SAVOR Menu

4 Hands Brewing Co.
Saint Louis, MO

First Impressions (Belgian Fruit Beer)

brandade | salt + vinegar chip | chive

A little salt from the brandade brings the fruit and yeast to the forefront of this pairing.

Madagascar (American Imperial Stout)

churros | vanilla mascarpone

The mascarpone adds a base to the palate, allowing rich, roasty notes to play through the whole bite.

Allagash Brewing Company
Portland, ME

Hoppy Table Beer (Belgian Pale Ale)

mushroom risotto (arancini)

The umami from the mushrooms showcases the yeast in this Belgian pale ale.

James & Julie (Wild Beer)

rabbit sausage | figs | pickled apple

The fig cuts right to the fruit notes in the beer. Use the pickled apple to wash away the sausage.

Ardent Craft Ales
Richmond, VA

Ardent IPA (American IPA)

chorizo verde | pepitas

The hops prove they can balance a little bit of heat, and the carbonation cleanses it all away.

Sauturnes Saison (Saison)

thai green chile chicken | sugarcane skewer

A quick hit of heat intensifes the flavors in this saison, while the sugar steers it back to a quick, clean finish.

Arizona Wilderness Brewing Co.
Gilbert, AZ

American Presidential Stout (American Imperial Stout)

chile relleno | asadero | pine nuts

Big roast notes cut through the rich chile and cheese while the spice from the bite helps bring a clean finish.

Sonoran Prince (Fruited Wood-Aged Sour Beer)

oil poached swordfish | masa | cabbage | lime | jalapeño

The lime and jalapeño wake up the palate while the masa accents the wood notes in the beer.

Band of Bohemia
Chicago, IL

Bay Rum Cocoa (Chocolate Beer)

tapioca | brulee pineapple + banana

Rich chocolate notes from the beer enhance the tapioca, which holds the beer on long enough to explore dark roasty notes.

Indian Pale Ale (Specialty Saison)

pheasant croquette | pear + currant compote

Pear and currant hit the palate first, priming the senses for the beer. The pheasant adds a gentle game note.

Bear Republic Brewing Company
Cloverdale, CA

Red Rocket Ale (American Amber/Red Ale)

whipped triple crème | grain + nut granola | honey

Whipping the triple crème cheese lightens it up just enough to hold the beer on the palate, setting the stage for a back and forth between the malt and hops.

Tartare Rouge (Wood-Aged Sour)

pheasant croquette | pear + currant compote

Use the croquette to add texture and balance to the palate, holding the beer in suspension to deliver a clean, fruity finish.

BearWaters Brewing Company
Canton, NC

Café Lumière (Coffee Beer)

tiramisu cannoli

Matching the coffee flavor intensifies the overall pairing, pulling out dark roasted notes from the beer to push against the sweet notes of the filling.

Smells Like Money (Belgian Dark Strong Ale)

glazed ham | pineapple fried rice

Notes of sugar in the glazed ham complement the Belgian candi sugar and add richness to the bite.

Begyle Brewing
Chicago, IL

Boat Shoes (Koelsch)

pork loin tostada | green mole | chicharron

The hops in the beer are amplified by the green mole, while the chicharron puts the carbonation to work.

Hophazardly (American IPA)

chile relleno | asadero | pine nuts

This pairing shows that the hops and malt in an IPA can clear away rich cheese from the palate. Just for fun, we added a little heat with the pepper.

Bell's Brewery, Inc.
Comstock, MI

Black Note Stout (Wood-Aged Strong Stout)

mushroom risotto (arancini)

Mushrooms add depth to the roast notes in the stout, and the crisp texture of the arancini completes the bite.

Raspberry Wild One (Fruited American Sour Ale)

baklava | dried fruits

Use the honey to single out the raspberry notes while the phyllo dough helps cut through the sour elements.

Beltway Brewing Company
Sterling, VA

GRIMM Super Crush (Contemporary Gose)

oil poached swordfish | masa | cabbage | lime | jalapeño

Use the lime and jalapeno to cut through the swordfish, allowing the gentle carbonation and tart notes of the gose to shine through.

James E. Pepper Stout Aged in Rye Whiskey Barrels (Wood-Aged Strong Stout)

beef bourguignon | potato puree

Rich braised beef pulls the barrel flavor to the front of the palate, and the creamy potato puree holds the roast flavors at bay.

Biscayne Bay Brewing Company
Miami, FL

Doppelbock (Ger Doppelbock)

caramelized white chocolate éclair

Caramelizing the sugars in white chocolate might be the best thing ever, and the doppelbock completes the experience.

Double Nine Double IPA (Imperial IPA)

venison carpaccio | rye | caper aioli

Cold, clean carpaccio heads right for the hops, letting the rye and capers dance with the malt and carbonation.

