The event will be held on Monday, June 16, 2014, and will begin with the Womens Industry Beer Dinner at 6pm. The 4 course menu will feature the inspired cuisine Cure is known for, expertly paired with world-class craft beer from across the country. Women participating in all levels of the craft beer industry are encouraged to attend, including those working with breweries, distributors, bars & restaurants, and retail beer stores; as well as beer writers & bloggers. Tickets for the Industry Dinner are $65, and can be purchased online.

After dinner, 8pm – 10pm, Cure will open to the public for a free open house, featuring beer shots, floats and cocktails at the bar. So if you can’t make the dinner, here is your opportunity to come out to meet and mingle with leading female voices in the craft beer world. No tickets are required for the open house.

The goal of the night is to celebrate the increasing contributions women are making to support the craft beer industry, and to provide a space for thoughtful discussion, social connection, and networking. Although women are the focus, men are welcome to attend both the dinner and the open house. So please join me for this very special night, it’s sure to be a treat!

The post Rochester Real Beer Week: The Women & Beer Symposium first appeared on The Craft Beer Blog.

When we stopped in, a little before 7pm, the place was full but not crowded. My first time at Johnny’s, I took a minute to survey the area… A quick assessment of the beer selection told me I was among friends. The bar was inviting, softly lit and surrounded by the smiling faces of patrons out enjoying their Thursday night. A handful of tables surrounding the bar, and more in an adjoining room, sat small groups of people already enjoying the featured menu. Dinner started at 5, and we hadn’t made reservations, so I was a little nervous that we’d miss out on the beer pairing… luckily there was a table free and we were able to sit right down.

The four course meal started with an appetizer of Cajun breaded fried pickles (made with homemade dill pickles!) and served with a Dijon IPA mustard.  They paired it with Victory’s Ranch Double IPA (9%ABV), well balanced with plenty of citrus notes and a dry, hop finish, this is definitely one to keep an eye out for in the future. The Ranch series features a fixed recipe, with the exception of the hops, which Victory changes with each batch in order to highlight different hop varieties. The Ranch name comes from the fact that they’re working with several family-owned hop farms and ranches out of the Pacific Northwest to source traditional and experimental hops for this recipe.  The fried pickles were a good match, and the spicy Cajun flavor provided just enough kick to set off the hops in the beer. Overall, the beer was the star of this pairing. I actually enjoyed it more on its own than with the appetizer.

As we were finishing up our appetizer, Johnny came by to introduce himself and see how were enjoying the pairing. He talked a little about how Chris, their chef, had prepared for the event, and listened eagerly as we shared our first impressions. We talked beer for a bit, homebrewing and local breweries, before our next course arrived and he left us to our meal.

Next up was a sausage and ham Spanakopita served with a side of German potato salad, and paired with Moonglow Weizenbock (8.7% ABV). This dark amber wheat beer, with fruity and spicy aromas, is brewed in the traditions of true Bavarian weizenbocks. The acidic vinegar flavors in German potato salad blended magically with the fruitiness of the weizenbock. This is an instance where food and beer work perfectly together. On its own, this would not be a beer that I would go for.  The spicy fruit notes have an almost rotten sweetness that I can’t get into. Same goes for the potato salad, it was good, but the pairing really takes both to the next level. It’s moments like this that really make me appreciate the complexities of craft beer.

The main course was top round London broil atop smoked bacon, served with a Grand Marnier au-poivre, and again, chef Chris nailed it with the pairing! The creamy richness of the sauce and the fatty bacon, along with the slight toughness of the steak, paired perfectly with Victory’s Scarlet Fire Raunchbier (6.1% ABV).

Last but not least, dessert was served.  A moist double layer chocolate cake with chocolate espresso frosting, served with StormKing Stout (9.1% ABV), a Russian Imperial stout. One of my favorite beer and food pairings, stouts and chocolate cake are a match made in beer heaven! A rich and substantial stout, the Storm King features a pretty substantial hop aroma that’s backed by delicious roasty malt flavors. Roasted malts are a perfect pair with the bittersweet chocolate flavors in the cake. If you’ve never tried a combo like this, you are missing out! Samuel Smith’s Oatmeal Stout (5% ABV) is another fine match for chocolate cake, and a good choice if you’re looking for a stout with a lower alcohol content than a Russian Imperial.

All around, this was a great beer and food pairing. If you’re reading this and thinking, “Man, I’m totally bummed that I missed such a kick ass beer event at a great local bar in Rochester!”, fear not… Johnny’s Irish Pub will be hosting another beer pairing event this month, Thursday, Dec 27, this time with Brooklyn Brewery! Keep an eye out for details on the Johnny’s Pub website or their facebook page. If you’re interested in going, call (585) 224-0990 to make reservations. (They accept walk-ins but only while supplies last!)

