Craft Beer Seminars

Craft beer Seminars

Recordings are available from the following events:

2016 SAVORSM: An American Beer & Food Experience

Recorded and edited by

Nitro Beers with Sam Adams founder Jim Koch | Friday, June 3, 2016

Presenter: Jim Koch, Boston Beer

Join Samuel Adams founder and brewer Jim Koch as he discusses the Sam Adams Nitro Project. Attendees will have the chance to learn about the science behind nitrogenated beers.

All Things Trappist | Friday, June 3, 2016

Presenters: Father Isaac Keeley, The Spencer Brewery; Ron Carlson, The Spencer Brewery; Mary Jo Finkenstaedt, Trappistine Quality Candy

Join Father Isaac Keeley of The Spencer Brewery for an insider’s look into America’s only Trappist brewery. Learn how St. Joseph’s Abbey has brought centuries-old monastery brewing to today’s world.

Advanced Beer and Cheese Pairings | Friday, June 3, 2016

Presenters: Mark Osborne, Adroit Theory Brewing Co.; Greg Skotzko, Adroit Theory Brewing Co.

Virginia’s Adroit Theory Brewing Company focuses on esoteric ales in very small batches. Hear about how they rely on non-traditional brewing methods and barrel aging to achieve liquid perfection.

Allagash & Deschutes: Beers Inspired from Local Terroir | Friday, June 3, 2016

Presenters: Rob Tod, Allagash Brewing Co.; Gary Fish, Deschutes Brewery; Jason Perkins, Allagash Brewing Co.; Veronica Vega, Deschutes Brewery; Robin Johnson, Deschutes Brewery

Join Allagash and Deschutes for an intimate session to introduce the special, one-time-only SAVOR symposium collaboration beer, showcasing local ingredients from both regions. You’ll also hear about sustainable agriculture practices.

A Journey through 30 Years of Craft Beer | Friday, June 3, 2016

Presenter: Pat Conway, Great Lakes Brewing Co.

Join brewery owner and co-founder Patrick Conway as he provides a retrospective of craft beer over the last 30 years through story and beer. He’ll relive the early days of craft beer, talk about changing consumer tastes and discuss what it takes to keep up in today’s current market.

A Confluence of Visual and Liquid Art | Friday, June 3, 2016

Presenters: Sam Calagione, Dogfish Head Craft Brewery; Stan Hieronymus

What did the first beers brewed in America taste like? Join Sam Calagione of Dogfish Head Craft Brewery and “Brewing Local” author Stan Hieronymus as they provide insight into the beers Native Americans had been making for hundreds of years before Columbus arrived.

20 Years with Coronado & Stone | Friday, June 3, 2016

Presenters: Representatives of Coronado Brewing Company and Stone Brewing

Coronado Brewing Company and Stone Brewing are both celebrating their 20th anniversary in 2016, and have teamed up to brew a 20th-anniversary small-batch collaboration beer released at this SAVOR tasting salon. The panel will revisit the history of San Diego’s beer scene and discuss how it has influenced craft beer globally.

Coopers Dance: Wood and Beer | Friday, June 3, 2016

Presenters: Peter Bouckaert, New Belgium Brewing; Dick Cantwell

Barrels, the ultimate container from the past, have made a comeback in brewing. Many brewers prefer used barrels to deemphasize the wood flavor and explore flavors from previous fillings. Maintenance of used barrels is a beautiful art that brewers are having to relearn. The simple yet complex nature of this skill will be demonstrated by Peter Bouckaert and Dick Cantwell, authors of the new book “Wood & Beer” published by Brewers Publications.

Pairings with The Red Hen & Country Boy Brewing | Saturday, June 4, 2016

Presenters: Jared Barker, The Red Hen; Daniel Harrison, Country Boy Brewing

Join Kentucky’s Country Boy Brewing founder Daniel Harrison as he teams up with Mike Friedman of DC restaurant The Red Hen to offer attendees a look at regionally inspired craft beers and food pairings.

Hop State New York | Saturday, June 4, 2016

Presenters: New York hop farmers; Eric Van Schoick, Brewery Ommegang; officials from the Cornell Cooperative Program

Brewery Ommegang is helping to reenergize the New York State hop farming industry. Ommegang partnered with local farmers and developed Hopstate NY, an American pale ale using only state-grown hops. Ommegang brewer Eric Van Schoick discusses the collaboration with hop farmers and Cornell College to craft beers with hops from the brewery’s own back yard.

Fruit Beers vs. Fruit Flavored Beers | Saturday, June 4, 2016

Presenters: Dan Kopman, Schlafly Beer; Brian Nelson, Hardywood Park Craft Brewery

A fruit beer is defined as a beer fermented with fruit. A fruit-flavored beer has been flavored after fermentation with a fruit concentrate or extract. Schlafly Beer and Hardywood Park Craft Brewery share examples of both and provide suggested food pairings.

Developing the SAVOR Menu | Saturday, June 4, 2016

Presenters: Adam Dulye, Brewers Association; Steve Wildy, Vetri Family; Kyle Mendenhall; Steve Bradt of Free State Brewing Company

Ever wondered what goes into creating the SAVOR menu and trying to pair food with 176 different beers? This salon is your chance to find out from the chefs behind SAVOR: An American Craft Beer and Food Experience.

Foeder Beer: A Search for Delicious | Saturday, June 4, 2016

Presenters: Phil Wymore, Perennial Artisan Ales; Nathan Zeender, Right Proper Brewing Co.; Tim Lake, Right Proper Brewing Co.

Perennial Artisan Ales of St. Louis and Right Proper Brewing Co. of Washington, DC both use large oak foeders as a conduit for the expression of their house mixed-fermentation cultures. The goal is character-filled beers with layers of complexity and charm.

