Photos: Beer and Food Pairings at the Great American Beer Festival

Uinta Brewing's barleywine served with butterscotch budino from Pizzeria Locale.EXPAND
Uinta Brewing's barleywine served with butterscotch budino from Pizzeria Locale.
Mark Antonation

The Great American Beer Festival highlights chefs as well as brewers at its Paired pavilion (formerly known as Farm to Table), which matches food and beer from around the country. This year's pairings were coordinated by Brewers Association executive chef Adam Dulye, and six Colorado breweries and twelve Colorado chefs were part of the mix featured at two dinners — one last night, one tonight. (Both sold out.) Each restaurant and beer maker provided two dishes and two beers, so there were plenty of samples at last night's inaugural event to help convince lucky ticket-holders that beer is a great option for bringing out the best in a wide variety of culinary styles.

Photos: Beer and Food Pairings at the Great American Beer FestivalEXPAND
Mark Antonation

Chefs and brewers had about six weeks to come up with their combinations; many of the chefs said they were given the beer first and then had to come up with flavors to match. A few lucky Colorado chefs were assigned Colorado breweries, which meant they could sample a little more and meet with the brewers before coming up with ideas.

For example, chef Daniel Asher represented Ophelia's Electric Soapbox (sibling restaurant of Root Down and Linger) and was matched with Boulder's Twisted Pine Brewing. He used the beers in his recipes, creating a chocolate truffle infused with Northstar Imperial Porter and a scallop ceviche doused with Agaveras Agave IPA. Although Ophelia's doesn't stock Twisted Pine regularly, its beer list is made up entirely of Colorado beers, so diners can create their own pairings at the restaurant.

Smoked scallop ceviche misted with tequila and served with Twisted Pine agave IPA.EXPAND
Smoked scallop ceviche misted with tequila and served with Twisted Pine agave IPA.
Mark Antonation

Chef/restaurateur Kelly Whitaker, who owns Boulder's Basta and RiNo's Cart-Driver, was assigned Elevation Beer Company from Poncha Springs. The beers Elevation provided were Signal de Botrange (a farmhouse ale aged in chardonnay barrels) and Fanboy (an oak-aged double IPA). To go with the first beer, a delicately flavored ale, he created black cod rillettes with matsutake mushroom panna cotta. For the second, more powerful beer, he made duck and foie gras hot dogs served on buns from the Grateful Bread Company. Both pairings proved that Colorado can hold its own with the rest of the country in food as well as beer.

Chef Jordan Wallace represented Pizzeria Locale; he's helping the fast-casual chain, spun off from the Boulder original owned by Bobby Stuckey and Lachlan Mackinnon-Patterson, grow beyond Colorado. Local beers are a big part of Locale's beverage program, so Wallace says that new locations in Kansas City and Cincinnati will both feature beers from those regions. His pairings with Utah's Uinta Brewing proved that Pizzeria Locale would be a good fit for that state, too.

Keep reading for more photos of Colorado beers paired with national chefs and Colorado restaurants matched with beers from beyond our borders at the September 24 event.

