Recordings are available from the following event:
SAVOR 2012 | SAVOR 2011 | SAVOR 2010 | SAVOR 2009 | GABF 2012 | GABF 2011 | GABF 2010
2012 SAVOR: An American Beer & Food Experience
Recorded and edited by CraftBeerRadio.com
SAVOR Educational Salons
Terra Incognita | Friday, June 8, 2012
From the makers of the 2012 SAVOR Collaboration beer, Terra Incognita. Join Ken Grossman, founder of Sierra Nevada Brewing Co., and John McDonald, founder of Boulevard Brewing Co., along with their respective brewmasters, Steve Dresler and Steven Pauwels, for a conversation encompassing their adventure on the collaboration of Terra Incognita, the beer created exclusively for SAVOR attendees to take home after the event. They’ll discuss the cross-country journey the beer took during its development, the complex flavors of the earthy brew and what they learned from each other during the expedition. As this salon is sure to fill quickly, it is being offered on both nights.
5,000 Miles from SAVOR: Beer & Food from the Island of Maui | Friday, June 8, 2012
Garrett Marrero of Maui Brewing Co. takes you on a journey to taste food and beer from Hawaii. Indulge in Ale-oha as you sample some of Maui Brewing’s flavorful ales paired with dishes served at their brewpub in Maui. No sunscreen required.
A Taste of Louisiana: Abita Beer and Cajun Cooking | Friday, June 8 (This recording is currently unavailable)
Join Abita Brewing Company for a celebration of Louisiana cooking and beer. Sample some mouth-watering Cajun and Creole dishes and discover the beers that chefs have been incorporating in their dishes for years. Laissez les bon temps rouler!
Terra Incognita 2 | Saturday, June 9, 2012
From the makers of the 2012 SAVOR collaboration beer, Terra Incognita. Join Ken Grossman, founder of Sierra Nevada Brewing Co., and John McDonald, founder of Boulevard Brewing Co., along with their respective brewmasters, Steve Dresler and Steven Pauwels, for a conversation encompassing their adventure on the collaboration of Terra Incognita, the beer created exclusively for SAVOR attendees to take home after the event. They’ll discuss the cross-country journey the beer took during its development, the complex flavors of the earthy brew and what they learned from each other during the expedition. As this salon is sure to fill quickly, it is being offered on both nights.
Fade to Black: The Effect Dark Color has on Food and Beverage | Saturday, June 9, 2012
In this wide ranging discussion, John Mallet of Bell’s Brewery speaks on the substantial effect that browning reactions have on beer and foods. Participants will experience how these classes of fundamental flavors interact to develop complementary harmonies in synergistic pairings. An assortment of beers from Bell’s Brewery will be paired with a variety of food items to highlight applied Maillard reactions.
CraftBeer.com Taste-Off Challenge | Saturday, June 9, 2012
Want to pit your palate against the pros? Watch Jeff Hancock, president and head brewer at DC Brau (the District’s first production brewery since 1956), Mike McManus, lead brewer at Brewery Ommegang (award-winning brewer of Belgian-style ales), and Chuck Silva, brewmaster at Green Flash Brewing Co. (San Diego-based specialists in brewing assertive beers, such as their West Coast I.P.A.), take on defending CraftBeer.com Taste-Off 2011 champ Matt Bean of Men’s Health magazine and Spike TV. Julia Herz of the Brewers Association and CraftBeer.com moderates and mediates this epicurean battle. Our four contenders will showcase their beer and food pairing skills and you, the audience, will decide which is the top pairing of the Salon, thus establishing the taste-off champion!
As our craft brewers vie to take Matt’s title, they will cover an array of topics, including basic beer and food pairing principles and why craft beer pairs so well with food. Salon attendees will enjoy four different pairings with the contenders.
SAVOR Private Salons
Stone Vertical Epic Tasting | Friday, June 8, 2012
Join Steve Wagner, senior brewmaster and co-founder of San Diego’s Stone Brewing Co., as he guides you through a special tasting of several vintages of the Stone Vertical Epic Ale series.
The program, which started with Stone 02.02.02 Vertical Epic Ale, unleashes a new beer one year, one month, and one day after the previous year’s edition, each with a different twist and turn in the grand plotline. They were all intended to be carefully stored away and enjoyed in a vertical tasting once the series culminates with the release of Stone 12.12.12 Vertical Epic Ale later this year.
Steve will also give some insight into each of the Vertical Epic Ales, and talk about other beer programs now in the works at Stone.
