2016 Breweries & Pairings

Supporting Partner | Supporting Brewery

A few 2016 SAVOR stats of note:

  • 53 of 76 2016 breweries were not at SAVOR 2015 (70%)
  • 38 of the 76 breweries have never been in SAVOR (50%)
  • 28 states & Washington D.C. are represented
  • 21st Amendment Brewery - San Leandro, CA

    El Sully - Mexican-Style Pilsner Paired with: Shrimp & grits Crisp, clean malt notes are highlighted by the crispy first bite of the shrimp. The pocket of polenta brings the hop aroma onto the palate. Toaster Pastry - India Red Ale Paired with: Monkey bread, mascarpone, strawberries Sweet notes of strawberry are spread over the palate by the mascarpone, allowing plenty of time for the hops and malt to emerge.
  • 4 Noses Brewing Company - Broomfield , CO

    .44 Magnum - Imperial IPA Paired with: Dark chocolate cake, almond, orange, cocoa nib The slight chocolate finish to this beer showcases the true versatility of the IPA style. Barrel Aged Vier Neuzen - Barrel Aged Belgian Tripel Paired with: Banana bread pudding The barrel aging on this tripel takes the sugar to a darker caramel, imparting a slightly smoky feel.
  • Adroit Theory Brewing - Purcellville, VA

    Ortolan Bunting - Strong Ale Paired with: Chocolate crusted tri-tip, espresso poached potato Notes of vanilla from this strong ale blend into the roast notes of the chocolate crust. Triptych - Farmhouse Ale Paired with: Apple brie tart, clove & honey syrup Allow the carbonation of this saison to lift the gentle clove notes up to the roof of the mouth, giving the apple room to showcase the yeast profile.
  • Allagash Brewing Company - Portland, ME

    Sixteen Counties - Belgian-Style Strong Golden Paired with: Pheasant vol-au-vent, morels, English peas, cream The umami from the morels increases the malt presence on the palate, while the clean pheasant and gentle biscuit notes let the hops shine through. Little Brett - Sour/Wild Ale Paired with: Hung yogurt, Turkish spices, honey Let the yogurt protect the palate for brief second, allowing the beer to linger before the Brett finish emerges.
  • Atwater Brewery - Detroit, MI

    Vanilla Java Porter - Porter Paired with: Crème brûlée Reverse the pairing order here and try the crème brulee first, allowing a layer of creamy vanilla to accent the first sip and highlight the coffee notes. Corktown Rye IPA - IPA Paired with: Apple & fennel tart, Mornay The fennel highlights the rye in the malt bill while the Mornay tones down the hops.
  • Austin Beerworks - Austin, TX

    Fire Eagle - IPA Paired with: Fluke crudo, black olive oil, pink peppercorns, satsuma Pink peppercorn and satsuma play with the hops in this IPA, while the fluke and olive oil present subtly on the base of the palate. Pearl-Snap - Pilsner Paired with: Oyster hushpuppies, pickled onions Crisp, herbal hops and the slight brine notes from the oyster swell on the palate before the acid from the pickled onions cleanses the bite.
  • Bear Republic Brewing Co. - Cloverdale, CA

    Tartare - Berliner Weisse Paired with: Fluke crudo, black olive oil, pink peppercorns, satsuma The vinegar-like notes from the beer pop the satsuma flavor and bring out the natural brine quality from the black olive. Heritage - Scottish Wee Heavy Paired with: Crispy pork shoulder, peach BBQ, smoked corn Peaches pull out the barrel notes from the beer while the crispy pork exterior sweetens the roasted malt notes on the palate.
  • Bell's Brewery, Inc. - Galesburg, MI

    Bell's Bourbon Barrel Aged Expedition Stout - Barrel-Aged Imperial Stout Paired with: Whipped bone marrow, shallot & sherry marmalade, parsley The rich flavor of the bone marrow pulls out the hidden dark fruit notes of the stout. Bell's HopSoulution Ale - Imperial IPA Paired with: Lamb gyro, mint, pickled red onion Richness from the lamb cuts right through the hops, allowing the myriad flavors of the beer to play on the palate. The pickled onion provides a refreshing finish.
  • Big Storm Brewing Co. - Odessa, FL

    Wavemaker - Amber Ale Paired with: Curry chicken The malt in this amber calms the gentle heat of the Madras curry, which pulls the hops into full play on the palate. Helicity - Helles Lager Paired with: Octopus gigante bean salad, tamarind, escarole Gentle sea salt notes from the octopus act as a natural pairing for this helles. The escarole demonstrates that food can play the bitter role in a beer pairing.
  • BJ's Brewhouse - Temple, TX

