Boston Beer and Cheese Fest
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Boston Beer and Cheese Fest

Boston Beer and Cheese Fest

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Cyclorama at Boston Center for the Arts

539 Tremont Street

Boston, MA 02116

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Boston Beer and Cheese Fest is back! After debuting this event in 2015 we knew we had a winner! And each year we've worked hard to make the next one even better than the last.

If you’re in the know, you realize that beer and cheese go together in ways most people wouldn’t believe…if you DON’T think that beer and cheese are a magical pairing, then the Boston Beer & Cheese Fest 2017 will be a wake-up call that you can’t miss! Last year sold out over two months in advance, so we're going BIGGER and BETTER this year!

  • 25 New England craft beer and cider makers from New England
  • 12 New England creameries and affineurs
  • 25 beer/cider & cheese pairings
  • Oh yeah and we're adding charcuterie and some special guests this year (stay tuned for details!)

Find out why Drink Craft Beer was awarded Boston magazine's Best of Boston® 2014 - Best Booze Fest!

SIGN UP FOR OUR EMAIL LIST HERE TO FIND OUT AS SOON AS THEY'RE AVAILABLE.

Please Note:

  • There are no refunds OR exchanges.
  • All attendees must be 21+ with a valid ID. Nobody will be allowed into the building who is under 21 or who doesn't have a valid ID.
  • Tickets will be emailed by Eventbrite. You must bring this ticket to the event where it will be scanned.
  • You can transfer tickets using Eventbrite.
  • We give no entry guarantee if you buy your ticket from a reseller.

Boston Beer & Cheese Fest
March 10th & 11th
The Cyclorama - 539 Tremont Street, Boston, MA

Session 1 - Friday, March 10th: 6-9:30pm - VOTE FOR CHAMPION OF BEER
Session 2 - Saturday, March 11th: 1-4:30pm
Session 3 - Saturday, March 11th: 6-9:30pm

Why Join Us At Boston Beer & Cheese Fest?

It’s craft beer, cider and cheese…what more do you need to know?! If you do need more info, though, Boston Beer & Cheese Fest focuses on New England-made craft beers, ciders and cheeses. By attending you’ll have access to over 80 craft beers and ciders from 25 local brewers/cideries, as well as tons of cheese from 12 local creameries. If that’s not enough, we’ll be pairing a beer/cider from each brewer with a cheese from each creamery…that’s 25 beer/cider and cheese pairings! Oh yeah, and charcuterie! If that doesn’t make your mouth water, we don’t know what else to say.

How Much Does It Cost?

For only $60 you’ll get admittance to one session which includes:

  • Unlimited 2oz samples of 80+ New England craft beers & ciders from 25 breweries/cideries
  • Unlimited samples of cheese from 12 New England creameries
  • Charcuterie samples
  • Biodegradable tasting cup
  • Fest Guide

Which Breweries Are Coming?