Blackberry Farm Brewery
Maryville, TN

Blackberry Farm Classic Saison (Saison)

scallop | rice chip | plum | thai basil

This classic scallop and saison pairing showcases what yeast, carbonation, and clean, briny shellfish can do together.

Brett Saison 18 Unblended (Brett Beer)

popcorn + yogurt panna cotta | puffed grain | blood orange powder

A quick hit of cream from the panna cotta holds the Brett off for a quick second, allowing the flavors from the beer to develop on the palate.

Bond Brothers Beer Company
Cary, NC

Duality of Funk (Brett Beer)

Nathan Miller Chocolate

Peasant Brawl (Belgian Pale Strong Ale)

Nathan Miller Chocolate

Boothbay Craft Brewery
Boothbay, ME

Block of Time (German Pilsener)

tuna poke | sesame | seaweed | scallion

The subtle richness of tuna, when paired with a Pilsner, draws out the malt and hops for a stronger flavor.

Thirsty Botanist (American IPA)

fresh snow peas | stracciatella | black olive

Gentle sweetness and crisp texture from the snow peas brighten the overall notes of the beer, waking up the palate.

Bosque Brewing Company
Albuquerque, NM

Elephants on Parade (Fruit Wheat Beer)

baklava | dried fruits

Light, crispy phyllo dough shows that lighter beers can hold their own for a dessert pairing, awakening the palate at the end of a meal.

Scale Tipper IPA (American IPA)

venison carpaccio | rye | caper aioli

Using a cold preparation amplifies the hops, but the carpaccio has enough presence to balance the bite.

Boston Beer Co
Boston, MA

Barrel Aged Double Aged Double Bock (Ger Doppelbock)

merguez | caramelized onions | beans

Instead of using a protein to pull out the barrel notes, caramelized onions do the job in this pairing.

New England IPA (American IPA)

pork loin tostada | green mole | chicharron

With the slight haze in this beer, the green mole shines through a bit brighter. The chicharron puts the carbonation to work.

Boulevard Brewing Company
Kansas City, MO

Jam Band (American Fruit Beer)

lemon curd tart | blueberry

This is just a fun pairing. Both the beer and the tartness of the dessert will shake your palate awake and tell it to get back out there.

Whiskey Barrel Stout (Wood-Aged Strong Stout)

beef bourguignon | potato puree

Initial notes of whiskey are calmed by the rich beef and potato, letting the roast of the beer emerge.

Brewery Ommegang
Cooperstown, NY

Blend #1 (Other Belgian Sour)

baked brie | peach

Between the texture of the crust and the richness of the brie, the palate has multiple options to dive into this beer.

Pale Sour (Other Belgian Sour)

thai green chile chicken | sugarcane skewer

With just a few simple flavors of heat and sweet, this bite will coax a longer finish from this delicate pale sour.

Brewery Silvaticus
Amesbury, MA

Baron von Smoke (Bamberg Maerzen Rauchbier)

smoked adobo boar shoulder | celery root salad

Big smoky notes add depth to the bite, while the gentle salinity of the celery root cleanses the palate.

Brevity (American Sour Ale)

mushroom risotto (arancini)

Let the rice hold back the sour for just a second before the umami of the mushrooms intensifies the overall reaction.

Brooklyn Brewery
Brooklyn, NY

Aglovale (Wild Beer)

duck meatball à l'orange

The citrus in the sauce plays off the beer, integrating the malt with the gentle game notes of the duck.

Bel Air (American Sour Ale)

torched hamachi | yuzu | pistachio

Light notes of yuzu bring out the fruit in the beer while the pistachio adds depth to the bite.

Caldera Brewing Company
Ashland, OR

Caldera Coco-Nutty Blonde (Field Beer)

Nathan Miller Chocolate

Caldera Mother Pucker Raspberry Sour (American Sour Ale)

Nathan Miller Chocolate

Cape May Brewing Co.
Cape May, NJ

Coastal Evacuation (Imperial IPA)

whipped triple crème | grain + nut granola | honey

Big hops are held off the palate by the whipped triple crème, leaving time to explore the full intensity of the beer on the palate.

Phantom Crew (Belgian Flanders Oud Bruins or Red)

duck rillette | pickled cherry | brioche

Rich duck and brioche are cut away from the palate by the combination of the pickled cherry and the sour notes from the beer.

Central Waters Brewing Company
Amherst, WI

Bourbon Barrel Stout (Wood-Aged Strong Stout)

beef berbere | injera bread

Big spice notes from the berbere play off the barrel notes from the beer.