    Jeremiah Red - Irish Red Paired with: Pumpernickel fried chicken, Fresno pepper jam Just as a darker malt enhances a red ale, using pumpernickel in the breading imparts a deeper, roastier, sweeter note to the chicken. BJ's Bourbon Barrel Stout - Barrel-aged Imperial Sout Paired with: Custard beignet Rich notes of bourbon blend seamlessly on the palate with the rich custard beignet.
  • Black Cloister Brewing Company - Toledo, OH

    Marty - Belgian-Style Blonde Paired with: Salt cod croquette, parsley, caper This is just a fun pairing. The salt cod is accented by the use of Belgian yeast, and the salty caper pops the carbonation on the palate. Icon - Imperial Stout Paired with: Chocolate crusted tri-tip, espresso poached potato The potato and the iron notes of the beef combine to calm the palate from the intense stout and allow the roasted malt notes to settle slowly.
  • Black Tooth Brewing Co. - Sheridan, WY

    '1314' - Strong Ale Paired with: Custard beignet Bready notes from the beignet combine with the custard to tame the intensity of the strong ale to a malty, slightly sweet finish. Black Eagle - Baltic Porter Paired with: Banana bread pudding Gentle notes of smoke from the beer are brought out by the sweentess of the banana, while the caramelized sugar notes complement the bread pudding on the palate.
  • Boone Valley Brewing - Boone, IA

    Roxie Irish Red - Irish Red Paired with: Cherry linzer torte A toasty caramel aroma brings out the sweetness of the cherry, while the classic linzer crust balances the malt of the red ale. Halligan Porter - Porter Paired with: Crispy pork shoulder, peach BBQ, smoked corn While this porter finishes slightly dry on its own, the bite of crispy pork shoulder lends just enough fat to impart a feeling of overall richness.
  • Brewery Ommegang - Cooperstown, NY

    Rosetta - Sour/Wild Ale Paired with: Cherry linzer torte Cherry on cherry? Yes. Let the classic linzer crust cut through the cherry to highlight the malt flavors. Gnomegang - Belgian-Style Blonde Ale Paired with: Spiced potato samosa Combining both potato and samosa dough on the palate allows the spice notes of the samosa to pair with the Belgian yeast and carbonation.
  • Brooklyn Brewery - Brooklyn, NY

    BelAir - Sour/Wild Ale Paired with: Seared scallop, caper raisin sauce, grilled chicory Make sure to try all the components in one bite. The chicory brings out the bitter, the scallop adds a touch of salt, and the caper raisin sauce brings on the funk. Lord Sorachi - Imperial Saison Paired with: Brie on toast, duck confit, white peach The duck confit is the true garnish here, adding just a bit of fat and game bird flavor. The brie holds the palate back in order for the hops and yeast to shine.
  • Burnside Brewing Co. - Portland, OR

    Sweet Heat Ale - Wheat Ale Paired with: Chick pea panisse, roasted peppers, harissa aioli Heat on heat is calmed by the creamy texture of the panisse, allowing the flavors of the malt and hops to finish the bite. Burnside IPA - IPA Paired with: Grilled radicchio, parmesan, onion soup crouton Bitter radicchio is complented by the onion soup crouton just as the malt in the beer complements the classic Pacific Northwest hop profile.
  • Cape Ann Brewing Company - Gloucester, MA

    Sunrise Saison - Farmhouse Ale Paired with: Braised rabbit, herb spaetzle Gentle notes of strawberry and rhubarb accent the sweet profile of the rabbit and the earthy herbal notes of the spaetzle. Deadeye - Imperial IPA Paired with: Pork tenderloin, mashed rutabaga & apple, caramelized onion The root vegetables bring a subtle sweetness to the bite, calming the intense hit of hops to allow for a balanced pairing.
  • Cape May Brewing Company - Cape May, NJ

    Coastal Evacuation - Imperial IPA Paired with: Shrimp & grits A little bit of heat added to the grits allows the hops to shine, while the crisp outer shell of the bite pulls the malt forward to balance the hops. Devil's Reach - Belgian Style Ale Paired with: Sardines, buttered radishes, rye, hard boiled egg, chive Classic Nordic flavors of umami, salt and grain work together to showcase what a Belgian yeast strain can do on the palate.
  • Center of the Universe Brewing Co. - Ashland, VA

    IV - Barrel-Aged Quad Paired with: Banana bread pudding Notes of barrel aging bring out a deeper, richer caramel flavor from the bread pudding, allowing the rich malt notes from the beer to shine through. Monkey's Uncle - Tripel Paired with: Apple & fennel tart, Mornay Notes of herbal lemon from the beer accent the dish and highlight the fennel, while the apple adds a touch of sweetness.
  • Confluence Brewing Company - Des Moines, IA

