Breweries & Pairings

Stay tuned for 2015 details!

Click a brewery name to see their beer and food pairings for SAVOR 2014.

Supporting Partner | Supporting Brewery

  • Allagash Brewing Company - Portland, ME

    Coolship Red
    Paired with Tasting Notes: Roast duck with pink peppercorns and olio nuovo on a sweet potato crisp. Chef's Notes: The fattiness of the duck is cleaned away by the bite of this beer, and pink peppercorns play with the back and forth of spice and tart. Saison
    Paired with Tasting Notes: House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon. Chef's Notes: Look for the salmon to hold off the carbonation just long enough for the citrus and grassy notes to come through before the palate is refreshed.
  • Alltech Lexington Brewing and Distilling Company - Lexington, KY

    Kentucky Bourbon Barrel Ale
    Paired with Tasting Notes: Classic English dessert of brown sugar cake, dates and rich toffee. Chef's Notes: With a rich base of dates and brown sugar, this dish is taken to even richer heights as it pulls out the barrel notes in this beer. Kentucky Bourbon Barrel Stout
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: Cocoa notes in the beer beg for a touch of heat, and the pumpkin seeds help bring the malt forward to balance this bite.
  • Andean Brewing Company - Blauvelt, NY

    KUKA – Banana Nut Brown Ale
    Paired with Tasting Notes: Classic rice pudding crowned with raisins and a crisp ginger tuile. Chef's Notes: The creaminess of the rice pudding allows the banana notes in the beer to enrich this dish, while the malt adds to the sweetness of the rice. KUKA – Belgian Blonde
    Paired with Tasting Notes: Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw. Chef's Notes: The touch of sweetness in this beer plays against the butter in the brioche, while the orange in the pork belly brings on a clean finish.
  • Atlas Brew Works - Washington, DC

    District Common
    Paired with Tasting Notes: Grilled duck sausage served with crimson cherry chutney. Chef's Notes: The dry finish, with a little help from the hops, cleanse the palate of the sausage and leave room for the malt to be sweetened by the cherry. Rowdy
    Paired with Tasting Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper. Chef's Notes: Hops add to the thyme rub on the quail, while the malt in the beer complements the quail's natural flavor.
  • Back Forty Beer Company - Gadsden, AL

    Naked Pig
    Paired with Tasting Notes: Pastry shells filled with brie, saffron and a touch of brown sugar. Chef's Notes: Pastry helps pull the malt bill forward and just when the brie hits your palate, the hops come in to leave it refreshed. Truck Stop Honey
    Paired with Tasting Notes: Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish. Chef's Notes: This beer mellows out the spice on the lamb and brings out a gentle hint of sweetness.
  • Baxter Brewing Co. - Lewiston, ME

    Summer Swelter Ale
    Paired with Tasting Notes: Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass Chef's Notes: The gentle sweetness of the melon and clean, crisp profile of this beer go right to refreshing the palate and awakening the senses. Tarnation California Style Lager
    Paired with Tasting Notes: Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette Chef's Notes: Radish as a garnish brings out the malt and the classic California Common flavor profile. The hamachi acts as a vessel to keep the palate calm.
  • Bell's Brewery - Galesburg, MI

    Bear Hug
    Paired with Tasting Notes: Fresh duck foie gras quickly sauteed and served on brioche with lingonberry jam. Chef's Notes: The gentle sweetness in this imperial stout lets the lingonberry shine and the dark roast flavors cleanse the foie gras off the palate. Boon Companion
    Paired with Tasting Notes: House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon. Chef's Notes: This beer has palate magic written all over it. With so much going on from the beer, take a moment and allow the salmon to hold it all for just a bit longer.
  • Big Dog's Brewing Company - Las Vegas, NV

    El Perro Diablo con Frambuesas
    Paired with Tasting Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper. Chef's Notes: This blonde brewed with raspberries adds a raspberry-like garnish to the quail and a palate-cleansing finish. Lady Tee Vanilla Chocolate Stout
    Paired with Tasting Notes: Dense dark chocolate layered with crispy feuilletine and covered in chocolate ganache. Chef's Notes: The crisp texture of the feuillitine segments the palate, relaying deep dark roast and gentle vanilla notes at the same time.
  • Bluejacket - Washington, DC

    Bourbon Barrel-Aged Burning Bush
    Paired with Tasting Notes: Cauliflower florets seasoned with masala and charred. Served with dates and Greek yogurt. Chef's Notes: Dates help bring out the barrel-aged qualities of this tripel, while the alcohol and gentle sweetness work to clear the cauliflower off the palate. Forbidden Planet
    Paired with Tasting Notes: Chilled, lime-marinated salmon ceviche served with crème fraiche. Chef's Notes: The extra hops in this kolsch are highlighted by the lime in the ceviche.
  • Boston Beer Company - Boston, MA