A Taste of Oregon from Local Northwest Ingredients | Friday, June 8, 2012
Oregon’s agricultural community produces 225-plus different products, something that Oregon brewers certainly find advantageous when sourcing ingredients. Oakshire Brewing from Eugene and Standing Stone Brewing from Ashland will present beers that they have made from local ingredients and pair these beers with locally produced cheese from Rogue Creamery in Central Point.
Leading the Oakshire tasting is Matt Van Wyk, brewmaster for the microbrewery. Matt will showcase a sour framboise made with Oregon raspberries and aged in pinot noir barrels from an Oregon winery. He will also debut a beer produced with 100% Oregon-grown barley and hops.
Yes We Can! | Friday, June 8, 2012
Join Shaun O’Sullivan from 21st Amendment Brewery, Ted Whitney from Avery Brewing and David Thibodeau from Ska Brewing for an intimate tasting of their world class canned craft beer. They’ll discuss what drove them to can their beer, the benefits of canning beer, and if canned craft beer is poised to take over the world. This will be a great opportunity to talk with some of the leaders of the canned craft beer movement.
Even Cowgirls Get the Brews | Friday, June 8, 2012
Rob Tod of Allagash Brewing Company teams up with Adam Smith of Cowgirl Creamery to delight the senses with an assortment of beer and cheese pairings. This private tasting Salon will feature five beers from Allagash’s diverse library, each paired with a tantalizing cheese from one of the nation’s top creameries. The cheeses will complement or contrast the beers and give participants a sensory explosion.
Perpetuate Better Living with Ninkasi | Friday, June 8, 2012
Join Jamie Floyd, Nikos Ridge and Marty Ochs for a culturally enhanced tasting of three special Ninkasi Brewing Company beers–featuring insights into the rich culture of Ninkasi. Beers served include Radiant Ale, Helles Belles, and Maiden the Shade. Come taste beers and learn about the history of beer and civilization, including the Sumerian Goddess of Fermentation Ninkasi and the brewery’s community-driven role as the village brewer.
Sour Ales from the Distant Land of Indiana | Friday, June 8, 2012
When it comes to producers of tart and fruity sour ales, Indiana is not the first place that comes to mind. However, Upland Brewing Company might just change your mind with this lip-puckering private tasting Salon. Join head brewer Caleb Staton as he samples a variety of sour ales produced by Upland Brewing Company and discusses the techniques he uses to produce these unique and flavorful ales.
Get Surly in D.C. | Saturday, June 9, 2012
Join Omar Ansari and Todd Haug of Surly Brewing Co. for a special tasting of three Surly beers:
Furious: Brewed with a dazzling blend of American hops and Scottish malt, this crimson-hued ale delivers waves of citrus, pine and caramel-toffee. Darkness: A massive Russian Imperial Stout that brings a variety of flavors, including chocolate, cherries, raisins, coffee and toffee. Five: A100% Brettanomyces-fermented Dark Ale, aged in red wine barrels. Flavors of sour cherry, tobacco, oak and classic “Brett” barnyard funk, balanced by Dark Munich malt chewiness.
Need we say more?
The Terror of Terroir | Saturday, June 9, 2012
Winemakers often speak of their products’ expression of terroir, claiming near-exclusivity in wine’s ability to reflect the grape’s distinct growing environment. But can terroir exist in other products–like beer and cheese? Both are agricultural products like wine, and both are made from grasses and seeds that then metamorphose via fermentation to create a singular experience for the consumer.
Join Will Meyers, Brewmaster at Cambridge Brewing Company (CBC) in Massachusetts, for the opportunity to discuss the potential for terroir in craft beer and cheese created from locally-grown ingredients. To further the exploration, three very special beers–unavailable outside of Massachusetts–will be paired with handmade cheeses from The Cellars at Jasper Hill, a family-run artisanal farm in Greensboro, Vermont.
The Beers: Sgt. Pepper is a saison or farmhouse-style rustic ale with local malts and flavored with four different peppercorns for a balanced but spicy experience. Weekapaug Gruit is an unhopped beer made with local malts and ancient, traditional brewing herbs like sweet gale, yarrow and Labrador tea, all either grown by the brewery or foraged and hand-harvested locally. Special Salon-only beer: Share in an extra special TBD beer drawn from the infamous Barrel Cellar at CBC, made from local malts and homegrown hops, and spontaneously fermented for a true expression of local flora.
