One of the best aspects of attending the Great American Beer Festival (GABF) each year is the education and updates on the craft beer industry that are available. This year, I had the opportunity to attend a luncheon put on by the Brewers Association (BA) on day 2 of the festival, which was held at the Denver Marriott City Center in Denver. All beers at the luncheon were from brewpubs, with the majority of the beers having been GABF medal winners the year before. Brewers Association Program Director, Julia Herz mc’d the luncheon, which discussed various industry topics. However the focus was on the influence of brewpubs within the industry.
While Herz kicked off the luncheon, attendees were treated to a wonderful Belgian white from Taps Fish House and Brewery in Brea, California. Soon after the first course arrived, Roasted Beet Salad with fennel, green apples, goat cheese and bacon with vinaigrette. Paired with this was a Vienna style lager from Chuckanut Brewery and Kitchen in Bellingham, Washington, as well as a Belgian Saison from Mckenzie Brewhouse in Malvern, Pennsylvania.