    Samuel Adams KMF Grand Cru
    Paired with Tasting Notes: Venison sausage with blackberry compote. Chef's Notes: The deep fruit profile of this beer screams for rich game, while the beer chimes in by cleansing the palate. Samuel Adams Rebel IPA
    Paired with Tasting Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche. Chef's Notes: Bright hops in this IPA wipe the smoke away, while the creme fraiche holds on to bring out a touch of malt sweetness.
  • Boulevard Brewing Company - Kansas City, MO

    Grainstorm Black Rye IPA
    Paired with Tasting Notes: Venison shoulder roast, prepared Kansas City burnt ends-style, with a grilled apple salad. Chef's Notes: Apple helps bring out the rye in this beer and deep roast goes right alongside the deeply roasted venison. Tank 7 Farmhouse Ale
    Paired with Tasting Notes: Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass Chef's Notes: Compressed melon brings out all the highlights of this beer: a clean, crisp, bright, palate refreshing experience.
  • Brooklyn Brewery - Brooklyn, NY

    Brooklyn Black Ops
    Paired with Tasting Notes: Classic English dessert of brown sugar cake, dates and rich toffee. Chef's Notes: Rich toffee notes are complemented by the dark notes in this beer, and the high carbonation cleanses the rich pastry from the palate. Brooklyn Kriek
    Paired with Tasting Notes: Smoked bison and pickled plum on a savory corn financier. Chef's Notes: Pickled plum picks up on the classic kriek notes and the age of this beer complements the iron in the bison.
  • Cigar City Brewing - Tampa, FL

    Guava Grove
    Paired with Tasting Notes: Tart shells filled with poached rhubarb and fresh strawberries. Chef's Notes: The pastry helps differentiate the guava notes from the rhubarb, and the sweetness of the strawberry highlights the tart notes in the beer. Invasion Pale Ale
    Paired with Tasting Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot. Chef's Notes: The mushroom's umami quality holds the hops at bay until the saltiness of the pancetta releases the hops to the palate.
  • Confluence Brewing Company - Des Moines, IA

    ChewBOCKa Winter Bock
    Paired with Tasting Notes: Grilled duck sausage served with crimson cherry chutney. Chef's Notes: Gentle caramel notes pay homage to a classic sausage pairing, and the cherry notes help pull out the hops to balance the bite. Thomas Beck Black IPA
    Paired with Tasting Notes: Light wafers baked with cheddar cheese and topped with Stilton mousse and a red currant relish. Chef's Notes: Dark roasted malts and hops combine to match the richness of Stilton.
  • Copper Kettle Brewing Company - Denver, CO

    Charlie’s Golden Strong Ale
    Paired with Tasting Notes: Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils. Chef's Notes: The sweetness and alcohol in this beer help cleanse the palate of the richness in the duck. Mexican Chocolate Stout
    Paired with Tasting Notes: Rich spice cake soaked in cinnamon and fried French toast style. Chef's Notes: Great placement of spice in this beer is brought to the front of the palate with the doughy sweetness of this bite.
  • Coronado Brewing Company - Coronado, CA

    Barrel Aged Oldscallywag
    Paired with Tasting Notes: Light wafers baked with cheddar cheese and topped with Stilton mousse and a red currant relish. Chef's Notes: Barrel-aged qualities in the beer help calm the richness of the Stilton, while red currant carries the flavor profile of the beer to the end of the bite. Jurata
    Paired with Tasting Notes: Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish. Chef's Notes: The spice and grilled lamb help pull out gentle notes of smoke in the roast of this beer.
  • Country Boy Brewing - Lexington, KY

    Nacho Bait
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: Rich-on-rich notes are seen here as the spices in the mole bring out dark roast notes, while the carbonation comes through to help calm the palate. Papaw’s Red
    Paired with Tasting Notes: Classic rice pudding crowned with raisins and a crisp ginger tuile. Chef's Notes: The rice helps tone down the sweetness of the beer just a bit so the malt and hops come through to grace the palate.
  • Crazy Mountain Brewing Company - Avon, CO

    Horseshoes & Hand Grenades
    Paired with Tasting Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot. Chef's Notes: The saltiness of the pancetta ties the malt and hops together on the palate, while the broccoli rabe adds a touch of extra bitterness. Neomexicanus
    Paired with Tasting Notes: Confit of guinea hen served on wonton crisps with pickled watermelon rind and cilantro. Chef's Notes: The lighter confit of guinea hen complements the drinkability of this beer; the wonton lets the hops come forward just a bit on the nose.
  • Crux Fermentation Project - Bend, OR

