The purpose of Brewer’s Table is to allow individuals who enjoy cooking to explore the pairing of food and beer in small dinner parties in the comfort of a group member’s home. The planning, preparation and expenses for the dinners are shared equally by the members of the dinner group.


There are two steps to the Brewer’s Table, the planning meeting and the dinner party.  The Dinner party is usually held three to four weeks after the Planning meeting but can be changed by agreement of all participant of a dinner group.

You do not have to be a gourmet cook to join the group but each participant is expected to cook their dishes from scratch.  No “store-bought” foods should be used except in extreme emergency and as approved by the dinner group. All that’s required is (1) an interest in good food and beer, (2) a willingness to experiment and broaden your horizons and (3) a desire to help plan and prepare interesting dinners.


The date, time and location of each planning meeting will be communicated to all interested participants with at least 3 weeks’ notice.  RSVP is required for planning purposes.  Attendance at the Planning meeting is important and expected.  On the rare occasion when you cannot attend the Planning meeting but want to attend the Dinner party you will be assigned a course by the members of the dinner group who attend the planning meeting.  Attendees are asked to bring an appetizer to nibble on and some beer to share (homebrew or commercial).  If you have a beer you want to use for a dinner pairing, please bring that with you.

Each individual or couple will be pre-assigned to a dinner group. The host will be identified prior to the planning meeting and assigned to a group.  Dinner group size will depend on the number of people at the planning meeting but will be kept between 6-8 people per dinner party.

At the planning meeting the Dinner party groups will break out into separate planning sessions to decide on the details of their specific group event:

·Determine the type of meal: dinner, brunch, luncheon, picnic, etc.

·Come to the planning party with favorite cookbooks or recipes and some ideas about the kind of party you would like to have.  The details of theme, menu, date and time should be worked out to the agreement of all.

·Use your imagination in suggesting themes and planning menus—try something new, exotic, and unusual.  Examples of possible dinner themes are, cooking with beer, beer paired with fall food, foods that pair with meads or food that pair with stouts.

·Each member of the group is responsible for at least one dish, depending on size of the group, and will provide a beer or beers that pair with that dish.

After the planning meeting, the dinner party host will email directions to the host’s home to the members of the dinner party along with a summary of the theme of the dinner, the menu and assignments and the names and telephone numbers of all group members.


It is important for everyone to arrive promptly at the host’s home to prepare for the dinner party. Be sure to bring your receipts for ingredients you purchased so that costs can be accurately calculated and distributed.   Please be reasonable about costs and what should be included.

The dishes will generally be prepared at the host’s home, however, some prior prep to aid in transporting ingredients or expediting the prep time is acceptable.  For example, pre-mixing or measuring spices, trimming meat or preparing a marinade are reasonable “do-ahead” processes of desired.  The actual cooking of each dish will typically be done at the host’s house so the group can see what ingredients are used and share the cooking experience.

Individuals must bring all ingredients and take the chief responsibility for preparing the dish agreed upon at the planning meeting.  The menu must not be changed without agreement of the group. The first hour or so of the dinner party is usually spent in preparing and consuming the appetizers and beer and in general socializing. The host for the dinner party is expected to provide cooking equipment, serving pieces, and tableware, except for specific items someone else has agreed to bring.

At the end of dinner, before anyone leaves, one participant will need to take responsibility for recording everyone’s expenses, calculating the total cost per dinner member and determining how much each member owes or is owed to equalize expenses among the other participating members.  Participants will settle up prior to leaving.

The group is encouraged to vote on the best recipe or food and beer pairing and provide the recipe or description of the food pairing for the Newsletter

As guests in the host’s home, so please be respectful of the host and the host’s possessions. We do want to be invited back.  All participants are expected to pitch in with cleanup prior to leaving unless otherwise directed by the host.

Most importantly, have fun, learn something, meet some interesting people and challenge yourself

The Winter 2016 Brewer’s Table Planning meeting was held Friday January 29th and the dinners held Saturday February 20th or Saturday March 5th. Participants all enjoy food, beer and each other’s company.

If you have any questions or want to sign up for the winter brewers table, please email them to us at

Beer and Food Pairing Resources

Beer and food pairing grafts

Guide lines for Beer and food pairing

Beer and food pairings ideas

Dinner Themes suggestion


You Tube Beer and food pairing 38 mins Cheese pairing with Garrett Oliver 7.44 mins Brewer Dog’s beer pairings 1 min