Erik Fowler

White Labs

Erik has been with White Labs since 2014. Before coming to White Labs, he worked for: a prominent regional brewery, a nano-brewery, and several beer and wine focused retail outlets. He has led staff and customer education classes on beverage service, history, and pairing. Erik holds his Cicerone® certification as well as a certificate in the Business of Craft Beer from San Diego State University. His objective is to use his knowledge and experience to make fermentation and service education informative, accessible, and interesting to professionals and hobbyists alike.

Staple Beer:

Anything Sierra Nevada and Modern Times

...On Beer and Food

Always on hand:

Mustards…lots of mustards

Favorite Pairings:

Unibroue La Fin Du Monde with white wine and garlic mussels

Words to live by:

Don’t be pretentious

Getting in touch...

I look forward to enjoying the spirit of Brewed Food with you. You can get in touch through the form below, or come join us at the next stop on our Brewed Food Tour.

Check us on Instagram

Denver Rare Beer Tasting 2017! Huge success! Amazing beers, great people, and the food was one for the books! #beer #denverrarebeertasting #beers #beerstagram #instabeer #gabf #rarebeers #chef #chefslife #yeast #fermentation #brewers #brew #brewery #craftbeer #colorado #eeeeeats #foodies #beergeeks #denver #food #foodporn #closeup #brewedfood Pictured: Our Good Bugs Collaboration with @fremontbrewing photo: @fstopdenver

If you see the Brewed Food crew around Denver during GABF, ask for your own jar of kimchi! Giving them out at all our events.

Good Bugs Fermentation Series! Four opportunities during GABF 2017, in Denver, CO to taste some of our eight collaboration brews. A new approach wherein beers are designed with flavors from yeast, bacteria and fermentation at their core and recipes are built to emphasize these characteristics. Get to know the microbe rockstars of our fermented world!

Collab in full effect! Mashing in pilsner malt and raw wheat from @troubadourmaltings and pitching yeast from @inland_island for this one. #GoodBugs announcements coming soon…

The study of understanding the flavor potential of yeast is ever evolving and never ending. Six Saison strains fermented onto the same base beer from our friends at, Denver’s own, Inland Island Yeast Lab.

Welcome Cincinnati and it’s amazing ambassadors of beer and food, Rhinegeist Brewery and Salazar Restaurant to the Brewed Food Movement! Big things happening in Cincy!

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