One night of beer is enough to get us excited for the evening, so when we heard Hotel Viking was hosting 9 Weeks of Beer, we may have lost ourselves a bit. 

The relationship between food and beer has inspired Hotel Viking, Newport's historic landmark hotel, to host a 9-week beer dinner series featuring a specially crafted menu paired with a carefully selected craft beer. 

“Beer is a great replacement for water especially with marinades and even broth when making soups” say Chef Barry Correia, who views beer not only as a beverage, but also as a valuable asset to a host of delicious dishes. “Since the alcohol cooks off, recipes with beer are all about the aromas and flavors.”


9 Weeks of Beer begins March 9 and will take place every Wednesday through May 4. Dishes and beers vary from week to week. Schedule below.



Where: One Bellevue at Hotel Viking
When: Every Wednesday, March 9 - May 4, 2016
Time: 6:00 pm 
Cost: $39 per person, plus tax and gratuity



March 9 | Sam Adams Boston Beer Company

Appetizer: Endive Salad – pistachio brittle, pickled cauliflower, shaved red onion, herb oil
Entrée: Fried Cod – mashed rutabaga, savory braised kale
Dessert: Cheesecake (beer flavored, of course)


March 16 | Grey Sail Brewing

Appetizer: Fried Mozzarella Wedge – sundried tomato pesto, frisée
Entrée: Grilled Sausage – creamy polenta, braised kale
Dessert: Tiramisu


March 23 | Magic Hat Brewing Company

Appetizer: Orange Arugula Salad – mandarin oranges, shallots, red pepper, miso herb vinaigrette
Entrée: Shrimp Risotto – crushed peanuts, scallions, chili oil
Dessert: Fried Wonton – cheesecake filled sweet soy


March 30 | Narragansett Brewing Company

Appetizer: Pulled Pork Arancini – jalapeño aioli
Entrée: Jerk Chicken – corn bread, seasonal slaw
Dessert: Dirt Pudding


April 6 | Fool Proof Brewing Company

Appetizer: Ham en Croute
Entrée: Award Winning Chili – cheddar cheese, scallions, crostini
Dessert: Vanilla Ice Cream – berries, fresh whipped cream


April 13 | Two Roads Brewing Company

Appetizer: Assorted Mashed Root Vegetable Crostini – brie cheese, brown butter glaze
Entrée: Oxtail Pot Pie – apple slaw
Dessert: Coffee Panna Cotta


April 20 | Revival Brewing Company

Appetizer: Fried Black Mission Fig – shaved pecorino, roasted red grape
Entrée: Pork Belly – braised cabbage, golden raisin, pan jus
Dessert: Beer Bread Pudding – fresh cream


April 27 | Harpoon Brewery

Appetizer: Charcuterie Board – assorted meats, cheeses, marinated red pepper
Entrée: Shredded Chicken Stew – potato dumplings
Dessert: Warm Chocolate Lava Cake – espresso whipped cream


May 4 | Wachusett Brewing Company

Appetizer: Meatballs – beer gravy
Entrée: Coq au Vin – chicken, mushroom, red wine
Dessert: Beer Ice Cream – peanut tuille


For more information, visit