Join White Labs Brewing Co.’s Research Chef, Bert Sheffield, and Head of Education, Erik Fowler, as we explore dishes that redefine a hearty autumn meal. A unique take on fermentation through the lens of artisan beer and cocktails we welcome you to come hungry, thirsty and prepared to have fun!

Welcome Beer

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Course One - Koji Carrots

yeasted salt, burnt sesame, puffed sorghum, smoked fermented honey, “carrot koji”

Paired with: Hoppy Amber Ale

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Course Two - Colfax “Ham and Cheese”

local sourdough, local pork loin, parmesan cured yolk, hops vinaigrette

Paired with: “Kvass” Rye Whiskey Cocktail

Paired with: Gin, fermented beet syrup, bitters

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Course Three - “Not” Fruit Cake

root vegetables, winter spices, summer fruit preserves, smoked walnuts,

Paired with: 1 Year Aged Pastry Stout & Belgian Gueze