Selected Events (from The Real Beer Page's events database, and beyond!) - March 2006
March 4, 2006 to March 5, 2006 - Brooklyn, New York, United States
Split Thy Skull
This annual event will now take place over the course of 2 days, beginning at 11:00 a.m. and lasting all day Saturday and Sunday. There will be approximately 20 'big' (8%+) beers on draft at any given time including Barleywines, Imperial Stouts, Double IPAs and Strong Ales. This is a pay as you go event. It costs nothing at the door. For more details and an updated list of the beers being served, please visit www.Mugsalehouse.com.
Location: Mugs Ale House, 125 Bedford Avenue, Brooklyn, NY 11211 Hours: 11AM til close Admission: None - Pay as you go Contact: Philip Richman Phone: 646-418-5698 Email: philiprichman@hotmail.com
March 11, 2006 - Kailua-Kona, Hawaii, United States
Kona Brewers Festival
Set under swaying palm trees, the Kona Brewers Festival celebrates its 11th year with 30 Hawaii and mainland breweries serving 60 types of beer and chefs from 25 local restaurants preparing tropical culinary creations. Toe-tapping bluegrass, Hawaiian and rock music, a "trash fashion show," hula and fire dancers round out the day. The event raises funds for environmental and cultural organizations. Tickets are $40 and include event glass, eight beer tickets and unlimited food.
Location: King Kamehameha's Kona Beach Hotel Hours: 2:30 to 6:30 p.m. Admission: $40 Contact: Lara Mackey Phone: 808-331-3033 Email: larakmackey@yahoo.com
March 26, 2006 - Philadelphia, Pennsylvania, USA
Coast to Coastal Beer Dinner with Stephen Beaumont
Once again I'll be hosting an inventive beer dinner at Monk's Café as part of Philadelphia's annual Book and the Cook Festival. This one will feature coastal breweries and coastal foods, pairing beers and foods like a Louisiana crawfish boil with an east coast Scottish ale and escargots with a rare beer from Maine. In total, five courses will be presented and the drinks will include a surprise or two. I believe this will be the finest dinner yet I've been a part of at Monk's.
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