Blowout Bacon and Beer Festival Happening This Weekend in Scottsdale

The killer B's: All the bacon and beer you can stomach.

May 9, 2018

Bacon and Beer. Bacon and Beer Classic

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Like bacon? Like beer? This weekend, a festival aggressively devoted to the two best words that begin with “B” will be blitzing Scottsdale Stadium. The Scottsdale Bacon and Beer classic kicks off at 1 p.m. this Saturday, or noon for people who throw down for VIP Tickets.

The festival will feature all-you-can-eat bacon, and virtually all-you-can-drink beer.

The Bacon Classic will be held at Scottsdale Stadium. Put on by Cannonball Productions, the event has roots from beyond the area. Bacon Classic festivals go down in other cities, too. Twin Cities will be hosting one later this summer. Denver will be hosting one the same day as Scottsdale. It doesn't take a behavioral psychologist or marketing savant to know that humans love bacon and beer. You or me or anyone could have thought of this event. Too bad we didn't. Good thing somebody did.

There will be 50-plus regional beers. More than 20 dishes will feature bacon.

Food vendors will include Trapp Haus BBQ, Handlebar Diner, Aioli Burger, and Doug Licious Desserts. The list of brewers is more wide-ranging geographically, and includes Arizona favorites like Four Peaks and Mother Road, as well as national brands like Boulevard, Stone, Rogue, and Breckenridge.

Additionally, there will be all kinds of beer-and-bacon-themed events. These will include a blind beer taste test, a bacon-eating contest, lawn games, and more. The festival will also be providing an app that helps people to better explore the stadium.

General admission costs $55 and gets you all the pork belly cuts you can eat, and all the craft beer you can fit in your stomach. Gates open at 1 p.m. For $75, you can get in an hour early and beat the lines.

If you enter at the normal time, you'll have three hours of bacon and beer.

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Chris Malloy, former food editor and food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes stories on the food world's margins.

Contact: Chris Malloy

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