  • Allagash Brewing Co. (ME)
    • Hoppy Table Beer – Dry hopped Belgian-style ale (4.8%)
    • Interlude – Ale aged in red wine barrels with Brettanomyces (10.0%)
    • White – Belgian-style wheat beer (5.1%)
  • Bantam Cider (MA)
    • Papi Chulo – Semi-dry wild fermented cider with maple syrup and habanero chilies (6.0%)
    • Rojo – Tart cider with sour cherries and black peppercorns (5.4%)
    • Wunderkind – Cider with flower blossom honey (6.0%)
  • Barrel House Z (MA)
    • Adeline – Stout aged one month in American whiskey barrels (8.8%)
    • Five Halos – Belgian Golden Strong Ale (?%)
    • RR #23 – Red Rye Ale, aged 3 months in Bully Boy Whiskey Barrels (9.0%)
  • Beer'd Brewing Co. (CT)
    • Dogs & Boats – Double IPA (9.1%)
    • Hobbit Juice – Double IPA (9.2%)
    • Midnight Oil – Oatmeal Stout (6.2%)
  • Bent Water Brewing Co. (MA)
    • Jolene – American Porter (5.4%)
    • Kathleen – Double IPA (?%)
    • X-1 015 – Chocolate Milk Stout (?%)
  • Cambridge Brewing Co. (MA)
    • Dunkel Jesse & the Rippers – Munich-style dark lager (5.0%)
    • Flower Child – American IPA (6.5%)
    • Imaginary Day – Herbal/botanical beer with heather flowers, lavender, and sweet gale, refermented with chardonnay wine (6.0%) JASPER HILL WILLOUGHBY IS WASHED IN THIS BEER ONLY FOR BOSTON BEER & CHEESE FEST
    • Plankenberg Street - Abbey-style blonde ale (7.0%)
  • Citizen Cider (VT)
    • bRose – Cider fermented with blueberries (6.1%)
    • Lake Hopper – Cascade dry-hopped cider (6.2%)
    • Wits Up – Cider fermented with saison yeast (5.9%)
  • Earth Eagle Brewings (NH)
    • Brown Clown Brown – Sour mashed brown gruit (7.0%)
    • Half Jack – Session IPA (4.5%)
    • Ryenoceros – Rye saison (5.3%)
  • Exhibit ‘A’ Brewing Co. (MA)
    • Briefcase – Porter (5.4%)
    • The Cat’s Meow – American IPA (6.5%)
    • Good Two Shoes – Kolsch (4.5%)
    • Hair Raiser – Double IPA (8.0%)
    • Sunday Paper – Coffee Imperial Stout (9.9%)
  • Far From the Tree Cider (MA)
    • Beets by Pete – Beet & raspberry Cider (7.0%)
    • Nova – Hopped Cider (8.0%)
    • Patch – Strawberry basil Cider (6.5%)
  • Foundation Brewing Co. (ME)
    • Burnside – Brown Ale with Maine-grown oats (5.1%)
    • Venture – Maine IPA, hop flavors of berries, tropical fruit, citrus, and pine (8.0%)
    • Zuurzing – Sour Farmhouse Ale (4.5%)
  • Gneiss Brewing Co. (ME)
    • Basalt – Session Porter (4.3%)
    • Gneiss Weiss – Hefeweizen (4.8%)
    • Hadean – Barrel aged Sticke Alt (7.2%)
  • Harpoon Brewery (MA)
    • Hoppy Adventure – Double IPA (7.8%)
    • Sweet Spot – Golden Ale (4.8%)
    • UFO Twist – Blood orange & bergamot Hefeweizen (4.8%)
  • Idle Hands Craft Ales (MA)
    • Child of the Sun – Mixed fermentation harvest Grisette (?%)
