Craft Beer Radio Savor Coverage May 16 & 17, 2008
Welcome to the Craft Beer Radio coverage of SAVOR. This page lists all of the Salons and Interviews that we recorded at the event. You can listen to the individual shows by clicking on the links, or you can Subscribe to the SAVOR Podcast Feed using iTunes (Subscribe) or some other podcast aggregator (Subscribe) to download all the content easily. Check out this help page for more information about receiving podcasts. Note to regular listeners all of the SAVOR content will be posted in the Craft Beer Radio Podcast Feed along with the SAVOR only feed.
We're back from Savor and you can listen to our thoughts on Savor: An American Craft Beer & Food Experience.
Salons
Cheese & Beer: Two Arts that Taste Great Together
When the art of cheese meets the art of beer, great flavors happen. Intimately linked in their agricultural roots and fermentative production, cheese and beer make natural companions on the palate. In this tasting, Garrett Oliver pairs American artisan cheeses with craft beers to illustrate the exciting and satisfying possibilities found in the junction of these two culinary arts.
Pairing America's Favorite Dips
Food Network's famous Dave Lieberman is a world renowned chef and also a dedicated beer lover. Join Dave as he shares with you a few of his favorite dips and why they work so well with beer.
Getting Started with Beer and Food
As craft beer gains in popularity, people are naturally looking to pair it with a wide variety of dishes. Why not? Beer offers such a huge range of flavors, aromas, and experiences that there is a beer to match with just about every dish. With a few basic concepts, anyone can learn to put beer and food together for a very rewarding experience. This presentation will introduce the three common sense steps to making great beer and food matches and demonstrate them with some surprising, instructive, and delicious combinations. Bonus speakers: Jim Koch from Boston Beer and Rick Martin from Free State Brewing Company will join Randy to discuss their approaches to pairing craft beer and food.
Beers and the Bay: How to Enhance the Bounty of the Chesapeake Bay with Your Favorite Beers
Craft brewing pioneer Hugh Sisson of Clipper City Brewing and Heavy Seas will discuss the nuances of beer and seafood pairings. What is the best beer for your favorite steamed crabs and oysters? How about that great grilled rockfish recipe? Hugh and a panel of local seafood experts including chefs from Phillips Seafood will "tackle" the big questions and "swim" through the possibilities to offer real-world options for your taste buds from old favorites to trendy new ideas.
Cross Drinking Without Social Stigma
What's hot in wine? Beer! Cross-drinking wine experts dare to declare that America's craft beers change the way wine drinkers think about malt beverages. Join this panel of talented tasters as they chuck their corks for brown-bottle fare and tell all about this latest beverage trend. Along the way, you'll get a first-hand glimpse into the palates and preferences of three of the food worlds' most savvy cross drinkers.
He Said Beer, She Said Wine: A Debate on Food Pairing
Gastronomy meets competitive sport as two colorful beverage experts, beer icon Sam Calagione owner of Dogfish Head Craft Brewery and wine sommelier Marnie Old, go head to head on the age-old question, "Which is better with food, beer or wine?" Learn about the strengths and weaknesses of each beverage from engaging experts. Taste for yourself through comparative pairings of great beer, fine wine, and delicious food. Vote your preference to help the best beverage win. Cheer on your favorite in this entertaining, interactive and intoxicating main event, all in good, clean fun!
Interviews
We have interviews with the following that will be added to this page shortly.
- Adam Avery - Avery Brewing
- Blackfoot River Brewing
- Charlie Papazian - Brewers Association
- Dave Lieberman - Chef
- Eric Warner - Flying Dog
- Four Peaks Brewing
- Garrett Oliver - Brooklyn Brewery
- Great Lakes Brewing Company
- Greg Koch - Stone Brewing
- Hoppy Brewing Company
- Julia Herz - Brewers Association
- Lucy Saunders - Author
- Natalie Cilurzo - Russian River Brewing Company
- Peter Bouckaert - New Belgium Brewing Company
- Randy Mosher - Author
- Sam Calagione - Dogfish Head Craft Brewery
- Tom Schlafly - St. Louis Brewing Company
- Two Brothers Brewing
Craft Beer Radio is an Internet talk show about craft and micro brewed beers. The mission of the show is to spread the word of good beer. We introduce people to craft beer, and teach them about different beer styles, brewers who make them, and beer history. Whether you are new to craft beer or have been drinking it for more than 20 years we have something for you.