Mudpuppy Porter (Robust Porter)

baked clam | corn | chile | breadcrumbs | aioli

A little salinity from the clam cuts into the roast notes from the porter. They meet in the middle to head toward a roasty, yet slightly sweet finish.

Cheluna Brewing Company
Aurora, CO

Benito's Imperial Stout (Wood-Aged Strong Stout)

baklava | dried fruits

The honey in this bite rounds out the deep roast notes from the beer.

Rozha Berliner Weisse (Berliner Weisse)

scallop | rice chip | plum | thai basil

Light citrus notes add brightness to the scallop. The carbonation is key in scrubbing the palate to showcase all the flavors from the dish and the beer.

Cloudburst Brewing
Seattle, WA

Happy Little Clouds (German Pilsener)

baked clam | corn | chile | breadcrumbs | aioli

Natural salt from the clam pops the carbonation and herbal hops to the top of the palate for a bright finish.

Shame Spiral (Imperial IPA)

chicken roulade | fennel | tarragon

Use the roulade to lay down a base layer before going back and forth between the fennel, tarragon, and hops.

COOP Ale Works
Oaklahoma City, OK

2017 DNR Cask-It: Rye Barrel Aged (Belgian Dark Strong Ale)

cornbread | cultured butter | ramps + roasted corn

The cultured butter softens and protects the palate, letting the texture of the cornbread cut through the flavors in the beer.

2017 Territorial Reserve Barrel Aged Wild Wheat Wine Honey Ale (Wood-Aged Strong Beer)

hazelnut financier

Rich notes of hazelnut coupled with the lightness of a financier dance well with this beer, providing a strong start and smooth finish.

Country Boy Brewing
Lexington, KY

Cliff Jumper IPA (American IPA)

brandade | salt + vinegar chip | chive

A little texture in the dish goes a long way toward holding the hops on the palate throughout the whole bite.

Living Proof: Plum Wild Black Narrows Collab (Wood-Aged Sour)

tuna poke | sesame | seaweed | scallion

Gentle fruit and wood notes from the beer add depth to the rich tuna. The sour notes kick in to tie the flavors of the poke together.

Crank Arm Brewing Company
Raleigh, NC

Darker Ways (Brett Beer)

duck rillette | pickled cherry | brioche

Use the rillette to keep the Brett notes at bay, then allow the cherry to bring it to the forefront of the pairing.

Rickshaw Rye IPA (Rye Beer)

marinated mortgage lifter beans | gremolata

These large shelling beans stay on the palate long enough to let the rye flavors fully develop. Let them showcase what rye can do in a beer.

Crooked Stave Artisan Beer Project
Denver, CO

Origins (Wood-Aged Sour)

compressed melon + cucumber panzanella

Intense melon flavors combine with sour notes from the beer to refresh and awaken the palate.

Sour Rosé (American Sour Ale)

duck rillette | pickled cherry | brioche

At first this dish may seem too strong for the beer, but be patient. The carbonation will kick in, making room for the beer to finish the bite.

Crux Fermentation Project
Bend, OR

[BANISHED] IN THE POCKET (Specialty Saison)

marinated feta | citrus

As the first sour bite hits your palate, the feta and citrus combine to highlight notes of pear and lemongrass. Look for a gentle, almost warming finish from this beer.

[BANISHED] TOUGH LOVE (Wood-Aged Strong Stout)

gouda steak au poivre

Sweet and roasty notes from the malt combine with the spice of the pepper, while the gouda works to complement the smooth mouthfeel of this beer.

Daredevil Brewing Co
Indianapolis, IN

Lift Off IPA (American IPA)

chorizo verde | pepitas

Bright flavors and a little heat add intensity to the hops, building to a quick finish with residual heat.

Vacation Kolsch (Koelsch)

parsnip budino | salmon roe | crispy beet

Gentle yet creamy, this dish puts the carbonation to work cleansing the palate, while the parsnip complements the herbal hops.

DC Brau
Washington, DC

Rosé du Gose (Contemporary Gose)

fresh snow peas | stracciatella | black olive

Bright carbonation scrubs the soft stracciatella from the palate. Let the black olive linger after the first bite and enhance the classic gose finish.

Turbo Boost Multi Ball (Experimental IPA)

chorizo verde | pepitas

Reverse course here and take a bite of the chorizo first. Let the gentle heat settle in, then take a sip of this IPA to calm the palate and finish with a gentle herbal hop note.

Deschutes Brewery
Bend, OR

The Abyss Tequila (Wood-Aged Strong Stout)

korean short rib sugar steak | jicama salad

Big roast notes in the beer are amplified by the short rib, while the sugar marinade highlights the barrel aging components.

The Ages (Belgian Gueuze Lambic)

pheasant croquette | pear + currant compote

Let the gueuze mingle with the pear and currant, then use the croquette to cut through and pull the beer onto the palate.

