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Charcuterie, Cheese & Beer Pairing

($40/per ticket): Get Tickets Now

In collaboration with our awesome pals over at North Country Charcuterie, we are proud to present an epic pairing event to kick off 2019! We'll be featuring 3 unique courses that pair a charcuterie meat from NCC, specialty cheese and WRB beer. Tables will be decked out with accompanying spreads, jams and mustards so guests can create their own experience with each course!

A WRB chef and the owner of NCC will present each course, describing the pairings and tasting notes. Read below to check out the menu:

Course #1

Charcuterie: Herbed Bresaola

Beef Sirloin. Eye of Round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper. This is a brand new product from NCC, guest of the pairing event will be the first to try it!

Cheese: Beemster

Dutch cow’s milk cheese, firm. Nutty, butter-rich flavor profile

Beer: Modern Lager (10 oz)

Modern Lager is exactly what it sounds like. We took a classic lager style and modernized it by adding relatively new hops and techniques and increased the ABV to make it more appealing to today's drinkers. Balanced with an early hop edge and crisp lager finish.

Course #2

Charcuterie: Hoguera Chorizo Spread

This adventurous spread features a sultry surprise to the senses and fiery finish. Mixed with Hot Paprika, Chipotle and Cayenne, all from North Market Spices (Columbus, Ohio).

Cheese: Manchego

Spanish sheep’s milk cheese, semi-soft. Fruity, nutty, sweet and a little tangy

Beer: Pack Evolution, American IPA (10 oz)

Our take on the classic American-style IPA sits at 6.3%. Full hop flavors of citrus and pine resonate alongside a subtle but balanced malt presence.

Course #3

Charcuterie: Lupo Salami

The pièce de résistance and final product of WRB’s collaboration with North Country Charcuterie. Rich Mexican Mole Salmi meets our dark Russian Imperial Stout to create a truly bold and lingering flavor.

Cheese: Saint Andre

French Brie, cow’s milk. Soft and dense, spreads like butter. Lingering rich flavors, slight salty and sour tang.

Beer: Dire Wolf, Russian Imperial Stout (8 oz)

Our biggest stout, sitting at 10.4%. A viscous mouthfeel and thick body make it great for food pairing. Chocolate and roast malt prevail in both flavor and aroma.

Accompanying Stays at Table:

Peppadew Peppers, Olives, Crostini, Breads House Made Jams, Honey, Pickles, Mustards.

Earlier Event: December 31
SOLD OUT - New Year's Eve Bash
Later Event: January 13
Beer 101 Class 1/13