SAVOR Menu

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Allergen Information:
  • Contains Gluten
  • Vegetarian
  • Contains Shellfish
  • Contains Dairy
  • Contains Nuts

4 Hands Brewing Co
Saint Louis, MO

Kriek (Wood-Aged Sour)

fennel tart | currant mostarda

Gentle anise notes from the fennel, along with the sweet mostarda, bring out funky and barrel notes.

Madagascar (Wood-Aged Strong Stout)

lamb tartare | tamarind | thai basil

Notes of vanilla accent the tamarind and basil, while the malt adds roastiness to the lamb.

Adroit Theory Brewing
Purcellville, VA

All I See Is Carrion (Belgian Quadrupel)

olive oil cake | smoked plum | rosemary

Smoked plum and sweet Belgian candi sugar brighten the palate. The rosemary provides a slight herbal note carried by the olive oil.

The Death of Cthulhu (Wood-Aged Strong Stout)

beef brisket skewer | rosemary | confit potato

Use the potato to set the palate to zero, then try the beer followed by the brisket. Notes of roast and gentle smoke mingle before a delicate rosemary finish.

Aero Plains Brewing
Wichita, KS

Bingo's IPA (American IPA)

carnitas tamal | ancho | radish

The masa protects the palate while the carnitas cut through the hops and dive into the malt. Use the radish to bring the hops back to the palate.

Dove Runner Red Wheat (German Weizenbock)

olive oil cake | smoked plum | rosemary

The olive oil cake works its way onto the palate, pushing the wheat to the sides just a bit. Look for the plum to direct the carbonation to the palate.

Alesong Brewing and Blending
Eugene, OR

Here Comes the Sun (Saison)

cotechino sausage | fava beans | lemon

While the fava beans and lemon highlight the beer's yeast and complex flavors, the cotechino will pull attention toward the gentle carbonation.

Shake Your Tre (Wood-Aged Sour)

steamed bun | pork belly | pineapple basil salsa

While the outside of the bun protects the palate, the star of the show is the interaction of the pineapple and basil with the beer.

Allagash Brewing Company
Portland, ME

Hoppy Table Beer (Belgian Table Beer)

morel mushrooms | english peas | scapes

A little bite from the scapes pops the hops in the beer. The sweetness of the peas helps brighten the palate.

Uncommon Crow (Fruited American Sour Ale)

lamb kefta | orange | yogurt

OK, this is just cool. Take a bite of the kefta and then a sip of the beer. Wait a minute. Take another sip of the beer and notice how all the flavors of the dish come roaring back onto the palate.

Anchor Brewing Company
San Francisco, CA

Anchor Steam (California Common)

cheeses (2nd Floor)

Blackberry Daze IPA (American IPA)

cheeses (2nd Floor)

Arcadia Brewing Company
Kalamazoo, MI

Mango Suprise (American IPA)

green coconut curry | papaya salad | thai basil

The gentle heat in the curry brings the hops out to play, while the mango and papaya have a calming effect.

Whitsun (English Summer Ale)

cotechino sausage | fava beans | lemon

Clean malt flavors are highlighted by the fava bean, while the lemon sets the stage for a bright, clean finish.

Aspen Brewing Company
Aspen, CO

Cloud 9 Saison (Saison)

duck sausage | fig | sage | parsley & celery salad

The fig, parsley, and sage dance with the saison before the carbonation clears the way for the duck sausage to settle on the palate.

Silver City Session Ale (American Sour Ale)

lomo | apple butter | breadstick

The thin slice of the lomo and clean notes of the apple guide the palate to a gentle, slightly tart finish.

Band of Bohemia
Chicago, IL

Lime Leaf Lemongrass Jasmine Wheat (Herb and Spice Beer)

morel mushrooms | english peas | scapes

The spring peas and ramps play off the lemongrass, teasing out the subtle, clean flavors of jasmine in the beer.

Peony Borage (Herb and Spice Beer)

oil-poached halibut | fennel | green olive | lemon

Gentle notes of fennel and green olive pop all the flavors of the beer onto the palate. The halibut is the foundation, allowing the palate to taste each ingredient as it comes across.

Bluejacket
Washington, DC

Fields of Friendly Strife: Apricots (Saison)

raw bar (2nd Floor)

Slingshot (American Lager)

raw bar (2nd Floor)

Boston Beer Co
Boston, MA

Samuel Adams Double Bock (German Doppelbock)

carnitas tamal | ancho | radish

Let the masa and carnitas combine to bring the malt notes to the front of this pairing. The ancho and radish help the final bite in resetting the palate.

Samuel Adams Raspberry Lemon Gose (Contemporary Gose)

meringue | rhubarb royale

A soft meringue and flavors of rhubarb play with the salt and berry notes of this beer for a can't-miss pairing.

