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Odell Brewing to Headline Brewmaster’s Weekend at Vail Cascade Resort

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This week, Executive Chef Todd Bemis teams up with Odell Brewing Co.’s Founder and Brewmaster Doug Odell at Vail Cascade Resort’s monthly Brewmaster’s Weekend.

Brewmaster’s Weekends are part of Atwater on Gore Creek’s ‘Craft Beer, Creative Cuisine’ series, a craft beer program the hotel launched earlier this year. The two-day event offers attendees the opportunity to sip, taste and appreciate the art of craft beer and good food. 


If you go ...

  • Who: Doug Odell, Founder & Brewmaster at Odell Brewing Co.
  • What/ when: Meet the Brewmaster on Friday from 4 to 7 p.m. at Fireside Bar; Small plates and craft beer pairing on Saturday from 5 to 6:30 p.m. at Atwater on Gore Creek.
  • Where: Vail Cascade Resort, Vail.
  • Cost: Friday event is free, Saturday is $20 per person and advanced reservations are required.
  • More information: or 970.479.7014


On Friday at the “Meet & Greet” tasting, guests can meet Doug Odell and sample different Odell beers for free. On Saturday, the ‘Small Plates & Craft Beer Pairing’ offers a delicious tour guided by Odell and the Atwater culinary team of four different Odell craft beers complemented by four corresponding small plates.

The pairing event offers a format for the team to serve more adventurous cuisine and showcase their multicultural experiences. The menu for each Brewmaster’s Weekend is reflective of the history, ingredients and overall style of the beer as well as its primary flavors.

This weekend, Odell’s 90 Shilling Ale is paired with Roasted Pheasant Pot Pie, fall vegetables, quail egg and picked herbs. “We wanted to stay with the colonial theme of the beer,” said Stephen Belie, chef de cuisine, “and the richness of the pheasant and the quail egg pair well with the flavor profile of the 90 Shilling.” In addition, the dish was designed to showcase the more gamey flavor of pheasant to complement the smoky flavors of the beer, according to Jay Spickelmeyer, sous chef.

Odell’s Myrcenary Double IPA is paired with the Bulèed Bone Marrow, a hot item at urban dining establishments. “The decadent richness of the marrow needs the hops in Myrcenary to cut through it,” explained Adam Smith, lead line cook, “and the Maui pineapple chutney further balances the dish with a touch of acidity.”

The third course pairs Spiced Corned Beef and Hash with Odell’s Deconstruction, soon-to-be released ale created by blending portions of the original batch in wine barrels. The final course is Odell’s publicly unavailable Chocolate Milk Stout, which is paired with “Affogato,” a traditional Italian dessert. “We didn’t want to do too much because it is a dessert in and of itself,” said Smith. “We’re just complimenting the espresso and chocolate flavors and adding the gelato to allow the flavors to linger,” added Spickelmeyer.


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