is from 11 am to 7 pm Saturday Oct. 12 at Zorn, 605 E. 9^th St. in its outdoor venue: The Backyard at Zorn. The event features smoked dishes and drinks as well as live music by Free Joel, Buddy Pearson, Melophobix, Mini-Skirt, Chirp and Gerry Hundt. Golden Leaf of Michigan City will also be on hand.

Tickets are available on EventBrite at https://tinyurl.com/smokedon9thst.

For $25 guests can enjoy smoked beer samplers, smoked cider and mead samplers, all-day live music, smoked mini cocktail and cash bar. Upgrade to $50 event tickets to add smoked meat and seafood platters, served up from 1 to 5 pm., to the day’s music and sampler drinks. Selections include smoked brisket, pulled pork, beef short rib, baby back ribs, Jerk Cajun thigh and shrimp, corn on the cob, slaw, jalapeno cheddar cornbread, Zorn Beer Mac n Cheese and baked beans.

“We wanted to showcase the mix of flavors that are featured in our in-house smoked meats with a special unique event,” said John Van Prooyen, owner of Zorn Brews Works and sister spots Trip’s Treehouse and The Brewery Lodge & Supper Club. “Taking the smokiness to a new level with flavor infusions into our beers, ciders, meads and cocktails elevates the experience.”

Zorn Brewer Connor Heckler is tapping an historic, rare style of beer originating from Poland as well as a hearty dark and smoky brew.

Piwo Grodziskie has its roots in Poland and Zorn’s version is made with 100 percent Indiana wheat, cold smoked with Indiana White oak by Caleb Michelle at Sugar Creek Farms.

“It is hopped with Polish grown Lubelski, which is tradition,” Heckler said. “The result is an intensely smoky beer with light hop notes of lemon and bergamot.”

The second smoky brew is Adamsbier based on versions of an Alt Bier native to Dortmund, Germany.

“Our version uses a mixture of our German ale yeast from the Grodziskie fermentation, and a small amount of Beechwood smoked pilsner malt from the Swaen in the Netherlands,” he said.

Layers of flavor are vital to the process of fermentation for Trip Fermentations wine coolers by creator Rob Austin, who is working on his take on the smoky flavors for the event.

“I get inspiration from everywhere,” he said. “Eating, drinking something new, talking to peers, going and exploring other cider/mead/wineries and seeing what they’re doing and the reception of that.”

Austin will be pouring a hard cider made with Michigan apple juice and steeped on Fluxe Tea’s smoked rose tea and an Orange Blossom Mead aged on smoked mangoes, oranges and peaches.