Dogfish Head Craft Brewery
Milton, DE

Dragons & YumYums (Specialty Beer)

compressed melon + cucumber panzanella

Zooming in on the playful tropical twist Dogfish Head puts on this beer, we intensified the melon to ramp up the pairing.

Mixed Media (Specialty Saison)

pheasant croquette | pear + currant compote

Various textures from the croquette, pheasant, and pear all play different roles in pulling out the complex notes in this beer.

Earth Rider Brewery
Superior, WI

Precious Material (Munich Helles)

chile relleno | asadero | pine nuts

Let the bite sit for a second, then use the beer to push the heat of the pepper to the roof of the mouth and the crisp carbonation to the bottom.

Superior Pale Ale (American Pale Ale)

chicken roulade | fennel | tarragon

Soft notes from the fennel and tarragon play off the hops, bringing the bite to a clean finish.

Ethereal Brewing
Lexington, KY

Creepy Old Farmhouse (Saison)

crab salad | lettuce cup | avocado | citrus vinaigrette

Light crab notes with the crisp bite of the endive play off the yeast and carbonation of this saison.

Emblemata (American IPA)

duck rillette | pickled cherry | brioche

The rillette can be used to coat the palate, allowing the cherry and brioche to play with the hops and malt on the roof of the mouth before settling into a bright finish.

Fair Winds Brewing Company
Lorton, VA

Dank & Stormy (American IPA)

black + blue grilled cheese | chicories

The hops are the workhorse here, pushing the rich cheese aside so they can steal the spotlight.

Hells Navigator (Ger Maibock)

fresh snow peas | stracciatella | black olive

Between the crispness of the snow peas and the softness of the stracciatella, the maibock cuts right down the middle of the palate.

Fat Bottom Brewing Co.
Nashville, TN

Cavalier (Brett Beer)

angel food cake| coconut | li hing mui

Let the angel food cake stave off the Brett notes before combining with the coconut to form a sweet finish.

Obsidian (Saison)

venison carpaccio | rye | caper aioli

Delicate game notes play off the yeast. The rye cuts to the malt in the beer, while the capers pop the carbonation into action.

FATE Brewing Company
Boulder, CO

Midas (Experimental Beer)

Red Apron Butcher charcuterie

Tequila Barrel Uror (Contemporary Gose)

Red Apron Butcher charcuterie

Fernson Brewing Company
Sioux Falls, SD

Curio (Berliner Weisse)

black + blue grilled cheese | chicories

Rich blue cheese is swept off the palate by the carbonation and bright notes in this beer.

Lion's Paw Lager- Style-Vienna Lager (Vienna Lager)

parsnip budino | salmon roe | crispy beet

Light malt notes bring out the earthiness of the parsnip while the carbonation cleanses the palate.

Flying Fish Brewing Co.
Somerdale, NJ

Blueberry Braggot (Honey Beer)

baklava | dried fruits

Subtle sweet notes from the beer pull the honey to the front of the palate, while the crisp phyllo cuts through to the malt.

Jersey Juice IPA (American IPA)

crab salad | lettuce cup | avocado | citrus vinaigrette

Using the more muted hop notes of the beer, this pairing showcases how hops can pull out the soft texture and flavor of the crab.

Foothills Brewing
Winston-Salem, NC

Craft Happiness IPA Project: Safe (American IPA)

pork shumai

Subtle notes of pork and spice are quickly intensifed by the hops before both bite and sip head to a smooth finish.

Dead & Berried Blackberry Imperial Stout (Wood-Aged Strong Stout)

pressed pork belly | blackberry

Pressing the pork belly allows this bite to linger on the palate, letting the big roast and subtle fruit notes have their moment.

Four Quarters Brewing
Winooski, VT

Fleur de Lis (American Sour Ale)

bbq octopus | citrus salad | celery leaf

Textures from both the beer and bite play back and forth, highlighting layered notes of roast, fruit, and sweet.

Morning Star (American Imperial Stout)

popcorn + yogurt panna cotta | puffed grain | blood orange powder

The popcorn flavor and creaminess of the dish hold the beer on the palate. A roasty, rich start transitions to a slightly bittersweet finish.

Fremont Brewing
Seattle, WA

Guava Saison (Wood-Aged Sour)

popcorn + yogurt panna cotta | puffed grain | blood orange powder

Use the panna cotta to intensify the guava notes in the beer. With just one sip, see how a beer can become part of a dish.

The Rusty Nail (Wood-Aged Strong Stout)

caramelized white chocolate éclair

The caramelized white chocolate brings out notes of spice and barrel aging in the beer, but is subtle enough to let the beer drive this pairing.

