If you’re in the know, you realize that beer and cheese go together in ways most people wouldn’t believe…if you DON’T think that beer and cheese are a magical pairing, then the Boston Beer & Cheese Fest will be a wakeup call that you can’t miss! 20 craft beer and cider makers from New England; 8 New England creameries. 20 beer/cider & cheese pairings. Yep. Get on this!
Find out why Drink Craft Beer was awarded Boston magazine's Best of Boston® 2014 - Best Booze Fest!
- There are no refunds OR exchanges.
- All attendees must be 21+ with a valid ID. Nobody will be allowed into the building who is under 21 or who doesn't have a valid ID.
- Tickets will be emailed by Eventbrite. You must bring this ticket to the event where it will be scanned.
- You can transfer tickets using Eventbrite.
- We give no entry guarantee if you buy your ticket from a reseller.
Boston Beer & Cheese Fest
February 27th & 28th
Space 57 - The Revere Hotel - 200 Stuart Street, Boston, MA
VIP Hoppy Hour Session - Friday, February 27th: 6-9:30pm
Session 2 - Saturday, February 28th: 1-4:30pm
Session 3 - Saturday, February 28th: 6-9:30pm
Why Join Us At Boston Beer & Cheese Fest?
It’s craft beer, cider and cheese…what more do you need to know?! If you do need more info, though, the Boston Beer & Cheese Fest focuses on New England-made craft beers, ciders and cheeses. By attending you’ll have access to over 70 craft beers and ciders, as well as tons of cheese from 8 local creameries. If that’s not enough, we’ll be pairing a beer/cider from each brewer with a cheese from each creamery…that’s 20 beer/cider and cheese pairings! If that doesn’t make your mouth water, we don’t know what else to say.
How Much Does It Cost?
For only $50 you’ll get admittance to one session which includes:
- Unlimited 2oz samples of 70+ New England craft beers & ciders
- Unlimited samples of cheese from 8 New England creameries
- Biodegradable tasting cup
- Fest Guide
VIP Session - How Much Does It Cost?
- All of the above, plus unlimited 2oz samples of 20 super-limited hoppy New England craft beers & ciders, including casks and other delights
- A chance to vote on the 2015 Champion of Hops...a championship belt to be awarded to the brewers of the crowd's favorite hoppy VIP beer/cider
- The session will be limited to only 450 attendees (down from 550 for the Saturday sessions)
What Creameries Will be Joining?
We’ll have a list of cheese makers shortly. We’re working with local cheese experts to get a great, diverse selection of local cheeses that will pair excellently with beer and cider.
What Food Will Be Available?
While you’ll have your fill of craft beer, cider and local cheese, we know you might want something a little more substantial. With that in mind, we want to provide you with some local and delicious food options to eat:
- Roxy’s Grilled Cheese
- Boston’s own…you can’t do a cheese fest without grilled cheese, right?!
- KO Pies
- Aussie-style pies from South and East Boston. Don’t worry about figuring it out, just get some.
With quite a few sought out stouts in the portfolio, Founders Brewing started the #StoutSeason campaign back in 2012 to mark the time when these beers were available. More generally, though, stouts and other dark beers have been seen as cold weather beverages meant to warm you up...or at least make you not care if you are cold. I've always heard people say that stouts are for cold weather, but have always been curious about how true this is (from a behavior standpoint at least) and, more importanlty, just when is stout season, exactly?!
I've long been an advocate of the "summer stout," more to be contrary than anything. But am I the weirdo? Or is stout as a winter-only beverage an urban legend deserving of a good old-fashioned Snopes.com-style debunking?
In the spirit of a recent article I wrote, "Why Is Pumpkin Beer Released in August," I went back to Google Trends to check out what the reality of the situation is. To make up for year-over-year growth of craft beer, I normalized the data on a June-May year. I also removed a few irrelevant months from the graph that I published here, but only to make the image easier to publish and maintain readability. This "missing data" was taken into account when I actually went over the seasonality.
And, well...the results were fairly obvious. Stout Season starts fairly sharply in November and lasts through March, with a sharp drop-off in April. Seeing as people think of stout as a cold weather beverage, it seems that this belief really does influence behavior and interest in a pretty serious way! For five months of the year interest is piqued, while for the remaining seven months, it's quite low. Oddly enough, if you look back at "Why Is Pumpkin Beer Released in August," you'll see that Stout Season picks up right where Pumpkin Beer Season leaves off. Either way, October shows interest in stouts begin to rise before it spikes in November. In an attempt at hipsterdom, I'm going to enjoy some this month (October)...before they're popular again.
Want to try a ton of stouts, pumpkin beers, holiday ales, and other Fall and Winter seasonal brews? Then check out Drink Craft Beer Fall to Winter Fest in Boston, MA on November 14 & 15 at Space 57! Featuring 90+ beers and ciders from 25 New England brewers and cider makers, this is a celebration of these great beer seasons! See the brewer/beer list and get your tickets on the event page now!