PS. Here’s another event, happening this week, at Johnny’s that you may be interested in!

The post Johnny’s Tower Takeover with Victory Brewing Company first appeared on The Craft Beer Blog.

The Sherwood Inn sits on the northern shore of Skaneateles Lake, an emblem of vintage class and elegance. It’s a gorgeous building; beautifully simplistic. It stands with subtle dignity, a testament to the days of nickel beers and horse-drawn carriages. To me, it represents a lifestyle we lost somewhere along the way: one without constant and immediate technological distractions that rip us away from each other while pretending to connect us. The Sherwood Inn is a building that reminds me of the good old days that we easily forget about and then wish that we could somehow get back.

The lighting is soft and low inside the Inn. The bar in the tavern is old and comforting. It’s dark and there’s a low murmur with the sounds of clinking glass and bottles. It’s one of those bars you walk into and you can feel the stories emanate from the scratches and scuffs in the gloss of the wood. It feels as though you’ve stepped back into the past and it feels completely natural to be there. Outside, the sun is slipping out of the sky toward the horizon and people are beginning to sit down for dinner. There is a small table with various NY cheeses: sharp, smoked, creamy, it’s all beautiful. I see servers walk past me with balsamic onion and goat cheese tartlets and another with bacon wrapped dates. There is a large table with cold bottles and cans of Saranac Blueberry Blonde, Summer, and Pale Ale that people are helping themselves to.

I’m introduced to Chuck as I sip on a can of Saranac Blueberry Blonde. He manages The Sherwood. His demeanor is calm and cool but I can see that he’s watching everything going on around us: the way the beers are being poured, the way the servers are trickling out the doors with plates of tomato cucumber salad and warm stretch bread with clock-like precision. This is his show. Their first beer dinner, and he’s proud of it. “I think we’re doing alright,” he says as his eyes pan over the crowd as they begin the first course of Kölsch and salad, “we were expecting fifty or sixty people to show. There are over two hundred people here tonight.”

Each table sits anywhere from four to eight people and is covered in a blue and white checkered table cloth. Next to each plate of food and sample (or can) of beer are small candles in glass holders. The flames dance slowly in the cool breeze of summer.

As I ask Chuck a few quick questions, Fred Matt, the President of The Matt Brewing Company, stands in front of the crowd and begins to tell stories about being in the beer business. He tells one about how his father had to go into the hospital when he was sixty-nine. The newspapers reported that he had died. “Well,” his father said upon hearing the news he had apparently passed, “German lore says if you are ever said to have died but didn’t, you’ll live another thirty years.” When he finally did pass, he was ninety years old.

“We’ve done Antinori wine diners,” Chuck says quietly as Fred Matt answers some questions from the crowd.  “Those do well. But we’re really trying to place an emphasis on New York.” I counted forty-eight wines from NY currently on their impressive (and award winning) wine list. “We’ve got seven New York State beers on tap inside. People are looking for more local flavor.” Chuck is proud to inform me that, other than Empire Brewing on Armory Square in Syracuse, The Sherwood is the only place where you can drink Skinny Atlas Lite, a Kölsch-style brew that, as Empire says, has “the flavor of a light German pilsner crossed with the crisp cleanness in an American Ale”.

While Chuck attends to the organized chaos, I start on the appetizer. I’m given a sample of Saranac’s Session IPA and a plate of Leigh and Steigerwalds smoked bratwurst, fingerling potato salad, cabbage braised in the beer, and a house made spicy mustard. The cool thing about Saranac’s Session IPA is that, for me, it is not pretentious. It doesn’t claim to be anything other than what it is: an accessible example of a misused but popular style. Some at my table were less than enthused that the beer was labeled an IPA (Begin rant: just because it’s an IPA doesn’t mean it has to strip the enamel off your teeth with bitterness. Not every IPA has to be Pliny the Elder or Hedonism. I think we should get back to basics and remember that a “strong hop characteristic” doesn’t automatically mean “consumable battery acid”. End rant.).

Before dinner is served, Chuck introduces me to Dan Hudson, the Executive Chef. I meet him at the outside grill, where the smoke billowing from the sizzling ribs seems too good to not be considered a form of inhalant abuse. When I ask him about the logistics of cooking for so many people and pairing it with beer, he says practice makes perfect. “We’ve had a lot of practice with the wine dinners. This time, instead of worrying what food to pair the beer with, we basically chose the beer first and then just made food that people like to eat.” When I sit back down, I’m greeted with what Dan promised.