Brewery Ommegang
Cooperstown, NY

Fruition (Fruit Wheat Beer)

quinoa shortbread | toasted oat butter

The quinoa adds a nutty texture and flavor, allowing the gentle wheat notes to carry the fruit to the oat butter for a clean finish.

Pale Sour (Pale American-Belgo Ale)

monkfish | nettle pistou | lemon

It's the lemon that ties this bite together, harmonizing with the gentle, sweet citrus and malt notes of the beer. Look for the pistou to add a peppery spice to the bite.

Brooklyn Brewery
Brooklyn, NY

Cloaking Device (Brett Beer)

smoked short rib | apple butter

The smoke enhances the roast in this beer. Let the apple butter highlight what Brett can do in a darker beer style.

Serpent (Belgian Pale Ale)

fried chicken | pickled brussels sprout slaw

The Belgian yeast picks up the acid from the Brussels sprouts, while the coating on the chicken allows the malt to balance the bite.

Butcher and the Brewer
Cleveland, OH

Albino Stout (Experimental Beer)

roast lamb sirloin | achiote | orange marmalade

Let the orange guide your palate to the malt notes in the beer while the achiote activates the hops.

Stop Hop Kaboom (American IPA)

chicken curry salad | golden raisin | apple | walnut

The walnut, raisin, and apple combine to play with the hops, while the curry spices allow the malt to shine in the finish.

Cape May Brewing Company
Cape May, NJ

Honey Porter (Robust Porter)

braised oxtail | roasted shallot | fried garlic | toasted sesame

Delicate flavors of malt and honey are accented by the rich oxtail. The sesame enhances both the malt and the honey.

The Topsail (Wood-Aged Sour)

green coconut curry | papaya salad | thai basil

Earthy and sour flavors from the beer harmonize with the creaminess of the curry and the pop of the papaya.

Country Boy Brewing Company
Georgetown, KY

Cliff Jumper IPA (American IPA)

root vegetable panisse | mushrooms | celery salad

Let the panisse spread over the palate at first to allow the hops to stay on top of this bite. The mushrooms encourage an intense umami finish.

Living Proof Oud Bruin (Belgian Flanders Oud Bruins or Red)

duck sausage | fig | sage | parsley & celery salad

While the fig ties the beer to the dish, look to the sage to coax subtle herb and spice notes onto the palate.

Crux Fermentation Project
Bend, OR

Better Off Red (Belgian Flanders Oud Bruins or Red)

elk | pepitas | cacao | mole

The beer cuts right into the mole, separating notes of spice, roast, and rich elk. Save enough beer for a complete finishing sip as notes of mole will come full circle.

Sour Golden Ale (Wood-Aged Sour)

steamed bun | pork belly | pineapple basil salsa

The pineapple pops the sour right onto the palate while the dough of the bun cuts it away. Barrel and malt notes join the party.

Crying Eagle Brewing Co.
Lake Charles, LA

Calcasieu Common (California Common)

malted chocolate mousse | coconut tuile

The coconut tuile pulls out a sweetness from the malt that balances nicely on the palate with the smooth chocolate.

Tripel (Belgian Tripel)

sweet potato marshmallow | rye cracker | chili

Ready for a cool reaction? Let the sweet potato pull the sweetness out, while the toast of the mushroom and the rye balance the malt on the palate.

DC Brau Brewing
Washington, DC

BrauPils (German Pilsener)

oil-poached halibut | fennel | green olive | lemon

Use the lemon notes to prepare the palate for a crisp, refreshing sip. The fennel clears the hops out of the way, letting the malt shine through.

The Wise and the Lovely (American Imperial Stout)

elk | pepitas | cacao | mole

While the elk works with the deep roast notes of the malt, take a moment to let the reaction of the pepitas and the carbonation settle on your palate.

Deschutes Brewery
Bend, OR

Cultivateur (Specialty Saison)

pineapple upside-down cake

Getting the sugar and pineapple onto the palate first sets up an intricate finish showcasing the complex flavors and carbonation in this beer.

The Abyss Brandy (Wood-Aged Strong Stout)

braised oxtail | roasted shallot | fried garlic | toasted sesame

Subtle brandy notes add complexity to this dish, while the oxtail holds the beer's flavors on the palate.

Dialogue Brewing
Albuquerque, NM

Berliner Weisse (Berliner Weisse)

oysters (2nd Floor)

Scarlet Beh Gose (Contemporary Gose)

oysters (2nd Floor)

Dogfish Head Craft Brewery
Milton, DE

Flesh & Blood IPA (American IPA)

roast lamb sirloin | achiote | orange marmalade

From the aroma of the lamb and the orange, the blood orange in the beer comes to the front of the palate.The achiote helps break through the flavors as well.

