SAVOR is Again a Two Night Event
June 14 & June 15, 2013
7:30 pm – 11:00 pm
Altman Building and Metropolitan Pavilion
125-135 West 18th Street, New York, NY 10011
Sending Beer for the Event
Plan to 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 (22oz, 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.
Each brand of beer must be delivered with a no charge invoice to Manhattan Beer Distributors on the week of June 3. The exact shipping address will be posted soon.
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 February 11. Once the beers are finalized, the menu process will proceed with pairings finalized by early April. 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.
Participating breweries are provided one complimentary hotel room for the nights of Friday, June 14 and Saturday, June 15. 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 firstname.lastname@example.org.