    South Side Citra Blonde - Blonde Ale Paired with: Octopus gigante bean salad, tamarind, escarole The texture and slight brine of the oyster allow the beer to linger on the palate, encouraging exploration of gentle malt and hops. Stavropol Russian Imperial Stout - Imperial Stout Paired with: Smoked bison short rib, juniper, rosemary, chili flake The rich, roasty notes of the beer blend in with the smoky notes of the bison, while the juniper and rosemary interact with the hops.
  • Coronado Brewing Company - Coronado, CA

    Stingray IPA - Imperial IPA Paired with: Goat gouda gougère This pairing pulls out a little Maillard reaction from the outside of the gougère to calm the hops and let the malt have a little time on the palate. Seacoast Pilsner - Pilsner Paired with: Octopus gigante bean salad, tamarind, escarole Crisp, clean malt and hops are balanced perfectly on the palate with the octopus and beans, while the tamarind adds a gentle, sweet finish.
  • Country Boy Brewing - Lexington, KY

    Alpha Experiment: Mosiac - IPA Paired with: Chick pea panisse, roasted peppers, harissa aioli Use the texture of the panisse to hold the Mosaic hop flavors on the palate a bit longer, while the peppers add a complementary touch of sweet heat. Wild Red Ale Aged in Whiskey Barrels - Sour/Wild Ale Paired with: Pork belly, rosemary date purée, persillade Let the pork belly coat your palate, allowing the barrel flavors in this wild ale to interact with the rich date puree.
  • Crux Fermentation Project - Bend, OR

    [BANISHED] Tough Love - Barrel-Aged Imperial Stout Paired with: Banana bread pudding The banana pulls the bourbon notes forward while the overall sweetness of the dish is calmed by vanilla and roast. [BANISHED] Bretted Farmhouse Ale - Sour/Wild Ale Paired with: Apple & fennel tart, Mornay The Mornay sauce holds the Brett back for a quick second, allowing time for the apple and fennel to tie the barrel and Brett notes together.
  • D9 Brewing Company - Cornelius, NC

    Systema Natvrae - Sour/Wild Ale Paired with: Oyster hushpuppies, pickled onions Intense tropical fruit aromas are cut by the pickled onions. The oyster pulls out notes of salt, contrasting with the tart finish. Viking Fraoch - Sour/Wild Ale Paired with: Sardines, buttered radishes, rye, hard boiled egg, chive The bold tartness of the beer cuts right through the salt of the sardine, while the egg and rye give way to a lingering floral finish.
  • DC Brau Brewing LLC - Washington, DC

    On the Wings of Armageddon - Imperial IPA Paired with: Duck breast, radicchio, cherry saba Intense hops are calmed by the duck breast and the deep roast of the duck skin, while the radicchio shows that a well-balanced IPA can pair bitter to bitter. Brau Pils - Pilsner Paired with: Grilled peach, smoked farro, tarragon Subtle grilled notes of the peach pull the noble hop aromas to the palate, while the smoked farro plays into a clean grain finish.
  • Deschutes Brewery - Bend, OR

    The Abyss Rye - Imperial Stout Paired with: Hangar steak, root vegetable hash, bordelaise The rich flavor of the hangar steak calms the intense barrel notes, while the parsnip, celery root and rutabaga in the hash coax out deep, earthy flavors. Hop Slice - Session IPA Paired with: Salt cod croquette, parsley, caper Light malt notes are brought out by the salt cod and caper, giving way to a clean hop finish.
  • Devil's Canyon Brewing Company - San Carlos, CA

    Full Boar - Scotch Ale Paired with: Smoked brisket, black pepper arancini, parmesan The brisket pulls out some richer notes of smoke, while the arancini and parmesan push the hops through to the palate. Barrel of Monkeys - Barleywine Paired with: Whipped bone marrow, shallot & sherry marmalade, parsley Think of this as savory icing on toast with a rich sipping barleywine. The shallot and sherry pull out the hops and calm the finish.
  • Dogfish Head Craft Brewery - Milton, DE

    Biere De Provence - Saison Paired with: Goat cheese baklava The tang of the goat cheese hits just as the carbonation frees the palate, while the phyllo dough and honey work their magic with the flavors from the malt and yeast. Seaquenchale - Kolsch/Gose/Berliner Weisse Hybrid Paired with: Hay smoked clams, Calabrian chili, puffed rice This beer reminded us so much of digging for clams that we decided to create the experience right here—except we smoked 'em for you, and rice works better than sand for the pairing.
  • FATE Brewing Company - Boulder, CO

    Laimas - Kolsch Paired with: Charcuterie Station with The Red Apron Butcher Charcuterie Station with The Red Apron Butcher IRA - Indian Red Ale Paired with: Charcuterie Station with The Red Apron Butcher Charcuterie Station with The Red Apron Butcher
  • Flying Dog Brewery - Frederick, MD

