Is this beer and food thing gaining a little momentum or is it my imagination?
– Otter Creek Brewing will continue to host its weekly local cheese and beer pairings each Friday through October as part of the brewery’s “Local foods meet Local Brews” events.
The free beer and cheese pairings, which include eight different Vermont cheeses, are held every Friday from 4 to 6 p.m. at the brewery, 793 Exchange St. in Middlebury.
– Full Sail Brewing is beginning a weekly series of Brewmaster’s Dinners at its Hood River pub. The menu will change based on the seasonality of the ingredients and the release of the brewery’s seasonal and reserve programs. They begin on Full Sail’s 20th Anniversary date, Sept. 27. The cost of the dinner including beer is $20 per person. The menu will be served from 4 p.m.-8 p.m.
The opening course for the first dinner: Dungeness Crab Cake with Spicy Remoulade Sauce and Lupulin Fresh Hop Ale.
– Stone Brewing is joining Brooklyn Brewery, Dogfish Head Craft Brewery and others in a friendly battle with wine (conducted with knives and forks in hand). The basics:
WHO: Greg Koch, CEO – Stone Brewing Co.
Gavin Kaysen, Executive Chief – El Bizcocho
Barry Wiss, Sommelier – Trinchero Winery
WHAT: Craft Beer vs. Fine Wine Dining Challenge
WHEN: Thursday, September 27th @ 6:00pm
WHERE: El Bizcocho, Rancho Bernardo Inn, San Diego, CA
WHY: To Debate the Merits of Food Pairings with Beer Versus Wine
Guests at the “Beer v. Wine” dinner will sample both a craft beer and fine wine selection specifically chosen for each course. Koch will introduce each beer Wiss will introduce each wine. Guests fill out a small card with their preferences as to which beverage pairs best with the dish. For more additional call 800-770-7329 or visit www.ranchobernardoinn.com.
This is all great news for craft beer lovers. In addition, head brewer at Boscos in Nashville, Fred Scheer, is slated to release a book next month on food and beer pairing.
The more the word gets out about how great food and beer go together, the better everyones’ dining (and drinking) experiences are going to be!
Stan, I have to believe it is gaining momentum. I just posted about Saint Arnold’s having a Beer and Texas Cheese tasting at a local wine shop. It was fun seeing everyones eyes opened to the fact that beer goes so well with cheese
tedo – would have been OK to include the link.
In fact, I will. First because I’m a sucker for cheeses grown in sustainable and organic methods. Second because I wish I’d been there.
Wow, talk about coincidences. The Fort Worth Star-Telegram did a piece on beer and food pairing today, with a special spotlight on the beer pairing dinners that Jamie Fulton has been doing at the Covey Restaurant and Brewery.
http://www.star-telegram.com/food/story/232223.html