The Cheeses: Winnimere is produced only from the winter milk of the Ayrshire heifers at Jasper Hill Farm. Wrapped in cambium cut from the spruce trees on the farm and washed in beer from neighboring Hill Farmstead Brewery, Winnimere shows remarkable variation from batch to batch–sometimes smoky, sometimes fruity, sometimes mustardy, sometimes meaty. Landaff is created with milk from a closed herd of Holsteins by Doug and Deb Erg of Landaff Creamery. The cheese is aged to maturity at The Cellars at Jasper Hill until its release. Landaff has a rustic natural rind and a semi-firm paste showing subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. TBD: A third cheese will be chosen to taste with CBC’s cellar selected beer for a stupendous pairing experience.
Odell Brewing Company Woodcut Offerings Vertical Tasting | Saturday, June 9, 2012
In the fall of 2007, Odell Brewing received its first shipment of virgin oak barrels from Canton Cooperage in Kentucky. The barrels, cut from new American oak, were specifically crafted with a medium toast to give beer added flavor and depth, and the Woodcut series of barrel-aged beers was born. Join Doug Odell for an exclusive private vertical tasting of four unique Woodcut offerings, including No. 2 Oak Aged Golden Ale (released June 1, 2009), No. 3 Oak Aged Crimson Ale (released Nov. 16, 2009), No. 4 Oak Aged Double Marzen Style Lager (released May 17, 2010), and No. 5 Oak Aged Belgian Style Quad Ale (released June 3, 2011).
Rare Beers of the Tar Heel State | Saturday, June 9, 2012
North Carolina is quickly becoming a hotbed for craft beer in the United States. Brewers from Foothills Brewing, Highland Brewing Co., Mother Earth Brewing and Natty Greene’s Brewing Co. will each showcase a rare beer from their vaults. Taste a wide variety of hard-to-find beers that are putting North Carolina on the map as one of the country’s best beer states.
Drink My Shorts! | Saturday, June 9, 2012
In the quaint little village of Bellaire, Michigan lies a small brewery with a big following. Short’s Brewing Company is constantly pushing the boundaries of brewing, delivering unique handcrafted beers to the people of Michigan. It’s not often their beers are found outside their home state, so this is your chance to sample some of their inimitable ales. As they say in Michigan, Life is Short’s, drink it while you’re here.
2011 SAVOR: An American Beer & Food Experience
Recorded and edited by CraftBeerRadio.com
SAVOR Educational Salons
The “Wow” of Umami! Creating the “Wow” of Beer & Food Combination | Friday, June 3, 2011
Join Charlie Papazian, president of the Brewers Association and founder of the American Homebrewers Association, at this Salon as he reveals the basics of why beer and food often pair and create a “wow” experience.
Jim Koch, Sam Calagione & Beer Pairings | Friday, June 3, 2011
Join Jim Koch, founder of Boston Beer Company, and Sam Calagione, founder of Dogfish Head Craft Brewery, for an hour of fun and reverie along with some great food and beer pairings.
Beer and Just Desserts | Friday, June 3, 2011
Ommegang brewmaster Phil Leinhart joins DC Rising Star Pastry Chef, Tiffany MacIsaac (Birch & Barley/ ChurchKey Pastry Chef ) and Star Chef’s DC Rising Star Sommelier Greg Engert (Birch & Barley/ ChurchKey Beer Director and Managing Partner) to talk about the world of craft beer and desserts.
It’s OK to Play with Your Food… and Beer | Saturday, June 4, 2011
Join mad chef Bryan Voltaggio as he offers his insane take on using Flying Dog beer as an ingredient to create mind-altering sensory explosions. The presentation will include basic tips and techniques for cooking with beer; carbonation removal and reinfusion; spherification and the art of turning beer into finger food; reduction and bitterness—the art of balance.
Charcuterie, Barbecue & Artisanal Ales | Saturday, June 4, 2011
SAVOR 2011 brings together Joe Carroll, founder of Brooklyn’s famed Spuyten Duyvil & Fette Sau, and Tim Suprise, founder of Arcadia Ales of Battle Creek, to share a unique and tasty perspective for incorporating and enjoying artisanal ales with house-cured charcuterie and world class barbecue.