First, the spice rubbed baby back rips with Tennessee whiskey BBQ sauce, then a summer cole slaw, Jalapeno corn bread and my new favorite side dish, Utica Greens. But none of it is put in front of me. The ribs are piled high on a plate and the sides are in two large bowls. This course is family-style: pick it up, put it on, pass it around. Wash. Rinse. Repeat. As I drink my Rye IPA, I look around the table I’m sitting at. The sun is hidden behind the horizon and the night air is calm. The candles begin to glow against the dusk. Everyone at my table is smiling at each other and passing dishes around and laughing and I get the strange feeling that maybe we haven’t lost the good old days that The Sherwood Inn represents after all. Maybe nostalgia isn’t a longing for a past that we can’t get back but a desire for something that’s right in front of us that we can’t see anymore.

As my table professes their undying love for the ribs Dan and his crew had prepared, Fred Matt comes to our table. He’s a tall man with quiet but focused eyes. His voice is calm yet assertive. He’s been told someone wanted to ask him a question or two. Someone at my table asked Fred if there was anything that Saranac has done that he wished could have gone better or wish they would have done first.

“Shandy,” Fred says after nodding his head, “Our Shandy is shipping out 25,000 cases. Leinenkugel’s Summer Shandy? Four million plus. We could have done that better. I think we did a really good job with that beer. We just did a shit job of getting it out.” I’m taken back at his honesty. He’s not spewing public relations speak or dodging the question. “Cider, too. We could have done cider.”

The sky is slowly darkening to evening and the lights around the fountain and pointed back toward the Inn begin to soak the crowd in blue and orange hues. The light from the candles bounces and flutters quickly on the tablecloths. Our server puts a towering piece of S’more cake in front of me and a sample of Lake Placid UBU Ale. Before I can rub the gram cracker cake, chocolate ganache, and marshmallow frosting all over my face in ecstasy, I ask Fred what he sees for the future of New York beer and where it’s headed.

“Well, there’s a problem: New York doesn’t like New York.”

I ask him what he means as I sip my UBU.

“No one supports each other. If we combined the beer and the farming movement in NY, then it would trickle down from the business to the people. There could be a 3-5% reduction or hold on certain taxes just for working with local farmers. We just need to be allowed to help each other out.” I’m about to ask him about the Farm Brewery Law that recently passed but he’s whisked away to answer more questions from eager craft beer drinkers.

As the darkness falls over the lake and the tables began to empty, the air fills with an acoustic performance by Tommy Connors. Free pint glasses are placed on a large table, available to take home or fill up (which I did with that gorgeous concoction, UBU). I thanked Chuck and Dan for one of the best beer pairings I’ve ever been to.

“August 15^th”, Chuck says as he shakes my hand, “we’re having Empire Brewing here. Five-piece blues band called The Super Delinquents are playing. It’s gonna be great.”

The post Sherwood Inn: Saranac Summer Beer-B-Que first appeared on The Craft Beer Blog.

The main event, The Rochester Real Beer Expo, is set to kick things off on Saturday, June 16th at 6pm.  Tickets will set you back $40 and includes unlimited tastings of over 80 craft beers.  VIP Tickets  are also available, granting early admission for an additional $20.  Last I heard, the following breweries have been confirmed:

Besides the Expo, there are a TON of happy hours, bar specials, and other fun stuff to do throughout the week.  If you live in the area and you’re looking to make it out for beer week, pick up a copy of CITY Newspaper and look for the insert all about Rochester Real Beer Week.  The event directory lists events and venues along with a little bit about Rochester’s craft beer history.  ROCbeer also offers a calender of beer events in the Rochester area and has listed a ton of stuff during Real Beer Week.  With so many events planned, it’ll be impossible to hit them all. (What’s a girl to do!?) Here’s a few highlights to guide you through the week…

Friday, June 15, 2012

If you’re looking for a party, make sure you hit up the Official RRBW Kickoff Party! Sticky Lips Juke Joint in Henrietta is hosting and it’s going to be a total tap takeover (55 lines!) of Rochester Only beers. The event starts at 5pm and is open to all. *Update: looks like there’ll be a $5 cover starting at 9.

For the craft beer lover looking for something unique… Check out Bombs Away at Donnelly’s Public House, featuring bomber specials all day long and a FREE tasting of rarely-seen-in-Rochester bombers from 5-7pm.  Check out this list of beers…

Saturday, June 16, 2012

Saturday’s big event is definitely the Beer Expo.  It’s a street party with over 80 of the most exciting craft beers from all over the world.  The expo will be held on Gregory Street in the South Wedge (outside Tap & Mallet, from Whalin to Bond Street).  Along with killer brews they’ll also be serving up wine, locally made cheese and baked goods, Cajun BBQ, fresh pizza, wraps and sandwiches, locally roasted coffee, hand rolled cigars, and more.  Oh, and they’ll be live music from local musicians.  Last year they sold out so don’t expect to get tickets at the door.  Ticket info is mentioned above or you can find more details at http://rochesterrealbeer.com/rochester-real-beer-expo/.