    • Four Horsemen 2016 – Belgian-style Quad (11.8%)
    • Four Seam – New England IPA (6.6%)
    • Kill Your Idles: Pluot – Sour Ale with plus & apricots (5.6%)
  • Kent Falls Brewing Co. (CT)
    • Bewilderment – Imperial Brett IPA (8.0%)
    • Field Beer - Mixed fermentation farmhouse ale brewed with local malt and oats (5.2%)
    • Second Cutting - Toasted hay Porter (5.0%)
  • Lamplighter Brewing Co. (MA)
    • Lion Eyes – 100% Brettanomyces fermented IPA (6.4%)
    • Sound & Vision – Dry hopped sour with satsumas (5.2%)
    • Werewolves of Cambridge – Robust Porter (6.7%)
  • Lost Nation Brewing Co. (VT)
    • Gose – German-style tart wheat beer with salt and coriander (4.5%)
    • Mosaic – IPA with Mosaic hops (5.5%)
    • The Wind – Citra dry hopped Gose with grapefruit (4.8%)
  • Notch Brewing Co. (MA)
    • Infinite Jest - Hoppy pale wheat ale (4.3%)
    • Teenage Riot - Pale Ale single hopped with Hallertau Blanc (4.2%)
    • Turn it On - IPA (4.3%)
  • Rising Tide Brewing Co. (ME)
    • Cutter – Double IPA (8.7%)
    • Ishmael – American Copper Ale (4.9%)
    • Pisces – Gose, German-style tart wheat beer with salt and coriander (3.6%)
  • Shacksbury Cider (VT)
    • Basque – Cider Catching! Dry, funky cider spewing straight out of the barrel! (6.2%)
    • Lost & Found – Cider made from a blend of foraged and cultivated apples in the Champlain Valley of Vermont, fermented with native yeast (6.7%)
    • Semi Dry – Robust and fruity semi-dry cider (6.5%)
    • Ticonderoga – Dry cider aged in rye and Madeira barrels from Whistle Pig (6.8%)
  • Spencer Trappist Brewery (MA)
    • Festive Lager – German-style Fest lager (7.5%)
    • Imperial Stout – (8.7%)
    • Trappist Ale – Belgian-style patersbier (6.5%)
  • Springdale Barrel Room (MA)
    • Amirite?! – IPA (7.3%)
    • Apricot Sour – Sour ale with apricot (?%)
    • Single Barrel Sherry – Brett-fermented ale aged in Sherry cask (8.3%)
  • Trillium Brewing Co. (MA)
    • Broken Angel – Belgian Strong Pale Ale (9.0%)
    • Double Dry Hopped Melcher Street – American IPA double dry hopped with Mosaic hops (7.2%)
    • TrillBomb! – Imperial Stout with cacao, coffee, ancho chilies, and vanilla, collaboration with Praire Artisanal Ales (11.0%)
  • Two Roads Brewing Co. (CT)
    • Bog Wild – Cranberry sour ale (6.5%)
    • Road 2 Ruin – Double IPA (8.0%)
    • Worker’s Comp – Farmhouse Ale (4.8%)
    • Zero 2 Sixty – Tart IPA (6.0%)
  • Wormtown Brewing Co. (MA)
    • Bottle Rocket – Pale Ale (5.0%)
    • Punxsutawney Pils – Pilsner with local Massachusetts wheat (5.0%)
    • Tennessee Tats – Jack Daniels barrel-aged Sweet Tats oatmeal, vanilla, cacao, coffee stout. EARLY RELEASE JUST FOR BOSTON BEER & CHEESE FEST (9.0%)

