2018 Restaurant & Brewery Pairings
Flytrap & Manna
Sour Raspberry Saison with Black Currant, a slightly tart and very refreshing brew with fruit notes of berry and citrus, paired with smoky duck terrine, charred Chile & green strawberry compote, sunflower rye crostini, fresh herbs, crema.
Bill's Front Porch
Kellerbier paired with Chesapeake crab cake sliders on house hickory smoked buttermilk cheddar biscuits with jalapeno aioli and purple onion marmalade.
Front Street brewery
A cheese-butter infused seared sea scallop served over pickled vegetables paired with a barrel-soured Belgian Tripel.
Wrightsville Beach Brewery
The Airlie Amber Ale is a malty, medium bodied ale with a light bitterness from Noble German hops and hints of dried fruit on the finish. It is paired with a caramelized pork belly over savory bread pudding with a beer wort sauce.
Fullsteam Brewery & The District
Humidity Pale Ale, paired with pork belly, celery root purée, in a Belgian endive with pea tendrils.
New Anthem & Benny's Big Time Pizzeria
New Anthem Garden Party AF 2018 Blackberry Milkshake Berliner Weisse paired with whole wheat orecchiette, house fennel sausage, whey fermented blackberries, black pepper.
Wilmington Brewing Company & The Pilot House
Wilmington Brewing Company’s new fruity passionfruit IPA paired with mango couscous and spicy pickled shrimp/ okra plus a big stout with cocoa paired with espresso rubbed pork tenderloin over blue corn grits topped with Tasso red-eyed gravy.
Check Six Brewery & Spoonfed Kitchen
Fox 2 Chipotle Ale brined & smoked pulled chicken tinga nachos topped with black beans, our roasted tomatillos salsa, queso fresco, guacamole, radish & home pickled jalapeños on tortilla chips served with AZTEC EAGLE PUBLANO ALE and
Chocolate Fudge Cupcakes made with Harley Pope Imperial Porter finished in Irish Cream Frosting served with HARLEY POPE IMPERIAL PORTER.
Broomtail Craft Brewery & Cape Fear Seafood Company
Broomtail Galloping Gose paired with Citrus Crab Cocktail over superfood salad with wonton crisp
Waterline Brewing & Beer Barrio
.Chicken and Street Corn Taco made with tequila-grilled chicken, charred corn, mayonnaise, Cotija, a light dusting of paprika/cayenne mixture, red onion, and cilantro paired with New Zealand Xtra Pale Ale from Waterline.
Ironclad Brewery & Little Chef's Food Truck & Catering
The Land Ho Lager paired with Cherry Wood-Smoked Country Style Rib with an apple cider-hot pepper BBQ sauce over a bed of jicama-green apple slaw, topped with a crispy fried pork skin.
Raleigh Brewing Co & Ceviche's
Blood Orange American Wheat Ale, The First Squeeze
Mother Earth Brewery & Stevie Mac International Food Company
Coconut-Lemongrass chicken with sweet sticky black rice paired with Mother Earth Berliner Weisse
Third Rock Brewery & Cheney Brothers International
Southern Pines Brewing & Catch
Give Your Hops Away, a hazy, tropical, and citrusy New England IPA is quadruple dry-hopped with Citra, Galaxy, and Idaho 7 paired with Cajun shrimp cocktail, saltwater poached shrimp, spicy remoulade, and citrus cocktail sauce.
Bhramari Brewhouse & Boombalatti's
Molly’s Lips, a black gose, paired with an orange-chocolate ice cream steeped with chocolate malt and All the Boys, a guava milkshake IPA, paired with a guava marshmallow ice cream steeped with mosaic hops.
Shortway Brewing & Savorez
Chatham Street Wheat, pale colored and refreshing with classic American hops and a sweet cracker-like aroma paired with Crispy Flounder Tacos – Quinoa Fried Flounder, Citrus Cabbage Slaw, Salsa Fresca, Chimichurri Ranch, and Avocado.
Good Hops Brewing & Steam
Boardwalk Brown Ale paired with slow braised pork seasoned with house BBQ Spice, topped with apple and pickled jalapeno slaw, queso cojita, cilantro, and crispy pig ear, on a flour tortilla.
Skytown Smokehouse & Brewing
Skytown will be pouring “Carolina Amber.” A hazy hoppy amber ale. Lots of citrusy hops balanced by a biscuity malt backbone. 5.6% abv Paired with St Louis style Pork Spareribs- Chef’s favorite cut- tender & decadent on half, chewy & flavorful on the other. Dry rubbed & smoked. Served with Chef’s “West Sauce.”
Cranberry wit, a Belgian with Mandarin Orange Peels, Orange Zest, Coriander, Ginger, Pink Telicherry Peppercorns, Green Telicherry Peppercorns, Cranberry, Boysenberry paired with Wasabi-seasame seared tuna wonton, with an edamame purée, mandarin orange, cranberry, and ginger chutney, Winterberry Wit-ponzu reduction, and micro cilantro.
Makai Brewing & Bone and Bean
The Engineer’s Special Bitter is a strong Brittish pub ale with full caramel character and toasty, biscuit-like notes complimented with earthy and fruity notes from the hops and yeast. Paired with jumbo chicken wings that are apple brined and smoked with apple and hickory wood. Tossed in cornstarch and bbq rub then flash fried for a little crunch. Five homemade sauces will be available to try.
Salty Turtle Beer Company & Sugar Island Bakery
Hey Zay NEIPA – New England Style IPA paired with Petite Ginger Financiers topped with a quenelle of Meyer Lemon Curd.
Neuse River Brewing & Hops Supply Co
Bobbi Brune, Smoked Brown Ale, a Belgian brown ale brewed with Cherrywood smoked malt and winter spices. A light bodied, malty beer with hints of cigar smoke and spice paired with beef short rib sliders- beef short ribs, caramelized onions, bleu cheese crumbles and garlic aioli.
Mason Jar lager Co & East Oceanfront Dining
Crank Arm Brewing & Rx
Edward Teach Brewery & Pinpoint
Unfiltered German Lager dry hopped with noble Tettnang & Hallertau hops paired with Crisp-spiced Carolina Heritage Pork belly tacos with grilled apple smoked pineapple, chilis, and avocado and a chocolate porter paired with Lydia’s gluten-free brownie bites with roasted dandelion root whipped cream.