Table Group 8 Hell or High Watermelon Wheat Beer Paired with Fluke Crudo on Cucumber with Rhubarb and Vermouth Chef's Notes: Allow your nose to pick up on the aromas of grain before letting the notes of watermelon add a natural accent to this dish. Table Group 8 Lower De Boom Barley Wine Paired with Date, Marcona Almond, Serrano Ham, Piquillo, Sherry Vinegar Chef's Notes: Let the date sit on the palate to calm the alcohol a bit.The almond brings out the malt in the beer and the ham adds salt to the hop.

Supporter Circle Abita Mayhawk Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: Let the candi sugar in the beer add a touch of sweetness to the dish. The heat will be calmed by the beer's alcohol and effervesence. Supporter Circle Abita Vanilla Double Dog Paired with Éclair with Roasted Almond Mascarpone and Chocolate Balsamic Glaze Chef's Notes: The vanilla on the palate comes from the beer and the roasted almond notes pull out the malt while the chocolate balsamic glaze toys with notes of chocolate and hop on the palate.

Supporter Circle Allagash White Paired with Jumbo Lump Crab Cake with Corn, Sweet Pepper and Citrus Chef's Notes: Citrus and crab notes complement the wheat and Belgian yeast in this timeless white beer. Supporter Circle FV13 Paired with Ginger Snap and Whipped Lardo Sandwich Chef's Notes: The simplicity of this dish with the spiced ginger and whipped lardo let the beer shine through and leaves the palate wondering where the fruit notes and hint of oak came from.

Table Group 1 Odio Equum Paired with Demisphere of Grape Wrapped in Goat Cheese and Pistachio Chef's Notes: Let the chevre calm the intensity of the sour, while the grape and pistachio bring out gentle notes of Cabernet barrel aging. Table Group 1 Twenty Paired with Chicken and Ricotta Meatball with Amatriciana Sauce and Fiore Sardo Chef's Notes: Look for the fiore sardo to bring out the hops at first bite, while the meatball settles into the malt on the palate.

Table Group 10 Habanero Sculpin IPA Paired with Crispy Shrimp Shumai with Lemongrass and Tamarind Sauce Chef's Notes: The addition of habenero to the Sculpin adds a touch of heat, but leaves room for the tropical hop notes to hang on the palate at the finish. Table Group 10 Toasted Coconut Victory at Sea Imperial Porter Paired with Murmura: Puffed Rice with Jaggery Sugar Caramel Chef's Notes: The addition of coconut to the porter turns the dish into a coconut rice and caramel palate trip.

Table Group 9 Biere Joi Paired with Aged Lardo on Pumpernickel Chef's Notes: Coffee notes are enriched by the pumpernickel, while notes of chili in the beer cut the lardo away from the palate. Table Group 9 Cocodrie Paired with Pork Sausage and Pickled Red Onion on Hot Honey Flatbread with Mozzarella Chef's Notes: The honey in the flatbread calms the hop bite and lets the malt come through for a bit, before the sausage brings the hops back to the palate.

Table Group 14 Black Note Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: The dark fruit, coffee and dark chocolate notes in the beer are enhanced by the brownie. The pretzel helps invigorate the palate. Table Group 14 Raspberry Wild One Paired with Duck Rillete with Peach Hoisin on Black Brioche Chef's Notes: The brioche will soften the rapsberry and allow the duck to come through before the beer cleanses the palate.

Table Group 5 Classic Saison Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: The carbonation in the beer clears the palate to leave tasty notes of Belgian yeast and fresh brie. Table Group 5 Screaming Cock Paired with Duck Rillete with Peach Hoisin on Black Brioche Chef's Notes: The gentle use of sugar pulls a sweetness to the duck, while the brioche pulls the malt forward on the palate.

Supporter Circle 80-Acre Hoppy Wheat Beer Paired with Roasted Scallop with Cauliflower Pineapple and Preserved Lemon with Fried Caper and Coriander Chef's Notes: The scallop is the base for the dish, setting up the gentle taste of pineapple, which plays off the yeast. Simultaneously, the preserved lemon plays off of the hops. The cauliflower and coriander bring the palate back to the middle of this medium-bodied wheat beer. Supporter Circle Saison-Brett Paired with Shortbread Biscuit with Stilton and Pear Chef's Notes: Classic biscuity flavors play off of each other and notes of Brettanomyces help clear away the Stilton, leaving a crisp, dry finish.

