For this session of Chow Hall I thought I would breakdown a coursed out meal. Some of these pairings might be a little off the wall and some might be tame. The idea is to experiment, push the envelope, diversify your pairings, and to never settle. Some of these pairings are of my own design, others are from working with my chef Jorel Pierce at Euclid Hall, and others are from the ingenious mind of Ryan Conklin, Euclid Hall’s Certified Cicerone. No matter who thought up the pairing the…

For this session of Chow Hall I thought we’d talk about a very easy way to pair great food and great beer. This is probably one of the simplest and best forms of pairing and yet it’s also the one pairing that’s most commonly overlooked. No matter the situation you can find a way to make this pairing work time and time again. Have you guessed what kind of pairing method I’m talking about? Are you dying to know? I’m talking about pairing food and beer from the same regions of the…

For this session of Chow Hall I thought I would break down the popular styles of Belgian Beer and show some amazing pairings that will really bring them to life. We'll be focusing on Belgian Singles, Dubbels, Triples, and Quadruples. While there are many other styles to Belgian ales these are by far the most popular and easiest to remember; just think of the sequential order.

Starting from the bottom and working our way up we have Belgian Singles. Typically this beer is rarely brewed…

First let me begin by introducing myself and what Chow Hall is to Beer Army. My name is Marc Bayes I am a Certified Beer Server through the Cicerone Program and reside in Denver, Colorado. I work at Euclid Hall and deal with the newest and some of the very best craft beer this country has to offer on a day to day basis. Before I took this job I was heavily into wine. I had worked at a multitude of fine dining restaurants and took on the responsibility of learning everything I could about…