Brew By Numbers x London Smoke & Cure: Meat, Cheese, Beer *10th February*

Brew By Numbers x London Smoke & Cure: Meat, Cheese, Beer *10th February*

Brew By Numbers x London Smoke & Cure: Meat, Cheese, Beer:
Brew by Numbers and London Smoke & Cure are joining forces again for an evening of cured meat, artisanal cheeses and craft beer on Thursday 10th February at Brew by Numbers' brewery and taproom at Morden Wharf, Greenwich Peninsula.

Tickets for this event can be purchased HERE

The evening will consist of six individual cheeses and four cured meats from London Smoke & Cure paired with seven distinct craft beers from Brew by Numbers, with a curated and guided tasting on each. Alongside the pairings, a host from both companies will lead an informative chat on ingredient provenance, artisanal processes and the history behind each meat, cheese and beer style.

The following meat, cheese and beer pairings will be served with each ticket:
30 Organic Lager paired with Coppa (Meat) & Gorwood Caerphilly (Cheese)
Air-dried heritage breed pork collar with savoury flavours of pepper and coriander. A crumbly cheese with subtly lemony flavours and a superb rind. 

11 Session IPA paired with Lonza (Meat) & Brie de Meax (Cheese)
A bright and zesty air-dried pork loin with a pleasing star-anise and fennel balance. There's two types of brie, and we're serving the good kind.  A fromage classic that needs no introduction

Farmhouse Ale – Blackberry & Blackcurrant paired with Golden Cenarth (Cheese)
A cider washed cow's milk cheese with a pungent and powerful character. 
19 Gose – Kiwi, Pear & Lime paired with Saucisson (Meat) & 42 month aged Gouda (Cheese)
Air-dried fermented salami, rustic and course in texture with flavour profile based on a French farmhouse salami.
Mixed Ferm Apricot & Peach Farmhouse Ale paired with Carboncino (Cheese)
A game-changer. Delicate, fully-ashed mixed milk cheese. Creamy, with just a hint of 'goatiness' and a yielding texture. A cider washed cow's milk cheese with a pungent and powerful character.

19 Gose – Spots between the dots (Rock Leopard collab) paired with Bresaola (Meat) and Stilton (Cheese)
Air-dried silverside of ex-dairy cattle, cured with rosemary and orange zest and deeply savoury. A classic stilton from one of the UK's finest producers. Possibly our country's best blue cheese and a perfect partner to craft beer and charcuterie.  
The evening will finish with a 1/3 of coffee porter and a competition to win
products from each company.
Tickets will be sold with a minimum order of 2 and any questions can be sent to 
natasha@bbno.co