IPA

• 400 Pound Monkey

  Left Hand Brewing Company Table Group 2 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.

• Avatar Jasmine IPA

  Elysian Brewing Company Table Group 4 Paired with Celery Shortbread Cookie Chef's Notes: Look for notes of caramelized celery and clean malts to linger on the palate.

• Blanche De Willi

  Willimantic Brewing Company Table Group 14 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.

• Brainless IPA

  Epic Brewing Company Table Group 10 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.

• Cosmic IPA

  Willoughby Brewing Company Table Group 12 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.

• Easy IPA

  Flying Dog Brewery Supporter Circle 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.

• Feast Like a Sultan IPA

  Laughing Sun Brewing Company Table Group 9 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.

• Habanero Sculpin IPA

  Ballast Point Brewing Company Table Group 10 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.

• Harpoon IPA

  Harpoon Brewery Supporter Circle 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.

• Hop Trapp

  Lakewood Brewing Company Table Group 3 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.

• Hopfest

  Legend Brewing Co. Table Group 6 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.

• HopSavant

  Crooked Stave Artisan Beer Project Table Group 7 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.

• Hopstache

  Short's Brewing Company Table Group 11 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.

• Loose Cannon

  Heavy Seas Beer Supporter Circle 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.

• MAN BEER

  Bull & Bush Brewery Table Group 14 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.

• Side Project 19 Mosaic

  Terrapin Beer Company Table Group 2 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.

• Sixty-One

  Dogfish Head Craft Brewery Supporter Circle 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.

• The Astounding She Monster Mango IPA

  Spring House Brewing Co. Table Group 13 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.

• Tree Hugger

  Terrapin Beer Company Table Group 2 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.

• Twenty

  Avery Brewing Co Table Group 1 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.

• Watershed IPA

  Oakshire Brewing Supporter Circle 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.

• White IPA

  Harpoon Brewery Supporter Circle 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.

• White IPA

  Saranac Brewery Supporter Circle 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.