Brew by Numbers and London Smoke & Cure are hosting a cured meat and beer pairing event on Thursday 8th July at Brew by Numbers' Bermondsey taproom on Enid Street.
Tickets for this event can be purchased here.
The evening will consist of five individual cured meats from London Smoke & Cure paired with five 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 and beer style.
The following meat and beer pairings will be served with each ticket:
Sashimi-grade smoked salmon paired with 30 Organic Lager - Superior Scottish salmon. Lightly cured, traditionally hung and delicately cold-smoked using real oak and beech woods
Air-dried Lonza paired with 11 Session IPA- Heritage pork cured with salts, fennel, star anise and lemon zest. Dry-aged for three months.
Air-dried Bresaola paired with DDH Pale Ale - Grass-fed retired dairy beef, cured with salts, herbs and citrus zest. Dry-aged for four months.
Air-dried Chorizo paired with 05 IPA - Talus & Amarillo - Heritage pork chorizo seasoned with Pimenton de la Vera, red wine and garlic. Fermented and dry-aged for 28 days.
Air-dried Smoked 'Nduja paired with 55 DIPA – El Dorado & Idaho 7- Heritage pork soft salami, heavily spiced with paprika and chilli. Fermented, cold-smoked and dry-aged for a minimum of three months.
There will also be a competition to win products from each company and the event will finish with a unique bacon & maple syrup infused porter created specially for the event.
