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The Great American Beer Festival (GABF), recognized as the premier professional brewing competition and public tasting event in the United States, has officially announced the culinary roster for its highly anticipated PAIRED experience. Scheduled to take place on October 9–10 in Denver, Colorado, the 2025 PAIRED event will bring together an elite group of James Beard Award winners, Michelin-starred restaurateurs, and nationally acclaimed chefs. This annual "festival within a festival" serves as a dedicated space for the exploration of the symbiotic relationship between independent craft beer and high-end gastronomy, further cementing Denver’s reputation as a critical hub for both the brewing and culinary industries.
The Evolution of PAIRED within the Great American Beer Festival
Since its inception in 1982, the Great American Beer Festival has grown from a modest gathering of 24 breweries to a massive cultural phenomenon featuring thousands of beers from every corner of the country. However, as the American palate has evolved, the Brewers Association—the trade group representing small and independent craft brewers—recognized a need to showcase beer’s versatility beyond the traditional pint glass.
PAIRED was established to challenge the historical dominance of wine in fine dining settings. By tasking world-class chefs with creating small plates specifically designed to complement rare and experimental craft beers, the event highlights how the carbonation, hop profiles, and malt structures of beer can elevate complex flavors. The 2025 iteration represents the most ambitious lineup in the event’s history, reflecting a broader trend in the hospitality industry where the lines between "brewpub" and "fine dining" continue to blur.
Colorado’s Culinary Vanguard Leads the 2025 Roster
As the host city, Denver and the surrounding Colorado region provide a significant portion of the talent for the 2025 PAIRED lineup. This year’s selection emphasizes the state’s recent surge in national culinary recognition, particularly following the arrival of the Michelin Guide in Colorado.
Caroline Glover, the force behind Annette and Travelling Mercies in Aurora, makes her PAIRED debut this year. Glover’s inclusion is a significant draw for attendees; she was named one of Food & Wine’s “Best New Chefs in America” in 2019 and secured the James Beard Award for Best Chef: Mountain in 2022. Her recent work at Travelling Mercies has also garnered national attention, earning a spot on Esquire’s “Best Bars in America” list for 2024.
Joining her are Kelly Whitaker and Mara King, whose hospitality group, Id Est, has become a benchmark for sustainable and innovative dining. Their portfolio includes The Wolf’s Tailor and Bruto—both of which earned Michelin stars in 2024—as well as Basta and Dry Storage. Whitaker’s 2024 James Beard Award for Outstanding Restaurateur underscores the group’s influence on the national stage. Their participation in PAIRED is expected to focus on the intersection of fermentation and heritage grains, themes that resonate deeply with craft brewing.
The high-altitude culinary scene is further represented by Matt Vawter of Rootstalk and Radicato in Breckenridge. Vawter, the 2024 James Beard Award winner for Best Chef: Mountain, is known for his technical precision and focus on seasonal Colorado ingredients. Similarly, Josh Niernberg of Bin 707 Foodbar in Grand Junction—a 2025 finalist for the James Beard Outstanding Chef award—will represent the Western Slope, bringing a unique geographic perspective to the tasting tables.
Denver’s established pioneers also return to the fold. Jennifer Jasinski, the first Denver chef to win a James Beard Award (Best Chef: Southwest, 2013), will showcase offerings from her acclaimed restaurants Rioja, Bistro Vendôme, and Ultreia. She is joined by Carrie Baird of Fox & The Hen, a Top Chef finalist known for her creative approach to elevated comfort food, as well as Paul Reilly of Coperta and Linda Hampsten Fox of The Bindery.
National Heavyweights and Bi-Coastal Influence
While Colorado talent forms the core of the event, PAIRED 2025 features a robust selection of chefs from major culinary markets across the United States. This geographical diversity ensures a wide range of flavor profiles, from Mid-Atlantic seafood to Midwestern fusion.
From Milwaukee, Dan Jacobs of DanDan will bring his expertise to the festival. Jacobs, a recent Top Chef finalist and multiple-time James Beard nominee, is celebrated for his ability to blend traditional Chinese flavors with modern techniques. From the nation’s capital, the duo of Danny Lee and Scott Drewno (Anju and Mandu) will represent Washington, D.C. As 2025 James Beard finalists for Outstanding Restaurateur, Lee and Drewno are at the forefront of the modern Korean food movement in America.