Beer as Dessert | Saturday, June 4, 2016

Presenter: Bill Sysak, Stone Brewing

Join Stone Brewing craft beer ambassador and Certified Cicerone® Bill Sysak as he discusses Master Pairings concepts and his belief that craft beer can pair with any food in the world, even Girl Scout cookies.  Bill will offer ideas to create your own pairings and also explore the versatility of craft beer when it comes to pairings other than food, such as whiskey and cigars.

Craft Beer & Girl Scout Cookies | Saturday, June 4, 2016

Presenters: Julia Herz, Brewers Association; Jeremy Cowan, Shmaltz Brewing Company; Doug Constantiner, Societe Brewing Company

There’s more to putting on a successful beer dinner than meets the eye. Learn how to plan beer dinners, approach a test tasting, pick a theme, incorporate beer ingredients into your meal, and gain a better understanding of pairing practices.

Getting Bigger but Keeping it Small | Saturday, June 4, 2016

Presenters: Juice Drapeau and Tim Matthews, Oskar Blues Brewery

Oskar Blues Brewery was the first brewery to put craft beer in a can and has continued to grow exponentially since. While it has added a brewery in North Carolina and has one in the works in Texas, Oskar Blues has never forgotten its roots and the place that started it all. Hear how a growing brewery can still manage to keep that small-town feel.

Flying Dog Brings the HEAT: An intimate look at how hot peppers are spicing up craft beer | Saturday, June 4, 2016

Presenters: Matt Brophy, Flying Dog Brewery; Ed Currie, PuckerButt Pepper Company; Thom Toth, Voodoo Chile Sauces

Flying Dog brewmaster Matt Brophy is a hothead. He’s always been fascinated by the distinct types of heat that individual peppers impart on food. Naturally, that fascination (and now expertise) found its way into beer. Matt walks through the recipe development process and what ingredients their brewers look for to balance each pepper. He’s joined by Ed Currie, CEO and mad scientist behind PuckerButt Pepper Company, and Thom Toth, founder, president, and chief sauceologist at Voodoo Chile Sauces, who will speak to the dynamics of peppers, spice, and the relative scale of heat.

2015 SAVORSM: An American Beer & Food Experience

Recorded and edited by

Cooking with Hops | Friday, June 5, 2015

Presenters: Douglas Miller, Culinary Institute of America; Chuck Bassford, Brooklyn Brewery

Throughout history, people have been cooking with hops. One of the greatest chefs ever, Auguste Escoffier, writes about using hops shoots as a vegetable. The bitterness of the hops can balance out the sweetness or fat in a dish. In addition to adding bitterness, hops can afford an herbaceous or spicy note. Professor Douglass Miller from the Culinary Institute of America and Chuck Bassford of Brooklyn Brewery will do a tasting of sweet and savory food dishes that utilize hops. The dishes will be paired with a variety of beers from Brooklyn Brewery.

A History of Wood Aged Beer | Friday, June 5, 2015

Presenter: Peter Bouckaert, New Belgium Brewing Company

Join New Belgium brewmaster Peter Bouckaert—co-author of a 2016 Brewers Publications title on wood- and barrel-aged beers—in exploring the intimate role wood has played in the history of beer. Peter will discuss the incredible flavors and attributes that wood can impart on beer, dive into various historical wood aging techniques and explain why wood remains an exciting ingredient today. He will be showcasing beers that each display the results of a different wood aging technique.

Sour Families: A Tasting of Sour Beers Aged in Different Spirits Barrels | Friday, June 5, 2015

Presenter: Jason Perkins, Allagash Brewing Company

Allagash brewmaster Jason Perkins will guide tasters through an exploration of how residual spirits in barrels can impart a variety of different flavors in similar sour base beers. Jason will showcase extremely small production beers with limited availability, a few of which have not yet been sold commercially.

Boston Beer Presents: Beer vs. Red | Friday, June 5, 2015

Presenters: Jim Koch and Jennifer Glanville, Boston Beer Company

Join Samuel Adams founder and brewer Jim Koch and brewer Jennifer Glanville as they discuss the parallels and differences between red wine and beer when paired with food. More and more, drinkers are appreciating craft beer in the same way they would a fine wine (e.g., smelling, tasting and attending to proper pouring) and are using full-flavored beers as an alternative to red wine in cooking and food pairings. Jim and Jennifer will address how beer and red wine interplay with grilled steak, dark chocolate and cheese and demonstrate how craft beer is the perfect complement to a wide range of food.

Farm to Bottle: We Grow Beer | Friday, June 5, 2015

Presenter: Ron Lindenbusch – Lagunitas Brewing Company

No farm, no beer. The incredible growth of craft brewing in the U.S. and around the world has led to explosive demand for new hop varieties as well as high quality malted barley. Learn about the importance of relationships with farmers and the specialty suppliers that provide craft brewers access to the ingredients necessary to make the beers we all want to drink. Get an in-depth look at the most sought-after hops and malt and sample a variety of Lagunitas beers to taste the differences resulting from the raw materials.

Hops for Heroes: 10 Breweries, 1 Cause | Friday, June 5, 2015

Presenters: Chris Ray, Center of the Universe Brewing Co.; Wayne Wambles, Cigar City Brewing; Matt Lincecolm, Fremont Brewing; Garrett Marrero, Maui Brewing Company

Hops for Heroes was created in 2011 by craft breweries that wanted to team up and support our men and women of the armed forces. The result is Homefront IPA, a beer aged on Louisville Slugger maple bats, proceeds from the sales of which go to a military charity each year. This year, 10 craft breweries are participating in Hops for Heroes, including Center of the Universe Brewing Co., Cigar City Brewing, Fremont Brewing and Maui Brewing Company who will be at SAVOR to discuss the Hops for Heroes project and the importance of craft brewery collaborations for charity, and to sample various versions of the beer.