SeaQuench Ale (Session Beer)

crab | grapefruit | avocado | pea tendrils

The bright, clean notes of this beer pull out the sweetness of the crab, while the carbonation cuts through the avocado.

El Segundo Brewing Co.
El Segundo, CA

Mayberry (American IPA)

whipped ricotta | malted toast | arugula pesto

Let the ricotta coat the palate a bit so the hops float to the top and the malt notes settle on the bottom.

Two 5 Left (Imperial IPA)

chicken shislik | sumac | za’atar | red cabbage

The complex notes of the grilled chicken and spices bring the hops to the forefront. The cabbage provides a gentle sweetness.

Fair Winds Brewing Company
Lorton, VA

Dank & Stormy (Imperial IPA)

root vegetable panisse | mushrooms | celery salad

While the mushroom intensifies the beer on the palate, the panisse works to keep everything in balance

Siren's Lure (Specialty Saison)

monkfish | nettle pistou | lemon

The pistou works to tie in the saison yeast notes, while the monkfish adds a level of richness to dive deep into the complex notes of this beer.

Fat Bottom Brewing
Nashville, TN

The Baroness (Wood-Aged Strong Stout)

raw bar (2nd Floor)

Wallflower (Specialty Saison)

raw bar (2nd Floor)

FATE Brewing Company
Boulder, CO

Norns (German Rye Ale)

charcuterie (2nd Floor)

Pino Barrel-Aged Uror (Leipzig Gose)

charcuterie (2nd Floor)

Flying Dog Brewery
Frederick, MD

Creative Destruction (Specialty Saison)

crab | grapefruit | avocado | pea tendrils

A little bit of salt from the crab helps push the flavors from the saison through the avocado.

Foeder-Aged Orchard Ale (Brett Beer)

ricotta fritter | dulce de leche

The ricotta fritter tips the balance to the malt, while the dulce de leche enhances the Brett notes.

Flying Fish Brewing Co.
Somerdale, NJ

Abbey Dubbel (Belgian Dubbel)

duck sausage | fig | sage | parsley & celery salad

Caramel malt notes emerge with the fig and sage. The celery clears the way for the duck sausage to settle on the palate.

Daylight Savings Session IPA (Session IPA)

crab | grapefruit | avocado | pea tendrils

The acid from the grapefruit and the richness of the avocado balance out the lighter malt notes, driving the hops to help finish the bite.

Free Will Brewing Company
Perkasie, PA

Olly (Belgian Flanders Oud Bruins or Red)

root vegetable panisse | mushrooms | celery salad

The panisse, along with the mushrooms, helps pull out a slightly richer umami note in this pairing.

Ralphius (Wood-Aged Strong Stout)

duck sausage | fig | sage | parsley & celery salad

Roasty malt notes enhance the duck sausage. The fig adds a jammy note, while the parsley and celery combine for a clean finish.

Fulton Beer
Minneapolis, MN

300 IPA (American IPA)

sweet potato marshmallow | rye cracker | chili

Showing that hops can do sweet too, look to the sweet potato to pull out the hop notes, while the rye helps the malt balance the finish.

Culture Project No. One (Belgian Flanders Oud Bruins or Red)

lomo | apple butter | breadstick

The lomo and apple butter combine to match the intensity of this beer. Both linger just long enough to intensify the beer's more complex notes.

Great Lakes Brewing Company
Cleveland, OH

Barrel-Aged Tripel Dog Dare (Belgian Tripel)

olive oil cake | smoked plum | rosemary

The smoked plum highlights the barrel notes, while the olive oil cake tones down the sweetness and the rosemary adds earthiness.

Turntable Pils (Bohemian Pilsener)

smoked bluefish | everything bagel | cream cheese

Crisp and clean, this beer cuts right through the layers of flavor in this bite, ending with a little smoke and the perfect pop of herbal hop.

Green Flash
San Diego, CA

Divine Belgique (Belgian Tripel)

duck breast | candied orange | farro

While the tripel cuts through the richness of the duck, the orange and farro work to emphasize the carbonation and malt in the beer.

West Coast IPA (American IPA)

panna cotta | rhubarb | malted oat crumble

While the panna cotta holds the hops back initially, the rhubarb brings everything right back to center. The malted oat crumble then directs the malt back into the picture.

Half Acre Beer Company
Chicago, IL

Orin (Wood-Aged Strong Beer)

pheasant | caramelized corn puree | pickled cherry

The sweetness of the corn cuts the beer to the palate. The pickled cherry picks up right at the finish with the carbonation.

Pony Pilsner (German Pilsener)

cotechino sausage | fava beans | lemon

The sweetness of the corn cuts the beer to the palate. The pickled cherry picks up right at the finish with the carbonation.

