The Top 5 Parings at Savor

by Natasha Wolff | June 18, 2013 12:00 am

Over the weekend at the Savor Craft Beer & Food Festival[1], the Altman Building in New York, beer enthusiasts sampled several well-conceived pairings of pints and plates, but it was the local (plus a few extremely hard-to-find) craft brews that undoubtedly stole the show. Below, a round up of the best pairings.

1. Devil’s Backbone[2] “Striped Bass” Pale Ale served with freshly shucked Choptank oysters. The well-integrated hops and malt make the perfect smooth summer sipper out of a can. Great complement to cold, briny oysters with just a squeeze of lemon.

2. Oakshire Brewing[3] “Frederic C. Noir,” an extremely limited release, served with a green tea panna cotta. A funky-tasting Saison brewed in the French farmhouse tradition, but with the unlikely addition of green tea and Pinot Noir barrel aging. Truly unique.

3. Shorts Brewing[4] “Goodnight Bodacious” served with dark chocolate ganache infused with chilies. Great balance between the piney hops, and the dark chocolate malt make this Black IPA-style beer stellar with or without a chocolate dessert. This is an easy drinking beer, especially when considering its heavy 8.5% ABV.

4. No-Li Brewhouse[5] “Jet Star” Imperial IPA served with a shortbread biscuit with Stilton and pear. Very smooth and extremely drinkable for a highly alcoholic IPA. The shortbread was a perfect complement to the malts, while the citrusy hops went nicely with the pear and Stilton.

5. Denver Beer Co.[6] Rauchbier made with house smoked malts. I tried this one alongside a flavorful and nicely smoked pulled-pork dish. It was the most obvious pairing of the evening and did not disappoint. The beer itself almost resembles smoked pork, but with a light body so as not to make it too overwhelming.

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