Supporter Circle Fleur De Houblon Paired with Cured Salmon on Kohlrabi Chef's Notes: The classic notes of cured salmon with Ommegang's house yeast strain start the palate off, while the kohlrabi brings out the earthy and fruity notes in the hops. Supporter Circle Three Philosophers Paired with Pulled Lamb Cassoulet with Flageolet Beans, Pomegranate and Fine Herbs Chef's Notes: Lamb and Three Philosophers has long been a classic pairing. The flageolets pull out the grain and the pomemgranate highlights the dark fruit notes.

Supporter Circle Black Ops Paired with Chicken Liver and Chocolate Chef's Notes: The champagne yeast used in Black Ops deserves the rich delicacy of chicken liver and dark chocolate. Supporter Circle Brooklyn Sorachi Ace Paired with Black Bass Ceviche with Papaya-Pickled Onion and Jalapeno Chef's Notes: The lemongrass and lemon zest notes of the Sorachi Ace blend into the ceviche with the papaya, adding a touch of fruit to the palate. The delicate use of jalepeño brings out a crisp, dry finish.

Table Group 14 MAN BEER Paired with Beef Shank and Mustard Terrine with House Pickles and Salted Chip Chef's Notes: The richness of the beef shank cuts through the hops to let the malt hit the palate before the pickle and mustard allow the hops return to finish the bite. Table Group 14 Turnip The Beets Paired with Green Pea Tapioca garnished with Smoked Salmon and Mint Chef's Notes: The addition of beets and aging in Chardonnay barrels add notes of oak and sweetness to the salmon.

Table Group 11 Oatmeal Pale Paired with Celery Shortbread Cookie Chef's Notes: The sweet, creamy finish of this beer is brought out by the shortbread. Table Group 11 Sweet Heat Paired with Jumbo Lump Crab Cake with Corn, Sweet Pepper and Citrus Chef's Notes: The beer's peppers bloom on the palate until the crab arrives to make way for the malt and an almost sweet finish.

Table Group 6 Golden Delicous Paired with Murmura: Puffed Rice with Jaggery Sugar Caramel Chef's Notes: The rice helps cut between the rum notes of the jaggery and the brandy barrel aging in this beer. Table Group 6 Smoked Porter Paired with Pulled Chicken Taco with Black Mole Chef's Notes: The black mole smooths out the intense malt in this beer. Smoke should linger at the finish.

Table Group 4 Signature Dubbel Paired with Duck Rillete with Peach Hoisin on Black Brioche Chef's Notes: The classic pairing of duck and dubbel is accented by the peach pulling on the sugars and the brioche bringing the malt forward. Table Group 4 Signature Gose Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: Apple notes on the beer tie into the pastry, while the salt brings out the brie and biscuit notes in both the beer and dish.

Table Group 12 Cucumber Saison Paired with Fluke Crudo on Cucumber with Rhubarb and Vermouth Chef's Notes: The saison delicately lifts the fluke off the palate, leaving the rhubarb and notes of cucumber. Table Group 12 Jose Marti Paired with Glazed Short Rib of Beef with Soft Polenta and Crispy Leeks Chef's Notes: The richness of the short rib allows roasted malt to stay on the palate before notes of chocolate finish the bite.

Table Group 7 HopSavant Paired with Smoked Yellow Tomato Soup with Pickled Melon Chef's Notes: The smoke in the soup dances with the malt in the beer, while the pickled melon encourages a bit of Brettanomyces to shine through. Table Group 7 Surette Paired with Goat Cheese Cheesecake with Crunchy Caramel Corn Chef's Notes: The cheesecake adds a richness to hold the complex flavors of this barrel aged saison on the palate.

Table Group 1 Crux Imperial Stout Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: Let the brownie tame some of the richness in the beer as the butterscotch pulls out vanilla notes. The pretzel helps clean the palate. Table Group 1 Double Cross – Strong Dark Belgian Paired with Date, Marcona Almond, Serrano Ham, Piquillo, Sherry Vinegar Chef's Notes: The date pulls forward the deceptively sweet notes in the beer, while the salty ham and rich Marcona add some needed fat to the palate.

Table Group 8 Oak Aged Graham Cracker Porter Paired with Pomegranate and Fine Herbs, Pulled Lamb Cassoulet with Flageolet Beans Chef's Notes: The toasted wood on the nose of the beer adds a lightness to the lamb, while the beans and pomegranate hold the malt on the palate. Table Group 8 Rauchbier Paired with Eggplant Caponata on an Olive Oil Financier Chef's Notes: The richness of the caponata is cut by the beer, while the olive oil brings out a slightly sweet finish.