    Half Hitch Imperial Mosaic
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: The apple and cashew help highlight the Mosaic hop and the Brussels sprout provides a gentle middle on the palate to pull out a slight bit of sweetness. Tough Love – Banished Imperial Stout
    Paired with Tasting Notes: Rich spice cake soaked in cinnamon and fried French toast style. Chef's Notes: The richness of the bite restrains the initial bite of the beer and lets palate get to the darker, malty background.
  • Deschutes Brewery - Bend, OR

    Fresh Squeezed IPA
    Paired with Tasting Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot. Chef's Notes: Caramel malt is pulled to the start of the bite by the umami in the mushroom; then the hops and broccoli take over to wash the richness away. Not The Stoic
    Paired with Tasting Notes: Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils. Chef's Notes: A bit higher alcohol helps pull the fat away from the duck and bring out the light game notes.
  • Devils Backbone Brewing Company - Roseland, VA

    Danzig
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: Coffee notes and dark malt notes are brought to the palate by the espresso and black bread, while the bison's iron helps keep the palate neutral. Pear Lager
    Paired with , Tasting Notes: Yellow watermelon with yogurt, black sea salt and onion ash oil. Chef's Notes: The yellow watermelon rides right next to the delicate use of pear in this lager while the yogurt intensifies the mouthfeel of the beer.
  • Dogfish Head Craft Brewery - Milton, DE

    Namaste
    Paired with Tasting Notes: Tart shells filled with poached rhubarb and fresh strawberries. Chef's Notes: The pastry crust matches the wheat in the beer and the gentle strawberry and rhubarb let the fruit notes dance on the palate. Raw Creation
    Paired with Tasting Notes: Saffron and coconut crab with shaved cucumber and harissa. Chef's Notes: A gentle hint of saffron lead you to the base beer here, while crab complements its sweetness and harissa helps cleanse the palate.
  • Elysian Brewing Co. - Seattle, WA

    DayGlow
    Paired with Tasting Notes: Diver scallop crudo presented with orange, grapefruit and Meyer lemon segments, finished with a light peppercorn oil. Chef's Notes: Gentle sea salt notes in the scallop let this sessionable beer shine through while citrus-on-citrus notes awaken the palate for the next bite. Dragonstooth
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: The oatmeal in this beer ties all the spices and pumpkinseed notes into one long, rich bite.
  • Evolution Craft Brewing Co. - Salisbury, MD

    Lot # 6
    Paired with Tasting Notes: Pastry shells filled with brie, saffron and a touch of brown sugar. Chef's Notes: The pastry helps hold the hops back for just a bit and a touch of brown sugar added to the tart matches the sweetness in this beer. Lucky 7
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: Stronger-than-expected coffee notes in the beer are complemented nicely by a rich mole with gentle notes of spice.
  • FATE Brewing Company - Boulder, CO

    Barrel Aged Uror Gose
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: Apple brings forward a touch of barrel aging, and the Brussels sprouts add a hint of bitterness to the bite, bringing classic Gose notes to the palate. Coffee IPA
    Paired with Tasting Notes: Dense dark chocolate layered with crispy feuilletine and covered in chocolate ganache. Chef's Notes: The crisp caramel notes of the feuillitine play off the coffee and the hops help clear the chocolate from the palate.
  • Firestone Walker Brewing Co - Paso Robles, CA

    Opal
    Paired with Tasting Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche. Chef's Notes: The pepper and effervescence in the beer cleanse the smoke and creme fraiche off the palate, leaving room for bright, clean finish. Velvet Merkin
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: Black bread helps pull forward the dark roast notes in the beer while the iron-rich bison pulls out herbal hop notes to balance the bite.
  • Flying Dog Brewery - Frederick, MD

    Dead Rise
    Paired with Tasting Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche. Chef's Notes: Smoked whitefish is cleansed away by the hops while the creme fraiche holds the beer on the palate to bring out the malt. The Truth
    Paired with Tasting Notes: Garam masala lamb loin with mango chutney. Chef's Notes: Tropical fruit aromas continue on to the palate with mango first in the bite; the spice on the lamb pulls out the malt in the middle of the sip.
  • Founders Brewing Company - Grand Rapids, MI

    Backwoods Bastard
    Paired with Tasting Notes: Grilled duck sausage served with crimson cherry chutney. Chef's Notes: Sweet caramel and roasted malts add to the richness of the duck sausage and the cherry pulls forward notes of single malt Scotch. Kentucky Breakfast Stout
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: Espresso crusting on lean bison help pull out the dark roasts and black bread helps calm the palate from the lingering finish.
  • Funkwerks - Fort Collins, CO

    Deceit Aged In Cognac Barrels
    Paired with Tasting Notes: Fresh duck foie gras quickly sauteed and served on brioche with lingonberry jam. Chef's Notes: This pairing offers notes of cognac and duck liver with hints of fruit. The barrel-aged qualities of the beer help cleanse the palate of the foie gras. Funkwerks’ Saison
    Paired with Tasting Notes: House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon. Chef's Notes: The higher carbonation in this beer cleanses the palate; this pairing finishes with a clean lemon note.
  • Great Lakes Brewing Company - Cleveland, OH

