Beer & Food Overview

Our 2014 menu continued to use the beer and food pairing expertise of Chef Adam Dulye of The Monk’s Kettle in San Francisco in collaboration with Occasions Caterers.

Food is served as small dishes created to match the taste profiles of each craft beer. Each brewery serves two beers paired with two food items. Beer tastings are served in two-ounce samples.

Artisan Cheese Table

SAVOR 2014 once again featured wonderful artisan cheeses made by some of the country’s finest creameries. The American Cheese Society coordinates the cheese table at SAVOR.

Oyster Bar

Choptank Oyster Company once again hosted the ever-popular oyster bar at SAVOR in 2014. Attendees enjoyed sustainably harvested oysters on the half-shell. While a roasty porter or stout is a great choice, it’s up to you to find the best beer pairing!

Smoked Meats

Duke’s Small Batch Smoked Meats presented smoked meats for the first time at SAVOR in 2014. Justin “Duke” Havlick of Duke’s Small Batch Smoked Meats also participated in an Educational Salon on Saturday night, The Art of Pairing Craft Beer and Jerky.