CraftBeer.com Beer & Food Pairing Challenge | Saturday, June 4, 2011
Join Julia Herz of CraftBeer.com/Brewers Association as she moderates and mediates a competition to win the audience’s vote for their favorite pairing. The contenders will be: journalist and craft beer lover Matt Bean of Men’s Health and Spike TV, journalist Lauren Buzzeo of Wine Enthusiast (two-time defending champ!), brewer Bill Covaleski of Victory Brewing Company and Adam Dulye, Executive Chef at Monk’s Kettle in San Francisco.
SAVOR Private Salons
The Taste of the Midwest – Pairing Local Beers with Local Foods | Friday, June 3, 2011
Join Boulevard Brewing Company brewmaster Steven Pauwels as he takes you through a true Midwestern experience, pairing four of Boulevard’s award-winning Smokestack Series beers with artisan foods from the brewery’s hometown of Kansas City.
Califlorida: A Tale of East Coast / West Coast Collaboration | Friday, June 3, 2011
Cigar City (Tampa, Fla.) and The Bruery (Orange County, Calif.), two young and up-and-coming breweries, put their heads together to brew something unique that reflects the origins of both breweries.
Three Years of Bourbon Barrel Beers Vertical Tasting | Friday, June 3, 2011
Full Sail offers a rare opportunity to sample three vintages of their Black Gold Bourbon Barrel Aged Imperial Stout from 2006, 2009 and 2011 in a vertical tasting.
A Tasting with Ken Grossman of Sierra Nevada | Friday, June 3, 2011
Ken Grossman shares the newly released beer from Sierra Nevada Brewing Co.’s Ovila Abbey Ale series, which closely follows the traditions established by centuries of monastic brewing.
An Evening with David Walker of Firestone Walker Brewing Company | Friday, June 3, 2011
Firestone Walker Brewing Company takes pride in making exceptional pale ales. The awards they have garnered is proof of their brew team’s hard work and skill. Join David Walker, co-founder, as he shares stories and the following beers from their Pale Series along with a surprise special beer.
From The Vault: Vintage Beers and Chocolate Truffles with the Beervangelist | Friday, June 3, 2011
New Holland Brewing Company’s Beervangelist Fred Bueltmann will delight your senses while he guides you through an indulgent experience, pairing hand-made chocolate truffles with vintage beers from the brewery’s not-so-secret library
A Study in Barrel Aging with Captain Lawrence and The Bruery | Saturday, June 4, 2011
Scott Vaccarro of Captain Lawrence and Patrick Rue of The Bruery share a love of oak aged beers. It made sense to Scott to invite Patrick to collaborate on this Salon and the audience will reap the benefits of this study in barrel aging with two of the cutting edge breweries making this well-loved style.
Joie de Vivre (Joy of Living): Beers Crafted for Cajun, Creole and Foods of the Deep South | Saturday, June 4, 2011
Karlos Knott of Bayou Teche Bierre in Louisiana and Leslie Henderson of Lazy Magnolia Brewing in Mississippi partner up to bring some southern hospitality, good beer and eats to share with SAVOR attendees.
A Tasting with Ken Grossman of Sierra Nevada | Saturday, June 4, 2011
Ken Grossman shares the newly released beer from Sierra Nevada Brewing Co.’s Ovila Abbey Ale series, which closely follows the traditions established by centuries of monastic brewing.
A Vertical Tasting of Alaskan Smoked Porter | Saturday, June 4, 2011
With over 20 years of smoking his own malt and brewing with smoke, Geoff Larson, founder of Alaskan Brewing Co., knows the smoky palate inside and out. In this salon, Geoff will share a rare treat: a vertical tasting of several years of Alaskan Smoked Porters with samples of his favorite pairings with each vintage.
Granite State of Mind | Saturday, June 4, 2011
Join Peter Egelston, the founder of New Hampshire’s Smuttynose Brewing, as he shares some of the Granite State’s most unique flavors. Peter will present the delicious flavor combinations of various artisanal New Hampshire cheeses paired with a two-year oak aged Baltic Porter and 2011′s hoppy Smuttynose Barleywine.
Chocolate City – Up for the Down Stroke | Saturday, June 4, 2011
Join Fal Allen, the super-creative and innovative Brewmaster at Anderson Valley Brewing Company in Booneville, Calif., as he shares Barrel Aged Sour Barney Flats Oatmeal Stout & Brother David’s Belgian Style Double Ale and pairs them with, you guessed it…mmmm, chocolate.