Sunday, June 17, 2012

Show Dad how much you love him at the Fathers Day Beer Brunch at The Owl House!  Their special brunch menu with suggested beer pairings is way better than a new necktie.  Bacon and Eggs?  Try Smoked Pork Shoulder & Beans Over a Cornbread Waffle paired with a Schlenkerla Rauchbier Weizen… poppa like!

Monday, June 18, 2012

Like to plan ahead?  Stop by The Basin Pub in Pittsford and pick up a ticket to their Food & Beer Pairing EXTRAVAGANZA!  The last of a series of 4 beer pairing dinners, Chef Dave has matched his finest four course dishes with delicious craft beer from the folks at Brooklyn Brewery.  Tickets are available at the pub for $35 each.

Looking for something to do last minute?  If you didn’t buy tickets to one of the pairing dinners, stop over at Donnelly’s for Can You Dig?  They’ll have $2 canned craft beer all day and a Sixpoint Canned Craft Ale Party from 5-7pm. (Have you tried Apollo yet?  It’s SO. GOOD.)

Tuesday, June 19, 2012

My recommendation for Tuesday night is the Cans & Clams Clambake, 6-9pm at Tap & Mallet.  Welcome the summer season with a can of Brooklyn Lager, Summer Ale, or East India Pale Ale and a pile of potatoes, clams and corn on the cob on the deck.  Looks like the price is still TBD and quantities may be limited so be sure to show up on the early side to get the good stuff!

Wednesday, June 20, 2012

Head to Lovin’ Cup from 7-9pm for Meet the Brewer Night!  Luke Purcell, head brewmaster at Great Lakes, has crafted some great recipes and they’ll be offering some special beers just for the event.  This is a great opportunity to get up close and personal with the mastermind behind Great Lakes amazing portfolio of beers.

Thursday, June 21, 2012

I’m excited for this one… The Rochester Public Market is hosting a Food Truck Rodeo & Home Brew Competition!  Rochester’s finest mobile kitchens all in one place along with a Rohrbach Beer Tasting, Cash Bar, Upstate NY Homebrewers Association Summer Beers Competition, and live music by The Public Market Band featuring Dick Storms.  Proceeds benefit the Market District Business Association.

The Weekend

By now the week is coming to a close but you’ll need to save some energy for the Cask Ale Festival at The Old Toad.  They’ve put together more than 30 casks from all around to put on one hell of a cask party!  VIP tickets for Friday are available for $50 (only 50 available!) to people who want first crack at the rarest of the rare for this event.  Check out some the breweries that will be featured:

If you don’t get VIP tickets, don’t worry… the party continues through the weekend (or until the beer runs out!) so there’ll be plenty of time to get a taste of these rare ales.  You can purchase tickets for Saturday at the Pub for $40.  Admission is FREE on Sunday along with growler specials of what’s left.

*Update!

BEER WEEK EVENT HIGHLIGHT: Lovin’ Cup is the official venue for the finale of Beer Week. Things kick off bright and early at 9am on Saturday 23rd June with Rochester Real 5k, presented by Sam Adams and Saranac. This scenic park run departs from Lovin’ Cup and your $20 registration fee (24.00 day of race) includes participation in the race, a post-run pint at Lovin’ Cup, a Rochester Real 5k T-Shirt, the chance to win a variety of prizes and lots of live music! Following the race, both Lovin’cup and TC Rileys will be featuring alternating music, munchies and fun! We will hear music from The Reactions, Sisters of Murphy, Teagan and the Tweeds and much, much more! We will also be featuring some fun lawn games and such, so you can hang all day and drink some delicious and special treats! You can sign up for the Real 5K at www.active.com.

So there you have it!  Other venues featuring events and specials throughout the week include:

• Beers of the World
• Joe Bean Coffee Roasters
• Lento Restaurant
• Nathaniel Square Corner Store
• Next Door Bar & Grill
• Chocolate & Vines
• Lux Lounge
• Wegmans

Of course, this is only a small view of what’s going on that week, there’s just no way I can go through them all here. Your best bet is to grab the event directory insert in the CITY or take a look at the ROCbeer calendar and find out for yourself.  Seriously you guys, it’s events like this that make me proud to live in Rochester.  The beer community here is so vibrant and welcoming… if you’ve never been to Rochester, this would be a great time to visit!

If you’ve got any tips of your own, or there’s something that I left out that you think should be mentioned… feel free to leave a note in the comments section!

The post The Girls Guide to Rochester Real Beer Week 2012 first appeared on The Craft Beer Blog.