SAVOR Returns to Washington DC for Two Nights at the National Building Museum
Friday, June 3 & Saturday, June 4, 2016
7:30 pm – 11:00 pm
National Building Museum
401 F St. NW, Washington, DC 20001
All breweries wishing to participate in the 2016 edition of SAVOR are required to fill out the lottery form during a one week window. The lottery opens at 10:00 a.m. MST (Noon EST, 11:00 a.m. CST, 9:00 a.m. PST) on Tuesday, January 5 and closes at midnight MST on Tuesday, January 12. Entering your brewery in the lottery does not guarantee participation in the event and no late entries will be accepted once the lottery closes. Breweries entering the lottery, must agree to all Rules & Regulations associated with participating in the event, including having an owner/principal of the brewery present at the event.
After the lottery window closes, breweries will be grouped into regions of the country and randomly selected to fill the available spots for that region. All breweries entered in the lottery will be notified by Wednesday, January 20 if they were randomly selected to participate. Breweries selected for SAVOR will receive a confirmation email with further details about participating in the event and will need to confirm two beers for the event by January 28.
PARTICIPATION INFORMATION FOR BREWERIES ENTERING THE LOTTERY
Sending Beer for the Event
Breweries will send a minimum of 1,728 ounces of each brand. We recommend sending 6 to 8 cases of 12-ounce bottles or cans, or the equivalent in other containers (22 oz., 750 mil, etc.). If the beer you are sending is available in kegs only, you may send kegs. Our recommendation for kegged beer is one 1/2 barrel per brand or two 1/4 or 1/6 barrels.
Each brand of beer must be delivered with a no charge invoice to Premium Distributors on the week of May 23. Shipping details will be sent to participating breweries after the confirmation process.
Beer and Food Pairings
Breweries will be allowed to showcase two beers at the event.
The SAVOR menu will be created by a culinary development team led by Chef Adam Dulye. Breweries will help contribute to this process along the way starting at the very beginning by providing “flavor profiles” of the beers they wish to pour at the event. These flavor profiles will help guide the overall development and flow of the menu for SAVOR. Beers must be finalized by January 28. Once the beers are finalized, the menu process will proceed with pairings finalized by early March. Breweries are encouraged to participate in the pairing selection as well as prepare the pairing item to sample with the beer to be poured. Recipes for the menu items to be paired with each beer will be made available to breweries by request.
Food pairing samples will be served at the brewery’s table.
A menu and beer pairing development meeting will take place the week of February 16 in Boulder with a panel of chefs and Certified Cicerones, plus members of the BA staff including Craft Beer Program Director, Julia Herz lending her expertise. Samples (1-2 bottles) of the beers your brewery will pour at SAVOR need to arrive to Boulder by February 16. This is a very important step in the menu development process and participation will ensure higher quality pairings.
Participating breweries are provided one complimentary hotel room for the nights of Friday, June 3 and Saturday, June 4. Brewers Association staff will make the reservations as part of the confirmation process. The host hotel is within walking distance of the event venue. More details will be provided upon confirmation of brewery participation.
Questions about the event? Send an email to email@example.com.