Hardywood Park Craft Brewery
Richmond, VA

Hardywood Ruse (Wood-Aged Strong Stout)

brisket | confit potato

Gentle smoke brings out the roastiness in this beer, while the confit potato holds the palate in check to dive deeper into the complex barrel-aged notes.

Hardywood Tropication (American IPA)

snapper ceviche | corn | scapes | tomatillo

While the scapes and tomatillo play with the hops, the corn delivers the clean flavors of the snapper to the palate.

Hops & Grain Brewing
Austin, TX

Dispensary Imperial IPA (Imperial IPA)

charcuterie (2nd Floor)

Porter Culture (Baltic Porter)

charcuterie (2nd Floor)

Hopworks Urban Brewery
Portland, OR

Ferocious Citrus IPA (Imerican IPA)

chicken curry salad | golden raisin | apple | walnut

Notes of citrus from the beer harmonize with the spice blend of the curry. The apple teases out gentle wheat notes.

Long Root Ale (American Pale Ale)

oil-poached halibut | fennel | green olive | lemon

The green olive and fennel drive the hops to the palate. The lemon acts as a cleanser so the gentle notes of the halibut can emerge.

Joyride Brewing Company
Edgewater, CO

Belgian Strong Dark...Side of the Moon (Belgian Quadrupel)

panna cotta | rhubarb | malted oat crumble

The creaminess of the panna cotta helps slow the palate down to enjoy the depth of this beer.

Give Peach a Chance (Berliner Weisse)

cotechino sausage | fava beans | lemon

Let the carbonation of this beer play off the richness of the cotechino. The fava beans enhance a gentle tart finish.

La Cumbre Brewing Co.
Albuquerque, NM

Albus Quercus (Specialty Saison)

pastrami cured salmon | potato blini | creme fraiche

The creme fraiche ties everything together here, from the saison notes to the pastrami seasoning.

Elevated IPA (American IPA)

carrot hummus | popped lentils | laffa

The sweetness of the carrot enhances the hops. The laffa settles the malt on the palate for a clean finish.

Left Hand Brewing Co.
Longmont, CO

Milk Stout Nitro (Sweet or Cream Stout)

elk | pepitas | cacao | mole

You've likely tried this beer with chocolate. Now dive deeper with the rich elk and complex mole to discover its versatility with intricate dishes.

Saison aux Baies Ameres (Saison)

pheasant | caramelized corn puree | pickled cherry

The pickled cherry wakes up the palate, setting the stage for the saison yeast and caramelized corn to add a gentle fruity note to the pairing.

Lickinghole Creek Craft Brewery
Goochland, VA

Great Commander (Wood-Aged Strong Stout)

braised oxtail | roasted shallot | fried garlic | toasted sesame

The rich oxtail protects the palate, allowing for a longer, more intense sip of the beer.

Magnificent Pagan Beast (Wood-Aged Strong Beer)

elk | pepitas | cacao | mole

Think of this pairing in the reverse. Let the elk play the role of the beverage and the beer play the dish. Take a bite of mole first to coat the palate, then take a sip of the beer to let its complexities shine.

Lord Hobo Brewing Company
Woburn, MA

Boomsauce (American IPA)

snapper ceviche | corn | scapes | tomatillo

The tomatillo and a little bite from the scapes direct the hops onto the palate. Let the snapper and corn have a calming effect.

Glorious (American Pale Ale)

green coconut curry | papaya salad | thai basil

The basil and spice of this dish enhance the hops, and the papaya keeps it all in check. This bite will resonate with all the senses.

Maui Brewing Company
Kihei, HI

Black Pearl (Wood-Aged Dark)

green coconut curry | papaya salad | thai basil

Rum and barrel notes only add to the complexity of this bite. The basil works to push the roasted malt notes forward on the palate.

Liquid Breadfruit (Golden/Blonde Ale)

carnitas tamal | ancho | radish

Try just the carnitas first to get the complex notes from the meat and the beer. Then add in the ancho, masa, and radish to tie everything together.

Melvin Brewing
Alpine, WY

* (Asterisk) (Imperial IPA)

beans on malted toast | savory

Big, bold hops are instantly calmed by the cassoulet and the gentle touch of the tomato, letting the palate explore the deeper profiles of this beer.

BA Ruckus (American Imperial Stout)

roast lamb sirloin | achiote | orange marmalade

Barrel notes are accented by the achiote, and the roast of the lamb directs the malt to the center of the palate.

New Belgium Brewing
Fort Collins, CO

French Oak Saison (Saison)

clam chowder vol-au-vent | fine herbs

The vol-au-vent brings out the yeast and the oak in the beer. The richness of the clam chowder shows how the carbonation can react not only in flavor combinations, but in cleansing the palate.

