About this event
Date: Wednesday August 18, 2021
Time: 6:30 – 8:00 p.m.
Matching intensity is a key consideration with beer and food pairing. We’re bringing the Fermented Pairings Series back for the remainder of 2021 with a continuing series exploring pairing fundamentals.
Join Chef Chuy, Goodseed Food Company and Erik Fowler, White Labs to play with intensities in pairing in ways you’ve never seen before. Challenging every text on the fundamentals of beer and food pairing we’re on a quest to mismatch intensities in search of the perfect pairing. From big hoppy beers and stouts to spice, fat and acidity we’ll explore (and learn) about how intensities can be used to our pairing benefit!
Paired with Better Haze Ahead with WLP518 Opshaug Kveik Ale Yeast
Pretzel with fermented mustard
Paired with Pasteur Porter with WLP004 Irish Ale Yeast
Fermented herb paste
Paired with Blonde Ale with WLP565 Saison I Ale Yeast
Brussels sprouts kimchi
Paired with Bucnher Pale Ale with WLP009 Australian Ale Yeast
Fermented apple sauce
Paired with Tabberer IPA with WLP001 California Ale Yeast