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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.

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.

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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.

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.

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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.

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.

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Join Epic Brewing Company’s brewmaster, Kevin Crompton, for an in-depth discussion of barrel aged fruit beers. Kevin 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.

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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.

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.

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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.

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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.

Rarely do beers from this Muncie, 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.

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.

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.

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.

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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.

Phil Leinhart, brewmaster of Brewery Ommegang & Brad Farmerie, executive chef of Public and Saxon+Parole.

Ommegang teams up with a pair of exciting NYC restaurants to offer a beer and oyster pairing. Ommegang contributes its Belgian-style ales, including rare and limited editions, with four oyster and beer tasting experiences. Expect brilliantly seductive oysters, both raw and prepared, alongside superb dark beers, extraordinary golden beers, and at least one brand new beer. Oysters and beer: It’s a return to the Manhattan of 100 years ago. Or is it a return to Manhattan’s future?

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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.

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

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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.

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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.

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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.

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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.

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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.