Juicy Mandarina IPA (American IPA)

lamb tartare | tamarind | thai basil

Orange and tamarind combine with basil to push the aroma of the hops to the top of the palate, leaving room for a clean finish with the lamb.

New Holland Brewing Co
Holland, MI

Dragon's Milk Reserve Triple Mash (Wood-Aged Strong Stout)

malted chocolate mousse | coconut tuile

Let the creamy mousse coat the palate before taking a sip of the beer. The rich roasted malt notes and barrel aging are balanced by the malted chocolate and sweetened by the coconut.

Hoptronix (Imperial IPA)

fried chicken | pickled brussels sprout slaw

A little bit of acid and crunch from the Brussels sprouts lift the hops up, while the crisp chicken directs the malt notes onto the palate.

Ninkasi Brewing Co
Eugene, OR

Hop Cooler (American IPA)

duck breast | candied orange | farro

The orange brings the hops to the front of the palate, while the farro and duck combine to balance things out.

Pacific Rain (American Pale Ale)

crab | grapefruit | avocado | pea tendrils

A little bit of salt from the crab and the creaminess of the avocado allow the full range of this beer to play on the palate.

Odell Brewing Company
Fort Collins, CO

Dark Theory (Belgian Sour)

duck breast | candied orange | farro

Deep stone fruit notes are accented by the orange, while the duck helps divert the sour notes to the sides of the palate.

Drumroll (American Pale Ale)

fried chicken | pickled brussels sprout slaw

Let the Brussels sprout slaw cleanse the palate a bit, allowing the hops to take center stage.

Old Bust Head Brewing Company
Vint Hill, VA

Coconut Gold Cup Russian Imperial Stout (Specialty Beer)

green coconut curry | papaya salad | thai basil

The coconut notes in the beer intensify the dish. The curry spices heat up the palate to play with the roasted malt notes.

Graffiti House West Coast Style IPA (American IPA)

lamb tartare | tamarind | thai basil

The basil pops the hops to the roof of the palate, letting the lamb and malt play on the base of the palate in this bite.

Perennial Artisan Ales
St. Louis, MO

Funky Wit (Wood-Aged Sour)

honeycomb (seafoam) | almond

As the honeycomb settles on the palate, the complex notes of the beer emerge and radiate to the roof of the mouth.

Working Title (Belgian Pale Ale)

smoked bluefish | everything bagel | cream cheese

Look to all the flavor combinations of this dish to be cleansed by the beer. The smoke on the bluefish will push the aromas in the beer to the roof of the palate.

pFriem Family Brewers
Hood River, OR

Oude Bruin (Belgian Flanders Oud Bruins or Red)

roast lamb sirloin | achiote | orange marmalade

The achiote primes the palate for the complex reaction of the lamb and the beer. The orange marmalade acts to balance the beer and bite.

Pilsner (German Pilsener)

snapper ceviche | corn | scapes | tomatillo

Clean malt notes and herbal hops pop with the snapper and scapes, while the tomatillo adds depth.

Port City Brewing Co.
Alexandria, VA

COLOSSAL SIX (British Imperial Stout)

roast lamb sirloin | achiote | orange marmalade

While the orange pulls out deep roasty notes, the lamb and achiote combine to play off the carbonation and hops.

Essential Pale Ale (American Pale Ale)

duck fat grilled cheese | brie | peach

The simple act of toasting bread allows the malt notes to balance with the hops. The brie and peach push the hops to the roof of the palate.

Prison City Brewing
Auburn, NY

Guavatanamo Bay (American Sour Ale)

blackberry pear crostada | lemon zest | yogurt

The combination of the yogurt and the flaky crust hold the beer back just a bit, then the blackberry lets all the flavors shine through.

Riot in '29 (American IPA)

snapper ceviche | corn | scapes | tomatillo

The scapes work to activate the hops. The corn holds it all in balance so that the sweet notes of the snapper and tomatillo shine through.

Propolis Brewing
Port Townsend, WA

Beltane (Brett Beer)

seared scallop | celery root puree | brown butter

The Brett notes of the beer and the celery root work together to enhance the overall bite. Look to the scallop and the butter to emphasize the carbonation on the palate.

Gardin (Brett Beer)

honeycomb (seafoam) | almond

As the honeycomb sits on the palate, the layers of Brett beer emerge before the carbonation resets the palate.

Red Cypress Brewery
Winter Springs, FL

Carl (American IPA)

smoked bluefish | everything bagel | cream cheese

Look to the hop aroma to dovetail into the herb and spice mixture, while the cream cheese coats the palate, softening the flavors.

Deep Roots (American Amber/Red Ale)

cotechino sausage | fava beans | lemon

The cotechino summons rich, malty notes. The fava bean and lemon lead to a clean finish with a gentle hop element.