    Edmund Fitzgerald Porter
    Paired with Tasting Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche. Chef's Notes: The smoke on the fish connects to the roast in the beer, while the creme fraiche helps hold the beers flavors on the palate. Rye of the Tiger IPA
    Paired with Tasting Notes: Cauliflower florets seasoned with masala and charred. Served with dates and Greek yogurt. Chef's Notes: Rye notes in this beer match nicely with the cauliflower and the sweetness of the dates help the hops come through at the finish.
  • Great Raft Brewing - Shreveport, LA

    Reasonably Corrupt
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: Notes of dark chocolate, roasted coffee and a hint of licorice are matched by the rich spices of the mole. Southern Drawl
    Paired with Tasting Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell. Chef's Notes: Citrus aromas on the beer match the gentle brine of the clam, while the lager yeast provides a bright, super clean finish.
  • Green Flash Brewing Co. - San Diego, CA

    Flanders Drive
    Paired with Tasting Notes: Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw. Chef's Notes: Brioche helps hold the beer on the palate so the classic Flanders notes can do their job of cleansing the pork belly from the palate. Little Freak
    Paired with Tasting Notes: Chilled, lime-marinated salmon ceviche served with crème fraiche. Chef's Notes: The crisp mouthfeel of this beer cleanses the palate, and lime brings out the gentle hint of Brett.
  • Hardywood Park Craft Brewery - Richmond, VA

    Gingerbread Stout
    Paired with Tasting Notes: Confection of creamy dark chocolate with a pinch of fleur de sel, covered in dark chocolate ganache. Chef's Notes: Ginger notes come forward with the richness of chocolate. The cream in the dish coats the palate to hold the dark roast aroma in the nose. The Great Return
    Paired with , Tasting Notes: Cured sturgeon with Asian pear and snow pea shoots dusted with lime powder. Chef's Notes: A beer brewed for sturgeon in more ways than one. Asian pear helps the malt and hops in the middle while the lime helps bring a citrus finish.
  • Harpoon Brewery - Boston, MA

    Harpoon IPA
    Paired with Tasting Notes: Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish. Chef's Notes: Classic IPA notes are put together with grilled lamb. The spice almost seems to increase from the hops until the malt comes in to calm the palate. Rich and Dan’s Rye IPA
    Paired with Tasting Notes: Gravlax with fennel mustard: house-cured salmon on black bread with fennel mustard. Chef's Notes: Rich-on-rich notes are perceived as the spices in the mole bring out dark roast notes; the carbonation comes through to help calm the palate.
  • Heavy Seas Beer - Baltimore, MD

    Loose Cannon
    Paired with Tasting Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot. Chef's Notes: Caramel malt and umami mushroom flavors take over the palate until the broccoli rabe brings the hops along to finish the bite. Riptide
    Paired with Tasting Notes: Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette Chef's Notes: Radish helps the hops in this Wit that is hopped like an IPA and the gentle hamachi flavor offers a clean citrus finish.
  • Ithaca Beer Co - Ithaca, NY

    Flower Power
    Paired with Tasting Notes: House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon. Chef's Notes: Lardo adds a richness that lets the beer stay on the palate longer and the lemon helps bring on a clean finish. White Gold
    Paired with Tasting Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper. Chef's Notes: The quail brings out definite unfiltered wheat characteristics with a clean herbal and fruit finish.
  • Keegan Ales - Kingston, NY

    Mother’s Milk
    Paired with Tasting Notes: Rich spice cake soaked in cinnamon and fried French toast style. Chef's Notes: The richness of spice cake brings forward notes of cream and vanilla in the beer. Super Kitty
    Paired with Tasting Notes: Confit of guinea hen served on wonton crisps with pickled watermelon rind and cilantro. Chef's Notes: The addition of honey and oak to this beer bring out a sweetness in the guniea hen.
  • KelSo Beer Company - Brooklyn, NY

    Industrial IPA
    Paired with Tasting Notes: Diver scallop crudo presented with orange, grapefruit and Meyer lemon segments, finished with a light peppercorn oil. Chef's Notes: Citrus notes hang in the aroma while the scallop brings out a gentle brine that is cleansed by the hops. Nut Brown Lager
    Paired with Tasting Notes: Classic English dessert of brown sugar cake, dates and rich toffee. Chef's Notes: Brown sugar and date notes come from both the beer and the bite. The toffee affords a sweet finish.
  • Kuhnhenn Brewing Co - Warren, MI