Best of Beer & BBQ | Friday, June 5, 2015

Presenters: 4 Hands Brewing Co.; Boulevard Brewing Company; Country Boy Brewing; Hops & Grain Brewing; Maui Brewing Company

A panel of brewers from areas with rich barbecue cultures discuss what makes their BBQ unique. From traditional regions like Kansas City, St. Louis and Austin to lesser-known areas such as Hawaii and Kentucky, the brewers will make their case for whose is the best. Each brewer will pair one of their beers with BBQ from a restaurant in their home region.

A Collaboration of Barrel-Aged Wild and Sour Ales | Friday, June 5, 2015

Presenters: Caleb Staton, Upland Brewing Company; Brandon Jones, Yazoo Brewing Company

Upland Brewing Company and Yazoo Brewing Company discuss their barrel-aged wild yeast and sour ale programs. Both breweries will present one of their wild/sour beers paired with a regional food dish, as well as reveal a collaboration beer blended from beers produced at the separate breweries. The breweries will provide an exploration into the sour beer brewing process and sours’ unique flavor characteristics.

IPAs Across the Country | Friday, June 5, 2015

Presenters: Steven Pauwels, Boulevard Brewing Company; Rick Champan, Coronado Brewing Company; Matt Brophy, Flying Dog Ales

Hoppy beer lovers always enjoy a good comparison and exploration of differences between coastal IPAs. But now that many “Mid-Coast” breweries are fully immersed in the beer style as well, how has the category evolved? Join brewmasters from Coronado Brewing Company, Boulevard Brewing Company and Flying Dog Brewery as they dissect the most popular beer style in the U.S., while enjoying their favorite charcuterie and cheese pairing with their own brewery’s IPA selection.

Pairing Craft Beer with American Food: The Growth Years | Saturday, June 6, 2015

Presenters: Jonathan A. Zearfoss, Culinary Institute of America; Steve Grossman, Sierra Nevada Brewing Co. Auditorium

This Salon will explore 25 years of pairing craft beer with American foods, focusing on the period of great growth in American cuisine between 1990-2000, and the role that culinary education played in that development. Principles of pairing, the process of flavor discovery and cooking with beer will be discussed.

Cold Gold: Award-Winning Lager Beer | Saturday, June 6, 2015

Presenters: Ben Bailey, Troegs Brewing Company; Jason Oliver, Devils Backbone Brewing Company

Lagers are the most-consumed style of beer in the world. Today’s craft brewers are putting their own spin on the classic style and creating intensely flavorful lager beers. Virginia’s Devils Backbone Brewing Company and Pennsylvania’s Troegs Brewing Company showcase their gold medal winning lagers and describe the lagering process.

Urban Creole vs. Rural Cajun: Comparing Traditions through Beer | Saturday, June 6, 2015

Presenters: Karlos Knott, Bayou Teche Brewing; Kirk Coco, NOLA Brewing Company

Bayou Teche Brewing and NOLA Brewing Company present an inside look at Louisiana’s Creole and Cajun cultures. The two breweries will share stories and traditions through regional foods and beers, explaining the differences between the two. Each brewery will present special release beers that are only available in their home regions.

Grain and Grape Fermentations | Saturday, June 6, 2015

Presenters: Sam Calagione, Dogfish Head Craft Brewery; Dan Kopman, Schlafly Beer

Grapes and grains have been combined in fermented beverages since the dawn of the civilization. In fact the oldest known (based on botanical evidence) fermented beverage in the world was discovered in the Jiahu province and contained sake yeast, sake rice, honey and white grapes. American craft breweries have revived the traditions of combining these ingredients to create intensely flavorful and complex beers. Join Dogfish Head Craft Brewery and Schlafly Beer as they discuss beer and wine hybrids and each present two of these beers from their arsenal.

The Evolution of Style: Vintage Tastings with Rogue & New Holland | Saturday, June 6, 2015

Presenters: Adam Lambert, New Holland Brewing Company & Brett Joyce, Rogue Ales

Some beer just keeps getting better with age. Join us for an intimate sampling of more than three decades of vintage brews from Rogue Ales and New Holland Brewing Company. Both breweries will showcase some of their favorite products and share insight into the aging process.

SAVOR Collaboration Beer | Saturday, June 6, 2015

Presenters: Heavy Seas Beer; Yards Brewing Company

This year’s SAVOR commemorative beer comes from a collaboration between Baltimore’s Heavy Seas Beer and Philadelphia’s Yards Brewing Company. Both breweries have strong ties to British brewing traditions, traditions that are reflected in their Philtimore Collaboration Ale, which also features an American twist to the beer. Hear the story behind the beer, taste it before anyone else and try additional beers from each brewery.

Beer Dinner Epiphanies | Saturday, June 6, 2015

Presenters: Julia Herz, Brewers Association; Jeremy Cowan, Shmaltz Brewing Company; Doug Constantiner, Societe Brewing Company

There’s more to putting on a successful beer dinner than meets the eye. Complement your SAVOR experience by attending a mini beer dinner hosted by Julia Herz, craft beer program director of the Brewers Association and co-author of the Beer & Food Course, Jeremy Cowan, founder of Schmaltz Brewing Company, and Doug Constantiner, brewer for Societe Brewing Company. Learn how to plan beer dinners, how to approach a test tasting, how to pick a theme, how to incorporate beer ingredients into your meal, and gain a better understanding of pairing practices, all while working through a three course mini-meal that is sure to impress and inspire.

Ninkasi Space Program: The Mission to Make Space Beer | Saturday, June 6, 2015

Presenters: Jamie Floyd, Ninkasi Brewing Company

Eugene, Oregon’s Ninkasi Brewing Company has boldly gone where no brewery has gone before. They launched yeast into space hoping it would survive the g-force leaving Earth’s atmosphere, the cold weightlessness of space and the hot and hard re-entry to Earth—all in the name of science (that is, making beer with it). Learn about the trials and tribulations of the Ninkasi Space Program and taste the resulting out-of-this-world beer, Ground Control Imperial Stout, along with other offerings.