Supporter Circle Dark Abby Paired with Duck Rillete with Peach Hoisin on Black Brioche Chef's Notes: The dark fruit notes add richness to the duck, while the peach brings out notes of caramel. Supporter Circle Striped Bass Pale Ale Paired with Pimento Cheese and Corn Fritter Chef's Notes: The corn pulls the malt forward at first and then the hops come in to clear the way for the pimento cheese.

Supporter Circle Positive Contact Paired with Crispy Pork Belly in Kimchee Rice Balls with Green Garlic Aioli Chef's Notes: The cayenne peppers and cilantro in the beer add accent notes to the dish as apple cider notes are pulled out by the pork belly. Supporter Circle Sixty-One Paired with Pigeon Crudo with Olive Oil, Juniper Ice Cream and Smoked Grapes Chef's Notes: The gentle notes of the juniper and grape hiding behind a touch of smoke dance on the palate between the hop profile and the syrah must. The pigeon crudo centers the palate on the malt, leading to a clean finish.

Table Group 4 Avatar Jasmine IPA Paired with Celery Shortbread Cookie Chef's Notes: Look for notes of caramelized celery and clean malts to linger on the palate. Table Group 4 Super Fuzz Blood Orange Pale Ale Paired with Jumbo Lump Crab Cake with Corn, Sweet Pepper and Citrus Chef's Notes: The addition of blood orange to this pale ale adds a citrus touch to the crab cake, while the corn centers the palate on the malt in the beer.

Table Group 6 Empire Saison Paired with Green Pea Tapioca garnished with Smoked Salmon and Mint Chef's Notes: The tapioca is cut away from the palate by this crisp and dry saision, allowing gentle notes of smoked salmon to linger just before the last sip. Table Group 6 Golden Dragon Paired with Crispy Shrimp Shumai with Lemongrass and Tamarind Sauce Chef's Notes: The malt in the beer holds the shrimp and lemongrass on the palate just long enough for the tamarind sauce to bring out an earthy finish.

Table Group 10 Brainless IPA Paired with Beef Shank and Mustard Terrine with House Pickles and Salted Chip Chef's Notes: The richness of the beef shank cuts through the hops, allowing the malt to hit the palate. The pickle and mustard allow the hops to return to finish the bite. Table Group 10 Sour Apple Saison Paired with Green Pea Tapioca garnished with Smoked Salmon and Mint Chef's Notes: The effervesence of the saison lifts the green pea tapioca off the palate to let the salmon come through before a crisp, dry finish.

Table Group 4 Rise Up Stout Paired with Chicken Liver and Chocolate Chef's Notes: Bitter, dark malts and the richness of this stout combine with the liver and dark chocolate for a bite of pure decadance. Table Group 4 Spring Migration 2013 Paired with Murmura: Puffed Rice with Jaggery Sugar Caramel Chef's Notes: Notes of cane sugar and rum in the beer are brought forward by the jaggery, while the puffed rice clears the way for the light sweetness in the beer to provide a clean finish.

Table Group 1 Parabola Paired with Aged Lardo on Pumpernickel Chef's Notes: The dark roast of the malt and pumpernickel blend on the palate while the aged lardo holds the alcohol back just for a bit. Table Group 1 Pivo Pilsner Paired with Fluke Crudo on Cucumber with Rhubarb and Vermouth Chef's Notes: The herbal notes of the vermouth accent the noble hops while the grain notes help the fluke and cucumber come across clean on the palate.

Supporter Circle Easy IPA Paired with Yuzu Meringue garnished with Togarashi Chef's Notes: The yuzu bounces off of the citrus and stone fruit notes, while the lightness of the meringue takes notice of the biscuity malt notes and low ABV. Supporter Circle Single Hop Sorachi Ace Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: The puff pastry calms the hops just long enough for the brie to come forward. The apple pulls fruit notes from the hops at the finish.

Table Group 5 Devil Dancer Paired with Beef Shank and Mustard Terrine with House Pickles and Salted Chip Chef's Notes: Bold beef flavors and mustard hold the hops at bay for just a bit to allow the malt to come through. Use the pickle to cleanse the palate. Table Group 5 Rubaeus Paired with Shortbread Biscuit with Stilton and Pear Chef's Notes: With fresh raspberries added to the boil in this beer, the shortbread biscuit serves as vehicle to hold the beer on the palate.