To put it out there from the start, between Devon and me, I'm the more picky one about pumpkin beers. He loves them. I like SOME of them. With that said, it's the first full week of October and Pumpkin Beer Season is in full effect! And this trend ain't going nowhere so, if you can't beat 'em, join 'em.
While I'm not the biggest fan of pumpkin beer, I do like rum! And Roadsmary's Baby is aged in rum barrels. One point! On top of that, it's brewed with vanilla bean, which is great in a malty beer when done right. Of course it's got the obligatory pumpkin and spices, as well, but that's not what has me excited. As you pour you'll notice the boozy rum right away, but it quickly dissipates and your first actual sniff will bring you fresh pumpkin and mild spices. This is definitely a pumpkin beer, first and foremost, but behind that you'll get the smoothness of vanilla...and I like it.
Take a sip and behold the gourd that rules craft beer from August to November. The spice is secondary (at most) and the pumpkin shines. On top of that, as it warms, the rum starts to come through, bracing for a cold October evening. All in all, if you love pumpkin beer this won't disappoint. But if you don't, Roadsmary's Baby delivers it differently enough that you'll probably find something you'll like...I did!
Try Roadsmary's Baby and 90 other craft beers and ciders from 25 New England brewers and cider makers at Drink Craft Beer Fall to Winter Fest 2014 in Boston, MA on November 14 & 15. Get all the details, see the brewer list, and buy tickets on the event page.
The rise in craft beer has been great, with new choices of beer coming out almost daily! Years ago, you’d be happy to see a token Samuel Adams Boston Lager in the cooler in many stores…now those same establishments have multiple craft six packs and bombers to choose from. With that variety, though, comes…well…choice. To help out, we asked of our favorite Northeast brewers what they would choose. Here are the answers.
Question: You walk into a magical beer shop with every beer currently available. You can put together one six-pack. What do you walk out with? Only one beer can be from your brewery.
Ryan Gwozdz – Head Brewer, Mayflower Brewing Co.
Cantillon Gueuze, Orval, Schlenkerla Urbock, Mayflower Summer Rye, Allagash Interlude, Half Acre Daisy Cutter. I’m adding a 7th, Molson (reminds me beers with my grandfather!).
Ben Roesch – Brewmaster, Wormtown Brewing Co.
Cambridge Brewing Heather Ale, Harpoon Saison Various, The Lost Abbey Red Poppy, Jack's Abby Fire in the Ham, Wormtown Buddha's Juice, and [North Coast] Old Rasputin XII.
Jason Perkins – Brewmaster, Allagash Brewing Co.
This is not an easy question. There are so many great options out there, and my decision would change immensely depending on mood. Right now (keep in mind it is 7 AM) would be: Orval, Firestone Walker Pale 31, Smuttynose Robust Porter, Sierra Nevada Celebration, a fresh DeDolle Arabier and Russian River Temptation.
Helder Pimentel – Founder, Backlash Beer Co.
To be honest, right now I'd probably walk out with a 6 pack of Heady Topper.
Alex Zielke – Co-Founder/Brewer, Portico Brewing Co.
Alex Zielke - 2nd from left
Off the top of my head, I'd say:
- Troegs Nugget Nectar
- Zunft Kolsch, Erzquell Brauerei
- Left Hand Milk Stout
- Southern Tier Unearthly
- Alchemist Heady Topper
- (and of course) Portico Fuzzy Logic
Shane Welch – Founder, Sixpoint Craft Ales
This is sort of a trick question because many of my favorite beers are not available in bottles. They are draft-only varieties. But since this is a "magical" beer shop I am assuming they also can magically bottle these draft-only varieties and have them for sale. :-) In that case, I will go with beers from:
- Live Oak Hefeweizen
- Live Oak IPA
- Barrier Brewing Company Dunegrass (shout out to Craig Frymark and Evan Klein)
- Hill Farmstead Ephraim (shout out to Dan Suarez and Sean Hill)
- Ale Asylum (shout out to Dean Coffey)
- Augustiner Edelstoff Helles (non-export version, the fresh draft straight from the brewery) - FYI this is a beer I can drink gallons of
Chris Lohring – Founder/Brewer, Notch Brewing Co.
My magical beer shop has beers brewed within 100 miles of Boston, and nothing else, and my six pack is a constantly rotating selection of these beers. When people say, “I can’t find local beers as good,” I challenge them: let’s start the blind taste test right now.
Jennifer Glanville – Boston Brewery Manager, Samuel Adams
I’m going to go with a variety of styles. My first choice is a Sam Adams Boston Lager, then a smoky Rauchbier, a fresh crisp Pilsner, an English Stout, an IPA with a variety of American hops & a traditional German Weiss bier.
Rob Burns – Co-Founder, Night Shift Brewing Co.
Rob Burns on right
This is obviously a really tough question. There are so many amazing beers out today that I can never really narrow down my favorites. My ideal 6 pack would include some aged beers and some fresh ones.
- Cantillon Vignerrone
- J.W. Lees 1999 Harvest Ale - this aged barleywine is one of my favorite beers of all time
- Drie Fontaine Kriek
- Six point Bengali Tiger IPA
- Rochefort 10
- Russian River Beautification