Belgium Comes to Cooperstown 2014

We are really excited that tickets for “Belgium Comes to Cooperstown” 2014 go on sale tomorrow (Tuesday, April 1) at noon! BCTC is our annual celebration of Belgian and Belgian-style beer, food, music, and all-things-fun. BCTC is August 8 and 9 at the brewery (which will be closed to the public on those days) and we’re transforming the grounds into “Sin City” for a Vegas-themed event.

Tickets will be available through,, or by clicking the link on our Facebook event page.

A new feature we’ve added this year is a Game of Thrones Experience. While we JUST released Fire and Blood Red Ale, this experience at BCTC gives guests the first chance to receive a bottle of our not-yet-named fourth Game of Thrones-inspired ale, slated for release in fall 2014. This experience also includes a commemorative Game of Thrones glass, and your photo on a replica of the Iron Throne from the show.  This experience is included in all VIP ticket packages, and a limited number of upgrades will be available for General Admission and General Admission + Camping ticket holders.

VIP tickets sell out very fast, and all other tickets typically sell out the day they go on sale.  If you get a VIP ticket, the Iron throne is yours! If you are joining us with a General Admission or General Admission + Camping ticket, you will have a chance to upgrade your ticket during check out for only $25.

If you’ve been part of BCTC in the past, we hope you’ll join us again. If you are new to BCTC, we promise it’s an experience unlike any other. It’s not the biggest beer festival in the world, but it’s the most beautiful and the most fun.

Here are videos from BCTC 2011 and BCTC 2012 to get you pumped for the event. Good luck with ticket purchases tomorrow and don’t forget to “join” the event to be looped in for BCTC details.

Valentine’s Day Beer Dinner at Brewery Ommegang

Brewery Ommegang’s executive chef may be a genius in the kitchen but he’s got a lot to learn about Valentine’s Day.  Rather than making reservations for a night out or planning a quiet evening at home with him slaving in the kitchen, Chef Evan Brown is putting his sweetheart to work at Café Ommegang.

Chef Evan 1

“I love cooking with her and I’m definitely not in trouble for asking her to work on Valentine’s Day,” said Brown, smiling. “This is my gift to her; getting her back in a professional kitchen for an evening.  And of course flowers and a nice bottle of wine.”

Chef Evan enlisted the help of his wife and co-New England Culinary Institute alum, Siu Trang, to create a delicious menu for couples to enjoy on Valentine’s Day.  The pair, who has previously worked together in several restaurants, is excited to share their love of food with guests attending this special event.

The five-course dinner includes carrot and red cabbage consommé paired with Witte; pink peppercorn and blood orange tuna tartar with candied orchids and hibiscus vinegar paired with Ommegang’s new spring seasonal, Glimmerglass; fried oyster with fig caviar, buckwheat and brown butter sand, and mignonette foam paired with Hennepin; bacon-wrapped Berkshire pork tenderloin, braised lamb ribs, Jerusalem artichoke and beet puree, dauphine potatoes, and a Sauce Romaine paired with Abbey Ale; and Three Philosophers genoise with Cuvée Brut cherry jelly, chocolate ganache, and effervescent conversation hearts paired with Three Philosophers.

The evening begins with a beer tasting at 6:30 PM followed by dinner at 7 PM.  Reservations are $125 per couple and may be purchased in person at the Brewery Ommegang gift shop or by calling (607) 544-1800 ext. 832.  GBDGF dinners sell out quickly so please call early to reserve your seats.

Meet the Chefs: HopChef Chicago

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Seven of Chicago’s hottest chefs will compete for culinary honors at Brewery Ommegang and SAVEUR Magazine’s HopChef Chicago culinary competition.  Cleetus Friedman of Fountainhead,Cosmo Goss of Publican Quality Meats, Tim Cottini of Fork, Jacob Saben of Graham Elliot Bistro, Alex Ageneau of Paris Club, Craig Fass of The Bad Apple and Rick Gresh of David Burke’s Primehouse will battle for the title of HopChef Chicago July 1 at 7:00 pm at Paris Club. Meet the chefs here.

Each chef prepares a dish paired with an Ommegang ale, then presents and defends their dish to a panel of local and national food critics including Shelley Young: CEO of The Chopping Block, Ray Daniels:  Founder of Cicerone Program, Chris Gerber GM at the Aviary, Laura Sant: Assistant Digital Editor and more…

HopChef Chicago tickets are $60 before July 1 / $75 at the door.   Admission include tasting dishes and open bar, with a portion of proceeds going to support Common Threads.

Can’t make it? Follow #HopChef to get a full glimpse of the action.