Reuben’s Brews
Seattle, WA

Gose (Leipzig Gose)

crab | grapefruit | avocado | pea tendrils

The sweet saltiness of the crab enhances the traditional gose style. The grapefruit provides a bright citrus finish.

Triple Crush (Imperial IPA)

blackberry pear crostada | lemon zest | yogurt

The crust and the yogurt hold the hops off the palate just long enough for the blackberries and the lemon to arrive to the party.

Revolution Brewing
Chicago, IL

Fist City (American Pale Ale)

whipped ricotta | malted toast | arugula pesto

Let the ricotta protect the palate for a moment until the pesto brings the hops out to cleanse the bite.

Straight Jacket (Wood-Aged Strong Beer)

pain perdu | burnt caramel | pecan

Rich, custardy bread coats the palate, setting the stage for the barrel notes to emerge. The caramel coaxes the malt notes to the forefront.

Right Proper Brewing Company
Washington, DC

Baron Corvo (Biere de Garde)

duck sausage | fig | sage | parsley & celery salad

Notes of cherry and plum from the beer bring an intensity to this bite. The parsley and celery work to clear the way for gentle, sweet malt finish.

Runcible (Brett Beer)

beans on malted toast | savory

Let the beans hold the Brett back for just a second. The carbonation and saison yeast will provide savory notes to interact with the Brett.

River Horse Brewing Company
Ewing, NJ

Barrel Aged Berry Lemonhead (Wood-Aged Sour)

panna cotta | rhubarb | malted oat crumble

While the panna cotta protects the palate, the rhubarb and oat crumble coax out citrus and barrel notes.

Hippotizing IPA (American IPA)

chicken shislik | sumac | za’atar | red cabbage

The sumac and za'atar allow the hops to act as a supporting ingredient in the bite, while the cabbage directs the malt to the back of the palate.

Roadhouse Brewing Company
Jackson, WY

Avarice & Greed (Biere de Garde)

monkfish | nettle pistou | lemon

Let the carbonation in this beer play on the palate after the bite. The pistou rises to the top of the palate and the rich, buttery notes of the monkfish settle before being quickly cleansed by the bubbles.

Primal Rouge (Belgian Flanders Oud Bruins or Red)

rabbit rillette | apple pecan gremolata

A touch of sweetness from the rillette pulls the beer to the sides of the palate, letting the apple and pecan highlight delicate malt notes.

Saint James Brewery
Holbrook, NY

Plum Stout (Belgian Fruit Beer)

seared scallop | celery root puree | brown butter

By using a rich root vegetable and a bit of browned butter, this pairing shows that a well-seared scallop can play well with bigger beers.

Rachelle Blanche (Belgian Wit)

fried chicken | pickled brussels sprout slaw

The carbonation alone makes this pairing worth trying. As the bite settles on the palate, let the beer lift all the flavors to the roof of the palate, scrubbing away for a clean finish.

Saltwater Brewery
Delray Beach, FL

Passion Pit (American Fruit Beer)

monkfish | nettle pistou | lemon

While the monkfish is buttery and rich, the pepper notes of the pistou enhance gentle elements of fruit and pepper to brighten this bite.

Screamin' Reels (American IPA)

beef brisket skewer | rosemary | confit potato

The smoke on the brisket balances with the hops, leading to a gentle salt and rosemary finish.

Saranac Brewery
Utica, NY

Saranac Green Thumb Double IPA (Imperial IPA)

smoked apple pound cake | whipped lardo

The smoked apple and lardo combine to highlight the hops. The pound cake lays down a gentle layer on the palate, allowing all the flavors to develop before a clean finish.

Saranac Strawberry Tart (Berliner Weisse)

blackberry pear crostada | lemon zest | yogurt

The sour notes of the beer are complemented by the zip of the lemon and yogurt. The crust of the crostada and the blackberry calm things down for the finish.

Saucony Creek Brewery + Gastropub
Kutztown, PA

Hop Suplex Imperial IPA (American IPA)

carrot hummus | popped lentils | laffa

Sweet notes of the carrot push the hops to the roof of the palate, while the laffa and lentils usher in a clean finish.

xReserve Peach & Ginger Saison (Belgian Fruit Beer)

seared scallop | celery root puree | brown butter

Aromas of ginger and peach lend a complex herbal and fruity nose to this dish, which finishes clean partly due to the scallop.

Schlafly Beer - The Saint Louis Brewery
St. Louis, MO

Gooseberry Gose (Contemporary Gose)

panna cotta | rhubarb | malted oat crumble

The rhubarb pops the gooseberry notes to the front of the palate, while the panna cotta teases out subtle notes of salt and carbonation.

White Lager (Unfiltered German Lager)

crispy truffled potato | honey | chive

Let the umami of the truffle work its magic with this unfiltered lager, intensifying the malt and herbal hop notes.