Table Group 2 Dram Tree Scottish Ale Paired with Bitter Chocolate Bon Bon with Passion Fruit and Mesquite Salt Chef's Notes: Notes of dark chocolate and fruit make this a natural pairing. Let the salt bring out delicate hop notes. Table Group 2 Spring Brew Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: The wheat in the beer will add a bit of heat, but the tangy notes in the beer combined with the tomato calm the palate quickly. The lentils allow the malt to center on the palate.

Supporter Circle Full Sail LTD Paired with micro arugula salad and pickled strawberry vinaigrette., Strawberry gelée with prosciutto Chef's Notes: Chef Notes: At first the strawberry pulls out herbal hop notes, leading the way for the rich proscuitto to settle into the malt notes on the middle of the palate. Supporter Circle Full Sail Pub Series Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: Let the caramel notes calm the heat while the spices bring out the herbal hop notes.

Supporter Circle Harpoon IPA Paired with Slow Braised Sticky Pork with Smoked Cream Corn and Ibores Cheese Chef's Notes: The sticky pork balances the malty sweetness and the smoked cream corn gently pushes the hops onto the palate, while the cheese brings the balance back at the end. Supporter Circle White IPA Paired with Jumbo Lump Crab Cake with Corn, Sweet Pepper and Citrus Chef's Notes: The IPA lightens the crab cake and adds an earthy malt to the middle of the palate.

Supporter Circle Holy Sheet Paired with Roasted Duck and Balsamic Peach with Toasted Pepitas Chef's Notes: The classic notes of roast duck and dubbel are further enhanced by the brandy barrel aging of the beer and the balsamic notes on the peach. The toasted pepitas help the palate clear the way for the last sip of beer. Supporter Circle Loose Cannon Paired with Aged Lardo on Pumpernickel Chef's Notes: The pumpernickel pulls out the malts in the beer while the lardo lets the hops shine through in cleansing the palate.

Table Group 13 Bourbon Barrel aged ALTeration Paired with Murmura: Puffed Rice with Jaggery Sugar Caramel Chef's Notes: Big notes of vanilla from the beer add spice to the jaggery caramel. The puffed rice allows a bourbon note to come through at the finish. Table Group 13 Volumes of Funk Paired with Date, Marcona Almond, Serrano Ham, Piquillo, Sherry Vinegar Chef's Notes: The hint of tart citrus in this beer pairs well with this tapas-style bite.

Table Group 12 Joseph James Citra Pale Ale Paired with Chicken and Ricotta Meatball with Amatriciana Sauce and Fiore Sardo Chef's Notes: The meatball holds the hops back just a bit while the fiore sardo brings out gentle notes of orange. Table Group 12 Red Fox Russian Imperial Stout Paired with Chicken Liver and Chocolate Chef's Notes: Bitter, dark malts and the richness of this stout combine with liver and dark chocolate for a bite of pure decadance.

Table Group 5 Bourbon Barrel Aged Solitude Paired with Pulled Lamb Cassoulet with Flageolet Beans, Pomegranate and Fine Herbs Chef's Notes: The caramel notes in the beer combine with the pomegranate to add a richness to the lamb. Table Group 5 Overhead Paired with Spiced Corn and Applewood Smoked Bacon on Lime Chef's Notes: Look for the tropical fruit notes in this beer to linger a bit longer with the corn and bacon.

Table Group 13 a Little Sumpin’ Sumpin’ Ale Paired with Crispy Pork Belly in Kimchee Rice Balls with Green Garlic Aioli Chef's Notes: The hop notes cut through the rice allowing the pork belly to dance on the palate with the hops. Table Group 13 Undercover Shutdown Ale Paired with Aged Lardo on Pumpernickel Chef's Notes: The pumpernickel pulls out the malts in the beer while the lardo lets the hops shine through in cleansing the palate.

Table Group 3 Hop Trapp Paired with Eggplant Caponata on an Olive Oil Financier Chef's Notes: The citrus hop notes add an almost lemon zest garnish to the dish, while the eggplant reminds the palate it is the hops. Table Group 3 The Temptress Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: Thick Belgian chocolate notes and a rich brownie almost overload the palate until the pretzel pulls out notes of vanilla for a balanced pairing.

Table Group 9 Feast Like a Sultan IPA Paired with Eggplant Caponata on an Olive Oil Financier Chef's Notes: The hops clear the caponata away from the palate to make way for notes of malt with the olive oil financier. Table Group 9 Strawberry Wheat Paired with Goat Cheese Cheesecake with Crunchy Caramel Corn Chef's Notes: The strawberry notes in the beer come through as a garnishing touch to the cheesecake.

