You’re Invited: 5 Courses + 5 Beers with Chef Teddy Folkman

If you’ve been looking for the perfect day to visit Brewery Ommegang in Cooperstown, your search is over. Cafe Omemgang’s next Great Beer Deserves Great Food dinner will be held on Friday, April 19 at Café Ommegang and will feature a menu by Chef Teddy Folkman, one of the country’s most talented advocates for beer and food pairing. 


The event begins at 7:00 PM with a tasting of Brewery Ommegang and Duvel beers followed by a seated, five-course dinner after which Chef Folkman will meet with guests.  Seats are limited for the Belgian inspired feast. Tickets cost $75 and are available now at the brewery gift shop or by calling 607-280-4090.  

Visit Facebook for more information, and the Belgian inspired menu. 

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You’re Invited: 5-Course Beer Pairing Dinner at Peekskill, NY’s Birdsall House


Join us this Thursday to taste some of Brewery Ommegang’s rare finds – all paired with some of New York State’s freshest dishes, in the heart of Westchester County.

The fine chefs of Birdsall House and special guest Mike McManus, Ommegang Innovation Manager

The coziest five-course beer pairing dinner in Westchester county

Thursday, April 11 at 7pm

Birdsall House in Peekskill, NY [map] 970 Main Street, Peekskill, NY 10566-2904 (914) 930-1880

Because Great Beer Deserves Great Food.

Need another reason? See delectable menu below…


Pickled early spring vegetables, “hot spring” poached egg, tobiko caviar
Paired with Game of Thrones, Iron Throne Blonde Ale- 6.5% – Medium body, malty with hints of honey and citrus, boosts a peppery, dry finish

Poached salmon, asparagus and mushroom salad, preserved lemon
Paired with Hennepin Farmhouse Saison Brewery Ommegang Hennepin Saison -7.7% – Full bodied with champagne like effervescence, spicy with notes of orange peel, ginger and coriander and a hoppy, dry finish.

Duck confit fritters with Ommegang tillset cheese, spicy herb rémoulade
Barrier Relief Belgian India Pale Ale 5.9% ABV- Ommegang’s collaboration beer with Barrier Brewing, malty with grassy, herbal hop notes, a hint of citrus and a dry hoppy finish.

Braised beef carbonnade with parsnip spaetzle and red cabbage kimchi
Gnommegang Belgian Strong Pale Ale-9.5% -Collaboration between two famed farmstead breweries: Brewery Ommegang and Brasserie D’Achouffe, this ale boasts a creamy body, subtle notes of clove, fruit and caramel with a smooth warming finish.

Beer-soaked dark chocolate cake with brandied cherries
Three Philosophers Quadrupel Ale-9.7% ABV- Complex flavors of caramel, chocolate, and toffee blended with a cherry ale that offers a tart balance.

Tickets are $55 and can be purchased online:

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Hop Chef Philly: The Competition Heats Up

Chef Eli Kulp of Fork and his  R&D Ninjas strategize their Abbey Ale plan of attack.

Chef Eli Kulp of Fork and his R&D Ninjas strategize their Hop Chef plan of attack.

With less than a month away from Hop Chef Philly – Twitter’s #HopChef smack talk is heating up the kitchen. Watch as Chef Eli Kulp unleashes his R&D Ninjas, Chef Pat Szoke finds new inspiration, Chef Nick Macri unveils his unlikely practice regimin muse and other competing chefs carefully reveal other intimidation tactics and pre-Hop Chef rituals before it all goes down.

Follow #HopChef for an inside look at what Zagat, Grub Street and The Daily Meal are calling a “magical combination” and join us for the big show on Tuesday, April 23rd at 7PM at Union Transfer. Tickets are $53.30, and a portion of the proceeds will go to support Mural Arts Program and Groundswell.

Click here to purchase tickets.

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Brewery Ommegang Kicks Off Hop Chef Tour in Philadelphia – April 23


Who: Six Philly chefs up for a challenge
What: Hop Chef Philadelphia [tickets]
When: Tues, April 23 at 7 p.m. [invite]
Where: Union Transfer 1026 Spring Garden St, Philadelphia, Pennsylvania 19123
Why: Because Great Beer Deserves Great Food® … and now it’s for a great cause.

Brewery Ommegang and Saveur Magazine are returning to Philadelphia for another installment of Hop Chef, the highly anticipated chef competition that lit Twitter ablaze with the friendliest of smack-talk in 2012.

This year, six of Philadelphia’s hottest young chefs will each create one dish showcasing their imaginative beer and food pairing skills. The dishes, all paired with Ommegang ales, will be served to a panel of judges, and to all attendees, to taste and score. As it all goes down, great beer will partner with great food to help out a great cause.  A portion of proceeds from Hop Chef Philly will benefit Groundswell and the Mural Arts Program.

The outstanding line-up of competing chefs includes Yun Fuentes of JG Domestic,  Lucio Palazzo of La Calaca Feliz,  Nick Macri of Southwark,  Pat Szoke of The Industry,  Eli Kulp of Fork and Mike Deganis of Alla Spina.

In the weeks leading up to Hop Chef, follow the chefs on Twitter with #HopChef  as they taste Ommegang beers and create their competition dishes.  