    Notorious B.A.G. - Barrel-Aged Imperial Porter Paired with: Whipped bone marrow, shallot & sherry marmalade, parsley Sweet and tart cherries are matched with sweet shallots and tart sherry, while the bone marrow lays down a layer of protection on the palate. GoseFace Killah - Gose Paired with: Crab salad, lime, Fresno chili, fennel, lemon Gose and crab pay homage to Baltimore, while the hops play off the fennel and the lemon pops the carbonation.
  • FX Matt Brewing Co. - Utica, NY

    Saranac Hoppy Hour Hero moe.saic IPA - IPA Paired with: Cara cara orange, carrot, purslane, pepitas Mosaic hops and purslane were grown for each other. Look for the cara cara orange to highlight what this single hop can do. Saranac Barrel Aged Brett Saison - Sour/Wild Ale Paired with: Pumpernickel fried chicken, Fresno pepper jam Barrel aging imparts a deeper malt note, allowing the pumpernickel to play a key role for the palate to push through to the hops.
  • Great Lakes Brewing Company - Cleveland, OH

    Steady Rollin' Session IPA - Session IPA Paired with: Braised rabbit, herb spaetzle Delicate malt notes accent the rabbit while the earthy herbs in the spaetzle push the hops to the back of the palate. Grandes Lagos - Mexican Lager Paired with: Goat cheese baklava This pairing shows that a creamy cheese can be cleansed with a delicate beer. Look for the phyllo to pull the malt notes out onto the palate.
  • Great Raft Brewing - Shreveport, LA

    Oceans Between Us - Brett IPA Paired with: Lamb gyro, mint, pickled red onion The Citra hops in this IPA provide an extra zing to the pickled red onion, while the medium richness of the lamb is cut straight away by the 100% Brett fermentation in the beer. All My Tomorrows - Saison Paired with: Roast asparagus & leek tart Asparagus and saison are a match made in heaven. The leeks play off of the hops, allowing the saison to finish bright and clean.
  • Hardywood Park Craft Brewery - Ricmond, VA

    Hardywood Smoked Doppelbock - Smoked Doppelbock Paired with: Smoked bison short rib, juniper, rosemary, chili flake Smoke on smoke pairings can be tricky. Use the juniper notes and the quick flash of heat from the chili flake to help clear the smoke off the palate. Hardywood Bourbon Barrel Raspberry Stout with Vanilla Beans - Barrel-Aged Imperial Stout Paired with: Lamb tartare, cocoa nibs, orange cocoa cracker Simple, clean flavors from the rich lamb tartare are accented by notes of barrel and roast from the beer, while the orange cocoa cracker helps the hops cleanse the lamb flavor away.
  • Hoppy Brewing Company - Sacramento, CA

    Hoppy Face Amber Ale - IPA Paired with: Salt cod croquette, parsley, caper The croquette stands up to the rich malt notes of the beer, while the salt cod, parsley and caper play with the hops. Total Eclipse Black Ale - Porter Paired with: Smoked bison short rib, juniper, rosemary, chili flake Use the chili flake in this dish to bring out the dry, roasty finish of the robust porter.
  • Insight Brewing Company - Minneapolis, MN

    Sunken City - Saison Paired with: Grilled peach, smoked farro, tarragon Notes of Sauvignon Blanc grapes are highlighted by the grilled peach, while the tarragon accents the hop profile and earthiness. Hell Chicken - Pale Ale Paired with: Shrimp & grits We went a different route from the obvious and decided to pair Hell Chicken with shrimp. Look for the grits to add a creaminess to the malt.
  • Ipswich Ale Brewery - Ipswich, MA

    Ipswich Route 101 IPA - IPA Paired with: Brussels sprouts & five grain salad Brussels sprouts are a great way to highlight herbal hops, and the blend of grains in the salad helps cut through to a balanced bite. Ipswich Oatmeal Stout - Oatmeal Stout Paired with: Oyster hushpuppies, pickled onions This pairing plays off the classic brine notes of oyster and stout, adding in a bit of breadiness for a deeper roast sensation.
  • Lewis & Clark Brewing Company - Helena, MT

    Miner's Gold - Wheat Ale Paired with: Apple & fennel tart, Mornay Apple and fennel delicately showcase the hops in this wheat ale, while the Mornay allows the carbonation to come through and cleanse the bite. Prickly Pear Pale Ale - Pale Ale Paired with: Shrimp & grits The prickly pear adds a sweet note to the heat of the grits, while the pale and crystal malts play with the golden exterior of the bite.
  • Marker 48 Brewing - Brooksville, FL