Little Breweries with Big Flavors | Saturday, June 6, 2015

Presenters: Kevin Lemp, 4 Hands Brewing Co., Mike Lawinski, FATE Brewing Company; Giotto Troia, MobCraft Beer; Nathan Zeender, Right Proper Brewing Company

While you may or may not have heard of 4 Hands Brewing Co., FATE Brewing Company, MobCraft Beer or Right Proper Brewing Company, that doesn’t mean they aren’t crafting quality beers full of flavor. Learn about each of these up-and-coming breweries and their unique station within the brewing community. Sample a limited release offering from each as you discover some new favorite breweries.

2014 SAVORSM: An American Beer & Food Experience

Recorded and edited by

Barrel Aging with Jim Koch | Friday, May 9, 2014

Join Samuel Adams founder and brewmaster Jim Koch as he discuss the Boston Beer barrel room collection of beers. Learn about their barrel aging program and taste offerings from the series, including the 1993 edition of Triple Bock.

Bottle Conditioning 101 | Friday, May 9, 2014

Conditioning a beer in the bottle and letting it come of age before it reaches the consumers’ lips is an art form. Allagash Brewing, Brooklyn Brewery, Boulevard Brewing Company and Sly Fox Brewing Company have perfected the art and will discuss the process, benefits and differences in bottle conditioned beers. Each brewery will present one of their bottle conditioned beers for attendees to taste and gain a better understanding of the process.

West Coast IPAs & San Diego Craft Culture | Friday, May 9, 2014

This Salon will include three of the top five craft brewing companies (by volume) in San Diego who have pioneered and redefined West Coast IPAs. Come hear the history of San Diego’s craft culture and taste some of the aggressively hopped IPAs the city is known for. Taste Off: Wild, Wild Yeast | Friday, May 9, 2014

Who will win the audience’s vote for favorite pairing? Join Julia Herz, publisher of, as she moderates this year’s taste off. This Salon—hosted 10 times in the past—is a perennial audience favorite. The format: One succulent food item will be presented and each panelist will be tasked with pairing it with a beer featuring wild yeast. Attendees will decide who did the best job and crown this year’s taste off champion. The wrinkle: our audience judges will not know the brands of the beers being sampled until after the votes are in!

Dessert From the Barrel | Friday, May 9, 2014

Cigar City Brewing Company and Hardywood Park Craft Brewery team up to offer culinary-inspired beers with a dessert theme. The breweries will share, compare and contrast these desserts in a bottle and discuss how each brewery conducts its barrel aging program.

Pushing the Boundary with Barrel Aged Beers | Friday, May 9, 2014

An introduction and intimate glimpse into the world of barrel-aged beers and the various styles that are pushing today’s boundaries. Boulder, Colorado’s FATE Brewing Company will share stories about their barrel aging program and open special-release barrel-aged beers for attendees’ enjoyment.

Master Pairing Craft beers & Artisanal Doughnuts | Friday, May 9, 2014

Join Stone Brewing Co.’s Bill Sysak as he discusses his “master pairings” concepts and his belief that craft beer can pair with any food in the world, including doughnuts! Pastry chef Tiffany MacIsaac of GBD will join Bill and discuss her house-made doughnuts as they taste through four fun pairings of Stone Brewing Co. beers and delicious doughnuts.

IPA Nation: How Breweries are Helping Beer Drinkers Navigate a Sea of IPAs | Friday, May 9, 2014

IPAs remain one of the most popular styles of beer in the nation and the way they taste is often indicative of where the beer is produced. What are the characteristics of these beers and how do they compare to one another? How do the regions impact the way IPAs are brewed? Join John Mallet of Bell’s Brewery, Dan Kenary from Harpoon Brewery, Ron Lindenbusch of Lagunitas Brewing Company and Omar Ansari from Surly Brewing Company as they each pour their markedly different IPAs.

Saisons: Running the Gamut | Friday, May 9, 2014

Saisons are a style of farmhouse ale with historical roots in Belgium that was once on the verge of extinction. Their popularity in the U.S. has recently skyrocketed due to craft brewers embracing the style and putting their own twist on it. Join in a tasting of four distinctive saisons brewed by four different breweries who have brought their own artistry to the classic style.

SAVOR Collaboration Beer | Saturday, May 10, 2014

This year’s SAVOR Collaboration Beer was brewed by Maryland’s Flying Dog Brewery and California’s Firestone Walker Brewing Company. In true East-meets-West fashion, the breweries crafted a small-batch porter with a rich malt bill balanced by a distinct blend of British and American hops. Then the breweries selected two distinct bourbon barrel-aged beers—a brown ale and a stout—and blended all three to make a truly one-of-a-kind offering for SAVOR. In this Salon, you will learn the intricacies of barrel-aging, hear about the blending process and sample the three distinct beers used to make this year’s collaboration beer.

Hop Trials | Saturday, May 10, 2014

Schlafly Beer is actively engaged in trials of existing and new hop varieties. They work with growers and dealers to evaluate both hops that are currently being marketed and some that are not even on the market yet. In this Salon, Schlafly will feature the tasty results of four trials from their 2014 hop program.

Beer & Wine Hybrids | Saturday, May 10, 2014

Some craft beers have been known to share similar characteristics with wine, but this Salon will blur the lines between what is beer and what is wine. Minnesota’s Lucid Brewing has released its Halucidation series, creating a hybrid between the two fermented beverages. Taste these one-of-a-kind beers and hear about the process behind creating them.

The Glassware Impact with Left Hand & Dogfish Head | Saturday, May 10, 2014

Left Hand Brewing Company and Dogfish Head Craft Brewery are two breweries committed to constantly improving beer quality and the beer drinker’s experience. Respective founders Eric Wallace and Sam Calagione have been wondering what impact glassware is having on your beer. Could it be that the serving vessel for our favorite beverage has a significant impact on aroma, taste and the full sensory experience? Join in the conversation as they recall their experiences developing style-specific glassware and a comprehensive tasting with the resulting IPA and stout glasses.