Table Group 2 400 Pound Monkey Paired with Date, Marcona Almond, Serrano Ham, Piquillo, Sherry Vinegar Chef's Notes: Notes of earthy and bready malt are brought out by the date and almond. The hops add a piney note to the ham. Table Group 2 Good Juju Paired with Crispy Shrimp Shumai with Lemongrass and Tamarind Sauce Chef's Notes: The shrimp and tamarind cling to the malt, while the beer brings a ginger finish to the dish.

Table Group 6 Hopfest Paired with Charred and Marinated Squid with Chick Peas and Tomatoes Chef's Notes: The chick peas will hold the beer's deep orange and citrus notes on the palate. Table Group 6 Porter Paired with Chicken Liver and Chocolate Chef's Notes: Bitter, dark malts and the richness of this Stout combine with the liver and dark chocolate for a bite of decadance.

Table Group 7 Biere de Tartine Paired with Pork Sausage and Pickled Red Onion on Hot Honey Flatbread with Mozzarella Chef's Notes: The flatbread along with the yeast in the beer bring out an almost apple cider-like note to help clean the richness of the pork sausage from the palate. Table Group 7 Burning Oak Black Lager Paired with Bitter Chocolate Bon Bon with Passion Fruit and Mesquite Salt Chef's Notes: Let the chocolate and dark roasty malt notes play on the palate a bit before the sensation of smoke finishes the bite.

Table Group 7 Bonnie Lee’s Best Bitter Paired with Charred and Marinated Squid with Chick Peas and Tomatoes Chef's Notes: The charred squid brings forward the earthy malt of the beer and the chick peas bring out a touch of caramel. Table Group 7 Kalifornia Kölsch Paired with Spiced Corn and Applewood Smoked Bacon on Lime Chef's Notes: Let the corn pull through the crisp, dry notes in the beer, which will then yield to the bacon before a clean citrus finish.

Table Group 14 B.L. Barleywine Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: Caramel notes in the beer add a richness to the cheese, while the cheese calms the alcohol on the palate. Table Group 14 Biere de Mars Paired with Charred and Marinated Squid with Chick Peas and Tomatoes Chef's Notes: The chick peas and malt balance nicely on the palate while the squid pulls a slightly citrus tone from the beer.

Supporter Circle Paardebloem Paired with Roasted Peach on Brioche with Fried Pancetta and Dandelion Greens Chef's Notes: The peach helps capture the spices of the Belgian yeast strain, while the salt in the pancetta clears the way for hints of oak and Brettanomyces. Supporter Circle Rolle Bolle Paired with Shortbread Biscuit with Stilton and Pear Chef's Notes: Earthy and tropical tones carry the beer right alongside the Stilton and shortbread.

Table Group 8 Dragon’s Milk Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: Gentle notes of barrel aging add a smoke note to the brownie, while the butterscotch pulls notes of bourbon. Table Group 8 Monkey King Paired with Charred and Marinated Squid with Chick Peas and Tomatoes Chef's Notes: The tomato brings out a note of clove that adds a complexity to the dish, all held on the palate by the squid.

Table Group 11 Newburgh Brown Ale Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: The malty sweetness of the beer adds caramel notes to the pastry and the apple helps clear the brie off the palate. Table Group 11 Newburgh HoneyWeizen Paired with Goat Cheese Cheesecake with Crunchy Caramel Corn Chef's Notes: The richness of the cheesecake allows the palate to pull out the lingering notes of honey, lemon and chamomile in the beer.

Table Group 9 Believer Paired with Pulled Lamb Cassoulet with Flageolet Beans, Pomegranate and Fine Herbs Chef's Notes: Notes of date and roasted malt complement the lamb while the pomegranate pulls out a slight sweetness. Table Group 9 Tricerahops Paired with Jumbo Lump Crab Cake with Corn, Sweet Pepper and Citrus Chef's Notes: Earthy and floral hops strip away the corn and sweet pepper, leaving a sweet crab and citrus finish.

Table Group 9 Jet Star Imperial IPA Paired with Shortbread Biscuit with Stilton and Pear Chef's Notes: The malt in the beer comes through with the help of the shortbread, while the hops are enhanced by the pear and help pull the Stilton off the palate. Table Group 9 Wrecking Ball Imperial Stout Paired with Demisphere of Grape Wrapped in Goat Cheese and Pistachio Chef's Notes: The chevre calms the intensity of the beer while the grape becomes sweeter with the alcohol. The pistachio wraps the palate back around to the malt.

