The Art of Pairing Beer,” a program organized by Newlin Grist Mill, aims to allow people to explore different styles of beer and how the flavors work with the right foods.
The program will be held at the Concordville Inn on April 24 at 7 pm. The chef at the Concordville Inn and craft beer expert Burke Morrison planned the menu, along with a selection of brews. Participants will sample 12 beers and five small-plate sources throughout the evening.
“One of my favorite things to do in the beer world it to take beers from Germany, Belgium, and England, the quintessential styles of the world, and see what American craft breweries are doing with those styles,” Morrison said. “They are often taking it to another level. I am very excited to play with two similar but unique styles of beer match it with the wonderful cuisine of the Concordville Inn.”
“The Art of Pairing Beer” is part of Newlin Grist Mill’s 2014 “Talks at the Mill” speaker series.
Tony Shahan, director, said, “Newlin Grist Mill has a long history of offering programs about the history of foods. Focusing on drink is a natural fit for the site. The mill ground grain for a variety of purposes, including for whiskey. Nathaniel Newlin also sold cherry rum and beer-making equipment in his store.”
Beer was one of the most popular beverages in colonial America, mostly in the form of ale. This event provides a chance to sample a variety of beer styles and compare the difference between Old World and New World flavors.
Tickets are $35 for members and $40 for non-members, and will be at the Concordville Inn. Space is limited to 50 people, and registration in advance is required. To register, call 610-459-2359 or e-mail firstname.lastname@example.org. For more information, visit www.newlingristmill.org.