Did you know that the Mayflower landed at Plymouth Rock because the ship ran out of beer? Or that William Penn built the first brewhouse in 1685 right here in Philly? And that the expression "rule of thumb" might come from brewers dipping their fingers in beer mixes to determine the right temperature for adding yeast? If you need more proof that beer was an important midwife in the birth of our nation, check out local beer historian Rich Wagner's discussion and demonstration of colonial-era brewing methods. The presentation will be followed by drinking, courtesy of Yard's Brewery. Brewery Night, Mercer Museum, 84 S. Pine St., Doylestown, 215-345-0210, ext. 123, www.mercermuseum.org.

Just because you can't afford a trip to Hawaii this summer doesn't mean you can't get in the aloha spirit. Roy's Restaurant is celebrating the tropical flavors of Hawaii with a five-course wine dinner, with each dish representing one of Hawaii's islands. Courses include Ma "Ona Loa" Dancing Prawn Tempura and Ti Leaf Steamed Hawaiian Onaga (red snapper). Second Annual Island Hop Wine Dinner, Roy's Restaurant, 124-34 S. 15th St., 215-988-1814, www.roysrestaurant.com.

The Spanish word tertulia means "a social gathering with artistic overtones." A tertulia is often held at a cafe where coffee, wine or picas (like tapas) are shared amongst friends. This month, Pierre Baston is hosting a tertulia to share amusing stories behind his drawings of vintage tango sheet music. Don't forget to bring a bottle of wine, which Apamate can turn into sangria for $5. Tango Tertulia, Apamate, 1620 South St., 610-585-4366.

Think Dutch only happens on cheap dates? Get to know Dutch heritage at this annual three-day festival. Hop on an Amish buggy ride, admire handmade quilts, brooms and woodcrafts, or bring your kids to the petting zoo on Arch Street. Feast on a variety of Dutch specialties including chicken pot pie, chow chow and doughnuts, or watch a cooking demo for peach marmalade by Michelle Fetter (Glick's Salads). Pennsylvania Dutch Festival, Reading Terminal Market, 12th and Arch sts., www.readingterminalmarket.org.

Greek food in America has unfortunately become synonymous with gyros—artery-clogging sandwiches that hardly do justice to authentic Greek cuisine. If you really want in on how to make real Greek food, register for this two-hour class with Estia chef David Glaser. The menu includes horiatiki salata, pan-fried kefalograviera cheese saganaki and shrimp saganaki. Opa! Taste of the Greek Islands with Estia Restaurant, Kitchen Kapers, East Gate Square, 1341 Nixon Drive, Moorestown, N.J., 856-778-7705.