Supporter Circle Frederic C. Noir Paired with Green Tea Panna Cotta with an Almond Cranberry Sable Chef's Notes: The panna cotta allows the classic Saison flavors to bloom on the palate, while the sable brings out the flavors of this beer aged for two years in Pinot barrels. Supporter Circle Watershed IPA Paired with Eggplant Caponata on an Olive Oil Financier Chef's Notes: Hop notes of grapefruit, resin and pine add to the caponata while letting the olive oil come through to match the hop oils.

Table Group 3 Odin’s Gift – Nordic Amber Ale Paired with Aged Lardo on Pumpernickel Chef's Notes: Look for the beer to add a gentle note of juniper to the lardo in this dish. Table Group 3 Thor’s Equinox – Dark Belgian Strong Paired with Shortbread Biscuit with Stilton and Pear Chef's Notes: While the pear plays off notes of fruit in the beer, the biscuit pulls to the Belgian yeast strain and the Stilton cuts the alcohol.

Table Group 13 Penny Weiz Ale Paired with Green Pea Tapioca garnished with Smoked Salmon and Mint Chef's Notes: Heather tips in the beer give a tea-like finish that complements the tapioca while citrus notes play off the salmon. Table Group 13 Ten Penny Ale Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: A touch of smokiness in the beer plays nicely with the tomato and spice just enough to balance the dish on the palate.

Table Group 14 H3 Belgian Style Trippel Paired with Seaweed Nougat with Honey and Sesame Chef's Notes: Sweet fruit-filled aromas line up with the nougat, while the sesame pulls gentle malt notes forward. Table Group 14 Port Jeff Porter Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: Dark chocolate notes bring out roast flavors, while the touch of salt from the pretzel awakens the palate.

Table Group 11 Bell Ringer Paired with Pulled Chicken Taco with Black Mole Chef's Notes: Let the beer's loaded hops and malt bill play on the palate with hints of spice from the mole. Table Group 11 Son of a Peach Wheat Ale Paired with Crispy Pork Belly in Kimchee Rice Balls with Green Garlic Aioli Chef's Notes: The peach notes in the beer act as part of the dish, softening the aioli and letting the malt come through with the pork belly.

Supporter Circle Samuel Adams Honey Queen Paired with Baked Apricot with Toasted Farro and Honey Tuile Chef's Notes: The apricot pulls the strongest at first, while the toasted farro gives way to the malt in the beer and the tuile adds a crunch to single out the beer's finish. Supporter Circle Samuel Adams Tetravis Paired with Demisphere of Grape Wrapped in Goat Cheese and Pistachio Chef's Notes: The chevre calms the sweetness before the grape and pictachio bring out dark fruit and toffee notes of the beer.

Table Group 3 Freestyle Pilsner Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: The light, earthy hop aromas play well with complex Indian spices. The heat provides a balance to the beer's malt. Table Group 3 Imperial Java Stout Paired with Pulled Chicken Taco with Black Mole Chef's Notes: Upon tasting this beer, two words were spoken by all who were determining the perfect pairing: Mole. Done.

Supporter Circle Vitners Saison Paired with Green Pea Tapioca garnished with Smoked Salmon and Mint Chef's Notes: The crisp notes of the saison lift the tapioca off the palate, while the salmon is accented by the white grape juice added during fermentation of the beer. Supporter Circle White IPA Paired with Sepia, Compressed Watermelon, Basil, Chili Oil, Pistachio Chef's Notes: Look for the melon, basil and chili oil to all interact on the palate at the same time yet in different places. The sepia holds the flavors on the palate while the pistachio brings out the finish in the beer.

Table Group 14 Schlafly Kolsch Paired with Fluke Crudo on Cucumber with Rhubarb and Vermouth Chef's Notes: The light notes of the kolsh lift the fluke off of the palate, while the rhubarb leads to a crisp dry finish. Table Group 14 Schlafly Single Malt Scottish Style Ale Paired with Celery Shortbread Cookie Chef's Notes: The celery lets the peat come through and shortbread allows the scotch flavor linger on the palate.

Table Group 11 Goodnight Bodacious Paired with Bitter Chocolate Bon Bon with Passion Fruit and Mesquite Salt Chef's Notes: This pairing goes in reverse with the chocolate, at first, challenging the malt then the passion fruit accentuates the hops for a tropical fruit finish. Table Group 11 Hopstache Paired with Spiced Corn and Applewood Smoked Bacon on Lime Chef's Notes: The hops pop from the spiced corn, while the applewood smoked bacon lets the malt through for just a bit before a clean, citrus finish.

