DC Beer

Top 10 Beer and Food Pairings at SAVOR

Let the torrent of SAVOR-related #content continue to flow!

So, let's be honest, SAVOR is really about the beer, protests and marketing aside. With that said, there have been some truly transcendent pairings in the past. We put our heads together and came up with ten we think should absolutely be on your radar. These are arranged by those you should have earlier in the evening and then those you should have as the night goes on and your palate becomes progressively more shot. Bon appetit!

  • Right Proper – Songlines – Farmhouse Ale
    Paired with Beet-Cured Salmon with Jicama & Orange.
    "Bright citrus and tropical notes accent the salmon while the jicama helps bring out the Nelson Sauvin hops."
  • Boulevard – Tank 7 Farmhouse Ale – Saison
    Paired with Crisp Prosciutto Cup with Asparagus, Pickled Ramps & Lemon Zest.
    "Look for the malt to carry the salt of the prosciutto all the way throgh unitl the grassy notes of the asparagus tie into the hops."
  • Short's – Nicie Spicie – Wheat Ale
    Paired with Whipped Brie with Coriander Syrup & Candied Kumquat.
    "The peppercorns in the beer add a nice spice to the brie that then leads to a crisp finish."
  • Yazoo – Embrace the Funk Series – Deux Rouges – Sour/Wild Ale
    Paired with Pork Pâté with Pickled Mustard Seeds & Beets.
    "Tart notes cut through the pâté and bring out notes of wood before the sourness carries into the earthiness of the beets."
  • Port City – Ways & Means – Session Beer
    Paired with Pastrami on Rye, Sauerkraut & Russian Dressing.
    "The sauerkraut brings out the crisp and clean finish of this beer."
  • Mad Fox – Oaked Diabolik – Sour/Wild Ale
    Paired with Goat Gouda with Apple Beignet & Burnt Honey.
    "Notes of oak are brought out from the beignet and complement the richness of the gouda."
  • Allagash – Mattina Rossa – Sour/Wild Ale
    Paired with Loin of Venison with Fried Parsnips, Pomegranate & Red Eye Gastrique.
    "Venison plays nicely with the raspberry notes while the parsnip sets off the long finish with a tart citrus note."
  • Three Weavers – Southbounder – Stout
    Paired with Chile- & Coffee-Rubbed Hangar Steak with Confit Potato.
    "The chili works to bring out all the malt flavors to complement the steak. The coffee notes in both the beer and the bite work to tie it all together on the palate."
  • Sierra Nevada – Barrel-Aged Bigfoot – Barleywine
    Paired with Bacon-Wrapped Dates with Rosemary & Currant Gastrique.
    "Notes of burnt sugar come through as the bacon adds a smoke flavor before the date brings out notes of coconut and raisin for a sweet finish."
  • Surly – Barrel-Aged Darkness 2014 – Stout
    Paired with Porcinii Mushroom & Burrata Arancini.
    "Following the hop aroma, the umami of the porcini works to bring out deep roast notes and intensify all the senses."

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