    Meet The Heat - Saison Paired with: Apple brie tart, clove & honey syrup The brie pops the carbonation into action while the honey and clove highlight the saison yeast flavors. Diepolder - Dubbel Paired with: Seared scallop, caper raisin sauce, grilled chicory Delicate scallop flavors come through in the bite as the caper raisin sauce balances the malt and yeast notes of the dubbel.
  • Maui Brewing Company - Maui, HI

    Imperial Coconut Porter - Imperial Porter Paired with: Smoked brisket, black pepper arancini, parmesan Let the black pepper enhance the coconut and brisket reaction while the parmesan plays off the deep, roasty malt notes. Carbonation comes in to leave a pleasantly dry, roasty finish. POG IPA - IPA Paired with: Roast asparagus & leek tart The tart shell ties the malt of the beer into this bite, while the citrus and guava notes act as a garnish to the dish.
  • Melvin Brewing - Alpine , WY

    2x4 - Imperial IPA Paired with: Goat gouda gougère Big, hoppy flavors are calmed on the palate by the texture of the gougère, while the tang of the goat gouda helps cut the richness. Chchch-cherry bomb - Fruit Ale Paired with: Cherry linzer torte Tart cherry notes from the beer are balanced by the classic linzer crust, creating a deeper palate reaction to this bite.
  • New Belgium Brewing - Fort Collins, CO

    Citradelic - IPA Paired with: Pork schnitzel, lingonberry, red cabbage The breading on the schnitzel cuts right to the malt, while the cabbage brings the tangerine to the front of the palate. Tart Lychee - Sour/Wild Ale Paired with: Pineapple & cinnamon churro Notes of cinnamon in the beer are highlighted by the dusting on the churro while the pineapple adds sourness, battling the tart lychee.
  • Newburyport Brewing Company - Newburyport, MA

    Melt Away Session IPA - Session IPA Paired with: Goat gouda gougère The gougère lends a helping hand to the malt on the palate, while the tang of the goat cheese coaxes the hops out to play. Das Kolsch - Kolsch Paired with: Roast asparagus & leek tart The light tart shell accentuates the light malt notes of the beer, while the asparagus enhances the herbal hops and allows the carbonation to cleanse the palate.
  • Ninkasi Brewing Company - Eugene, OR

    Tricerahops - Imperial IPA Paired with: Seared scallop, caper raisin sauce, grilled chicory Sweet, salty and bitter work together in this bite to balance big hops with malt, leading to a clean, bright finish. Helles Belles - Helles Lager Paired with: Grilled radicchio, parmesan, onion soup crouton Light floral, almost peppery hops bring out the nuttiness of the parmesan, while the onion soup crouton matches the light bitterness in the helles.
  • Odell Brewing Company - Fort Collins, CO

    Odell IPA - IPA Paired with: Pumpernickel fried chicken, Fresno pepper jam Aromas of citrus rind and pine combine with the Fresno pepper jam to showcase the flavor of the pumpernickel breading and the malty sweetness of the beer. Friek - Sour/Wild Ale Paired with: Pork belly, rosemary date purée, persillade Notes of raspberry and cherry blend in with the rich date puree, while the rosemary brings out the barrel-aged characteristics of the beer.
  • Oskar Blues Brewery - Longmont, CO

    Berrito - Vienna Lager Paired with: Goat cheese baklava Subtle sweet notes from the beer increase the tang of the goat cheese and the smooth carbonation blends seamlessly with the crisp layers of phyllo. A touch of honey at the end complements the honey notes of the beer’s malt. Ten Fidy - Imperial Stout Paired with: Smoked bison short rib, juniper, rosemary, chili flake Notes of chocolate, coffee and caramel in Ten Fidy intensify the smoke. The iron in the bison and the chili flake work together to leave the palate with a balanced finish.
  • Parish Brewing Co. - Broussard, LA

    Ghost in the Machine - Imperial IPA Paired with: Chick pea panisse, roasted peppers, harissa aioli Use the panisse to protect the palate before the harissa and hops bring an intense bitter to cleanse it off the palate. Sérendipité - Stout Paired with: Nathan Miller chocolate Rich chocolate coats the palate, letting the strawberry, chocolate and vanilla notes emerge from the beer.
  • Peace Tree Brewing Company - Knoxville, IA

    Blonde Fatale - Belgian-Style Blonde Paired with: Pheasant vol-au-vent, morels, English peas, cream Belgian yeast notes accent the tender pheasant. The sweetness of the English peas combines with the beer to cut the cream on the palate. No Coast IPA - IPA Paired with: Blue cheese, endive, walnut, pear At first bite, the blue cheese and hops will be battling for your palate's attention. The walnut and pear come in to help the beer to a smooth, slightly sweet finish.
  • Perennial Artisan Ales - St. Louis, MO