Supporter Circle Hoptimum Whole-Cone Imperial IPA Paired with Beef Shank and Mustard Terrine with House Pickles and Salted Chip Chef's Notes: The richness of the beef shank mellows the hops, allowing the malt to shine through. Supporter Circle Ovila Abbey Saison with Mandarin and Peppercorn Paired with Vadouvan Spiced Potato Empanada with Stone Fruit Chutney Chef's Notes: The empanada dough holds the spice of the peppercorn off the palate for a few moments while the mandarin orange plays on the palate with the Vadouvan spice. The peppercorn notes and effervesence of the beer come back to cleanse the palate.

Table Group 12 Thunder Road Pilsner Paired with Celery Shortbread Cookie Chef's Notes: The pilsner malts shine through with the shortbread, while the celery pulls out the herbal hop notes. Table Group 12 Velas Helles Paired with Smoked Yellow Tomato Soup with Pickled Melon Chef's Notes: The hints of smoke lead the way to the malt and the pickled melon brings a bright finish.

Table Group 13 Big Gruesome Chocolate Peanut Butter Stout Paired with Pulled Chicken Taco with Black Mole Chef's Notes: Raw cocoa nibs in the beer accent a chocolatey note in the mole. Table Group 13 The Astounding She Monster Mango IPA Paired with Bitter Chocolate Bon Bon with Passion Fruit and Mesquite Salt Chef's Notes: The smoke puts this pairing in reverse; introducing bitter to a sweet, almost tropical finish.

Table Group 5 Double Platinum Paired with Celery Shortbread Cookie Chef's Notes: The celery helps to pull notes of tarragon from the beer, while the shortbread presents notes of butter. Table Group 5 Monticello Reserve Ale Paired with Goat Cheese Cheesecake with Crunchy Caramel Corn Chef's Notes: The cheesecake and wheat seem rich on the palate but the caramel corn pulls out the sweet finish in the beer.

Table Group 3 Stone Enjoy By IPA Paired with Chicken and Ricotta Meatball with Amatriciana Sauce and Fiore Sardo Chef's Notes: Bold flavors in the sauce and meatball, along with a touch of fiore sardo, play off the floral notes in the beer. Table Group 3 Stone Espresso Imperial Russian Stout Vintage 2013 Paired with Glazed Short Rib of Beef with Soft Polenta and Crispy Leeks Chef's Notes: The coffee notes up front in the beer add to the richness of the shortrib, while the polenta brings out the stout's smooth finish.

Table Group 8 Summit Meridian Session Ale Paired with Smoked Yellow Tomato Soup with Pickled Melon Chef's Notes: Spicy lemon hop notes take the pickled melon to the front until the smoke brings through a clean yet slightly bitter finish. Table Group 8 Summit Pilsener Paired with Seaweed Nougat with Honey and Sesame Chef's Notes: The pilsner adds an almost peppery quality to the nougat, while the honey brings out notes of fruit.

Table Group 2 Side Project 19 Mosaic Paired with Bitter Chocolate Bon Bon with Passion Fruit and Mesquite Salt Chef's Notes: With a strong fruit nose, the smoke puts Mosaic's assertive flavors in reverse, introducing bitter to a sweet finish. Table Group 2 Tree Hugger Paired with Pork Sausage and Pickled Red Onion on Hot Honey Flatbread with Mozzarella Chef's Notes: Let the pickled red onion cut between the balance of hops and malt while the flatbread brings the malt forward.

Table Group 1 La Pétroleuse Paired with Duck Rillete with Peach Hoisin on Black Brioche Chef's Notes: Look to the fruit and spice notes in the beer to add to the duck, while the brioche brings out subtle woody notes. Table Group 1 Ozzy Paired with Spiced Corn and Applewood Smoked Bacon on Lime Chef's Notes: The peppery hop aroma pulls the corn forward and the smoked bacon plays into a gentle sweetness, finished by a touch of citrus.

Table Group 4 Bronx Belgian Pale Ale Paired with Goat Cheese Cheesecake with Crunchy Caramel Corn Chef's Notes: While at first one wonders if the beer can handle the richness of the cheesecake, the palate finds they play very well together in bringing out notes of taffy and orange. Table Group 4 Bronx Pale Ale Paired with Chicken and Ricotta Meatball with Amatriciana Sauce and Fiore Sardo Chef's Notes: Spicy rye notes in the beer compare nicely to the amatriciana. The fiore sardo clears the bite off the palate just in time for the soft finish of the beer.