Sierra Nevada Brewing Co
Chico, CA

Sidecar Orange Pale Ale (American Pale Ale)

chicken shislik | sumac | za’atar | red cabbage

Notes of orange from the beer enhance the shishlik and evoke a sweetness from the cabbage, leading to a gentle malt finish.

Trip in the Woods Barrel-Aged Bigfoot with Ginger (Wood-Aged Strong Beer)

coconut custard | puffed bamboo rice

The ginger plays nicely with the coconut custard here. Let the bamboo rice add bits of texture to push the ginger notes around on the palate.

Sixpoint Brewery
Brooklyn, NY

Resin (Imperial IPA)

cheeses (2nd floor)

The Crisp (American Pilsener)

cheeses (2nd floor)

SKA Brewing
Durango, CO

Modus Mandarina (American IPA)

pain perdu | burnt caramel | pecan

While this dish leans toward the sweet side, the finish is bright and citrusy due to the caramel and the pecan.

Pils World (American Pilsener)

oil-poached halibut | fennel | green olive | lemon

The halibut provides a nice base for the herbal hop notes to mingle with the sweet notes of the fennel and the brine of the olive.

Smuttynose Brewing Company
Hampton, NH

Smuttynose Blueberry Shortweiss (Berliner Weisse)

lamb tartare | tamarind | thai basil

The achiote primes the senses for the combination of blueberry and basil, and the lamb adds a bit of texture to the palate.

Smuttynose Finestkind IPA (American IPA)

duck breast | candied orange | farro

The candied orange pops the hops, while the duck breast calms them down to let the farro and malt emerge.

Stevens Point Brewery
Stevens Point, WI

Point Siesta Key Citrus Pale Ale (American Pale Ale)

whipped ricotta | malted toast | arugula pesto

Citrus notes from the beer add depth to the ricotta, while the arugula pops the hops into the picture.

Point SPA (American Pale Ale)

chicken curry salad | golden raisin | apple | walnut

The richness of the curry salad allows the spices from the dish and the hops from the beer to settle on the palate.

Stone Brewing
Richmond, VA

Stone Ghost Hammer IPA (American IPA)

whipped ricotta | malted toast | arugula pesto

Let the ricotta hold the palate in neutral. Then the hops will push the ricotta to the side, bringing in the arugula to match.

Stone RuinTen Triple IPA w/ Orange Peel & Vanilla Bean (Imperial IPA)

duck breast | candied orange | farro

Rich duck breast and candied orange keep the intense hops off the palate, while the farro lets the vanilla bean pop.

Summit Brewing Company
Saint Paul, MN

Summit Extra Pale Ale (English Pale Ale)

carrot hummus | popped lentils | laffa

Gentle sweetness from the carrot and earthiness from the lentils harmonize with the smooth and balanced notes in this pale ale.

Summit Keller Pils (German Pilsener)

pastrami cured salmon | potato blini | creme fraiche

Clean noble hop flavors are lifted up by the potato and salmon combination. The creme fraiche showcases the carbonation in this beer.

The Bruery & Bruery Terreux
Placentia, CA

San Pagaie (Fruited Wood-Aged Sour Beer)

smoked bluefish | everything bagel | cream cheese

Savory herbs and spices, along with the fattiness of the bluefish, enhance the beer, allowing the complex flavors to linger on the palate a bit longer.

Vindictive (Wood-Aged Strong Beer)

elk | pepitas | cacao | mole

Notes of wood aging come through almost as an additonal ingredient to the mole. This dish finishes with a rich, deep roasty note.

The Lost Abbey
San Marcos, CA

My Black Parade (Wood-Aged Strong Beer)

pheasant | caramelized corn puree | pickled cherry

Let the corn settle on the palate and allow the beer to cleanse it away, all while mixing with the pheasant and pickled cherry notes.

Veritas 018 (American Sour Ale)

panna cotta | rhubarb | malted oat crumble

The panna cotta soothes the palate, paving the way for the rhubarb to pop the bright notes in this beer right back to the center of the bite.

Three Weavers Brewing Company
Inglewood, CA

Expatriate IPA (American IPA)

root vegetable panisse | mushrooms | celery salad

The panisse settles on the palate, allowing the umami from the mushrooms and the salt of the celery to intensify the aroma of the hops.

Seafarer Kolsch (Kolsch)

pickled shrimp | old bay cracker

Bright hop and malt notes are cut with the quick acid of the pickled shrimp. The carbonation gets to work, playing back and forth with the Old Bay.

Toolbox Brewing Company
Vista, CA

La Cuvée Concorde (Saison)

root vegetable panisse | mushrooms | celery salad

The natural salt of the celery enhances the yeast of the saison and the carbonation lifts the panisse off the palate.