2010 SAVOR: An American Beer & Food Experience
Recorded and edited by CraftBeerRadio.com
SAVOR Educational Salons
Belgian Style Beers and Food with Ommegang | Saturday, June 5, 2010
Mike McManus of Brewery Ommegang teams up with Bobby Flay-conquering chef Teddy Folkman for Savor 2010. Teddy is the well-known executive chef and co-owner of Granville Moore’s Belgian Beers and Gastropub.
Tasting Menu: A Food and Beer Experience with Greg Engert | Saturday, June 5, 2010
Join Greg Engert, Beer Director of Neighborhood Restaurant Group, as he discusses the exciting craft of pairing real food and real beer.
Pairing Beer and Foods | Saturday, June 5, 2010
Gary Fish, Founder of Deschutes Brewery partners with a local renowned DC chef from the Think Food Group to present a fun and educational salon focused on food pairings with several of the Deschutes line up of craft beers.
SAVOR Private Salons
A Very Rare Beer Tasting with Anchor | Saturday, June 5, 2010
John Dannerbeck of Anchor Brewing will taste and de-construct O.B.A. (Our Barrel Ale).
From Bourbon Barrels to Bock with Full Sail | Saturday, June 5, 2010
Joining us from Beervana (also known as Oregon) is Full Sail’s Executive Brewmaster Jamie Emmerson and CEO & Founder Irene Firmat who will offer a rare chance to sample two of their favorite beers: the dark and robust 2006 Black Gold Bourbon Barrel Aged Stout (from the brewmaster’s private cellar) and the golden and delicate LTD#2 (a Pale Bock).
Porters and Stouts and Cheeses, Oh My! with Rogue Ales and Great Divide | Saturday, June 5, 2010
Kick back for an enjoyable time with Brian Dunn, Owner of Great Divide Brewing Co and Brett Joyce, President of Rogue Ales as they pour some favorite specialty releases and pair them with artisan cheeses.
IPAs from Coast to Coast-The Evolution of Hoppy Beers with Harpoon and Lagunitias | Saturday, June 5, 2010
Ron Lindenbusch of Lagunitas Brewing Co in Petaluma CA shows the contrast between Lagunitas IPA and their current version of the ‘evolved’ IPA…the super sought after Hop Stoopid. Head Brewer Todd Charbonneau of Harpoon Brewery Boston pours Harpoon IPA and Harpoon’s Leviathan IPA to show how Harpoon is pushing the IPA limits on the east coast. Cheeses from each coast are paired with each beer.
Rare Barrel Aged Beers | Saturday, June 5, 2010
Join Doug Odell, Founder of Odell Brewing Company and Patrick Rue, CEO/Founder of The Bruery for a tasting of some of their rare barrel aged beers.
Beer and Charcuterie with Left Hand and Terrapin | Saturday, June 5, 2010
Ro Guenzel of Left Hand Brewing Company and Brian Buckowski of at Terrapin Brewing team up with Red Apron Butchery, part of The Neighborhood Restaurant Group in D.C., to present a selection of local cured meats paired with their beers. Chef Nathan Anda of Red Apron gave Ro the idea for the smoker used for making the malt that goes into Left Hand’s famous Smokejumper and other beers.
2009 SAVOR: An American Beer & Food Experience
Recorded and edited by CraftBeerRadio.com
SAVOR Educational Salons
Ancient Ales in the Modern World | Saturday, May 30, 2009
Join Sam Calagione of Dogfish Head Craft Brewery for a discussion of brewing history throughout civilization and a return to the ancient tradition of brewing with ingredients beyond water, yeast, hops and barley. Dogfish Head 90 Minute, Midas Touch, Chateau Jiahu and Theobroma are paired with a selection of cheeses and chocolates.
Craft Beer and Cheese Pairing Taste Off! | Saturday, May 30, 2009
Join Lauren Buzzeo of Wine Enthusiast magazine; Christian DeBenedetti, food and beverage journalist; Greg Koch, CEO and co-founder of Stone Brewing Company; Eric Wallace, President of Left Hand Brewing Company; and salon moderator, Julia Herz of the Brewers Association.
Big Beers & The Evolution of Extreme Beer in America | Saturday, May 30, 2009
Join Jim Koch of Boston Beer Company for a Big Beer & Food pairing and discuss the evolution of Extreme Beer. Jim will discuss bold culinary pairings with the big beers in the Samuel Adams Imperial Series. Jim also talks about brewing the original extreme beer, Samuel Adams Triple Bock, featuring an edition aged in the brewery’s barrel room in Boston since 1993. The tasting concludes at the farthest end of the extreme flavor spectrum with the world’s strongest beer, Samuel Adams Utopias.