In an all-Colorado pairing, Basta provided duck and foie gras hot dogs to pair with beers from Elevation Brewing from Poncha Springs.EXPAND
In an all-Colorado pairing, Basta provided duck and foie gras hot dogs to pair with beers from Elevation Brewing from Poncha Springs.
Mark Antonation
Bistro CV in Steamboat Springs paired up with Pedernales Brewing from Texas. Bites included molasses and coffee-cured duck prosciutto and a potato salad with whipped beer vinegar and bacon powder.EXPAND
Bistro CV in Steamboat Springs paired up with Pedernales Brewing from Texas. Bites included molasses and coffee-cured duck prosciutto and a potato salad with whipped beer vinegar and bacon powder.
Mark Antonation
The brewer from Pedernales explains the pairing.EXPAND
The brewer from Pedernales explains the pairing.
Mark Antonation
Pizzeria Locale's lamb meatball was served with Jack B. Nimble from Uinta Brewing.EXPAND
Pizzeria Locale's lamb meatball was served with Jack B. Nimble from Uinta Brewing.
Mark Antonation
Frank Bonanno plates pulled-pork "loaded chips" from Russell's Smokehouse to go with beer from Oregon's Deschutes Brewery.EXPAND
Frank Bonanno plates pulled-pork "loaded chips" from Russell's Smokehouse to go with beer from Oregon's Deschutes Brewery.
Mark Antonation
Deschutes Brewing poured The Specialist, a barrel-aged ESB not usually available outside of Oregon.EXPAND
Deschutes Brewing poured The Specialist, a barrel-aged ESB not usually available outside of Oregon.
Mark Antonation
Frank Bonanno also provided lamb-neck sliders with tzatsiki made with Deschutes' Fresh Squeezed IPA.EXPAND
Frank Bonanno also provided lamb-neck sliders with tzatsiki made with Deschutes' Fresh Squeezed IPA.
Mark Antonation
Chef Sean Clark of El Moro in Durango served a desconstructed pork cheek tamale to go with beer from Lickinghole Creek in Virginia.EXPAND
Chef Sean Clark of El Moro in Durango served a desconstructed pork cheek tamale to go with beer from Lickinghole Creek in Virginia.
Mark Antonation
Sean-Thomas Pumphrey of Lickinghole Creek Brewing explains the name of the brewery while pouring his Supreme Leader imperial stout.EXPAND
Sean-Thomas Pumphrey of Lickinghole Creek Brewing explains the name of the brewery while pouring his Supreme Leader imperial stout.
Mark Antonation
Rabbit terrine with apricot mustard and Lickinghole Creek rosemary saison.EXPAND
Rabbit terrine with apricot mustard and Lickinghole Creek rosemary saison.
Mark Antonation
Epic Brewing served beers paired with food from the Red Hen in Washington, D.C.EXPAND
Epic Brewing served beers paired with food from the Red Hen in Washington, D.C.
Mark Antonation
Red Hen's kielbasa and sauerkraut.EXPAND
Red Hen's kielbasa and sauerkraut.
Mark Antonation
Red Hens' chicken liver sandwich with sour cherry preserves was served with Epic Brainless on Cherries.EXPAND
Red Hens' chicken liver sandwich with sour cherry preserves was served with Epic Brainless on Cherries.
Mark Antonation
Epic Brewing was founded in Utah but represented Colorado at this year's GABF.EXPAND
Epic Brewing was founded in Utah but represented Colorado at this year's GABF.
Mark Antonation
Great Divide Rosabelle was served with smoked salmon crisps from the Bent Brick in Portland, Oregon.EXPAND
Great Divide Rosabelle was served with smoked salmon crisps from the Bent Brick in Portland, Oregon.
Mark Antonation
Great Divide owner Brian Dunn pours Peach Grand Cru.EXPAND
Great Divide owner Brian Dunn pours Peach Grand Cru.
Mark Antonation
Grimm Brothers Brewing from Loveland was paired with Q Roadhouse in Jackson Hole, Wyoming.EXPAND
Grimm Brothers Brewing from Loveland was paired with Q Roadhouse in Jackson Hole, Wyoming.
Mark Antonation
The crew from Jax shucks oyster to o with Cincinnati's Rhinegeist Brewery's Peach Dodo gose.EXPAND
The crew from Jax shucks oyster to o with Cincinnati's Rhinegeist Brewery's Peach Dodo gose.
Mark Antonation
Kyle Mendenhall of the Kitchen served nduja sausage with fermented corn and peppers, paired with Societe beer from San Diego.EXPAND
Kyle Mendenhall of the Kitchen served nduja sausage with fermented corn and peppers, paired with Societe beer from San Diego.
Mark Antonation
Dill Rye IPA accompanied ham rillettes and a cheese puff from Limestone restaurant in Lawrence, Kansas.EXPAND
Dill Rye IPA accompanied ham rillettes and a cheese puff from Limestone restaurant in Lawrence, Kansas.
Mark Antonation
Lower48 Kitchen served pork belly and a twice-baked potato alongside Black Tooth beers from Sheridan, Wyoming.EXPAND
Lower48 Kitchen served pork belly and a twice-baked potato alongside Black Tooth beers from Sheridan, Wyoming.
Mark Antonation
Mercantile's king crab with skyr sorbet, melon and cucumber was paired with Golden Brett from Allegash Brewing.EXPAND
Mercantile's king crab with skyr sorbet, melon and cucumber was paired with Golden Brett from Allegash Brewing.
Mark Antonation
Chef/restaurateur Alex Seidel with plates of almond milk and maple panna cotta.EXPAND
Chef/restaurateur Alex Seidel with plates of almond milk and maple panna cotta.
Mark Antonation
Alex Seidel's panna cotta was topped with puffed amaranth, honey and toasted almonds. It was accompanied by Fluxus, an anniversary beer from Allegash that changes every year.EXPAND
Alex Seidel's panna cotta was topped with puffed amaranth, honey and toasted almonds. It was accompanied by Fluxus, an anniversary beer from Allegash that changes every year.
Mark Antonation
Homemade pretzel necklaces were a good option, too.EXPAND
Homemade pretzel necklaces were a good option, too.
Mark Antonation
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