Celebrating 25 Years in the Craft Brewing World | Saturday, May 10, 2014

Join John McDonald, founder of Boulevard Brewing Company, and Doug Odell, founder of Odell Brewing, as they reminisce on the occasion of their breweries turning 25 this year. You’ll enjoy beer favorites from both, paired with small bites, while John and Doug talk about the early days, what motivated them during challenging times, and the climb each brewery took as they flourished into craft brewing icons.

Cold Fusion: The Creative Process of Collaborative Craft Brewing | Saturday, May 10, 2014

As collaborative brewing has become a hallmark of the modern craft brewing movement, we see many fun group photos of brewers on social media, but the public has been afforded very few windows into the actual collaborative creative process. This Salon opens that window, exploring and mapping the complex creative collaboration between New Belgium Brewing Company, Bluejacket and Brooklyn Brewery as they set out to craft three distinctive, singular beers to be debuted at SAVOR 2014.

The Art of Pairing Craft Beer and Jerky | Saturday, May 10, 2014

In this unique Salon presentation, Duke’s Small Batch Smoked Meats teams up with Devils Backbone Brewing Company and FATE Brewing Company to show attendees that smoked meats and jerky make for a quick, easy, versatile and most importantly, tasty partner for craft beer. Four beers will be perfectly paired with smoked meats and jerky from small batch producer Duke’s.

Revolution Brewing: The Best of Barrel-Aged | Saturday, May 10, 2014

Chicago’s Revolution Brewing has only been around for four years, but they’ve had a productive barrel aging program since day one. Come taste barrel-aged highlights from their first four years of brewing. Attendees will sample Deth’s Tar imperial stout, Mean Gene and Bean Gene porters, and 3rd Year Beer wheat barley wine.

Best of Bourbon Country | Saturday, May 10, 2014

In this Salon, two breweries from deep in bourbon country discuss aging beer in Kentucky bourbon barrels. Alltech Lexington Brewing and Distilling Company and Country Boy Brewing team up to pour two barrel-aged selections each. The breweries will host a discussion on different types of barrel aging and the tasting notes that come from bourbon barrels.

2013 SAVORSM: An American Beer & Food Experience

Recorded and edited by

Cajun and Creole Artisanal Foods and Bieres in Quadraphonic Sensaround | Friday, June 14, 2013

Straight from the farm of Louisiana to the tables of New York come artisan Cajun and Creole food paired with some of Bayou Teche Brewing’s specialty beers. Four tantalizing beer and food pairings will be presented with a recording by a Louisiana musical artist. Bayou Teche feels the best way to experience Louisiana food, biere and culture is a total immersion of the senses—the way they live in South Louisiana every day. Attendees will receive a copy of the Bayou Teche CD for pairing experimentation at home.

Experimental Hops in Small Batch Beers | Friday, June 14, 2013

Laura Bell of Bell’s Brewery and Chad Yakobson of Crooked Stave Artisan Beer Project team up to give attendees a unique look at experimental hops in beers. Bell’s is known for their arsenal of hoppy beers and is continually working with hop growers and farmers to find the latest hops to experiment with. Crooked Stave thrives on creating beers utilizing Brettanomyces yeast and works with hop growers to find new varieties that produce unique flavors in conjunction with the yeast. Attendees will sample the results of these breweries’ experiments with new hops.

Single Hop Brews: IPA Deconstructed | Friday, June 14, 2013

Boston Beer/Samuel Adams founder and brewer Jim Koch will take drinkers through a tasting of single hop brews to showcase the various flavors of individual hops, including Mosaic hops, a new American variety that provides a bright citrus flavor. At the same time, a lighter body and reduced earthy notes enhance and balance the character of this hop. Come deconstruct the hops behind some tasty IPAs with a pioneering American craft brewer.

Vintage Roadshow | Friday, June 14, 2013

Join New Holland Brewing Company’s Fred Bueltmann, aka The Beervangelist, and Firestone Walker’s David Walker for a tasting of cellar aged beauty, including barrel aged beers, charcuterie and aged cheese. You’ll taste two beers from each brewery, alongside expertly chosen pairings. Explore how the unique, subtle flavors developed from wood and time produce rustic culinary treats.

West Coast Beer, East Coast Food | Friday, June 14, 2013

Join Jamie Floyd & Nikos Ridge for a pairing beers from Eugene, Oregon’s Ninkasi Brewing Company and delectable foods from the East Coast. Try some mind-opening pairings 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.

Time & Space (Rare Beers) | Friday, June 14, 2013

Brooklyn Brewery brewmaster Garrett Oliver presents “Ghost Bottles,” a series of barrel aged beers unavailable to the public, three of them featuring a melange of wild yeasts from the wines of local Red Hook Winery.

Barrel Aged Fruit Beers | Friday, June 14, 2013

Join Epic Brewing Company’s Co- founder Dave Cole, for an in-depth discussion of barrel aged fruit beers. Dave will highlight the various processes and flavor profiles associated with using different types of barrels and fruits. Attendees will taste three different limited production fruit beers for comparison. Brainless on Peaches (re-fermentation on fruit and aged in Chardonnay barrels), Brainless on Cherries (re-fermentation on fruit and aged in Pinot and Cabernet barrels) and Brainless Raspberries (a non-barrel aged, 100% stainless steel produced fruit beer) for comparison.

Dusty Eyeball (Aged Hairy Eyeball Ales) | Friday, June 14, 2013

Lagunitas Brewing Company’s beer weasel, Ron Lindenbusch, breaks into his archives and presents attendees with different vintages of their Hairy Eyeball Ale. Ron will explain the changes in the flavor profile of the beer as it ages over time. Each vintage will be paired with a different chocolate or cheese.