SAVOR Private Tasting Salons
Bombastic Beers, Collusive Collaborations & Tall Tales! | Saturday, May 30, 2009
Adam Avery of Avery Brewing Company and Greg Koch of Stone Brewing Company share a few really cool archived and rare beers from their cellars while telling with stories and tall tales of their experiences and friendship in craft brewing.
Cult Beers from California | Saturday, May 30, 2009
Tomme Arthur of Lost Abbey Brewing Company and Vinnie Cilurzo of Russian River Brewing Company digg deep into their cellars for beers to present at this special SAVOR tasting. Vinnie pours Beatification and Toronado 20th Anniversary Ale. Tomme completes the other side of the equation with a vintage pouring of Cable Car and Cuvee de Tomme.
Get Your Belgian Style Special Release Beers On | Saturday, May 30, 2009
Rob Tod of Allagash Brewing Company pours Confluence Ale and Interlude, the first two releases in Allagash’s “Serie D’origine” line of beers fermented with a house Brettanomyces yeast strain. Peter Bouckaert of New Belgium Brewing Company will be pours Bière de Mars and Dark Kriek, a cherry blast of love brewed to celebrate Valentine’s Day.
Craft Beer & Chocolate | Saturday, May 30, 2009
Managing partner in New Holland Brewing Company and Past President of the Michigan Brewers Guild, Fred Bueltmann is an avid home cook and expert at pairing beers. Fred also authors “Beer and Food with the Beervangelist, “a regular column in “Food for Thought Magazine” in SW Michigan. Fred presents a number of beer and chocolate parings, compares flavor profiles and teaches you how to explore the world of beer and chocolate on your own.
Rocky Mountain Sigh – Uncanny Craft Beer (and Food) from Colorado | Saturday, May 30, 2009
Marty Jones of Oskar Blues Brewery discusses and serves the gourmet canned craft beers of his pioneering brewery, including: Dale’s Pale Ale, Gordon, Old Chub and other special beers from Oskar Blues and Colorado. Beers are matched with small-batch culinary treats from Colorado’s growing list of food artisans.
Paradox or Parallel – The Curious Matter of Craft Beer & Chocolate | Saturday, May 30, 2009
Join Hugh Sisson of Clipper City Brewing and his friends, chocolate makers Kim Rigby and Brenda Nelson of Parfections, for a lively tasting of Clipper City beers used in making some of the chocolates being tasted. Hugh pours Peg Leg Stout, Loose Cannon Ale and Below Decks Barley Wine, plus a few special selections paired with various chocolates. Kim and Brenda give you insight into the thought process used to come up with the recipes and why they work.
2012 Great American Beer Festival
A Sausage Tapping | Thursday, October 11, 2012
Pete Crowley & Christopher McCoy of Haymarket Pub & Brewery show attendees how to make fresh sausages from scratch. Besides discussing basic smoking techniques and wood varieties, the presenters talk about ingredients and spices used to make sausages at home. Samples of Haymarket beers will be served with each sausage sampling.
The Mountain and the Sea | Thursday, October 11, 2012
This presentation will showcase the spectacular beer and food from Colorado and southern California. Featuring Brian Dunn of Great Divide Brewing Company, Bill Sysak of Stone Brewing Co. and Jorel Pierce of Euclid Hall restaurant, the demonstration embodies the celebratory and creative nature of craft beer and thoughtful food. From the craggy summits of the Rocky Mountains to the frothy waves of San Diego, these pairings highlight great beers and food from the two regions.
Palate Trips | Thursday, October 11, 2012
Gwen Conley of the Lost Abbey/Port Brewing teams up with Julia Herz of the Brewers Association/CraftBeer.com to take attendees’ taste buds on a journey. A series of pairings will open your eyes (and mouth) to the world of interplay that exists when craft beer and food come together. Come learn the basic principles behind beer and food pairings and find out why some pairings work and others don’t.
Sweet Meats and New Belgium Treats: New Belgium Brewing and The Pullman | Friday, October 12, 2012
Join New Belgium Brewing Company’s Blender and Sensory Specialist, Lauren Salazar, as she teams up with Chef John Little of The Pullman in Glenwood Springs to showcase a unique combination of decadent desserts for carnivores. They’ll present duck confit donuts, cinnamon bacon macaroons, and foie gras pound cake, each perfectly paired with a New Belgium beer from their Lips of Faith series.