If you have comments or questions that you would like us to read over the air, Email Us.
Comments
Looks like you guys were busy
What is that, 20 or so different interviews from SAVOR? Great job - I can't wait to listen to each of them.
!
Oh man, and I just caught up after 8 weeks away!
Just kidding, fantastic work Jeff and Greg. Can't wait to listen. Thank you for all the work for us listeners.
I'd go on, but it's hard to talk with your junk in my mouth etc... ;)
Great audio!
Wow, dunno how you guys pulled it off but if the rest of the audio's as crisp and beautiful as the Intro to Beer & Food ... awesome. Did you have access to the sound board or something? The difference between this and the talks at the GABF is like night and day! Great job!
Yup
We were directly hooked up to the soundboard for all six salons.
Dave Lieberman...
Comes across as a putz and too high and mighty in my opinion. On the Food Network, he seems like a fruit, but on the salon he definitely came across as condescending.
He was nice enough to give
He was nice enough to give us an interview afterwards, but clearly he came unprepared and had no good idea what kind of audience he was talking to. So it was definitely the most disappointing of the sessions. I just think he was radically out of his element.
That said, his bean dip was awesome.
Different crowd
He definitely seemed to be way off his "who's tried a hefeweizen?" game. Sure seems to be aiming at a very different segment of the beer drinking world than those that'd pay the money to go to SAVOR. I can't imagine the interview won't be interesting. Even if he does strike some people as "a fruit."
Four Peaks?
I can only assume that this is the Four Peaks of Tempe, AZ that you are going to be interviewing. They are a stone's throw down my street (my backyard pub). Who are you guys interviewing from there?
Four Peaks Oatmeal Stout, Raj IPA, Kiltlifter, and Pumpkin Porter all the way!
-JDZJ
Tempe, AZ
Four Peaks!!!
HELL YEAH!!!
Hometown brewery represent!
Andy Ingram is da man.
Four Peaks has been trying to open a new bottling line to try and meet demand for over five years now. They are finally going to be opening a new one, and guess what.....it's actually cans!!!
To quote the latest local newsletter:"
Craft beers in cans? What are we talking about? We'll let you in on a little insider information: Craft beers are going to cans so we will explain why this is happening. Breweries like Oskar Blues in Colorado and Maui Brewing in Hawaii have been canning with great success for a few years but now Fat Tire is coming out in cans. Yes, Fat Tire in cans!
"Introducing cans was a natural choice given that they are outdoor-friendly, light for transport and readily recyclable," said Bryan Simpson, spokesperson for New Belgium. "In addition to the lighter carbon footprint, Fat Tire can now travel to places where glass is not an option."
Distributing cans will save fuel during transport to other states by lightening the weight of the trucks. The beer will last longer in cans since there is less head space which means less oxygen in the beer. And zero light is allowed in the can thereby eliminating UV Skunk and are easily recyclable. The cans have a water-based coating, so the beer doesn't touch aluminum.
Let us know your thoughts on cans but we can guarantee that you will be seeing more craft beers in cans on the shelves of your favorite liquor and grocery stores. Four Peaks will be adding a canning line to their soon to be announced new brewing facility! How about a can of Sunbru Kolsch on the golf course or by the pool or on the beach or boat?"
They provide a Learn More! link to http://www.washingtonpost.com/wp-dyn/content/article/2007/05/22/AR2007052200349.html
which is a short but still interesting story. Keep up the good work gents, you're interviewing some winners and bringing us great quality content.
-JDZJ
Tempe, AZ
Vote in cross-drinking
in the cross-drinking salon, which pairing did you guys vote for?
They were all very close, I
They were all very close, I liked Ray Isle's the best. However I thought I was drinking Brooklyn Local 1 not Damnation. Greg did not sit in on that salon.