Blending Barrel Aged Sour Beers | Friday, June 14, 2013

Tomme Arthur and Gwen Conley bring The Lost Abbey barrel room to attendees. They will offer two styles of beer aged in different barrels and walk attendees through the process of blending beers to achieve different final results. Learn why similar beers aged in the same type of barrel taste different and how blending them can add complexity to the final result.

SAVOR Collaboration Beer | Friday, June 14, 2013

Hear the tale behind this year’s SAVOR collaboration beer brewed exclusively for attendees of the event. Three of the Empire State’s finest craft brewers—Brewery Ommegang, Brooklyn Brewery and Saranac Brewery—teamed up to produce this one-time beer. Representatives from each brewery will give an inside look at what went into making this very special collaboration ale.

Several Shades of Lager: An Exploration and Explanation of Lager Beers (Currently Unavailable) | Friday, June 14, 2013

Devils Backbone Brewing Company, winner of the 2010 World Beer Cup® and 2012 Great American Beer Festival® Small Brewpub Champion Awards, presents a discussion and sampling of lager beers. Join founder Steve Crandall and brewmaster Jason Oliver as they talk about traditional German styles of beer, the brewing process and the history of the beers. Say “Prost!” to samples of four different styles of German lagers.

Unique Offerings from 3 Floyds | Friday, June 14, 2013

Rarely do beers from this Munster, Indiana-based brewery make it out of the Midwest. Fortunately for attendees of this Savor salon, 3 Floyds is bringing their tasting room to New York City. Join head brewer Barnaby Struve as he presents four unique beer offerings and pairs each one with a delicious food item. Hear stories about what makes this craft brewer one of the most sought-after in the nation.

Beer & Food Pairing Taste Off | Saturday, June 15, 2013

Three craft brewers come together to see who has what it takes to present the best beer and food pairings to attendees. Peter Bouckaert of New Belgium Brewing Company, John Mallett of Bell’s Brewery, and Steven Pauwels of Boulevard Brewing face off, submitting to attendees three different beers paired with the same food item. At the end of the Salon, attendees will vote to crown the taste off champion.

Collaboration Nation with Stone Brewing Co. | Saturday, June 15, 2013

Taste what happens when a trio of brewers puts their creative mojos together. Symbiotic? Psychotic? Perhaps both? Four rarities from Stone Brewing Co.’s collaborations series star in this Salon, each paired with the best collaborator a craft beer ever had: the American Cheese Society and its award-winning cheeses. Your hosts: Greg Koch, Stone Brewing Co. CEO & co-founder, and Janet Fletcher, San Francisco Chronicle cheese columnist and author of the new guide, Cheese & Beer.

Gestalt Philosophy – Blending a Barrel-Aged Sour Beer | Saturday, June 15, 2013

Take a peek behind the professional curtain to see how the beer blending process really happens. Andy Parker, barrel herder at Avery Brewing Company, presents a tasting of SAVOR Blend 2013, which came from the blending sessions for a series of sour beers only available at the Avery tap room in Boulder, Colorado. Attendees will sample the four base base beers along with the resulting blended products emerging from14 different barrels.

SAVOR Collaboration Beer | Saturday, June 15, 2013

Hear the tale behind this year’s SAVOR collaboration beer brewed exclusively for attendees of the event. Three of the Empire State’s finest craft brewers—Brewery Ommegang, Brooklyn Brewery and Saranac Brewery—teamed up to produce this one-time beer. Representatives from each brewery will give an inside look at what went into making this very special collaboration ale.

Brewery Ommegang and Oysters | Saturday, June 15, 2013

Ommegang teams up with Chef Ed McFarland of Ed’s Lobster Bar in Soho to offer a beer and oyster pairing. Ommegang contributes its Belgian-style ales, including rare and limited editions, to five oyster and beer tasting experiences. Expect brilliantly seductive raw oysters alongside a superb dark beer, extraordinary wheat and amber beers, and a delightful collaboration beer. Oysters and beer: It’s a return to the Manhattan of 100 years ago. Or is it a return to Manhattan’s future?

Breaking Down the Pale Ale | Saturday, June 15, 2013

Christopher Gallant and Damian Brown of the Bronx Brewery—which brews pale ales exclusively—dissect the style, discussing the history of pale ale and what makes it one of the most popular beer styles in the nation. Attendees will enjoy samples of a variety of their pale ales, each paired with a local food item.

Dogfish Head’s Off-Centered Beer and Food Journey with Sam Calagione | Saturday, June 15, 2013

Beer and food have been brother and sister since the dawn of civilization. A single Egyptian hieroglyph is the symbol for both beer and bread in that culture. There is archeological evidence of feasts centered around beer and great food throughout the world and throughout history. Dogfish Head Craft Brewery has taken an off-centered approach to brewing since it was the smallest brewery in the country when it opened as a restaurant-brewery in 1995. Join owner Sam Calagione as he discusses and pairs his food-centric beers with Dogfish Head

Barrel Aging: A Few Truths and A Few Tastes | Saturday, June 15, 2013

Schlafly Beer has been aging beer in new oak barrels, as well as used wine and spirit barrels, for almost a decade. This Salon will share some of the results of their aging explorations, and will discuss important parts of the process that are often overlooked in the marketing of these beers.

Go Sour with Upland Brewing Co. | Saturday, June 15, 2013

Join Upland Brewing Co. president Doug Dayhoff for a discussion of the history of sour ales and their growing popularity. The inspiration behind Upland’s sour ales are the Belgian lambics developed in the Senne Valley more than 500 years ago. In 2006, Upland’s head brewer received four white oak barrels formerly used to store red wine and decided to experiment to see if he could make a sour ale more like what he imagined the lambics of centuries past to be, while at the same adding his own unique twists to the style. In this Salon, four highly prized sour ales will be tasted along with delicious local goat cheese pairings developed by Upland’s head chef.

