On May 9 and 10, Bell’s Brewery, Inc. will be one of 76small and independent craft breweries represented at SAVOR: An American Craft Beer & Food Experience. Presented by the Brewers Association and in its seventh year, SAVOR is the premier beer and food pairing event in the U.S.
SAVOR returns to the National Building Museum in Washington, D.C. following its New York City debut in 2013. As in past years, each brewery will pour two of its craft beers, accompanied by a reception-style sampling of sweet and savory small plates designed by Brewers Association culinary consultant Adam Dulye, chef/owner of The Monk’s Kettle and The Abbot’s Cellar in San Francisco.
“We are bringing two unique and relatively new beers that have never been poured outside of Kalamazoo. Chef Dulye has created some very exciting and interesting pairings to go with each and we’re looking forward to trying both,” said Laura Bell, Vice President of Bell’s Brewery, Inc.
“SAVOR provides a world-class and unparalleled atmosphere where small and independent craft brewers showcase their flavorful beers alongside a menu of strategic pairings,” said Julia Herz, craft beer program director at the Brewers Association. “Attendees also have the unique opportunity of being personally served by the visionaries behind the brands.”
During SAVOR, Bell’s will be serving Boon Companion, an ale with resinous and tangerine hop notes along with lemon verbena, paired with cured salmon with lardo butter and powdered lemon.
This beer has palate magic written all over it. With so much going on from the beer, take a moment and allow the salmon to hold it all for just a bit longer, noted Chef Dulye.
Bear Hug, a hop-forward Imperial Stout, paired with foie gras with lingonberries, will also be served.
The gentle sweetness in this Imperial Stout lets the lingonberry shine and the dark roast flavors cleanse the foie gras off the palate, Dulye also noted.
ABOUT BELL’S BREWERY, INC.
Bell's Brewery, Inc. began in 1985 with a quest for better beer and a 15 gallon soup kettle. Since then, we've grown into a regional craft brewery that employs more than 200 people over a 20 state area, in addition to Puerto Rico and Washington DC. The dedication to brewing flavorful, unfiltered, quality craft beers that started in 1985 is still with us today. We currently brew over 20 beers for distribution as well as many other small batch beers that are served at our pub in Kalamazoo, the Eccentric Cafe. Our ongoing goal is to brew thoughtfully, creatively and artistically. We strive to bring an authentic and pleasant experience to all of our customers through our unique ales and beers. For more information, please visit bellsbeer.com.