Monday, April 15, 2013

2013 Field Of Beers Culinary Night, Jupiter, Fla.

What do you get when you mix beer and gourmet food on a ball field? Well if you are in Florida with 374 people at the Roger Dean Stadium and it's January, then you get the Jupiter Craft Brewers Festival's Field of Beers food pairing event. Fran Andrewelch, of the Tequesta Brewing Company, organized this tasty affair with help from ChefCorp.
Field of Beers food pairing night, Roger Dean
Stadium, Abacoa, Fla.
A scent of caramelized meat floated on the breeze. Conversations mingled with background music as people lined up to fill their glasses and their bellies.

There were brewers from all over but I was interested in the 12 from Florida. It was like a bubbly map of craft micro-brews stretching from Miami to Jacksonville.


Gordon Biersch Brewery Restaurant's pork shoulder,
2013 Field of Beers, Jupiter, Fla
Gordon Biersch Brewery Restaurant's Gordon Biersch Pale Ale (Miami), was served with slow roasted and smoked pork shoulder. It was marinated in mango chipotle “Rincon Heat” and served over a jicama apple slaw.
Big Bear Brewing Co.'s de-constructed chocolate
cheesecake, 2013 Field of Beers, Jupiter, Fla.
Big Bear Brewing Company's Decadence Chocolate Stout (Coral Springs), was served with de-constructed Belgian chocolate cheesecake. I fell in love with the flavors the Valrhona chocolate in the stout but it overpowered the Belgian chocolate of the cheesecake.
Brewzzi's wagu beef sliders, 2013 Field of Beers,
Jupiter, Fla.
Brewzzi’s Saint Reinaldo’s Ale, Belgium Dubble (West Palm Beach, Boca Raton), was served Wagu Beef sliders with fried Vidalia onions.
Inlet Brewing Co.'s Florida Heirloom tomato bisque,
2013 Field of Beers, Jupiter, Fla.
Inlet Brewing Company's Monk in the Trunk’s Belgian Amber Ale (Jupiter), was served Florida Heirloom Tomato bisque with artisan melted cheese. It went very well with the brew.

Tequesta Brewing Co.'s Oceano coffee rubbed pork,
2013 Field of Beers, Jupiter, Fla.
Tequesta Brewing Company’s Rushing Stout (Tequesta), was served with Oceano coffee rubbed braised pork rib served on polenta, and drizzled with gravy and breaded and fried onions.  

Florida Brewing Co.'s beer batter cider beignets, 2013
Field of Beers, Jupiter, Fla.
Florida Brewing Company’s (Melbourne) Gaspar’s Porter served with delicate pillows of beer battered cider beignets and a salted apple caramel dip.

Orange Blossom Pilsner's shrimp and Florida stone
crab roll, 2013 Field of Beers, Jupiter, Fla.
Orange Blossom Pilsner's Orange Blossom Pilsner (Orlando) was brewed with 30 percent Florida honey. It was paired with a shrimp and Florida Stone crab roll. The roll was tasty but the beer was too watery for me.
Cigar City Brewings's beer battered fish and chips,
2013 Field of Beers, Jupiter, Fla.
Cigar City Brewing's Invasion Pale Ale (Tampa), was served with Beer Battered fish and chips (the ale was also in the batter) topped with Florida tangerine horseradish glaze and tartar sauce.  The horseradish complimented the brew.

Saint Somewhere Brewing Co.'s Turkey and pheasant,
2013 Field of Beers, Jupiter, Fla.
Saint Somewhere Brewing Company's Saison Athene (Dunedin) was brewed with rosemary, chamomile, and black pepper. It was served with Turkey & Apple sausage, pheasant liver pate, ChefCorp watermelon pickle, and a cranberry/mustard sauce which I thought really brought out the bouquet of the ale.
Swamp Head Brewing Co.'s Greek yogurt marinated
lamb, 2013 Field of Beers, Jupiter, Fla.
Swamp Head Brewing Company’s My Thai IPA, (Gainesville) was brewed with Kaffir lime leaves, lemongrass, ginger, chilies, and Sorachi hops. It was served with Greek yogurt marinated loin of lamb, wrapped in flat bread, and drizzled with taziti sauce.  
Green Room Brewing Co.'s fennel encrusted salmon,
2013 Field of Beers, Jupiter, Fla.
Green Room Brewing Company’s White Devil IPA (Jacksonville), was brewed with Florida orange and grapefruit peels, and Florida honey. It was served with fennel encrusted Atlantic salmon and Florida corn/edamame succotash.
Bold City Brewiery's stuffed New England quahog clam,
2013 Field of Beers, Jupiter, Fla.
Bold City Brewery served Roxy's Finest Imperial Cream Ale (Jacksonville) with New England baked and stuffed quahog clam with smoky, crisp bacon.

It was delicious to find that so many types of food went with beer. If you want to partake of this savory event go to and check for updates.

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