The menu:
Peach Porch Lounger paired along duck confit donuts with preserved palisade peaches.
Tart Lychee paired along cinnamon macaroons with braised bacon and apple butter.
Alpine Super IPA paired along foie gras pound cake with hop caramel and local plum preserves.
Pretzel & Beer Pairings | Friday, October 12, 2012
Pretzels are one of the most recognized food items that people pair with their beer. Snyder’s of Hanover teams up with two breweries to give a fresh perspective on pretzels and beer. Stop by to sample some great beers and tasty pretzels.
Brewing Like a Chef | Friday, October 12, 2012
Join Jared Rouben of Goose Island Brewing as he showcases beers that utilize ingredients you might find in a kitchen or a garden. They bridge the gap between beer and food to showcase the similarities the two industries have. Taste beers like a chef and learn how what a brewer does in the brewery and what a chef does in a kitchen require interchangeable skills that can be beneficial to both.
A Grimm Approach to Beer and Food Pairings | Saturday, October 13, 2012
No fairy tales here. Just three delectable beer and food pairings presented by Colorado’s Grimm Brothers Brewhouse. From tempura fried dates to tamales to ice cream, these pairings are what lore is made from.
The Best Wine for that Cheese is Actually…Beer | Saturday, October 13, 2012
Steve Kuftinec of Uinta Brewing Co. and Michael Landis, ACS Certified Cheese Professional™, debunk the myth of wine being the proper pairing for cheese when in many cases, beer is actually a better fit. A variety of Uinta beers will be paired with world class cheeses.
Pretzel & Beer Pairings | Saturday, October 13, 2012
Pretzels are one of the most recognized food items that people pair with their beer. Snyder’s of Hanover teams up with two breweries to give a fresh perspective on pretzels and beer. Stop by to sample some great beers and tasty pretzels.
Low Country Food Meets High Gravity Beers | Saturday, October 13, 2012
The Lexington Avenue Brewery offers beer and food pairings featuring three low country-style food offerings paired with three of their high gravity beers. Oysters, shrimp and grits, and truffles all meet their perfect pairing with Lexington Avenue beers.
4 Foodies Ale: A Beer & Food Collaborations Story | Saturday, October 13, 2012
Left Hand Brewing Company is teaming up with three of their peers in the world of craft food and drink: Old Chicago, Savory Spice, and Guerrilla Farms. Together, the four organizations will be giving life to a Colorado community Pumpkin Ale. The presentation will focus on the collaborative journey, from idea board to the farm and the spice shop, all the way to the final product. Enjoy a beer and food pairing featuring the pumpkin beer and companion small plates courtesy of Old Chicago.
From the Cradle of Civilization to Your Dinner Table: Beer is Food | Saturday, October 13, 2012
Jamie Floyd and the staff of Ninkasi Brewing Company lead attendees on a culinary journey through beer’s role in feeding humanity. From the Sumerians to present day, beer has been a staple on dinner tables. A plethora of Ninkasi beers with be paired with cheese samples and great stories.
2011 Great American Beer Festival
How To Make Your Own Pretzels & Pair Them with Elysian Beers | Thursday, September 29, 2011
Pretzels are often one of the first foods people think about when it comes to beer. This presentation is your chance to learn to make your own great tasting pretzels at home. The pretzel dough will be made with a variety of beers from Elysian Brewing Company, creating an array of flavors. You will be guided through the entire process from start to finish, and the pretzels will be paired with Elysian beers.
The Great American Beer & Food Pairing Challange- Highland Tap & Burger | Thursday, September 29, 2011
On your Mark. Get set. Go! Join in the fun as the chef from Highland Tap & Burger Presents a mystery dish that two competing brewers must rush around the GABF festival hall trying to find the perfect beer pairing. As the brewers rush to find the beer, the chef will show attendees how to prepare the dish. The audience will judge and decide which brewer chose the perfect pairing.
Beer & Chocolate with the Chocolate Therapist and The Beer Evangelist | Friday, September 30, 2011
The Chocolate Therapist, Julie Pech, teams up with the Beerevangelist, Fred Bueltmann of New Holland Brewing Co., to find the beer and chocolate pairing for what ails you. Tantalizing samples of Colorado-made Chocolates will be served alongside some of the finest ales the state of Michigan has to offer. Get here early to claim your spot in the presentation that’s sure to satisfy your sweet tooth.
