Vail Big Beers Day One in Photos

After a truly epic bottle share on Thursday night, we were a bit sluggish on Friday, but the Welcome reception helped pick our spirits up. After that, it was a day at the condo and then a beer and food tasting with Julia Herz and Adam Dulye from the Brewers Association and Craftbeer.com. After learning about how beer and food can affect your palate, we ventured to Bol, to bowl with the Avery and Dogfish Head crews. Here’s some photos from the day.

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Tim Myers from Strange Craft, pouring his always amazing kriek at the welcome reception. Not pictured, the pistachio-chicken terrine that they paired with this...it was good!

Tim Myers from Strange Craft, pouring his always amazing kriek at the welcome reception. Not pictured, the pistachio-chicken terrine that they paired with this…it was good!

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Philip Joyce from Powder Keg Brewing looking quite windblown after some runs up on the mountain.

Philip Joyce from Powder Keg Brewing looking quite windblown after some runs up on the mountain.

After the Thursday night shenanigans, we were all hitting the water pretty hard.

After the Thursday night shenanigans, we were all hitting the water pretty hard.

Surprisingly, they decided to pair all four beers with a different element on one plate. Faro, butternut squash, and three types of mushrooms really helped change our perceptions of both the beer and the food.

Surprisingly, they decided to pair all four beers with a different element on one plate. Faro, butternut squash, and three types of mushrooms really helped change our perceptions of both the beer and the food.

Julia Herz

Julia Herz

Chef Adam Dulye

Chef Adam Dulye

We had to request the recipe. It was good.

We had to request the recipe. It was good.

Really good.

Really good.

The apertif for the night was a chocolate drink made with Espresso Oak-aged Yeti. They called it a hot yeti, but we had a different term for it.

The digestif for the night was a chocolate drink made with Espresso Oak-aged Yeti. They called it a hot yeti, but we had a different term for it.

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