Apocalypse Now and Again (and Again) | Saturday, June 15, 2013

If the world were coming to end, what beer would you brew? In 2012, Elysian Brewing Company answered that question with their 12 Beers of the Apocalypse series. While the world may not have come to an end, the Apocalypse series did, leaving behind a dozen unique beers, each brewed with unusual ingredients. Join Elysian founder Dick Cantwell as he shares samples of four beers from the series and talks about the trials and tribulations of the project.

A Taste of Virginia from the Brew Ridge Trail Breweries | Saturday, June 15, 2013

The Brew Ridge Trail celebrates the craft beer industry in Albemarle and Nelson Counties, Va. With medals at the Great American Beer Festival® and highest honors at the 2010 World Beer Cup®, Albemarle, Charlottesville and Nelson Counties have all eyes trained on Virginia craft brewers. Mark Thompson, founder & master brewer of Starr Hill, Jason Oliver, head brewer at Devils Backbone, and Danny Wolf, brewmaster at Wild Wolf Brewing, will showcase rare beers from their breweries’ collections. This Salon will feature the fifth incarnation of the Brew Ridge Trail Collaboration Ale, a mystery style that will be revealed at SAVOR.

The Wide World of Stouts | Saturday, June 15, 2013

Join Left Hand Brewing Company’s Chris Lennert and New Holland Brewing Company’s Fred Bueltmann, aka The Beervangelist, as they take you on a tour through the deep and delicious world of stouts. Chris and Fred will showcase the range of flavors round in this dark, roasty style, alongside inspiring food pairings.

2012 SAVORSM: An American Beer & Food Experience

Recorded and edited by

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. 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 Taste-Off 2011 champ Matt Bean of Men’s Health magazine and Spike TV. Julia Herz of the Brewers Association and 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 SAVORSM: An American Beer & Food Experience

Recorded and edited by

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. Beer & Food Pairing Challenge | Saturday, June 4, 2011

Join Julia Herz of 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 SAVORSM: An American Beer & Food Experience

Recorded and edited by

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 SAVORSM: An American Beer & Food Experience

Recorded and edited by

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.

2014 Great American Beer Festival®

Hot Dogs & Ales to the Next Level | Thursday, October 2, 2014

This demonstration will focus on the local, sustainable and quality ingredients featured on the menu at Chicago’s Haymarket Pub & Brewery. Head brewer Pete Crowley and chef Christopher McCoy explain how they make their hot dogs from scratch and how the home cook can easily replicate their approach. Join in as they spotlight the notorious battle between New York and Chicago style hot dogs, featuring mini Chicago and New York Style dogs, each paired with a Haymarket beer.

Beer and Chocolate: A Not-So-Secret Love Affair | Thursday, October 2, 2014

The word is out! Beer and chocolate are together and the results are spectacular. Jeff Mendel of Left Hand Brewing Company and beverage consultant Jo Anne Carilli Stevenson team up with Sarah Amorese of Boulder’s Piece, Love & Chocolate to present three sinfully seductive beer and chocolate pairings.

Beer & Food Cookout with the Beervangelist | Thursday, October 2, 2014

New Holland Brewing Company’s Beervangelist, Fred Bueltmann, brings the classic American cookout to GABF. All year, people are cooking on their grills and washing down the results with a cold craft beer. Fred will discuss how to pair beers with typical cookout foods, discussing the flavor families of beer, including how and why they are a great fit for the grill. Fred teams up with Laura Zaspel of Serendipity Catering to provide samples of an appetizer, main dish and dessert, each perfectly paired with a New Holland beer.

Beer & Food Pairing Techniques with Green Flash Brewing Co. & ChoLon Bistro | Friday, October 3, 2014

The art of food and beer pairing is at the heart of Green Flash’s approach to education and events. Green Flash Director of Beer Education Dave Adams and Chef Lon from ChoLon Bistro will discuss and present all things beer dinner related. From beer and food pairing theory down to the pour size for each course, Chef Lon and Dave team up to sample some of their favorite pairings while sharing tips on how to host your own successful beer dinner.

Beer & Pretzels with Snyder’s of Hanover | Friday, October 3, 2014

Salty, sweet, garlicky, spicy. Are these descriptors of a beer or perhaps new pretzel creations from Snyder’s of Hanover? Come find out in this presentation as Snyder’s teams up with breweries to provide out of the ordinary pretzel and beer pairings.

Master Pairings: The past, present, & future of Craft Beer and Food pairings | Saturday, October 4, 2014

Renowned beer and food expert “Dr.” Bill Sysak, craft beer ambassador of Stone Brewing Co., will present one of his popular Master Pairings sessions focusing on craft beers and the food of Jensen Cummings, the first chef in Denver to become a Certified Cicerone, founder of Heroes Like Us, and culinary partner of The BSide and Slotted Spoon Meatball Eatery. Bill and Jensen will explore craft beers paired with dishes from the 1970s, 1990s and the future. Stone Brewing Co. beers will be paired with dishes ranging from a fried bologna sandwich, to a super fusion “Pangean” dish of tomorrow. They will be breaking out of the boundaries of classic beer and food pairings where the only rule is let your palate be your guide.

Charcuterie – The Preservation Process and Pairing with Beer | Saturday, October 4, 2014

Join Denver’s very own Great Divide Brewing Company as they take attendees through the ins and outs of charcuterie. Learn about the preservation process for cured meats, ways to create your own, and best of all, how to pair them with your favorite beers. Great Divide founder Brian Dunn and Justin Brunson, owner/executive chef of Old Major, will showcase Great Divide beers alongside mouthwatering charcuterie.

Sauce It, Glaze It, Brine It: Make Beer a Part of Your Food | Saturday, October 4, 2014

Winning “Top Chef” contestant Hosea Rosenberg of Blackbelly and Mike Lawinski of FATE Brewing Company provide an in-depth look at techniques to incorporate beer into your food recipes. These strategies will help enhance the synergy between your beer and food pairings. Three items will be masterly paired to FATE specialty beers.