GoodLife Brewing Company
Bend, OR

Comatose (Imperial IPA)

oil poached swordfish | masa | cabbage | lime | jalapeño

The masa and the swordfish calm the hops before the lime and jalapeño revive them for a strong finish.

Sweet As! Pacific Ale (Australian Pale Ale)

tuna poke | sesame | seaweed | scallion

Crisp, clean hops brighten the tuna and add a burst of citrus flavor to the poke.

Great Lakes Brewing Co.
Cleveland, OH

Barrel Aged Blackout Stout (American Imperial Stout)

tiramisu cannoli

Coffee notes add to the roast in the beer while the cannoli shell cuts the beer away.

Holy Moses White Ale (Belgian Wit)

fresh snow peas | stracciatella | black olive

Crispness from the snow peas cuts through the texture of the wit, which adds a gentle citrus note to the pairing.

Hardywood Park Craft Brewery
Richmond, VA

Hardywood Puffery (Wood-Aged Strong Stout)

grilled lamb skewer | rosemary | anchoyade

The lamb highlights how a rich, grilled meat can pull out the roast of the beer initially, while leading to a soft finish.

Hardywood Road to Idaho (American IPA)

chicken tagine | couscous | apricot

Balancing spice and stone fruit, this dish highlights the hops and intensifies their impact on the palate.

Hops & Grain Brewing
Austin, TX

Haze County Double IPA (Imperial IPA)

Red Apron Butcher charcuterie

Pellets & Powder IPA (American IPA)

Red Apron Butcher charcuterie

Insight Brewing Company
Minneapolis, MN

Rowdy Uncle (Experimental Beer)

duck meatball à l'orange

Rich notes of duck and caramelized citrus coax out the malt, letting some softer notes linger on the palate.

Splendid Moose (American Pale Ale)

chicken roulade | fennel | tarragon

Use the fennel and tarragon to play off the hops and coerce a gentle citrus note to finish off the bite.

Joyride Brewing Company
Edgewater, CO

Bourbon Barrel Aged Dr. Friese's Breakfast Stout (Coffee Stout or Porter)

tiramisu cannoli

Big bourbon notes are calmed by the richness of the dish. The texture of the cannoli shell helps to cut through the roast notes.

No Simple Highway (Specialty Saison)

brandade | salt + vinegar chip | chive

Using the crisp texture and soft finish of the bite, the yeast and carbonation emerge to highlight this saison.

Kohola Brewery & Tasting Room
Lahaina, HI

Lokahi Pilsner (German Pilsener)

asparagus | bonito flake | white miso

Miso softens the carbonation while the asparagus brings out the herbal notes in the hops.

Mean Bean Coffee Stout (Coffee Stout or Porter)

pressed pork belly | blackberry

This pairing brings a deep pork flavor along with some jam and coffee from the beer. Use the malt notes in the beer to act as the "toast."

La Cabra Brewing
Berwyn, PA

Hipster Catnip (American IPA)

pheasant croquette | pear + currant compote

Bright hops are sweetened by the pear and currant. The pheasant brings the malt into balance.

Peter (Belgian Flanders Oud Bruins or Red)

pressed pork belly | blackberry

Let the sour kick from the beer mingle with the blackberry while it cleanses the pressed pork from the palate.

Lawson's Finest Liquids
Warren, VT

Fayston Maple Imperial Stout (American Stout)

smoked adobo boar shoulder | celery root salad

Notes of maple sweeten the smoke on the boar, allowing the dark and roasty notes to play off the adobo spice.

Sip of Sunshine (American IPA)

tuna poke | sesame | seaweed | scallion

Bright hops are highlighted by the tuna, bringing happiness to your palate.

Lord Hobo
Cambridge, MA

Boomsauce (American IPA)

parsnip budino | salmon roe | crispy beet

Calm the high intensity of the initial hop burst with the budino and the parsnip.

Glorious (American Pale Ale)

roast snapper | cilantro chimichurri

A little spice in the chimichurri pushes the hops to the front of the bite, letting the snapper have its moment in a clean finish.

Maine Beer Company
Freeport, ME

MO (American Pale Ale)

scallop | rice chip | plum | thai basil

Natural salt flavors from the scallop soften the hops and malt to show how a pale ale can be gentle on the palate.

Woods & Waters (American IPA)

marinated mortgage lifter beans | gremolata

Use the beans to keep the IPA on the palate, letting the hops shine from start to finish.

Marble Brewery
Albuquerque, NM

Cholo Stout (American Stout)

smoked adobo boar shoulder | celery root salad

Gentle notes of smoke from the boar and the adobo sauce bring out deep roasty notes and a rich finish.

Double White Ale (Belgian Wit)

boudin blanc | bahn mi vegetables | cilantro

Crisp notes from the bahn mi vegetables cut through the wit, allowing the carbonation to interact with the boudin blanc.

