About this Event
Event Details:
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!
Pairing #1
Picked limes
Paired with Better Haze Ahead with WLP518 Opshaug Kveik Ale Yeast
Pairing #2
Pretzel with fermented mustard
Paired with Pasteur Porter with WLP004 Irish Ale Yeast
Pairing #3
Fermented herb paste
Paired with Blonde Ale with WLP565 Saison I Ale Yeast
Pairing #4
Brussels sprouts kimchi
Paired with Buchner Pale Ale with WLP009 Australian Ale Yeast
Pairing #5
Fermented apple sauce
Paired with Tabberer IPA with WLP001 California Ale Yeast
Event Venue & Nearby Stays
White Labs, 9495 Candida Street, San Diego, United States
USD 30.00