    Savant Blanc 2015 - Sour/Wild Ale Paired with: Fluke crudo, black olive oil, pink peppercorns, satsuma Notes of Meyer lemon and floral hops pop with pink peppecorns, while the satsuma brings out a tart, grapefruit-like finish. 17 - Imperial Stout Paired with: Blue cheese, endive, walnut, pear Deep roast notes are activated by the blue cheese, while the endive brings out a touch of bitter. The pear will help cleanse the blue cheese off the palate.
  • Port City Brewing Company - Alexandria, VA

    Downright Pilsner - Pilsner Paired with: Pork schnitzel, lingonberry, red cabbage Crisp, clean Pilsner flavors are enhanced by the crisp texture of the pork, while the carbonation and herbal hops play off the lingonberry sweetness. Colossal V - Old Ale Paired with: Vanilla custard, lemon & raisin tuile The vanilla custard extends the experience on your palate. Delicate hints of lemon and raisin in the tuile bring out stone fruit flavors for a richer finish.
  • Quest Brewing Company - Greenville, SC

    Smoking Mirror - Smoked Porter Paired with: Smoked mushroom rilettes, toast, fine herbs Deep umami notes of mushroom swell the palate to bring out dark, roasty tones and rich, smoked notes. Golden Fleece - Belgian Pale Ale Paired with: Grilled radicchio, parmesan, onion soup crouton The bitterness of the radicchio activates the Belgian yeast characteristics on the palate, while the parmesan and sweetness of the onion bring the hops into view.
  • Rhinegeist Brewery - Cincinnati, OH

    Truth - IPA Paired with: Pork belly, rosemary date purée, persillade The persillade acts as an aroma hop in this dish, activating the palate into a rich combination of fatty pork that is cleansed by the dry finish of the IPA. Puma - Pilsner Paired with: Brussels sprouts & five grain salad The brassica notes of the Brussels sprouts accent the classic Pilsner flavor profile of herbal hops and a crisp, clean finish.
  • Right Proper Brewing Company - Washington, DC

    Diamonds, Fur Coat, Champagne - Berliner Weisse Paired with: Pork tenderloin, mashed rutabaga & apple, caramelized onion The initial sharp, sour bite from the beer is tamed by the rutabaga, while the slight Belgian and floral notes complement the pork. Astral Weeks - Sour/Wild Ale Paired with: Oyster hushpuppies, pickled onions Intensely crisp notes from the beer along with a hint of salt cut right to the richness of the hushpuppy, while the acidity of the pickled onions brings out a lemony, clean finish.
  • Roadhouse Brewing Compay - Jackson, WY

    Saison En Regalia - Saison Paired with: Grilled peach, smoked farro, tarragon While the grilled peach will intensify the peach notes in the beer, it also allows the smoked farro to tie in the malt and the tarragon to nudge the hops out onto the palate. Sacred Brett - Sour/Wild Ale Paired with: Lamb gyro, mint, pickled red onion Classic saison notes of fruity esters and spices add to the mint and pickled onion, while the Chardonnay barrel aging helps the beer stand up to the richness of lamb.
  • Samuel Adams - Boston, MA

    Nitro White - Witbier Paired with: Cherry linzer torte Take a sip of the beer and a bite of the torte to see just what nitrogen can do to a classic beer style. Kosmic Mother Funk - Sour/Wild Ale Paired with: Rabbit sausage, mushroom forestiere A little bit of fat added to the rabbit sausage protects the palate and allows for a longer exploration of the barrel-aged flavors in this blended beer.
  • Saugatuck Brewing Co. - Douglas, MI

    Serrano Pepper Ale - Amber Ale Paired with: Chick pea panisse, roasted peppers, harissa aioli While the crispy texture of the panisse speaks directly to the richer amber malt notes, the harissa helps pull the hops into play for a balanced finish. Neapolitan Milk Stout - Stout Paired with: Nathan Miller chocolate Rich chocolate coats the palate, letting the strawberry, chocolate and vanilla notes emerge from the beer.
  • Schlafly - Saint Louis, MO

    Double Bean Blonde - Blonde Ale Paired with: Dark chocolate cake, almond, orange, cocoa nib After you've tried this, go get someone who hasn't, and have them close their eyes before they see the beer. The almond and orange tie the coffee and cocoa nib to the rich, dense cake. Bourbon Barrel Aged Imperial Stout - Barrel-Aged Imperial Stout Paired with: Brie & raisins en croute, cinnamon The first aroma is the cinnamon, which activates the barrel-aged notes. The brie then calms them down, allowing the raisins to highlight notes of dark fruit.
  • Service Brewing Company - Savannah, GA

