Asheville Beer Week 2016: Food Pairings

Asheville Beer Week 2016

Sunday, May 29

Sierra Nevada Sunday Brunch at Thirsty Monk Biltmore Park

12-4 p.m., Thirsty Monk Biltmore Park, 2 Town Square Blvd., prices vary

Spend Sunday sampling small brunch plates paired with Sierra Nevada beers on the patio at Thirsty Monk Biltmore Park. There will be an entire menu of brunch-themed small plates with suggested Sierra Nevada beer pairings.

Innovation Beer & Cupcake Pairing

12 p.m., Innovation Brewing, 413 W. Main St., Slyva

Innovation Brewing is pairing four of its beers with cupcakes from Lulu’s On Main, made especially for the event.

Tuesday, May 31

Gaining Ground Farm Dinner

5-9:30 p.m., Yesterday Spaces, Leicester, $89/$99 after May 24

Join Catawba Brewing Co., chef Liam Luttrell-Rowland of the Green Opportunities Kitchen Ready program and chef John Fleer of Rhubarb restaurant for a freshly harvested farm dinner at Gaining Ground Farm, where many of Rhubarb’s vegetables are grown. Five food courses will be paired with Catawba’s craft brews and beer cocktails. Dinner includes tours of Yesterday Spaces and Gaining Ground Farm. Proceeds benefit the GO Kitchen Ready culinary training program, a free course that prepares low-income adults for employment in the food service industry.

Wicked Weed-Sierra Nevada Tap Extravaganza

6-11 p.m., Jack of the Wood, Downtown, Prices vary

Jack of the Wood will be pouring Sierra Nevada’s entire Beer Camp Across America lineup in addition to rare kegs from Wicked Weed. All beers will be accompanied by a small-bite pairing.

Pig on A Wire – A Homebrewed BBQ Sauce Competition

6 p.m., Luella’s Bar-B-Que, 501 Merrimon Avenue

Come out to Luella’s for a an evening of BBQ and brews from Hi-Wire. There will be a “home-brew” BBQ sauce contest. The catch is contestants must incorporate a Hi-Wire beer into their sauce. There is a limited amount of space and entries are on a first-come, first-served basis. To enter please send an email with your name and the name of your sauce to

Wednesday, June 1

Brewers Bar-B-Q

5-11 p.m., Altamont Brewing Co., West Asheville, Prices vary

This laid-back event will feature whole hog barbecue and new beer releases from Altamont and other industry folks with music by Gary Segal starting at 5:30 p.m.

Bees, Beasts & Beer

6-10 p.m., Bhramari Brewhouse, South Slope, $65

Chefs Josh Dillard and Jake Whitman created the menu for this dinner celebrating Asheville Beer Week. All courses will be paired with Bhramari beers created and brewed by Gary Sernack. Courses include pig brain scrapple, bison tartare and more. Tickets are available at

Beer and chocolate

7-8:30 p.m., Catawba Brewing Co., South Slope, $20

Explore four beers, each paired to both a locally made chocolate bar and a truffle. Compare notes with table mates for an interactive taste and aroma round table discussion. Seating is limited. Tickets are available at

Thursday, June 2

Swine & Swill: Whiskey, Cue and Brew

6-9 p.m., Buxton Hall Barbecue, South Slope, $50

Buxton Hall Barbecue, Oskar Blues Brewery and Defiant Whisky will host a five-course beer dinner created by Elliot Moss and team with menu items that use Oskar Blues Brewery products and Defiant wooden spirals in the cooking process. Oskar Blues will release a special beer that was aged on Defiant wooden spirals and inspired by Buxton Hall that will subsequently run on tap at Buxton Hall. Also to be featured that evening: original beer and whiskey cocktails from the Buxton Hall bar team, giveaways and a raffle.

Friday, June 3

Wicked Weed, Jester King and Blackberry Farm Farmhouse Ale event

3-7 p.m., The Funkatorium, South Slope, prices vary

The Funkatorium will feature farmhouse ales from Wicked Weed, Jester King and Blackberry Farm breweries alongside a rustic tapas menu that is perfect for pairing. Everything will be offered à la carte for a choose-your-own-adventure type of event.

Sunny Point Café and New Belgium Brewing Celebrate Spring Beer Dinner

6-10 p.m., Sunny Point Café, West Asheville, $50

Celebrate spring and kick off garden season as Sunny Point Café hosts New Belgium Brewing for a four-course beer dinner. The evening will start out in Sunny Point’s on-site garden for the first beer pairing with appetizers, then move inside the café seating for the salad, entrée and dessert courses with accompanying beers. Seatings are at 6 and 8 p.m. For reservations, call Sunny Point Café at 252-0055.

Asheville Beer and Ice Cream Flight Night

6-9 p.m., The Hop Ice Creamery, 721 Haywood Road, $3-$10

The Hop Ice Cream and several Asheville breweries will collaborate to create an exciting menu of both dairy-based and vegan beer ice cream. There will be eight flavors on the menu, plus one beer Hopsicle. All flavors will be available by the scoop, by the pint or as an ice cream flight of four flavors. Pints of salted caramel ice cream will be available upon request.

Beer and food pairing with West First Wood-Fired

6-11 p.m., Sanctuary Brewing Co., 147 First Ave. E., Hendersonville

Join Sanctuary Brewing Co. for its first food pairing event. Five food items prepared by Hendersonville’s West First Wood-Fired restaurant will be paired with Sanctuary beers — vegan food options will be available. Letters To Abigail will be performing in the taproom.

Saturday, June 4

Four-course beer breakfast

10-3 p.m., The Grey Eagle, RAD, $25

Start the weekend off with a laid-back beer breakfast. Four courses from The Grey Eagle’s Taqueria will each be paired with a locally made beer. Tickets available at the door; no advance purchase necessary.

Crawfish boil and Hi-Wire lager and gose can release

12-4 p.m., Hi-Wire Brewery, 2 Huntsman Place, $10 suggested donation

Hi-Wire Brewing will host a crawfish boil and can release at its Big Top taproom in collaboration with Louisiana native “Jim Beaux.” The event will feature the inaugural can run of Hi-Wire’s lager and gose. The event is open to the community with a $10 suggested donation for food.

Flights & Bites at Bruisin’ Ales

6-9 p.m., Bruisin’ Ales, Downtown, $20

Hosted in the Bruisin’ Ales storefront, this casual event will feature four food courses with beer pairings. Grilled fingerling potatoes, asparagus, pickled red onion and Spanish ham will be partnered with Blackberry Farms Summer Saison 2016; Sunburst Farms hickory-smoked trout crostini with beet and herb cream cheese will be paired with De Struise Pannepot Grand Reserva 2012; a duck confit-stuffed wonton with hoisin, coconut and green onion will be served with Abbaye de Saint Bon Chien 2014; and candied, spiced pecans, walnuts and aged gouda will complement Weyerbacher Sunday Morning Stout 2016. Space is limited. Tickets are available at

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About Dan Hesse
I grew up outside of Atlanta and moved to WNC in 2001 to attend Montreat College. After college, I worked at NewsRadio 570 WWNC as an anchor/reporter and covered Asheville City Council and the Buncombe County Board of Commissioners starting in 2004. During that time I also completed WCU's Master of Public Administration program. You can reach me at

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