    DRIPA: Double Rice IPA
    Paired with Tasting Notes: Classic rice pudding crowned with raisins and a crisp ginger tuile. Chef's Notes: Clean rice notes in the beer called for a classic rice pudding paring, offering a gentle sweetness from the raisins that brings out the malt in the finish. Fourth Dementia Olde Ale (4D)
    Paired with Tasting Notes: Pate of chicken liver mousse on toast with stone fruit chutney. Chef's Notes: Notes of raisin from this beer add a richness to the pate, while the alcohol cleanses the palate, leaving a gentle stone fruit finish.
  • Lagunitas Brewing Company - Petaluma, CA

    DayTime
    Paired with Tasting Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder. Chef's Notes: Aromas of tangerine and lemon complement the fava and English pea, while the porcini clears the hops and leads to a clean, dry finish. Sucks
    Paired with Tasting Notes: Cauliflower florets seasoned with masala and charred. Served with dates and Greek yogurt. Chef's Notes: Huge hop aromas are calmed by the cauliflower and the date matches the thick coating on the palate before the hops come back in with a citrus cleanse.
  • Left Coast Brewing Co. - San Clemente, CA

    Trestles
    Paired with Tasting Notes: Finely textured cornmeal studded with pecans and lightly fried Chef's Notes: Pecans give way to a crisp and nicely bitter beer, while the caramel malt is brought to balance by the hushpuppy. Voo Doo
    Paired with Tasting Notes: Light wafers baked with cheddar cheese and topped with Stilton mousse and a red currant relish. Chef's Notes: The richness of the Stilton cuts through the long finish of roasted barley, coffee and chocolate notes.
  • Left Hand Brewing Company - Longmont, CO

    Milk Stout
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: The iron in the bison cuts through the lactic notes of the Milk Stout, while the espresso crust deepens the notes of roast in the beer. Polestar Pilsner
    Paired with Tasting Notes: Chilled, lime-marinated salmon ceviche served with crème fraiche. Chef's Notes: Crisp and clean pilsner needs nothing other than bright ceviche with a hint of lime to shine through for a crisp, herbal finish.
  • Lickinghole Creek Craft Brewery - Goochland, VA

    Magic Beaver
    Paired with Tasting Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper. Chef's Notes: The beer adds a touch of sweetness to the quail and the thyme brings out the hop aroma. Three Chopt Tripel
    Paired with Tasting Notes: Diver scallop crudo presented with orange, grapefruit and Meyer lemon segments, finished with a light peppercorn oil. Chef's Notes: Citrus is sweetened by the tripel and the effervescent finish cleans away the gentle brine of the scallop.
  • Lucid Brewing - Minnetonka, MN

    DUO
    Paired with Tasting Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell. Chef's Notes: Notes of orange and crisp melon match the brininess of the clam, and the piney hop finish cleanses the palate. Halucidation – Solera
    Paired with Tasting Notes: Tart shells filled with poached rhubarb and fresh strawberries. Chef's Notes: Apricot notes from the wine in this beer are brought forward while the pastry crust brings out a classic peppery Belgian finish.
  • Mother Road Brewing Company - Flagstaff, AZ

    Lost Highway Black Ale
    Paired with Tasting Notes: Paper-thin slices of charred beef tenderloin on walnut bread with tarragon and mustard. Chef's Notes: Dark malt notes are brought forward by the carpaccio, while the walnut bread makes way for hops to cleanse the bite. Whitewalls
    Paired with Tasting Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell. Chef's Notes: Notes of wheat and citrus naturally cleanse and complement the gentle eschabeche of the clam.
  • Nebraska Brewing - La Vista, NE

    Apricot Au Poivre
    Paired with Tasting Notes: Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils. Chef's Notes: Notes of clove and apricot in the aroma add to the confit, while the peppery finish tickles the palate. Sexy Betty
    Paired with Tasting Notes: Pate of chicken liver mousse on toast with stone fruit chutney. Chef's Notes: Dark fruit and cognac flavors from barrel aging add classic notes to pate and help calm the richness on the palate.
  • New Belgium Brewing Company - Fort Collins, CO

    Le Terroir
    Paired with Tasting Notes: Coconut cheesecake and toasted coconut meringue. Chef's Notes: Cheesecake calms the sour bite to the palate while the coconut brings out notes from barrel aging and lets the palate explore the richness of the beer. Rye PA
    Paired with Tasting Notes: Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils. Chef's Notes: Rye notes in the beer complement the duck while the hops help clear the richness of the bite.
  • Newburyport Brewing Company - Newburyport, MA

    Newburyport Pale Ale
    Paired with Tasting Notes: Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass Chef's Notes: Citrus aromas continue on to the palate and the sweetness of the melon and yuzu are contrasted by the hop profile. Plum Island Belgian White
    Paired with Tasting Notes: Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette Chef's Notes: A little bitter from the radish zings through the wheat in the beer and the hamachi helps the citrus flavors cleanse the palate.
  • No-Li Brewhouse - Spokane, WA