    Scouts Out - Saisoo Paired with: Manchego & walnut brioche, apple butter Honey notes in the saison bring out the dry, woody notes of the walnut. The manchego adds a creaminess that allows the carbonation to finish the palate. Old Guard - Biere de Garde Paired with: Whipped bone marrow, shallot & sherry marmalade, parsley The bone marrow allows the aroma of the shallot and sherry to emerge before the caramelized sweetness of the marmalade hits the palate directly, interacting with the malt.
  • Short's Brewing Company - Elk Rapids, MI

    Superfluid - Imperial IPA Paired with: Pork tenderloin, mashed rutabaga & apple, caramelized onion The mashed rutabaga and apple add earthy sweetness to balance the hops and malt, while the caramelized onion ties it all together on the palate. Melt My Brain - Golden Ale Paired with: Sardines, buttered radishes, rye, hard boiled egg, chive Radish and chive nudge the hops out to help cleanse the brine notes of the sardine, while the egg lets the carbonation shine at the finish.
  • Sierra Nevada Brewing Co. - Chico, CA

    Otra Vez - Gose Paired with: Orange layer cake, pecan crust Yes, gose can go with dessert. The clean vanilla cake base ties into the malt, while the orange directs the palate right between the prickly pear and grapefruit. Hop Hunter - IPA Paired with: Sardines, buttered radishes, rye, hard boiled egg, chive The intensity of the sardine matches the intensity of the hop oil. The egg adds richness while the rye toast pulls a bit of malt to the palate.
  • Southern Tier Brewing Co. - Lakewood, NY

    3 Citrus Peel Out - Imperial Wheat Ale Paired with: Oil poached swordfish, citrus & cabbage slaw The dense texture of the swordfish shows that richer fish can work with wheat ales, while the citrus helps bring a bright, clean finish with the carbonation. Salted Caramel - Imperial Stout Paired with: Crème brûlée This complex beer is paired simply with a rich crème brulee to let the salt, roast and caramel notes sing.
  • Squatters Craft Beers - Salt Lake City, UT

    Hop Rising - Imperial IPA Paired with: Pork belly, rosemary date purée, persillade The pork belly lays down a protective layer so that the persillade can intensify the hops, while the date puree contributes to a slightly sweet finish. Squasatch Hoppy Pils - Pilsner Paired with: Brussels sprouts & five grain salad Clean Pilsner malt is brought out by the grains, and the Brussels sprouts highlight the earthy herbal notes.
  • Stickmen Brewing Company - Lake Oswego, OR

    Bannana's on Fire - Double Dunkelweizen Paired with: Monkey bread, mascarpone, strawberries The mascarpone allows the double dunkel to become heavy and rich on the palate, while the strawberry is carried by the monkey bread to cut through it all. Paddle Board - Pale Ale Paired with: Grilled radicchio, parmesan, onion soup crouton The richness of the crouton holds the hops off, allowing the malt and parmesan to interact. The radicchio brings it all back to a gentle, bitter finish.
  • Stone Brewing Co. - Escondido, CA

    Stone Encore: 6th Anniversary Porter - Imperial Porter Paired with: Crispy pork shoulder, peach BBQ, smoked corn Use the pork to find the dry notes in the porter while the peach BBQ pulls deeper roast notes forward and adds a touch of sweet heat. Stone Wit - Witbier Paired with: Octopus gigante bean salad, tamarind, escarole The gentle brine notes of the octopus are captured by the first sip of the wit, while the escarole comes in for a burst of bitter before the carbonation cleanses the palate.
  • Strange Craft Beer Co. - Denver, CO

    Cherry Kriek - Belgian Fruit Beer Paired with: Duck breast, radicchio, cherry saba Slight bitterness from the radicchio helps tie the beer, duck and saba into one harmonious bite. Breakfast IPA - IPA Paired with: Seared scallop, caper raisin sauce, grilled chicory Salty and sweet notes from the caper raisin sauce complement the balance between hops and malt.
  • The Mitten Brewing Company - Grand Rapids, MI

    Country Strong - IPA Paired with: Custard beignet IPA can play well with dessert, and not just carrot cake! Look for the beignet to calm the hops before the pleasant, malty rich finish. Label Up - Brown Ale Paired with: Chocolate crusted tri-tip, espresso poached potato By using the darker roast notes of the crust on the tri-tip, the Maillard reaction of the grain in this American brown ale is able to shine through.
  • The Spencer Brewery LLC - Spencer , MA

