Our first event that is part of Slow Food Nation doesn’t start for about 30 hours – but I am already so excited that I am fidgeting in my seat. This is the food crazed event of the year. While beer is my passion – food has always been my love. It is going to be a great event. Get there if you can. Most events are sold out but you might be able to score an extra taste pavilion ticket at whole foods around the bay area.
The hardest part is deciding what to have. Four hours might seem to be a lot of time but not when there are so many must try items. William Brand breaks what beer you can expect.
And here is the description, from the press kit, of all the varied beverages you can try:
Beer – Randolph Designs
John Randolph designed San Francisco’s Gordon Biersch Brewery and Restaurant and is back to his craft, craft beer that is. Paired with Beer Curator, Dave McLean (Magnolia Pub and Brewery), Randolph has repurposed refrigerated shipping containers to chill and store the 150 microbrews being served via bottle, cask and keg and to provide enclosure in an otherwise windy outdoor location at Fort Mason. The bar, made of recycled beer bottles, will be topped by a loaned Vetrazzo “Alehouse Amber” recycled countertop.
Coffee & Tea – envelope Architecture+Design
The Coffee and Tea Pavilions at the Slow Food Nation Taste Hall are conceived of as filters for experience. Sheer fabric enclosed Tea Pods and Coffee Halls remove the visitor from the activity of the larger event. These tasting chambers offer a more intimate taste experience and allow visitors to focus on the cup in their hand, the nuances of the brew, the discussion with an expert.The pavilion design is framed by an ethic of reuse: all elements of the design are either rented readily available items or will be repurposed after the event.
Spirits – Min|Day
The Spirits Pavilion is an abstract field of colored strips reminiscent of agricultural planting beneath a floating cloud of colored paper umbrellas. The environment created by the exhibition evokes the agricultural origins of spirits; surplus grains and produce transformed into something magical. Backing this abstracted environment is a long wooden bar clad in historical images of bars, public houses and cocktail lounges from the origins of the American cocktail.
Wine – David Winslow, Winslow Architecture
The largest space of the indoor Taste Pavilions, and housing wines from across the nation, the Wine pavilion design features a 36-foot long bar and five tasting tables, staffed by professional sommeliers. In addition, large infographic panels focusing on sustainable wine production and practices, photography from American vineyards and iconic wooden wine barrels will showcase the best of American wines.