Table Group 1 Bois Paired with Glazed Short Rib of Beef with Soft Polenta and Crispy Leeks Chef's Notes: Meaty short ribs work to soften the alcohol. The polenta pulls out the rich notes in this beer. Table Group 1 Sans Pagaie Paired with Tart Apple and Brie in Puff Pastry Chef's Notes: The lactic sour nose in this beer speaks directly to the brie, while the apple calms the tartness and the puff pasty pulls out the malt.

Table Group 1 Deliverance Paired with Seaweed Nougat with Honey and Sesame Chef's Notes: Dark candi sugar and notes of plum play off the nougat while the seaweed adds a touch of salt. Table Group 1 Saint’s Devotion Paired with Crispy Pork Belly in Kimchee Rice Balls with Green Garlic Aioli Chef's Notes: The wild, spicy and funky finish in this beer is complemented by the kimchi, and the pork belly balances the two on the palate.

Table Group 7 Liberator Doppelbock Paired with Date, Marcona Almond, Serrano Ham, Piquillo, Sherry Vinegar Chef's Notes: The date plays off the toffee nose of the beer and the almond begins the transition to the ham and a slightly bitter finish. Table Group 7 Munich Lager Paired with Celery Shortbread Cookie Chef's Notes: The palate should pick up notes of ginger, but do not be mistaken--those are from the beer.

Table Group 10 Tiberian Inquisitor Paired with Murmura: Puffed Rice with Jaggery Sugar Caramel Chef's Notes: Hints of Chardonnay barrel aging add notes of oak to the dish. Table Group 10 Zombie Dust Paired with Chicken and Ricotta Meatball with Amatriciana Sauce and Fiore Sardo Chef's Notes: The intense hops are calmed by the meatball, but brought back to life at the finish by the fiore sardo.

Table Group 10 Dantalion Dark Wild Ale Paired with Demisphere of Grape Wrapped in Goat Cheese and Pistachio Chef's Notes: The dark wild ale is woken up on the palate by the chevre and sweetened by the grape before being calmed by the pistachio. Table Group 10 Infinite Wisdom Tripel Paired with Tomato Rasam (Southern Indian Stew) with Coriander and Cumin over Lentils Chef's Notes: Complex notes of fruit in the beer dance with the spice, while the lentils calm the sweetness to bring out the malt.

Table Group 2 Blonde Hunny Paired with Seaweed Nougat with Honey and Sesame Chef's Notes: The unfiltered beer and nougat come together on the palate, while the sesame brings out notes of straw in the beer. Table Group 2 Strawberry Schwarzcake Paired with Celery Shortbread Cookie Chef's Notes: The celery and strawberry pair nicely on the palate. The shortbread brings out the roast in the malt.

Table Group 14 Blanche De Willi Paired with Smoked Yellow Tomato Soup with Pickled Melon Chef's Notes: Sweet and bitter orange zests in the beer balance with the pickled melon. while the smoke dances gently on the palate with the green peppercorns in the beer. Table Group 14 Six Shooter Oatmeal Oyster Stout Paired with Eggplant Caponata on an Olive Oil Financier Chef's Notes: The caponata brings out notes of salt, while the olive oil financier balances the beer on the palate.

Table Group 12 Cosmic IPA Paired with Pork Sausage and Pickled Red Onion on Hot Honey Flatbread with Mozzarella Chef's Notes: The intense hoppiness is calmed by the pork sausage, allowing the maltiness of the beer to come through with the flatbread. Table Group 12 Peanut Butter Cup Coffee Porter Paired with Black and Tan Brownie with Butterscotch and Pretzel Bite Chef's Notes: The beer infused with notes of chocolate and peanut butter add richness to the brownie, while slight hints of salt from the pretzel help clear the palate.

Table Group 6 Yazoo Brett Saison Paired with Demisphere of Grape Wrapped in Goat Cheese and Pistachio Chef's Notes: The bready yeast characters brought forward by the chevre and grape balance nicely with the green apple notes in the beer. Table Group 6 Yazoo Embrace the Funk Series “Wild Child” Paired with Glazed Short Rib of Beef with Soft Polenta and Crispy Leeks Chef's Notes: This barrel aged smoked porter pairs nicely with the richness of the braised meat, which helps hold intense roast and smoke flavors on the palate without tiring.