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Wrecking Bar Brewpub is pleased to host a one of a kind beer dinner with some very special guests. Beer and food (and more importantly brewing and cooking) can and should be the pinnacle of culinary experience! That is what, Denver based Chef and Certified Cicerone Jensen Cummings, believes and he is on a national tour to prove exactly that. His Brewed Food lab is built upon the philosophy that craft beer brewing is a culinary art and can be applied as a core philosophy of our cooking methodology. This original approach has sparked a progressive food (and beer) movement inspiring chefs and brewers across the country. Now Chef Cummings comes to Atlanta for a collaborative brewing dinner, in which every dish will feature brewing ingredients from New Belgium Brewing and Wrecking Bar Brewpub. To bring you brewing in every bite, Brewed Food has tapped the talents of our own Chef Terry Koval and our good friend Ryan Smith of Staplehouse.
Wrecking Bar Brewpub ‘Another Brick’ Berliner Weisse
Brewers Yeast Levin Toast / WB taleggio, fermented radish, radish top pesto
Wrecking Bar Brewpub ‘Juice Willis’ IPA
Rye Wort Fermented Beets / Brushy Fork cured venison, service berry vinegar
New Belgium Le Terroir
Sourdough Blini / hopped yogurt, malted Tender Belly bacon, sour mash salmon roe
New Belgium Abbey & Voodoo Ranger IPA
Wort Broth Ochazuke / torrified wheat, grain soy, nukazuke, shio koji fish
WB / Staplehouse Collab Grisette
Spent Grain Tempeh / sour stout sea island white pea sauce, pickled mushroom
New Belgium 2017 La Folie
Tender Belly Pork Char Sui / lop cheong, barrel aged hoisin, spontaneous dragon fruit
Wrecking Bar Culinary Team Collab Kvass
Wet-Aged Miso Ribeye / lacto fermented black peppercorns, egg yolk