This is an in-depth exploration of flavour chemistry
This is not a casual pairing night. It is a guided, technical exploration of how beer and food interact, structurally, chemically, and sensorially.
Join us for an intimate four-course pairing dinner (maximum 14 guests) featuring four 250ml beer pours, each matched with a thoughtfully constructed dish. Together we’ll examine why these combinations work. From fat–bitterness binding and protein–polyphenol interaction, to ester resonance and salt modulation of aroma perception, we’ll guide you through the science of food pairings.
Pairings include:
Grisette + Ceviche
Exploring acidity balance, carbonation lift, and ester–citrus interplay.
West Coast IPA + Thai Green Curry
Bitterness modulation, capsaicin interaction, and hop–herb aromatic bridging.
Export Porter + Aged English Cheddar
Protein binding of tannins, salt-enhanced aroma perception, and roast–umami reinforcement.
Patent Porter + Dark Chocolate
Polyphenol layering, Maillard resonance, and controlled astringency.
Throughout the evening, we’ll break down the dominant flavour compounds in both beer and food, helping you understand pairing as chemistry rather than guesswork.
Limited to 14 guests to preserve a focused, discussion-driven environment.
This is a dinner for the curious — for those who want to understand not just what works, but why.
This is an in-depth exploration of flavour chemistry
This is not a casual pairing night. It is a guided, technical exploration of how beer and food interact, structurally, chemically, and sensorially.
Join us for an intimate four-course pairing dinner (maximum 14 guests) featuring four 250ml beer pours, each matched with a thoughtfully constructed dish. Together we’ll examine why these combinations work. From fat–bitterness binding and protein–polyphenol interaction, to ester resonance and salt modulation of aroma perception, we’ll guide you through the science of food pairings.
Pairings include:
Grisette + Ceviche
Exploring acidity balance, carbonation lift, and ester–citrus interplay.
West Coast IPA + Thai Green Curry
Bitterness modulation, capsaicin interaction, and hop–herb aromatic bridging.
Export Porter + Aged English Cheddar
Protein binding of tannins, salt-enhanced aroma perception, and roast–umami reinforcement.
Patent Porter + Dark Chocolate
Polyphenol layering, Maillard resonance, and controlled astringency.
Throughout the evening, we’ll break down the dominant flavour compounds in both beer and food, helping you understand pairing as chemistry rather than guesswork.
Limited to 14 guests to preserve a focused, discussion-driven environment.
This is a dinner for the curious — for those who want to understand not just what works, but why.