    Born & Raised IPA
    Paired with Tasting Notes: Tender smoked brisket served on fried yucca chips with pickled green tomatoes. Chef's Notes: Through the smoke come the hops to cleanse the palate of the brisket; the yucca stays calm enough to allow the malt to shine as well. Spin Cycle Red Ale
    Paired with Tasting Notes: Grilled duck sausage served with crimson cherry chutney. Chef's Notes: Sweet cherry notes are calmed by the red ale and the hops cut through the richness of the duck.
  • NOLA Brewing Company - New Orleans, LA

    Hopitoulas
    Paired with Tasting Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder. Chef's Notes: Fava beans accentuate the hops, while the sweetness of the english peas and the porcini mushroom round out a complete bite. Irish Channel Stout
    Paired with Tasting Notes: Tender smoked brisket served on fried yucca chips with pickled green tomatoes. Chef's Notes: Smoked brisket brings out dark roasted malts and the yucca chip helps bring out a palate-cleansing finish.
  • Oakshire Brewing - Eugene, OR

    Hermanne 1882
    Paired with Tasting Notes: Lemon flatbread crisp with anchovy butter and spicy cress. Chef's Notes: Salt from the anchovy and a hint of natural pepper from the cress let the beer shine through to cleanse the palate. Overcast Espresso Stout
    Paired with Tasting Notes: Tender smoked brisket served on fried yucca chips with pickled green tomatoes. Chef's Notes: Notes of espresso add a richness to the brisket and the yucca lets the dark malt notes rest gently on the palate.
  • Odell Brewing Co. - Fort Collins, CO

    Lugene
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: The espresso crust helps cut the lactic feel of the beer, leaving way for the dark malts and bison to interact. Tree Shaker
    Paired with , , Tasting Notes: Thai mussels on the half shell with coconut, lemongrass and pickled shishito pepper. Chef's Notes: Tropical hop flavors dance with coconut and lemongrass, bringing out a hint of peaches from the beer.
  • Perennial Artisan Ales - Saint Louis, MO

    Aria
    Paired with Tasting Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder. Chef's Notes: Note of orange and lemon complement the dish, while the fava bean makes way for a peppery Belgian finish. Regalia
    Paired with Tasting Notes: Quail legs basted with olive oil, roasted thyme and cracked black pepper. Chef's Notes:
  • Pinthouse Pizza - Austin, TX

    Calma Muerta
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: Green apple notes on the palate connect the hops to the gentle malt, and the Brussels sprouts help carry the hops aroma to the palate. Nitro Jaguar Shark
    Paired with Tasting Notes: Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot. Chef's Notes: Rich, roasty malts are held on the palate by the mushrooms while the saltiness of the pancetta cuts through the nitrogen lacing.
  • Port City Brewing Company - Alexandria, VA

    COLOSSAL ONE
    Paired with Tasting Notes: Confection of creamy dark chocolate with a pinch of fleur de sel, covered in dark chocolate ganache. Chef's Notes: The budino lets the bready yeast notes shine through while slowly, a nuanced chocolate and orange finish emerges on the palate. Optimal Wit
    Paired with Tasting Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder. Chef's Notes: Porcini mushroom powder adds a sense of richness to the initial sip while the sweetness of the peas facilitates a citrusy finish.
  • Proof Brewing Co - Tallahassee, FL

    Creatures in the Dark
    Paired with Tasting Notes: Pate of chicken liver mousse on toast with stone fruit chutney. Chef's Notes: Rich dark malts and notes of chocolate cleanse the rich pate from the palate, leaving a slight alcohol-cleansing finish. In Session Pale Ale
    Paired with Tasting Notes: Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish. Chef's Notes: The malt in the beer helps balance the richness of the lamb and the spices accent the hops to create a bright finish.
  • Rahr & Sons Brewing - Fort Worth, TX

    Rahr’s ANGRY GOAT
    Paired with Tasting Notes: Classic English dessert of brown sugar cake, dates and rich toffee. Chef's Notes: Aromas of caramelized sugar are met on the palate with sweet dates and rich toffee. A touch of a bourbon is noted in the finish. Rahr’s IRON THISTLE
    Paired with Tasting Notes: Finely textured cornmeal studded with pecans and lightly fried Chef's Notes: A huge caramel aroma is met with notes of pecan on the palate--and the pecan helps cut through the rich mouthfeel of the beer.
  • Reuben's Brews LLC - Seattle, WA

    Cream Ale
    Paired with Tasting Notes: Confit of guinea hen served on wonton crisps with pickled watermelon rind and cilantro. Chef's Notes: A light touch of bitterness at the finish is just the right match to scrape the mild guinea hen and wonton from the palate. Imperial Rye IPA
    Paired with Tasting Notes: Tender smoked brisket served on fried yucca chips with pickled green tomatoes. Chef's Notes: The smoke and the brisket help masquerade the intense hops and rye, while the yucca brings out a subtle orange finish.
  • Revival Brewing Co. - Providence, RI