Feel the Heat – Peppers and Beer | Saturday, October 4, 2014

Crank up the Scoville units as Jamie Floyd of Ninkasi Brewing Company and Bradley Latham of the Brewers Association pair peppers with beer. Four Ninkasi beers will create different interactions with dishes infused with spicy peppers and morsels of fire-breathing peppers. Can you stand the heat?pairings. Three items will be masterly paired to FATE specialty beers.

Beer & Pretzels with Snyder’s of Hanover | Saturday, October 4, 2014

A second helping! Salty, sweet, garlicky, spicy. Are these descriptors of a beer or perhaps new pretzel creations from Snyder’s of Hanover? Come find out in this presentation as Snyder’s teams up with breweries to provide out of the ordinary pretzel and beer pairings.

How to Host a Beer Dinner Like a Pro Beer & Food Pavilion | Saturday, October 4, 2014

Executive chef Nate Wellington and head brewer Gregg Wilson of the Moerlein Lager House in Cincinnati will lead the audience through the process of hosting a beer dinner. Discussion will be encouraged with the desire to have all participants leave with the tools they need to organize, prepare and execute flawless beer and food pairings. Three Moerlein beers will be served with food to showcase some pairings attendees can serve at their own beer dinner.

2013 Great American Beer Festival®

Pass the Barley Wine & Pour me some Pig Butter | Thursday, October 10, 2013

Peter Crowley & Christopher McCoy, Haymarket Pub & Brewery
Straight from Chicago, Haymarket Pub & Brewery’s owner/brewer and head chef team up to showcase charcuterie and beer pairings. They will focus on the importance of buying local and knowing your product. The presentation also includes a demonstration of how to make garlic-thyme pig butter.

The Fermented Sisters: Science, Logic and Tools for Pairing Beer and Cheese | Thursday, October 10, 2013

Dylan Schatz (Mad River Brewery), Sebbie Buhler and Sonny Simonian (Cypress Grove)
Beer and cheese, craft and artisan, carbohydrates and fat, alcohol and lactic acid, grain and milk–it doesn’t matter how you break it down. The historical significance and process similarities of the fermented sisters (beer and cheese) are overwhelming. Mad River Brewery’s Head Brewmaster Dylan Schatz, Beer Advocate Sebbie Buhler and Cypress Grove Chevre’s Sonny Simonian will provide the science, logic and tools you need to concoct your own beer and cheese pairings.

“Hop Chef” Denver with Brewery Ommegang and local chefs | Thursday, October 10, 2013

Phil Leinert, Brewery Ommegang
Three of Denver’s top chefs will each create a dish paired with an Ommegang ale to enter a “perfect pairing” in GABF’s round of Ommegang’s national culinary competition, “Hop Chef.” Ommegang brewmaster Phil Leinhart will speak about the beer used by each chef. Chefs will present and defend their dishes to the attendees and a panel of three judges. The winner will represent Denver and in the 2014 National Hop Chef competition at Ommegang’s “Belgium Comes to Cooperstown” festival in August 2014.

Snyder’s Pretzels | Friday, October 11, 2013

Fred & Ginger – Beer & Food at Home | Friday, October 11, 2013

Fred Bueltmann, New Holland Brewing Co. & Ginger Johnson, Women Enjoying Beer
The Beervangelist, Fred Bueltmann and Ginger Johnson team up to help you up your beer and food game when entertaining friends and family at home. They’ll have delicious new ideas to cook, pair and serve food with beer. Attendees will enjoy three bites and recipes, an appetizer, main course (sample sized, of course) and dessert–all accessible to home cooks of all experience levels.

Beyond the Spicy Frontier: New Strategies for Pairing IPAs Perfectly with Food | Saturday, October 12, 2013

Rich Higgins & brewers
IPAs are beautiful and delicious, a hop wallop that leaps from the glass to your palate. With bitterness, alcohol and intensity, they can be challenging to pair with food, and they’re most often paired with spicy tacos and fiery curries. Join Master Cicerone Rich Higgins to learn why IPAs are delicious with spicy food. He’ll offer taste strategies so you can pour IPAs throughout a meal, from salad to soup to fish to dessert.

Secrets of Exceptional Beer & Food Pairings | Saturday, October 12, 2013

“Dr.” Bill Sysak, Stone Brewing Co.
Widely renowned beer and food expert “Dr.” Bill Sysak, Craft beer Ambassador of Stone Brewing Co., will present one of his popular Master Pairings sessions focusing on craft brews and baked goods. But not traditional baked goods the likes of which have been covered ad nauseum. Three perfectly paired Stone beers will be paired with three delectable doughnuts from Denver based Glazed and Confuzed Doughnuts… Not your Daddy’s Doughnuts! Appearing on stage with “Dr.” Bill will be Josh Schwab: Chef / Owner / Doughnut Artist

Deschutes Brewery’s Collaborative Tasting Experience | Saturday, October 12, 2013

Jeff Usinowicz & Ben Kehs, Deschutes Brewery, Brandon Barnett, Providence Tavern
Great chefs design great food to be multi-layered flavor dynamos. Craft brewers design great craft beer with the same values in mind. When multiple brewers collaborate on a beer, those layers can get even deeper! Experience a collaborative tasting experience with Deschutes Brewery and Chef Brandon Barnett of Providence Tavern.

Snyder’s Pretzels | Saturday, October 12, 2013

Beer and Spice and Chocolate’s so Nice | Saturday, October 12, 2013

Carolyn Smagalski, Bella Online & John Stemler and David Wood, Free Will Brewing Co.
Love Chocolate? Love Beer? Want to put a little extra spice into your life? Give your palate a sweet break! Carolyn Smagalski, the Beer Fox, teams up with Free Will Brewing Company and See’s Candies of Denver to paint your palate with unforgettable silky flavors and spicy blends you. Learn about sensory perception, flavors, and why beer and sweets work so well together.

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/ 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 & 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.