Maui Brewing Company
Kihei, HI

Saint Damien (Wood-Aged Strong Beer)

tapioca | brulee pineapple + banana

Textures from both the beer and bite play back and forth, highlighting layered notes of roast, fruit, and sweet.

Waimea Red Ale (American Amber/Red Ale)

pork loin tostada | green mole | chicharron

The chicharron and tostada cut right to the heart of the malt in the beer, while the green mole brings in a little heat for the finish.

MISHAP! Brewing Company
Buffalo, WY

Fire Hole Chili Porter (Robust Porter)

beef berbere | injera bread

Spice from the beer intensifies this bite and showcases the chili in the beer.

That New Blonde (Golden/Blonde Ale)

mackerel | pickled fennel | lemon | caper

Crisp hops and a bright finish wake up the palate, while the mackerel provides intensity.

New Belgium Brewing Company
Fort Collins, CO

Sour Saison (Saison)

whipped triple crème | grain + nut granola | honey

Rich yet delicate triple crème becomes a soft blanket on the palate, letting the sour notes and carbonation emerge for a clean finish.

Voodoo Ranger Juicy Haze IPA (American IPA)

belgian endive | poached chicken | brûléed grapefruit | avocado | sesame

The avocado is key to matching the haze of this beer, keeping the hops in play to intensify the grapefruit.

Night Shift Brewing
Everett, MA

Santilli (American IPA)

country style pâté | cornichon | mustard

The pâté calms the hops at first bite. The mustard and cornichon revive them to finish with a clean hop burst.

Whirlpool (American Pale Ale)

bbq octopus | citrus salad | celery leaf

The octopus pulls the hops forward to add a bright note to the dish.

Ninkasi Brewing Company
Eugene, OR

Prismatic (American IPA)

bbq octopus | citrus salad | celery leaf

The char on the octopus calms the hops just a bit, allowing the malt and carbonation to balance the bite.

Yours Truly (Cream Ale)

mushroom risotto (arancini)

The cream ale pairs directly with the crisp rice, while the mushroom adds to the creamy mouthfeel.

Parkway Brewing Company
Salem, VA

Fortification Barley Wine Ale (American Barley Wine)

caramelized white chocolate éclair

White chocolate and barleywine combine to deliver a caramel sweetness to the palate. The pastry shell keeps the sweet and malt in balance.

Four Damn Fights to a Pint (Imperial IPA)

cornbread | cultured butter | ramps + roasted corn

Big hop notes are calmed by the cultured butter, and the texture of the cornbread holds the beer on the palate.

Perennial Artisan Ales
St. Louis, MO

Abraxas (Experimental Beer)

country style pâté | cornichon | mustard

Notes of pork and spice match up with spice notes in this beer. A little vinegar from the mustard and cornichon works to extend the finish.

Saison de Lis (Saison)

mackerel | pickled fennel | lemon | caper

Carbonation swiftly moves in to quiet the intensity of the fish.

Port City Brewing Company
Alexandria, VA

Ideaal Tripel (Belgian Tripel)

yellow curry | shrimp | carrot

Use the carbonation of the tripel to quickly cleanse the palate, making way for the carrot and yeast notes to finish with just a touch of heat.

Integral IPA (American IPA)

black + blue grilled cheese | chicories

Rich blue cheese holds the hops off for a short time before the full intensity of this East Coast IPA hits.

Purpose Brewing & Cellars
Fort Collins, CO

NACHT (Experimental Beer)

tiramisu cannoli

A little coffee, cream, and pastry work together to highlight the roast malt notes in the beer.

pH1 (Wood-Aged Sour)

compressed melon + cucumber panzanella

Intense melon flavors highlight the wood and gentle herb notes in this beer.

RAR Brewing
Cambridge, MD

Hyde w/Galaxy (American IPA)

black + blue grilled cheese | chicories

Big hops are held at bay temporarily while the rich cheese coats the palate.

Slip Ons (American Pale Ale)

crab salad | lettuce cup | avocado | citrus vinaigrette

Pairing this beer with a cold dish brightens the hops, adding a crisp herbal note to the endive.

Reuben's Brews
Seattle, WA

Reuben's Crush IPA (Specialty Beer)

parsnip budino | salmon roe | crispy beet

Use the cream of the budino to push the hops to the roof of the palate. The gentle notes of the parsnip will bring them back down at the finish.

Triumvirate IPA (International Pale Ale)

chicken roulade | fennel | tarragon

Fennel and tarragon complement the hops while the roulade balances the beer on the palate.

Rhinegeist Brewery
Cincinnati, OH

Being (Wood-Aged Sour)

mackerel | pickled fennel | lemon | caper

Use the wood and sour notes from the beer to cleanse the mackerel off the palate.