Q&A: Chef Nelson Perkins of Colt & Gray

When it comes to the world of beer-loving chefs, we got a chance to sit down with one of the greats:  Nelson Perkins, our host for a chefs only, industry dinner on June 24th at Colt & Gray in Denver, CO. Check out the mouth-watering menu here. Read on for the low-down on this inventive master de cuisine, but if you long for the cliff notes: he’s classically trained,  a super-serious force in the world of agriculture and his mentors are as motley a crew as the band from the 80′s.  Oh, and he really, really digs his family. Commence the internet-wide “Awwwwwwww.”


Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute.  Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine, then spent time following graduation interning, trailing and working at a number of acclaimed New York restaurants including Blue Hill.  Nelson is an appointed member of the Colorado Department of Agriculture’s Specialty Crops Advisory Board.


Nelson credits years of travel, cooking, adventure and time spent on his family’s ranch with forming his gastronomical tastes.  His food philosophy is to use the best available ingredients and treat them gently.

Nelson and his wife Allison opened Colt & Gray (named after their two oldest children – Coulter and Grayson), in August of 2009.  Nelson is forever thankful to Allison for her support in allowing him to chase this dream. 

Why is the pairing of food & beer important to you?  Beer simply pairs really well with food.  It holds up to bold flavors but doesn’t mask more subtle flavors.  Beer is incredibly versatile in its ability to pair with food.


What got you started on pairing food & beer?  A beer dinner we were asked to do with a local brewer. The rest is history.

Who are the chefs you admire? Julia Child, Dan Barber, Marco Pierre White, Jacques Pepin, Heston Blumenthal, and Fergus Henderson.

What are some of your favorite pairings?  We like to make pasta and add dry hops to the dough which we then pair with any beer made with little or little or no hops.  It is great to see how the hops from the pasta completely change the beer.

Favorite style / beer to pair with?  Too hard to say, they are so different and bring so many different characteristics to the party.

Favorite all time beer?  Any big hoppy pilsner.

Feature dish in which you pair beer with food or use beer in preparing the dish?  Pig Skin Pasta with Octopus, Nduja, Fennel, Tomato & Fried Capers with Brewery Ommegang Hennepin

Thoughts on the future of food & beer in fine dining?  Beer & cocktails are quickly becoming staples in fine dining establishments because of the diversity they bring.  They will never replace wine but they are certainly taking part of their market share. 

Favorite restaurant in a city not your own?  Way too hard to say just one, but let’s go with L’epi Dupin in Paris for the fun of it!

Chef Nelson doesn't shy away from pork. Can you tell?

Chef Nelson doesn’t shy away from pork. Can you tell? [via]

Indulge us with a recipe?

Sure. Behold:  Porter Braised Pork Shoulder

  • 1 pork shoulder
  • Salt & Pepper
  • Cayenne Pepper (not too much)
  • AP Flour
  • 1 celery root
  • 1 fennel bulbs
  • 5 garlic cloves
  • 1/2 cup cognac
  • 1/2 cup balsamic vinegar
  • 8oz canned tomatoes
  • 4 bottles of porter
  • 2 quarts Chicken stock
  • Sachet of herbs


Season the shoulders with salt, pepper, cayenne and flour and brown thoroughly.  Remove the shoulder and sweat celery root, onion, fennel and garlic. 

Deglaze with cognac, and balsamic.  Add tomatoes, return pork to the pan and just cover with beer and chicken stock.  Cook at 325 degrees for about 4 hours or until the meat is very tender.  Let cool in cooking liquid for 2 hours. 

Remove pork and strain the liquid discarding the vegetables.  Make the sauce by reducing cooking liquid and season with salt and pepper and mount with a little butter.  Taste the sauce and add some fresh beer if the sauce tastes flat or needs more beer flavor. 

Serve over rice, noodles or potatoes with some roasted vegetables.

Connect with Colt & Gray: //

Brewery Ommegang Presents: HopChef Boston

SocialMedia - Hop Chef Boston

HopChef Boston June 26

Brewery Ommegang and Saveur Magazine are bringing their beer and food pairing showdown HopChef to Beantown — at The Cyclorama at the Boston Center for the Arts  on June 26 at 7pm.

The drool-worthy line-up of Boston-area chefs, including Andy Husbands of Tremont 647Michael Lombardi Jr. of The Salty PigJosh Smith of Franklin CafeJosh Harrison of Publick House and Brian Young of Citizen Public House will each create one dish showcasing their imaginative beer and food pairing skills. The dishes, all paired with Ommegang ales, will be served sustainably on beautiful VerTerra dinnerware to a panel of judges, and to all attendees, to taste and score. As it all goes down, great beer will partner with great food to help out a great cause: a portion of proceeds from HopChef Boston will benefit the Boston Center for the Arts.

In the weeks leading up to HopChef, follow the action on Twitter with #HopChef as chefs taste Ommegang beers and create their competition dishes – all with a some inevitable smack-talk.

HopChef Boston tickets are $60 before June 25 / $75 at the door.   Admission include tasting dishes with open bar, with a portion of proceeds going to support the Boston Center for the Arts.