GABF CulinaryStage Presentation

October 5, 2017 from 7:30 pm - 8:00 pm


Featuring
Chef & Certified Cicerone Jensen Cummings of Brewed Food
John Giarrantano of Inland Island Yeast
Header Brewer Jim Matt of Rhinegeist
Owner/Brewer James Howat of Black Project Spontaneous & Wild Ales

and collaboration beer tastes brewed by
Fremont Brewing
Great Divide Brewing Company
Odd 13 Brewing

Location
GABF Beer & Food Pavilion

Entry Price
Included in GABF General Admission ticket. First come first serve (limited) seating.

Hear from Chef Cummings, John Giarrantano of Inland Island Yeast Labs, James Howat, Owner/Brewer at Black Project Spontaneous & Wild Ales and Jim Matt, Head Brewer at Rhinegeist on how they have been able to coax out specific ester and phenolic flavor compounds through fermentation. In this presentation attendees will also taste beers brewed in collaboration with Fremont, Great Divide and Odd 13. The Brewed Food team has created a series of food ferments that highlight specific yeast profiles found in these brews to really dive into the known and unknown potential of these microorganisms. Thereby bringing familiar and completely new taste sensations to the palates of beer geeks and foodies alike. You will be among the first to peek inside this new movement!

It’s common place to read all about hops and grains in the tasting notes of a beer. In fact, it’s celebrated as the primary contributors to a beer’s identity. As much as we agree that these are ingredients to be celebrated, we believe that there are a community of “Good Bugs” that deserve their dues as well.

We launched this fermentation series to spark a dialogue about yeast and bacteria as culinary ingredients. That they play a vital role in not only the fermentation of both beer and food, but that they bring such dynamic flavor expressions to everything they touch. It’s our hope to one day see tasting notes that bring attention to Baron, Conan, Brett Brux, Brevis, Delbrueckii, and the myriad of flavors they (and countless other yeast/bacteria strains) contribute to these brews. Not to mention the vast microverse of spontaneous and mix-culture fermentation.

Our co-conspirators and yeast gurus at Denver’s own Inland Island Yeast Laboratories are working hard to bring the very best strains of yeast, bacteria, and mix-culture therein to the craft brewing industry. These efforts are also building towards the development of strains specifically designed to be used by chefs in fermentations from kimchi to miso to sauerkraut. Brewed Food presents the GOOD BUGS FERMENTATION SERIES!

We look forward to enjoying the spirit of Brewed Food with you. You can get in touch with us through the form below.


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