Double Oaked Mastodon (Belgian Dark Strong Ale)

smoked adobo boar shoulder | celery root salad

Big oak flavors are matched by the smoke on the boar, and the celery root helps cut the richness of the pairing.

River Horse Brewing Company
Ewing Township, NJ

Sour Harry (Wood-Aged Sour)

cornbread | cultured butter | ramps + roasted corn

Fresh garlic notes and cultured butter play off the sour and wood notes for a balanced match.

Tripel Horse (Belgian Tripel)

grilled lamb skewer | rosemary | anchoyade

The salt from the anchoyade will help brighten the tripel and hold it on the palate, letting it interact with the grilled lamb.

River Time Brewing
Darrington, WA

el Primo Ducé (Experimental Beer)

pork shumai

Soft pork and spice notes along with the dumpling coax the carbonation out for a clean finish.

P.I.G. (Chili Beer)

beef berbere | injera bread

The chili in this beer adds spice to the berbere for an intense bite and sip.

Roadhouse Brewing Company
Wilson, WY

Sirens' Seduction (Belgian Dark Strong Ale)

scallop | rice chip | plum | thai basil

Fruity Belgian yeast adds a gentle touch to the scallop, lightening up the pairing.

Wilson IPA (American IPA)

crawfish etoufee

Big hops and big spice make for an intense start, but the pairing transitions to a rich, calm finish.

Rogue Ales
Newport, OR

Hazelnut Brown Nectar (English Brown Ale)

caramelized white chocolate éclair

Use the éclair shell to pull out the hazelnut notes. The caramelized chocolate enhances the roasted malts.

Honey Kolsch (Koelsch)

cumin roasted carrots | honey | puffed grains

Carrots are capable of pulling both herbal hop and crisp malt notes from a Kolsch. The cumin provides a kick to the finish.

Saltwater Brewery
Delray Beach, FL

Bone-A-Fied Blonde (Belgian Blonde Ale)

thai green chile chicken | sugarcane skewer

Initially the heat will take over the palate. Let the sugarcane and hops calm them down for a refreshing finish.

Maris The Lost Sea Otter (British Barley Wine)

beef berbere | injera bread

The spice of this dish is calmed by the big, bold flavors of the barleywine.

Saranac Brewery
Utica, NY

Saranac Belgian White 100 (Belgian Wit)

seared scallop | candied orange | coriander syrup

The orange and coriander in the dish find similar notes in the beer, allowing the scallop to add a touch of sweetness and a bright finish.

Saranac Galaxy Monster IPA (Imperial IPA)

glazed ham | pineapple fried rice

Use the sweetness of the pineapple and the texture of the rice to release the hops from the palate.

Service Brewing Company
Savannah, GA

Compass Rose (American IPA)

marinated mortgage lifter beans | gremolata

Allow the texture of the beans to move the hops around the palate and hold them there throughout the bite.

Service Brewing Grisette (Other Belgian Ale)

oil poached swordfish | masa | cabbage | lime | jalapeño

Light notes from the beer are intensified by the masa and highlighted by the lime.

Short's Brewing Company
Bellaire, MI

Anniversary Ale (American Wheat Wine)

duck meatball à l'orange

The orange in the sauce will both start and finish this bite, with the duck coaxing out notes from the beer in the middle.

Soft Parade Shandy (American Fruit Beer)

baked clam | corn | chile | breadcrumbs | aioli

Citrus notes from the beer help cut the initial rich seafood hit from the clam, wrapping things up in a bright finish.

Sierra Nevada Brewing Co.
Chico, CA

2018 Hoptimum (Imperial IPA)

duck meatball à l'orange

Big hops are intensified by the orange in the sauce. Use the meatball to calm both alcohol and hops for a smooth finish.

Trip in the Woods – Barrel-Aged Raspberry Bigfoot (American Barley Wine)

triple crème cheesecake |quinoa crust

Soft, rich cheesecake holds this big beer on the roof of the palate, and the quinoa crust scrubs it away to reveal gentle berry notes.

Ska Brewing Co.
Durango, CO

BHC- DIPA (Imperial IPA)

smoked adobo boar shoulder | celery root salad

The spice from the adobo kicks the hops into gear, the rich cut of boar keeps the palate in check, and the celery root cleanses the bite.

Pink Vapor Stew (Field Beer)

country style pâté | cornichon | mustard

The beer enhances the richness of the pâté, and the acid of the pickle brings out the complex notes of this beer.

Spencer Brewery
Spencer, MA

Monks Reserve Quad (Belgian Quadrupel)

mushroom risotto (arancini)

Use the mushroom notes to amplify the flavors in this beer while the rice and texture work to enliven the palate.