    Double Black IPA
    Paired with Tasting Notes: Paper-thin slices of charred beef tenderloin on walnut bread with tarragon and mustard. Chef's Notes: Notes of lemon and pine in the aroma of the beer act as a natural garnish to the carpaccio. Zeppelin
    Paired with Tasting Notes: Diver scallop crudo presented with orange, grapefruit and Meyer lemon segments, finished with a light peppercorn oil. Chef's Notes: The citrus brings out a refreshing, palate-cleansing brightness from the beer.
  • Revolution Brewing - Chicago, IL

    A Little Crazy
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: Bready yeast aromas are sweetened by the apple, while the Brussels sprout brings out the piney hops and a citrus finish. Straight Jacket
    Paired with Tasting Notes: Classic English dessert of brown sugar cake, dates and rich toffee. Chef's Notes: Deep aromas of molasses and bourbon are complemented by toffee and brown sugar. A dark fruit finish cleanses the sugar from the palate.
  • Saranac Brewery - Utica, NY

    Saranac Legacy IPA
    Paired with Tasting Notes: Chilled, lime-marinated salmon ceviche served with crème fraiche. Chef's Notes: The salmon and lime are cleansed from the palate by a clean barley finish from the beer. Saranac Tramonay Rogue
    Paired with Tasting Notes: Lemon thyme and grape gelee with pink peppercorn. Chef's Notes: Gentle use of pink peppercorn helps the palate discern between the blend of wine grapes and beer in this hybrid offering.
  • Schlafly Beer - Saint Louis, MO

    Schlafly Kolsch
    Paired with , , Tasting Notes: Golden citrus beet with lemon verbena, mascarpone and honey powder. Chef's Notes: Lemon verbena adds to the aroma of the beer while the natural sugar of the beet brings out the hops to carry away the mascarpone. Schlafly Pumpkin Ale
    Paired with Tasting Notes: Finely textured cornmeal studded with pecans and lightly fried Chef's Notes: Caramel malt notes are matched with pecan and caramelization from frying the hushpuppy. Pumpkin notes are brought forward by the pecan.
  • Short's Brewing Company - Elk Rapids, MI

    Publican Porter
    Paired with Tasting Notes: Confection of creamy dark chocolate with a pinch of fleur de sel, covered in dark chocolate ganache. Chef's Notes: The porter cuts through the cream of the budino and the dark chocolate brings out dark malt and smoke notes from the beer. Soft Parade
    Paired with Tasting Notes: Tart shells filled with poached rhubarb and fresh strawberries. Chef's Notes: The light fruit notes in the beer are complemented by the strawberry and rhubarb, while the pastry crust cuts to the grain finish, leaving the fruit behind.
  • Sierra Nevada Brewing Co. - Chico, CA

    Barrel-Aged Porter w/vanilla and cocoa
    Paired with Tasting Notes: Classic rice pudding crowned with raisins and a crisp ginger tuile. Chef's Notes: Rice pudding pulls forward the notes of barrel aging and the vanilla in the beer adds another level of depth to the dish. Snow Wit and the 7 Dwarf Hops
    Paired with , Tasting Notes: Fresh chevre on a honey tuile with orange, fennel and pork cracklings. Chef's Notes: The 7 dwarfs have their work cut out for them to clean away a touch of sweet, a dash of herbal notes and the richness of the cracklin. They do it all in harmony, leaving a clean citrus finish.
  • Sly Fox Brewing - Pottstown, PA

    Sly Fox Pikeland Pils
    Paired with Tasting Notes: Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw. Chef's Notes: The grain in the beer cuts right through the brioche and the pork belly is left to complement the hops on the palate with a slightly sweet and orange finish. Sly Fox Saison Vos
    Paired with Tasting Notes: Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass Chef's Notes: Melon pulls out notes of pepper and the yuzu combines with the carbonation to lift the palate to a refreshing finish.
  • Smuttynose Brewing Company - Portsmouth, NH

    Bouncy House
    Paired with Tasting Notes: Confit of guinea hen served on wonton crisps with pickled watermelon rind and cilantro. Chef's Notes: Guinea hen matches the hops nicely and allows a pleasing orange finish to address the palate. Satchmo
    Paired with Tasting Notes: Cocoa-braised beef on crisp potato. Chef's Notes: The earthiness of this beer is made even richer by the cocoa notes in the braised beef. Spicy hops come in to cleanse before that earthy quality returns at the end.
  • Societe Brewing Company - San Diego, CA

