Taking place June 10-12, San Diego’s 2nd annual Beer Weekend is a celebration of the city’s thriving craft beer culture and a preview event for November’s highly anticipated, 3rd annual 10-day Beer Week. Sponsored by the San Diego Brewers Guild, a non-profit dedicated to promoting awareness and increasing the visibility of fresh, locally brewed beer through education and participation in community events. The capstone event, Beer Hall will kick off Beer Weekend’s three days of events happening throughout San Diego County.
“San Diego Beer Weekend is designed to showcase our local breweries and get beer enthusiasts excited about and looking forward to Beer Week 2011, happening November 4-13,” says Adam Carbonell, President of San Diego Brewer’s Guild. “We invite everyone to join us for Beer Weekend for this special sneak-preview weekend and help support for our local breweries.”
“San Diego Beer Hall” at the Lodge at Torrey Pines
Friday ~ June 10, 2011 | 7pm – 9pm
Here’s a preliminary list of beer and food pairings that will be available:
Green Flash Beer with Chef Tyson Blake, O’Briens Pub
Beer: Le Freak
Food: Jerked Duck Pate with Le Freak onion jam on Brewers Malt Biscotti
Alesmith Beer with Chef Kyle Bergman, The Grill at Torrey Pines
Beer: Wee Heavy
Food: Braised Beef Cheek in Sweet and Sour endive
Pizza Port/ Lost Abbey Beer with Chef Nate Soroko, Toronado
Beer: Port Truck Stop
Food: Blue Oysters and brussels sprouts
Stone Beer with Chef Brandon Brooks, Ritual Tavern
Beer: Cali-Belgique
Food: Local Catch in Dell Burre Blanc with Suzies Farm organic squash
Beer: Cask conditioned Vanilla Smoked Porter
Food: Vanilla Bean s paired with almond cherry brownie and vanilla gelato with chocolate sauce
Lightning Brewery Beer with Chef of Small Bar
Beer: Lightining Amber
Food: Portabella Mushroom sliders
Coronado Beer with Chef Aaron La Monica, Blind Lady Alehouse
Beer: Black Pearl Shwarz Beer
Food: Smoked Lamb Chorizo and Poached Prawn, Salad of Arugula, Artichokes, Cherry Tomatoes and Saffron Vinaigrette
Karl Strauss Beer with Chef AG Warfield, Churchill’s Pub and Grille
Beer: Pintail Pale Ale
Food: Kobe Beef Sliders
Ballast Point Beer with Chef Steve, Guest Pastry Chef Barbara White The High Dive
Beer: Roasted Serrano Pale Ale
Food: Shrimp Ceviche with Ballast Point Bloody Mary mix surrounded by truffle oil infused guacamole and Tortilla chips
Spirit: Ballast Point Cucumber Gimlet Amuse-bouche
Beer: Navigator Dopple Bock
Food: Bread pudding with Ballast Point Barrel aged Rum soaked raisins and rum caramel sauce toped with blue cheese whip cream.
Spirit: Ballast Point Barrel Aged Rum Amuse-bouche