Peach Saison (Specialty Saison)

baklava | dried fruits

Look for the honey to accent the peach on the nose and palate while the phyllo highlights the carbonation.

Stone Brewing
Escondido, CA

Stone ///Fear.Movie.Lions Double IPA (Imperial IPA)

duck rillette | pickled cherry | brioche

Big hop notes cut through the rich duck, while the cherry adds a touch of sweetness to balance the bite.

Stone White Ghost Berliner Weisse (Berliner Weisse)

compressed melon + cucumber panzanella

The carbonation enhances the texture of the melon. The beer's gentle sweetness finds its match in the melon components of the dish.

Stoup Brewing
Seattle, WA

Pistol Fingers IPA (American IPA)

chorizo verde | pepitas

Looking for a kick of spice to wake up your palate? Try the bite first here, then use the first sip of beer to ramp the spice level up a notch before the malt smooths it out.

Robust Porter (Robust Porter)

cumin roasted carrots | honey | puffed grains

While the carrots add earthy notes to the roast of the porter, the cumin provides a touch of spice for a complex pairing.

Tampa Bay Brewing Co.
Tampa, FL

Florida Tart (Fruited American Sour Ale)

oil poached swordfish | masa | cabbage | lime | jalapeño

While the sour notes play with the lime and jalapeño, the masa and swordfish combine to soften the overall pairing.

Reef Donkey (American Pale Ale)

black + blue grilled cheese | chicories

Let the blue cheese coat the palate before bringing in the hops to brighten and lighten the bite.

The Bruery & Bruery Terreux
Placentia, CA

Sour In The Rye with Peaches (Fruited Wood-Aged Sour Beer)

whipped triple crème | grain + nut granola | honey

Use the triple crème to coat the palate so the peaches and rye barrel notes can come out to play.

Yount (Experimental Beer)

beef bourguignon | potato puree

This beer was a star in the SAVOR tastings. Instead of taking a trip to Bordeaux, why not try a dish that provides the same experience?

The Collective Brewing Project
Fort Worth, TX

Cup O' Beer (Contemporary Gose)

pork shumai

If the beer wants a noodle dish, you give the beer a noodle dish.

Doom Berry (Fruited American Sour Ale)

pressed pork belly | blackberry

Compressing the pork helps hold the flavors of the beer on the palate, letting the fruit shine from start to finish.

The Lost Abbey
San Marcos, CA

Bat Out of Hell (Wood-Aged Strong Beer)

beef bourguignon | potato puree

The beer's deep roast notes and smooth finish are intensified by the decadent beef and sauce.

Veritas (Wild Beer)

baklava | dried fruits

A touch of honey and the crisp texture of phyllo play off the fruit notes in the beer, revealing hidden spice notes.

Three Weavers Brewing Company
Inglewood, CA

Midnight Flight (American Imperial Stout)

modern pastry interpretations

Seafarer (Koelsch)

modern pastry interpretations

Track 7 Brewing Co.
Sacramento, CA

Burnt Fog (Experimental Beer)

Choptank Oyster Company

Oh Yeaahh! v.2 (Experimental Beer)

Choptank Oyster Company

Upland Brewing Co.
Bloomington, IN

Pearpawsterous (Wood-Aged Sour)

thai green chile chicken | sugarcane skewer

A little sweetness from the sugarcane coaxes out the wood elements, while the spice notes amplify the sourness of the beer.

Revive (Wood-Aged Sour)

glazed ham | pineapple fried rice

Two variations of sweetness from the glaze and the pineapple play off the sour notes and pull the wood-aged notes from the aroma of the beer.

West Sixth Brewing
Lexington, KY

Sixfold X: Flanders Red (Wood-Aged Sour)

grilled lamb skewer | rosemary | anchoyade

Rich game is cut away by the sour notes, and the grilled flavor intensifies the dark fruit.

Snake Cake (Wood-Aged Strong Stout)

tiramisu cannoli

This is a rich finishing bite that ends smoothly by using the cannoli shell to break apart the layers on the palate.

Woods Boss Brewing Company
Denver, CO

Form and Function (Belgian Quadrupel)

cumin roasted carrots | honey | puffed grains

The spice in this quad adds depth to the carrots, whose natural sweetness plays off the Belgian candi sugar and yeast.

Saison Paradiso aged in Chardonnay Barrels (Specialty Saison)

chicken roulade | fennel | tarragon

The clean notes of the roulade enhance the chardonnay flavors, and the fresh herbs are a great complement to the saison.

2018 Culinary Team

Be sure to look for and talk to our award-winning culinary/menu design team strolling the hall at SAVOR:

As of 5.22.18.

Menu subject to change.