Vivian (Brett Beer)

crab|grapefruit | avocado | pea tendrils

The avocado settles on the palate, holding off the Brett. The grapefruit rinses it away, bringing the full flavor profile of this beer to the forefront.

Track 7 Brewing Co.
Sacramento, CA

Cultural Appropriation (Field Beer)

morel mushrooms | english peas | scapes

Look to the mushrooms to intensify the umami of the roasted malt in this beer, while the peas and scapes work with the carbonation and hops to balance the finish.

Everything Wrong (and Right) Northeast-inspired IPA (Specialty Beer)

lamb tartare | tamarind | thai basil

The achiote cuts through the initial hop burst. The orange and lamb are there to meet the hops to finish off the bite.

Tröegs Independent Brewing
Hershey, PA

Crimson Pistil (American IPA)

carnitas tamal | ancho | radish

The hops cut through the carnitas while the masa leads to the malt. A bit of ancho adds to the final hop note that lingers for a perfect moment.

Freaky Peach (Fruited wood-Aged Sour Beer)

pain perdu | burnt caramel | pecan

While the aroma of this beer is strongly of caramel, the palate will pick up bright stone fruit and whiskey barrel notes. Let the burnt caramel in the dish transfer the aroma to the palate.

Two Roads Brewing Company
Stratford, CT

Country Funk (Wild Beer)

seared scallop | celery root puree | brown butter

Let the brown butter and celery root play on the palate at first, allowing the clean sear of the scallop to shine through with the beer.

Road Jam (American Fruit Beer)

chicken shislik | sumac | za’atar | red cabbage

The cabbage teases out a subtle tart and yeasty flavor. The beer's cleansing effect removes the spices from the palate.

Uinta Brewing Company
Salt Lake City, UT

Hopscursion (Specialty Beer)

fried chicken | pickled brussels sprout slaw

Let this bite mingle with the beer to highlight the hops, all while keeping them from overwhelming both the bite and the palate.

Lime Pilsner (American Lager)

fluke crudo | black bean cake

Let the Pilsner act as an ingredient in this bite, adding a citrus touch to the fluke and letting the carbonation rinse the palate.

Union Craft Brewing
Baltimore, MD

Double Duckpin (Imperial IPA)

beef brisket skewer | rosemary | confit potato

The rosemary falls in line with the hops and leads the palate toward the rich yet gentle smoke of the brisket.

Older Pro with Blueberry (Fruited Wood-Aged Sour Beer)

lamb tartare | tamarind | thai basil

The combination of the blueberry and basil enhances the clean notes of the lamb, while the orange adds a gentle, sweet finish.

Urban Chestnut Brewing Co
Saint Louis, MO

Ku'damm Bock (Berliner Weisse)

seared scallop | celery root puree | brown butter

Notes of citrus from the beer complete this bite on the palate. Let the beer rest on the palate a bit to focus in on the herbal notes of the celery root.

Stammtisch (German Pilsener)

cotechino sausage | fava beans | lemon

The carbonation comes in to cleanse the cotechino from the palate, while the lemon and fava bean complement the hop and malt notes.

Wicked Weed Brewing
Arden, NC

Pernicious (American IPA)

pheasant | caramelized corn puree | pickled cherry

The rich corn puree mingles with the malt notes of this beer, while the cherry brings out the hops.

Red Angel (Belgian Fruit Lambic)

panna cotta | rhubarb | malted oat crumble

Let the panna cotta coat the palate, paving the way for the lambic to fully develop its deep flavors. The oat crumble cuts in to allow a delicate, sour finish.

Wild Wolf Brewing Co
Nellysford, VA

Area 151 (Belgian Pale Ale with Fruit)

cheeses (2nd floor)

Exquisitely Evil Ale (Double IPA)

cheeses (2nd floor)

Wolf’s Ridge Brewing
Columbus, OH

Buchenrauch (Bamberg Maerzen Rauchbier)

chocolates (2nd floor)

Clear Sky Daybreak (Coffee Beer)

chocolates (2nd floor)

Wolverine State Brewing Co.
Ann Arbor, MI

Barista Coffee Lager (Coffee Beer)

chocolates (2nd floor)

Raucher Smoked Lager (Bamberg Maerzen Rauchbier)

chocolates (2nd floor)

Yards Brewing Company
Philadelphia, PA

Philadelphia Pale Ale (American Pale Ale)

pastrami cured salmon | potato blini | creme fraiche

The cure on the pastrami salmon harmonizes with the malt, while the creme fraiche pushes the hops to the roof of the mouth.

Poor Richards Tavern Spruce Ale (Herb and Spice Beer)

pheasant | caramelized corn puree | pickled cherry

The spruce notes from the beer contribute depth, while the pickled cherry cuts through to allow the malt finish the bite.