Also joining from the D.C. area is Mike Friedman of The Red Hen. Known for his Michelin Bib Gourmand-recognized Italian-influenced cooking, Friedman’s participation highlights the versatility of craft beer when paired with bold, rustic flavors. The inclusion of these national figures demonstrates the Great American Beer Festival’s ability to attract top-tier talent from outside the brewing industry, creating a cross-disciplinary appeal that attracts food enthusiasts and beer connoisseurs alike.
Innovation in Inebriation: The Introduction of Curated Mocktails
In a significant departure from previous years, the 2025 PAIRED experience will feature a dedicated Mocktail Bar. This addition reflects a seismic shift in the beverage industry, where the demand for high-quality, non-alcoholic (NA) options has surged. According to market data from IWSR Drinks Market Analysis, the no-and-low-alcohol category surpassed $11 billion in market value in 2023, with continued growth projected through 2027.
The Mocktail Bar will be curated by Steve Wildy of Mad Wild Wine. Wildy, a James Beard Award semi-finalist and a highly respected sommelier, is tasked with proving that the principles of pairing—balancing acidity, sweetness, and mouthfeel—apply just as effectively to zero-proof beverages. This move by the Brewers Association signals an inclusive approach to the festival, acknowledging the "sober curious" movement and the increasing number of consumers who seek a sophisticated culinary experience without alcohol.
The Science of the Selection: A Curated Collaborative Process
The success of PAIRED relies on the meticulous coordination between the chefs and the breweries. This process is overseen by Adam Dulye, the executive chef for the Brewers Association and a leading authority on beer and food pairing. Unlike a standard food festival where chefs might prepare a signature dish in isolation, PAIRED requires a collaborative workflow.
Months before the festival, Dulye works to match specific chefs with independent breweries. The brewers provide samples of their most exclusive offerings—often barrel-aged stouts, delicate pilsners, or experimental wild ales—which the chefs then analyze to develop a complementary small plate. The goal is to create a "third flavor" that exists only when the food and beer are consumed together.
“PAIRED is where culinary innovation and brewing creativity meet,” stated Ann Obenchain, Vice President of Marketing and Communications for the Brewers Association. “This year’s chefs represent the very best of Colorado and beyond, and together they’ll create one-of-a-kind pairings you can only find at the Great American Beer Festival.”
Economic and Industry Implications
The announcement of the PAIRED lineup comes at a critical time for the craft beer industry. While the sector has faced headwinds due to changing consumer habits and supply chain pressures, events like GABF remain vital for brand visibility and economic impact. Historically, the festival has generated an estimated $30 million in economic activity for the city of Denver annually, filling hotels and restaurants during the multi-day event.
By emphasizing the culinary aspect of the festival, the Brewers Association is strategically positioning craft beer as a premium product. This "premiumization" is essential for small breweries looking to compete in a crowded marketplace. Highlighting beer in a Michelin-starred context helps to elevate the entire category, encouraging consumers to view independent beer as a sophisticated choice for dining and social occasions.
Furthermore, the inclusion of a diverse array of chefs—representing various ethnicities, genders, and culinary traditions—aligns with the industry’s ongoing efforts to foster a more inclusive environment. The 2025 lineup is a reflection of the modern American kitchen: diverse, technically proficient, and deeply connected to local ecosystems.
Attendance and Logistics
The PAIRED experience is held as an intimate, separate event within the broader Great American Beer Festival at the Colorado Convention Center. Because of its focused nature, tickets for PAIRED are limited and historically sell out faster than general admission passes.
Each PAIRED ticket provides attendees with unlimited tastings of the chef-designed small plates and their specifically paired craft beers. Additionally, a PAIRED ticket includes access to the main festival hall, where hundreds of other breweries offer samples of their flagship and seasonal brews. As the festival approaches in October, the specific beer-and-food menu will be released, detailing the exact pairings that will define the 2025 experience.
For the culinary and brewing communities, the October 9–10 dates represent more than just a tasting event; they are a showcase of the resilience and creativity of two industries that are inextricably linked. As Denver prepares to welcome these national culinary leaders, the 2025 PAIRED event stands as a testament to the enduring appeal of the craft movement in America.