    Spencer Trappist Ale - Belgian-Style Blonde Paired with: Manchego & walnut brioche, apple butter This pairing shows how walnuts can accent multiple styles. Look for the walnut to activate the carbonation while the apple matches the gentle sweetness. Spencer Trappist Imperial Stout - Imperial Stout Paired with: Blue cheese, endive, walnut, pear The combination of rich blue cheese and bitter endive complement the rich roast notes and delicate bitter in this beer.
  • Tributary Brewing Company - Kittery, ME

    Pale Ale - Pale Ale Paired with: Braised rabbit, herb spaetzle Gentle herbal notes in the spaetzle increase the palate's awareness of the hops while the rabbit adds richness. Winter Saison - Farmhouse Ale Paired with: Pork tenderloin, mashed rutabaga & apple, caramelized onion The mashed rutabaga and apple work to balance the malt and farmhouse yeast, while the clean pork tenderloin and caramelized onion add sweetness to the bite.
  • Tröegs Independent Ales - Hershey, PA

    Wild Elf - Barrel-Aged Belgian Ale Paired with: Blue cheese, endive, walnut, pear Delicately use the walnut to pull out the barrel notes while the blue cheese coats the whole palate. The carbonation comes in with the pear for a refreshing finish. Nimble Giant - Imperial IPA Paired with: Curry chicken The heat of a Madras curry can be tamed by a well-balanced double IPA, as the hops clear the curry from the palate.
  • Two Roads Brewing - Stratford, CT

    Espressway - Coffee Stout Paired with: Crème brûlée The cold brew coffee used in the beer is highlighted as the rich notes of custard and vanilla bring out a rich, caramel, coffee finish. 2015 Kriek - Sour/Wild Ale Paired with: Duck breast, radicchio, cherry saba Let the raddichio add a touch of bitter to this bite and you'll be rewarded with richness from the duck and cherry notes from the kriek.
  • Uinta Brewing Company - Salt Lake City, UT

    Cucumber Farmhouse - Farmhouse Ale Paired with: Juniper cured salmon, pressed cucumber, basil Clean cured salmon is accented by juniper to provide a natural complement to the gin barrel aging. Look for the basil to balance the wood of the barrel. Birthday Suit - Sour/Wild Ale Paired with: Duck breast, radicchio, cherry saba The duck breast makes way for the slight bitterness from the radicchio to pull out new reactions on the palate, while the cherry saba accents the sour.
  • Uncommon Brewers - Santa Cruz, CA

    Baltic Porter - Baltic Porter Paired with: Smoked brisket, black pepper arancini, parmesan Parmesan and porter come together for a roasty and nutty reaction, while the black peppercorn encourages a dry finish. Steamers Lane Lager - California Common Lager Paired with: Apple & fennel tart, Mornay Rich Mornay sauce acts like the puff of steam from a California Common lager, pushing the apple and fennel notes to the roof of the mouth.
  • Urban Chestnut Brewing Company - St. Louis, MO

    Schnickelfritz - Weissbier Paired with: Apple brie tart, clove & honey syrup The apple imparts a slightly sweet note to the beer, while the brie settles everything on the palate, allowing for a slightly herbal finish. Hopfen - India Pale Lager Paired with: Pork schnitzel, lingonberry, red cabbage Crisp, thin cut pork cuts right to the clean flavors of the lager yeast, while the hops play with the sweetness of the lingonberry and texture of the cabbage.
  • Victory Brewing Company - Downingtown, PA

    Kirsch Gose - Gose Paired with: Monkey bread, mascarpone, strawberries By using a lighter dough for the bread, the soft notes of the gose are held on the palate and intensified by the clean taste of mascarpone and sweet strawberry. Vital - IPA Paired with: Pheasant vol-au-vent, morels, English peas, cream The pastry of the vol-au-vent matches the malt bill of the IPA, while the sweetness of the peas and the umami of the morel play with the hops.
  • Worthy Brewing Co. - Bend, OR

    Prefunk Pale Ale - Pale Ale Paired with: Crispy pork shoulder, peach BBQ, smoked corn Balance meets balance as rich pork shoulder cuts to the malt and the peach BBQ increases the palate's awareness of the hops. Coeur de la Peche - Saison Paired with: Goat cheese baklava Before you let the carbonation cleanse the palate, note how the peach brings out a gentle tang in the goat cheese for a richer, sweeter bite.
  • Wyndridge Farm Brewing - Dallastown, PA

    Barn Dog - Imperial Porter Paired with: Chocolate crusted tri-tip, espresso poached potato The rich crust of the tri-tip is broken down by the porter, giving way to a steak and potato pairing that plays off the roasted malt notes and dry finish. Laughing Crow - IPA Paired with: Braised rabbit, herb spaetzle The spaetzle provides protection for the palate so that the rabbit, malt and hops can come together for a balanced bite.


As of April 1, 2016. Subject to change.