Premiere event in June showcases the best of local craft beer and the food it can inspire, all while raising money for Calgary organizations.
Drink suds, do good.
Enjoying some brews and beer-inspired dishes at any one of about 30 brewpubs and restaurants around the city will have you feeling downright charitable come early June with YYC Beer Week.
Akin to the burger and pizza versions, the first annual Beer Week, presented by local organization BeerGuysYYC, brings a sudsy side to helping charitable organizations.
Through the event – from June 5th to June 9th – spots like Craft Beer Market, Pig and Duke and the Coup will be paired with local breweries to serve up beer-inspired dishes. Ordering a dish nets you an exclusive pairing of food with one of the city’s best craft beers. And, of those meal combos sold, $1 from every dish will go to the charity the restaurant is matched with, including the Alberta Children’s Hospital, the Alex Community Health Centre, the Mustard Seed and many more.
If the thought of simply drinking beer with a good dish isn’t enough to tempt, perhaps some of those dish descriptions will, such as Mill Street Brewery’s Smoked Ham Hock, Sausage Cassoulet, Trolley 5’s beer-infused macaroni and cheese topped with house-smoked brisket, pulled pork or roasted pulled chicken or a Grilled Bison Fry Bread with bone marrow crema from Last Best Brewing and Distilling.
With only five days for the event, planning will be key. YYC Beer Week has all the details on their site, from participating restaurants and breweries to the charities supported by the event. All you need is at https://www.yycbeerweek.com/.
Gwendolyn Richards is a Calgary-based food writer and the author of Pucker: A Cookbook for Citrus Lovers. She regularly contributes to Avenue Magazine, the Calgary Herald and is the restaurant columnist for Where Calgary. She shares too many pictures of food – and occasionally shoes – on Twitter and Instagram.