 Hop Chef Philly tickets are $53.50, with a portion of proceeds going to support the Mural Arts Program and Groundswell.  

Check out the complete 2013 schedule below. 


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Perfect Pairings Recipe: Hennepin Spice Bars

Hennepin Spice Bars

 To celebrate the first day of spring, we bring you Hennepin Spice Bars, one of the healthiest recipes we’ve seen come through the Ommegang kitchen. Pair it with your favorite spring time beverage to welcome the warmer months ahead. 

Hennepin Spice Bars


  • 1 cup butter
  • 2 cups dark brown sugar
  • 4 eggs
  • ½ cup Hennepin beer
  • 1 cup flour
  • pinch of salt
  • 1 Tbsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ginger
  • 1 cup chopped walnuts
  • 1 cup golden raisins
  • 1 cup raisins


  • Preheat oven to 350. Soften butter and mix with sugar.
  • Beat in eggs and beer.
  • Mix spices into flour and add to mixture. Fold in nuts and raisins.
  • Pour into 9” x 12” greased aluminum pan.
  • Bake for 28 min at 350. Check for doneness. Let cool before cutting.

Makes 12 – 3” x” 3 bars

Provided by Christine Alexander of East Meredith, NY

Make this in your own kitchen and share your photos. Just tweet  or Instagram your photo to @BreweryOmmegang and tag with #PerfectPairings

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Todd English’s Olive’s to Host Beer Tasting Dinner in NYC

What happens when Belgian-style ales meets one of the most talked about chefs & restaurants in the country?  A perfect pairing or beer & food to make your mouth water with culinary desire. That’s what.


On Monday, April 8th – Todd English’s Olive’s & Brewery Ommegang will host a 4-course dinner featuring Ommegang ales paired with a 4-course menu at Olive’s in the W Hotel Union Square. Brewery Ommegang brewmaster Phil Leinhart will be on hand to lead dinner-goers through the menu of pairings.


Todd English, owner of Olive’s is not only world renowned chef, restaurateur, author, entrepreneur, noteworthy four-time James Beard Foundation Award winner and television star but an advocate for notion that Great Beer Deserves Great Food. In 1989 English opened his first restaurant Olive’s in Charlestown, MA, which quickly drew national and international applause for English’s interpretive rustic Mediterranean cuisine. Now, English has established Olive’s in New York City as one of the most prestigious names in the nation.

The evening’s menu will take event goers through 4 courses of fine cuisine, including spicy curried mussels paired with a hoppy Ommegang BPA, Za’atar spiced lam riblets paired with a spicy Ommegang Rare Vos, double cut pork cops paired with a crisp Ommegang Hennepin and finally a cherry, vanilla and chocolate crumble appropriately paired with a kriek based Ommegang Three Philosophers.

The event begins at 7:oo PM with a tasting of Brewery Ommegang beers and a seated, four-course dinner. Tickets can be purchased [$75] at Olive’s or online hereQuestions? Call 212-353-8345 ext. 5911 between 11:00 – 4:00pm. Seating is limited. 

For more information on Todd English and Olive’s visit 

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Perfect Pairings Recipe: Braised Pork Shanks with Dried Figs and Abbey Ale


A hearty meal to compliment the warmth and richness of Ommegang’s Abbey Ale. 

Braised Pork Shanks with Dried Figs and Abbey Ale


    • 4 pork shanks
    • 3 cups dried Porcini mushrooms
    • 4 cups dried figs
    • 2 onions
    • 2 carrots
    • 2 celery stalks
    • 6 cloves garlic
    • 5 bottles Abbey Ale
    • 2 cups flour
    • ½ cup olive oil
    • 1 qt. chicken stock
    • 3 Tbsp. tomato paste
    • 3 sprigs thyme
    • 3 bay leaves
    • 3 sprigs rosemary


    • Soak Porcini mushrooms and dried figs in Abbey Ale for five hours.
    • Pre-heat oven to 325.
    • Strain mushrooms and figs, saving all of the liquid.
    • Cut the figs in quarters and put in the fridge.
    • Put a large frying pan over medium high heat.
    • Season flour with salt and pepper.
    • Season shanks with salt and pepper.
    • Dredge shanks in flour.
    • Add olive oil to pan and sear shanks till they have a nice color.
    • Remove shanks from pan and set aside.
    • Pour off half of the oil, and in the same pan, add chopped onions and sauté till translucent, then add chopped garlic, carrots, and celery and cook until just barely soft.
    • Stir in tomato paste.
    • Cook down a little and deglaze the pan with strained liquid.
    • Place shanks in a braising pan; pour all of the vegetables and liquid into pan.
    • Pour in enough chicken stock to bring liquid level ½ of the way up the meat of the shanks and cover with foil and put in the oven and braise until the meat is tender and just about to come off the bone.
    • When the pork is done, make sauce with liquid, and some of the vegetables pureed in the sauce for body
    • Add the quartered figs, and season to taste and serve.

Serves 4  Recipe courtesy of Eric Swart, Hoffman Lane Bistro Cooperstown, NY

Make this in your OWN kitchen and share your photos. Just tweet  or Instagram your photo to @BreweryOmmegang and use #PerfectPairings

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