Food Pairing

Formal Judging:

• 1st Place: Brett Saison with Duck Liver Pate, Mick H

• 2nd Place: Not (quite) Terry’s Blonde (aka Big Blonde) with Charcuterie board, Rob & Sue B

• 3rd Place: Black Hat Vanilla Porter with a yeasty loaf of wheat bread, Eric H.

• Honorable Mention: Amer. Single Malt Whiskey with Homemade smoked sausage, Bobby R.

At the meeting:

• In Person/Club Winner: Southern Peach with Pork tenderloin medallions w/habanero peach chutney, Joey W.

Challenge Details:

Create a fermentation that is designed to pair with food. Then complete the necessary steps.

• Complete and submit an entry form, click here. On the entry form, you will need to note what your food pairing is.

• Drop off 2 samples of your entry at Old 121 Brewhouse by Sunday, September 10th by 6 pm. 

  • If you would like to use it, a bottle label link is available, click here (download, save, and print for manual entry).

  • These entries will be judged per our normal process. We’ll share the food pairing information, but this will likely not be a significant factor for this portion of the competition.

  • Attend our meeting on Saturday September 16th at 11 am.

    • At the meeting club members will sample your fermentation and food pairing together, so you will need to bring:

      • • 3-4 additional fermentation samples.

        • The food that you paired your fermentation to go with.

        • Any serving plates, etc. needed.

    • At the end of our meeting, we will announce the top winners from our formal judging process done earlier in the week and we will have a club vote for the best in person fermentation and food pairing!

We can't wait for the meeting and results, hope to C'ya all there!