Presented by Jo Hempseed - The Fermentist, Christchurch
Jo will be providing an in depth insight in to matching food with beer and how different it is compared to matching wine and food.
The topics that Jo will cover are -
Why we should be doing it and what to consider.
The basic principles behind it.
Some examples of matches
How to cook using beer
The opportunities for sales and upselling.
Jo Hempseed runs the Taproom at the Fermentist. After a lengthy career as a chef Jo is now committed to bringing alive the local sustainability aspect of the food industry- "everything we do at the Fermentist has a meaning and a message behind it".
The Fermentist is a micro-brewery in Christchurch that has beer as their roots and sustainability in their hearts, they are just trying to look at things differently. The Fermentist's mission is to bring people together over great beers and food. They are New Zealand’s first CarboNZero beer and set carbon emissions locally. They are currently working on the full brewery to be carbon certified this year.