What Creameries Will be Joining?

We’re working with local cheese experts to get a great, diverse selection of local cheeses that will pair excellently with beer and cider. We have the following creameries committed, with more to come (NOTE: This is only a partial list. We'll have 12 creameries/affineurs in total. Creameries/cheeses are subject to change and availability):

  • Cellars at Jasper Hill (VT)
    • Alpha Tolman- Raw cow milk; Buttery, fruit & nut flavor
    • Bayley Hazen – Raw cow milk blue cheese; toasted nuts, anise spice notes & grassy flavors
    • Willoughby – Cow milk; Washed rind w/ beefy aromas; milky, ripe peach interior; rosy orange ride washed in Cambridge Brewing Co.’s Imaginary Day just for Boston Beer & Cheese Fest
  • Contoocook Creamery (NH)
    • Cheddar – Aged raw milk cheddar
    • Garlic Cheddar – Aged raw milk cheddar with garlic
    • Smoked Cheddar – Smoked aged raw milk cheddar
  • Couet Farm & Fromagerie (MA)
    • Adelisca – Pasteurized cow milk; spreadable and fluffy with a citrus note
    • Evelina – Semi-firm, raw sheep milk Tomme with natural rind; aged at least 60 days
    • Karolina – Semi-firm, raw cow milk Tomme with natural rind; aged at least 60 days
  • Cricket Creek Farm (MA)
    • Berkshire Bloom - Raw cow milk; Semi-soft bloomy rind cheese; creamy, earthy, pungent layer around mild, firm center
    • Maggie's Round - Raw cow milk; Semi-firm raw cow mild with bright & fruity citrus tones and earthy rind
    • Tobasi - Raw cow milk; Aged 2-4 months, dense, almost custard-like
  • Crown Finish Caves (NY) - Affineurs who age other people's cheeses
    • Bismark – Thermalized sheep milk natural rind cheddar/Pyrenees-style hybrid from Grafton Village Cheese, aged 4-5 months
    • Experience – Taleggio-style cheese from Consider Bardwell Farm in Vermont, washed in spontaneously fermented cider from Shacksbury just for Boston Beer & Cheese Fest
    • Tubby – Raw cows milk Alpine-style cheese made at Spring Brook Farm in Reading, VT, aged 1 year
  • Grafton Village Cheese (VT)
    • Vermont Leyden - Raw cow milk; Big, buttery flavored cheese with cumin seeds
    • Traditional Clothbound Cave-aged Cheddar – Raw cow milk cheddar hand-wrapped in cheesecloth, then aged for 6-8 months; bold with nut and mushroom notes
    • Two-year Aged Cheddar – Raw cow milk cheddar aged for 2 years
  • The Grey Barn & Farm (MA)
    • Bluebird - Cow milk blue cheese; Briny, creamy like a Gorgonzola, natural rind with a yellow paste inside
    • Eidolon - Cow milk; Bloomy rind, bright, grassy, with a creamy layer topping a dense, cake-like center
    • Prufrock - Cow milk; Delicate yet pungent washed rind cheese, toasty and nutty with hints of tropical fruit and sour cream, slightly salty and savory finish
  • Mozzarella House (MA)
    • Ricotta – Moist and softly textured, with a milky, fresh flavor
    • Silano - Hand pulled mozzarella with low moisture and a salty face
    • Smoked Scamorza – Dry aged mozzarella, firm with a salty punch, smoked
  • Narragansett Creamery (RI)
    • Atwells Gold - Creamy, nutty Asiago-style cheese
    • Mediterranean-Style Grilling Cheese – Unripened, semi-hard, brined cheese made from goat and sheep milk, especially great to grill
    • Divine Providence - Semi-aged Gouda-style
  • Parish Hill Creamery (VT)
    • Hermit - Raw cow milk; Washed rind Tomme washed in beer from Hermit Thrush Brewing
    • Vermont Herdsman – Whole milk cheese aged at least 12 months, sharp flavor with hints of pineapple and hazelnuts
    • West West Blue - Raw cow milk; two-curd gorgonzola, edible rind with a creamy texture, streaks of blue mold, and a spicy, earthy flavor
  • Smith's Country Cheese (MA)
    • Gouda with Sundried Tomato and Basil – Raw milk, mild, delicate, creamy Dutch-style cow milk cheese
    • Sharp Cheddar – Aged Raw milk cheddar
    • Smoked Gouda – Gouda smoked with hickory wood
  • Vermont Creamery (VT)
    • Bijou - French-style aged goat cheese "buttons"
    • Bonne Bouche - Goat cheese with a creamy interior and edible ash rind
    • Cremont - Aged Goat and Cow cheese with a smooth interior

Charcuterie? What Charcuterie?!

This year, we're bringing you even more in a few ways. One of those is that we're adding charcuterie to the lineupe, and will have two charcutiers samples a spread of cured and smoked meats, rilletes, etc...(NOTE: This is only a partial list. We'll have 2 charcutiers in total. They are subject to change and availability):

  • Chef Will Gilson & Puritan & Co. restaurant (Cambridge, MA)
  • Chef Joshua Smith & New England Charcuterie (Waltham, MA)
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Date and Time

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Cyclorama at Boston Center for the Arts

539 Tremont Street

Boston, MA 02116

View Map

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