Fermented Pairings Series Vol. 16: Donuts and Beer Part Deux
Last year, we worked with Nomad Donuts to produce one of our most popular classes--Fermented Pairings Series Vol. 2. For vol. 16 of the series, we are thrilled to be reuniting with North Park-based artisan bakers.
For the 16th installment in Fermented Pairings Series, White Labs Education and Engagement Curator Erik Fowler and Nomad Donuts Executive Pastry Chef Kristianna Zabala will be delivering unique and educational pairings using donuts and beer. Join them for a 90-minute classroom setting that discusses the production of donuts along with the creative process and techniques for infusing one-of-a-kind flavors into these doughy works of art. Learn proper tasting and pairing techniques as they pair four delicious creations with five White Labs beers.
Blackberry Rosemary donut w/ Belgian Dubbel WLP550 Belgian Ale Yeast
Chamomile donut w/ Saison WLP585 Belgian Saison III Ale Yeast
Orange scented Vanilla Cream donut w/ Breakfast Stout WLP013 London Ale Yeast
Coconut Curry Tom Kha donut w/ Tabberer IPA WLP515 Antwerp Ale Yeast
White Labs Tasting Room (View)
9495 Candida Street
San Diego, CA 92126