    The Apprentice
    Paired with Tasting Notes: A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder. Chef's Notes: The fava bean is a natural vehicle to pull the intense hop aromas onto the palate while the porcini mushroom coats the tongue with a protective layer of umami. The Harlot
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: Green apple plays against the gentle sweetness in the aroma while the Brussels sprout and cashew bring out the grain, all preceding the carbonation's clean finish.
  • Sound Brewery - Poulsbo, WA

    Dubbel Entendre
    Paired with Tasting Notes: Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds. Chef's Notes: Aromas of pepper, chocolate, clove and yeast all lead to an intense bite that matches the mole. Monk’s Indiscretion
    Paired with Tasting Notes: Cauliflower florets seasoned with masala and charred. Served with dates and Greek yogurt. Chef's Notes: The dates help hide the alcohol so that the cauliflower can pull out the sweet notes in the middle of the beer.
  • Stone Brewing Co. - Escondido, CA

    10 Barrel/Bluejacket /Stone Suede Imperial Porter
    Paired with Tasting Notes: Tart shells filled with poached rhubarb and fresh strawberries. Chef's Notes: Honey and jasmine notes are highlighted by the strawberry and rhubarb while the pastry crust holds the malt off the palate for just a few seconds. Kyle Hollingsworth/Keri Kelli/Stone Collective Distortion IPA
    Paired with Tasting Notes: Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche. Chef's Notes: Hops clean away the smoke and the creme fraiche calms the palate, leaving a gentle hint of salt at the finish.
  • Strangeways Brewing - Richmond, VA

    Martian Spring
    Paired with Tasting Notes: Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette Chef's Notes: The clean cucumber and hamachi let the citrus notes of the beer complete the bite before the radish comes in to help scrape the palate. WHAP! Sorachi Sour
    Paired with Tasting Notes: Pastry shells filled with brie, saffron and a touch of brown sugar. Chef's Notes: Subtle notes of saffron and brown sugar in the tart allow the sour notes wash over the brie.
  • Sun King Brewing Company - Indianapolis, IN

    Hop Up Off of that Brett
    Paired with Tasting Notes: Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell. Chef's Notes: The Brett adds a cleansing bite at the finish that matches the salt brine of the clam. Lonesome Dove
    Paired with Tasting Notes: Rich spice cake soaked in cinnamon and fried French toast style. Chef's Notes: Notes of bourbon from the barrel aging combine with the sweetness to not only complement the bite but cleanse the palate as well.
  • Surly Brewing - Brooklyn Center, MN

    Coffee Bender
    Paired with Tasting Notes: Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney. Chef's Notes: The espresso crust helps tie the dish to this coffee bomb, while the bison cuts through to a touch of bitter. Pentagram
    Paired with Tasting Notes: Fresh duck foie gras quickly sauteed and served on brioche with lingonberry jam. Chef's Notes: Flavors of sour cherry, oak and tobacco combine with the richness of duck liver for a near sensory overload before the sour notes pull it all off the palate.
  • Telluride Brewing Co - Telluride, CO

    Bridal Veil Rye Pale Ale
    Paired with Tasting Notes: Finely textured cornmeal studded with pecans and lightly fried Chef's Notes: Pecan is the perfect vehicle to pull out the rye notes in this beer; the hops come in to break it up before they stay on the palate too long. Face Down Brown
    Paired with Tasting Notes: Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw. Chef's Notes: Roasty brown malts are complemented by the brioche, while orange in the braising of the pork belly brings out the hop to round out the bite.
  • Two Kilts Brewing Co. - Sherwood, OR

    Municher
    Paired with Tasting Notes: Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish. Chef's Notes: Grilling the lamb makes the malts here shine, and the aromas of spice from the lamb are calmed by the sweet notes in the beer. Scottish
    Paired with Tasting Notes: Grilled duck sausage served with crimson cherry chutney. Chef's Notes: Notes of caramel are intensified by the duck sausage and cherry combination, while the alcohol helps keep the palate in balance.
  • Victory Brewing Company - Downingtown, PA

    Headwaters Pale Ale
    Paired with , Tasting Notes: Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew. Chef's Notes: A bit of citrus upfront on the aroma, in conjunction with the Brussels sprout, leads to a floral middle before the apple brings to bear a clean finish. Helios Ale
    Paired with Tasting Notes: Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass Chef's Notes: Suggestive notes of honey and tart fruit are complemented by the melon, while the yuzu helps to bring on a slight pepper finish.
  • White Street Brewing Company - Wake Forest, NC

    Hoptimist IPA
    Paired with Tasting Notes: Pastry shells filled with brie, saffron and a touch of brown sugar. Chef's Notes: Note of mango and grapefruit are carried on to the palate by the brie while the touch of saffron balances out the malt. White Street Scottish Ale
    Paired with Tasting Notes: Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw. Chef's Notes: The brioche and pork belly highlight the balance of sweet and bitter on the palate.


As of March 3, 2014. Subject to change.