Sweet and Smokey Chicago Style | Friday, September 30, 2011
Join Top Chef winner and owner/chef of the Girl & the Goat, Stephanie Izard and brewmaster at Goose Island’s Clybourn pub, Jared Rouben, for a glimpse into their collaborative kitchen-to-kettle brewing process. Stephanie and Jared will share insights on brewing beers to complement food and creating food to complement beers.They’ll be sharing samples of their most recent collaboration: “Farmers Market (honey smoked porter)” with a sweet and smokey dish.
Oskar Blues Brewery’s Triple Lindy | Friday, September 30, 2011
Head brewer Dave Chichura, chef Jason Rogers, and farmer Geoff Hess present Oskar Blues Brewery’s “Hops & Heifers Farm” raised Black Angus beef paired with their home-grown fresh-hopped brews over discussions of sustainable brewery led farm-to-table practices. Like POP ROCKS but with beef and beer.
Award Winning American Cheeses & Award Winning American Beers | Saturday, October 1, 2011
The American Cheese Society (ACS) presents a guided cheese and beer pairing session led by Michael Landis, National Training and Merchandising Manager for ANCO Fine Cheese. Michael will prepare a selection of award-winning American cheeses from the ACS Judging Competition with beers from Award-winning American breweries. Each beer and cheese pairing will highlight the common and not-so-common bonds that make these fermented foods perfect partners.
Trash the Salad Bar! This is Natty Eisbock’s Sweet Bar! | Saturday, October 1, 2011
Join the Beer Fox, Carolyn Smagalski, and 2011 Philly Beer Geek Champion, Natalie DeChico of Weyerbacher Brewing Company, for a luscious celebration of Cuisine a la Biere for your honey-tooth. Merry Monks Sugar Cookies, Imperial Pumpkin Cookies and other treasures from Natty & Fox’s secret kitchen will be paired with Weyerbacher’s mouth-warming brews.
2010 Great American Beer Festival
Note: These Beer & Food Pavilion sessions were recorded in front of a live audience of beer lovers at the 2010 GABF. They are “raw” audio recordings and have not been edited or adjusted.
Themes & Trends in Beer & Food Pairing | Thursday, September 16, 2010
Join the Homebrew Chef, Sean Z. Paxton, and head pub brewer at Goose Island Beer Co., Jared Rouben, as they highlight themes and trends in the Beer Cuisine arena.
Belgian-Style Beer & Culinary Delights | Thursday, September 16, 2010
Chef Teddy Folkman of Granville Moore’s in Washington, DC teams up with Susan Greene of the Global Brewers Guild to pair Belgian-style beers with culinary delights.
Beer & Food Pairing 101 | Friday, September 17, 2010
Join Julia Herz of the Brewers Association & Craftbeer.com and Fred Bueltmann of New Hollands Brewing Co. as they tour you though the world of beer ingredients and pairing to show why craft beer is helping beer reclaim beer’s place at the dinner table.
The Unparalleled Pairing: Beer, Cheese & the Confluence of Flavor | Friday, September 17, 2010
Join Beer Sommelier Greg Engert, of Washington, DC’s Birch & Barley and ChurchKey, as he discusses what wine experts have clandestinely noted for some time now: that beer and cheese constitute the quintessence of food and beverage pairing.
Street Food & Craft Beers | Friday, September 17, 2010
Top Chef season 5 winner, Hosea Rosenberg, brings his newest venture StrEAT Chefs to the GABF. Teaming up with Adam Avery of Avery Brewing Co., they will pair some delectable street foods with craft brewed American beer.
Exotic Wood Aged Beers & The Foods That Love Them | Saturday, September 18, 2010
Dogfish Head Craft Brewery founder and president, Sam Calagione, and the Homebrew Chef, Sean Paxton, present beers aged on exotic woods paired with exciting food dishes.
Beer & Nuts for the Beer Nut | Saturday, September 18, 2010
The Beer Fox, Carolyn Smagalski and Ro Guenzel of Left Hand Brewing Co., team up to pair nutty craft beers with an assortment of seasoned nuts and breads made with nuts.
Fire & Ice: A Beer and Seafood Throwdown from the 49th and 50th States | Saturday, September 18, 2010
Alaskan Brewing’s Curtis Holmes and Maui Brewing’s Garrett Marrero will meet up in a fight of the fish to pair locally-harvested, fresh sustainable seafood from their respective corners of the Pacific Ocean with their locally-inspired brews.