The Big Beer Festival in Vail saw the debut of CrafBeer.com's online course intended to help beer retailers, restaurants, chef schools and beer and food aficionados to develop a foundation and vocabulary for talking about beer and food pairings. The standing room only seminar, titled "Palate Trips and an Insider Tasting" featured Brewers Association Craft Beer Program Director Julia Herz, along with the BA's very own Culinary Consultant, Chef Adam Dulye, introducing their 60 page workbook and online course on foundational elements of beer and food pairing. Dulye, who is co-owner and chef of the Monk's Kettle and The Abbot's Cellar in San Francisco, led the beer and food pairing with demonstrations how different styles react and compliment fatty foods, in this case a rustic pate with pickled green bean and carrot.
Seminars like this are, for food and beer fans, among the best parts of the Big Beers Fest. The settings are intimate, you get to ask questions of the expert presenters and the beers poured are outstanding. For those who have ever been to the Food and Wine Classic in Aspen, it's very similar, only with beer (and the price tag is a fraction of the $700-plus Aspen ticket).
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