I was, however, sitting in
I was, however, sitting in on the He said Beer, She said Wine salon. I agree with the overall conclusion (no spoilers!) but I actually disagreed with the first two results. The second one, in particular, surprised the hell out of me.
What went well with the Fruit Salad ?
Fruit ? .. did I see someone write Fruit ? .. I love fruit :-)
Well, I'm glad to see that Jeff & Greg survived the weekend without being at each others throats. But then again, some of the best marriages are strengthened by the time spent apart (recording separate gigs).
So what beers go well with fruit ... other than hefewiesens, ah, wheat beers ?
Looking forward to some great recordings.
Thanks in Advance !
Cheers! Prost! Salud! Gambay!
West Seattle Steve
sh.geo@mail.com
Thank you!
I want to thank the both of you for bringing the audio from the event to light. I was excited about
having a craft brew (and something tasty to eat) after listening to the salons. I would really like to go next year. A small criticism : a lot of the information surrounding food or the understanding
of food and flavors and ideas surrounding food seemed a bit rudimentary. I suppose some homogenization of information was unavoidable - they had to start somewhere. I hope that next year's Savor salons are a bit more delineated. The salon about "Cross Drinking"
did the best job with the idea of food and beer- as it seemed to deal with the pairing aspect as a whole rather than trying to place beer in the same light as wine. I also got a real sense of the passion from the panel which was great! The Beer and Cheese salon inspired a run to the store for some aged goat!!
I have been listening to CBR for the better part of a year now. You guys are fantastic and seem to get more comfortable with every show. Your ability to bring Savor to us really adds diversity to the show and gives listeners a broader context for this wonderful elixir we all enjoy so much. Thank you. Where do I send you money!!
Kris in Phoenix
SAVOR coverage
Jeff and Greg: Superior coverage of the event. I really appreciate the salon recordings because I couldn't get into the salons during the session I attended, which was about 50 percent of the reason I attended in the first place. But thanks to you guys, I was able to spend 100 percent of my time drinking beer and chatting with folks, including Greg, who was roaming the main hall while Jeff was in the salon.
It was a pleasure to meet you both and hope to have the opportunity to share a beer with you in the future!
Jon
Capitol Hill, DC
Salon Coverage
Great job on the salons, hooking in to the soundboards worked really well! The only downfall is crowd questions were basically impossible to hear. Since I spent my time out on the main floor the whole time Friday night, and could not afford to pay for myself and my girlfriend (and my liver for that matter) for 3 sessions it was great to be able to hear what I missed.
It was also good to catch up at the Brickskellar after the event. One salon left to listen to, and 15 interviews and then I think I can claim I experienced the most out of my Savor experience.
Scott
Richmond, VA
Only one complaint
I really have only one major complaint about SAVOR and that is the fact that not only did the tickets cost $85 per session per person (a 3-session discount would have been nice), but my main beef is that they required you to pay $10 for USPS Priority Mail delivery. First off, it doesn't cost $10 to send Priority Mail from Colorado to DC (where I live), so they are making a profit on that. Plus, they could have just sent it via regular first-class mail at 42 cents. Or they could have had a Will Call pickup for free. I would rather that they had just charged $90 face value for the ticket and taken care of the shipping themselves. I would have felt less taken advantage of. As it is, I just feel like I have been screwed once again by TicketMaster.
Jon
Capitol Hill, DC
Good job
Guys,
Thanks for the coverage, although I could have attended I decided against it (a couple other beer trips are already booked). Your coverage gave a great feel for the event and has inspired me to attend next year if they choose to hold this event again. The sound quality was amazing and hopefully the BA will consider sending one or both of you to cover GABF this year. Your show provides the BA with a great opportunity to promote craft beer and BA events.
-J
Heads up
Great coverage guys.. been listening for almost a year now and this has been teh best event coverage yet. I enjoyed all the coverage I've listened to so far and am looking forward to the rest of these interviews (hadn't checked back in a while)
Just a heads up, the link for Tom Schlafly - St. Louis Brewing Company is bad (looks like typo of a 7 instead of a 6)