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Event
Fermented Pairings Series Vol. 17: Small Plates from Around the World
For Volume 17 in the Fermented Pairings Series, we bring you four small plates using a combination of fermented foods, ranging from conventional items like brie-style cheese and bread to kefir ice cream and Ahi with yuzu kosho--a Japanese condiment made with fermented chili peppers.
White Labs is teaming up with Executive Chef Chuy of Urge Gastropub, who will be lending his culinary expertise to deliver unique, fermentation-infused small dishes. Joined by White Labs Education and Engagement Curator Erik Fowler, Chef Chuy will help lead a 90-minute classroom-setting discussion that covers the creative composition of these miniature plates along with the process and techniques for developing each course. Guests will learn tips for proper tasting and pairing as the duo matches four delicious bites with five White Labs beers.
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Brie-style triple-cream cows milk cheese with bread and house made vinegar paired with:
Taberer IPA WLP009 Australian Ale Yeast
& Belgian Dubbel WLP550 Belgian Ale Yeast
Fermented gazpacho paired with:
American Red Ale WLP023 Burton Ale Yeast
Ahi with yuzu kosho paired with:
Hansen Wheat WLP300 Hefeweizen Ale Yeast
& Farmhouse Ale (white wine barrel aged brett beer)
Kefir ice cream paired with: Frankenstout
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LocationWhite Labs Tasting Room (View)
9495 Candida Street
San Diego, CA 92126
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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