Beer, Chocolate and Gelato

Today’s post is inspired by Fred Bueltmann, whom I had the pleasure of meeting and drinking and eating with last week at SAVOR. We were on deck for a Friday Salon, the last one of the evening.

National Building Museum, site of 2011 SAVOR

Fred is a terrific person with a gracious crowd manner. Given that the evening had progressed well for all in the salon room (read: some had a small glow on so they were chatty), he was also excellent at moving straight ahead regardless of the banter in the room. For the most part, the guests were very tuned in.

Fred chose to feature and talk about Beer & Chocolate. While it may be old news to some in the beer community, it’s important to remember that there are still millions of people, and millions of those people are women, who don’t think to pair these two goodies together.

The chocolates were from Gail Ambrosius, Chocolatier Extraordinaire, and the beers were of course from Fred’s brewery, New Holland.

I’ll be so bold as to say the entire room enjoyed the pairings, the information and the great delivery of Fred with his flight of 5. They were:

  • Golden Cap Saison Ale with Cointreau Truffle
  • Dragon’s Milk Ale aged in oak barrels with Shitake Truffle
  • Black Tulip Trippel Ale with Lemongrass and Ginger Truffle
  • Pilgrim’s Dole Wheatwine with Sea Salt Caramel Truffle
  • Night Tripper Imperial Stout with Cinnamon & Cayenne Truffle

Wow. Wow.

Tonight then WEB is offering Beer and Gelato for our women’s event. We offered it in answer to a huge positive response based on an Imperial Stout malted milk shake at an event last summer. It should prove to be enlightening since most consumers don’t think to pair beer and gelato (or chocolate), much less with dessert in general.

Cheers and chocolate to Fred. Looking forward to keeping the education machine rolling forward.

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Still Savoring

Julie and Steven of Boulevard Brewing

Thanks today to Steven Pauwels & Julie Weeks of Boulevard, Ken Grossman & Father Thomas of Sierra Nevada and New Clairvaux respectively, and Fred Bueltmann of New Holland.

Thanks equally to Nancy Johnson and the BA, to Stephanie Clayton & the great Federal City Catering Staff.

Why the recognition?

Because they were the reason I was at SAVOR, starting with Nancy. As the Events Director of the BA, she’s the lead on driving the events the BA puts together. I am grateful she responded to my inquiry to help in any way at this spectacular event. I’d have been happy to sweep the floors afterwards. She gave me an opportunity to be part of the Salons. It was fascinating, very fun and another terrific enhancement to the entire event.

High expectations were all exceeded

Steven, Julie, Ken, Father Thomas, and Fred were all the crux of the Salons. Julie helped me get set up for Steven, and the rest were the easy to assist fine featured speakers in the salons. The Salon sessions were tastings sessions full of engaging information from the presenters. Relaxed, beautiful settings allowed the attendees to really get an intimate bubble of time with these remarkable contributors to the craft beer community.

Stephanie and her entire staff were uber helpful, well trained and ready to assist with a nod, and genuinely good people. I’m often impressed by the service staff of any event. They are the ones who make it all tick, handle details most of us don’t even think about, and pull it all off making it look easy. (And often I’m miffed at why more people don’t recognize how important these people are.)

In any (SAVOR) event, my gratitude to participate in the event to them all. They made it easy and even more fun than I had thought I’d have (and I have a high fun-meter expectation).

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