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Discover the intersection between fine dining and beer fermentation, and delve into the wild and wooly worlds of beer yeast and bacteria such as Brettanomyces and Lactobacillus. Hear about the challenges of this natural, old-world process while enjoying a three-course tasting experience that pairs fermented bites and small pours.
We'll tell the story of how Walt Dickinson and Jacob Sessoms saw the use of beer yeast and bacteria as a tool to bring into the kitchen and create a different process of cooking that related to how Wicked Weed approached beer. They'll discuss fermentation and how Brettanomyces and Lactobacillus are involved, how they started using these sour beer cultures in food, and the challenges of this natural, old world process.
We'll do a three “course” pairing, small bites paired with small pours, of fermented foods paired with fermented beverages and the discussion surrounding effects of fermentation and results of these pairings.
Andrew Zinn, head blender, Wicked Weed Brewing