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SpontanScran


This is a unique collaboration to explore the world of spontaneously fermented sour beers. On 9, 10 & 11 March we are joined by beer connoisseur Joe Dick and chef Craig Grozier for a dinner series featuring a drinks pairing of wild fermented beers. 

Joe Dick (above) is a staunch defender of the Lambic tradition and all things spontaneously fermented. Previously of The Hanging Bat, a pioneering bar of the UK beer scene, Joe is now working with renowned beer importers James Clay.  In this environment he fosters a deep desire to understand the full spectrum of beer diversity. Under the employ of James Clay, Joe is able to spread this desire further than the bar room and is developing the interest, and tastes, of the whole of Scotland. 

Based in Glasgow, Craig Grozier founded Fallachan in 2012, offering tailored dining experiences and consultancy for premium brands. Craig has travelled and worked in Peru, Japan, Australia, Italy and Spain which have continually inspired his passion for cooking. He has staged at L'Enclume, Hibiscus, Tom Aikens, The Ledbury, Relae and many more. Drawing from these culinary experiences, Craig has refined his technique to create a colourful, alluring and elegant style of cooking. He has collaborated at EFS many times since our opening night, and continues to be be a great friend and collaborative influence here in our kitchen.

Spontaneous and wild fermentation are incredibly challenging brewing processes to master, but the results produced are some of the most complex and nuanced in the industry.  Even breweries who have utilised these methods for centuries would never claim to have fully ‘understood’ the techniques they use and microflora involved - wild fermentation will always remain, to a certain extent, a dark art. These styles constitute a tiny portion of global beer production, but this is beer in it’s most essential form. The history dates back to the first time somebody made a bowl of porridge and forgot about it.

Fast forward a few millennia, wild fermented beer is now enjoying a global revival after very nearly being killed off in the latter part of the 20th century by the enormous growth of industrial brewing conglomerates. The advent of global travel, immediate knowledge sharing and a new age in microbiology means that we are now in the most exciting era to be making and drinking off-piste beers.

In many ways the resurgence in Spontaneous and Wild beer can be linked to developments in the Natural and Biodynamic Wine movements. Bacterial and yeast ecologies are being harvested in every corner of the world to inoculate worts of indigenous grains. they are ageing in complex barrels from local drinks, and macerated with native fruits and herbs. The resulting beers are imbued with the character of both the brewer and the place they were made.

Craig Grozier will be rising to this creative challenge, and after tasting these beers, rolling out a tasting menu designed to match their flavours. Typically in this industry drinks are paired to pre-definied dishes. By creating the dishes in response to the drinks, Craig brings a whole new level of challenge to his creative role - something we have every faith in. 

Craig cuts up a hare.

Craig cuts up a hare.

During this event, Joe Dick will talk us through the history and fascinating methods used to make these unique drinks and Craig Grozier with the EFS team will be cooking up some delicious flavours. Dinner commences at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £42, and an optional drinks pairing menu will be available for £35.

To book "SpontanScran" dinner on either 9, 10, 11 March 2017 hit the button below, email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment, please book in advance and let us know of your dietary requirements.

Earlier Event: March 3
Salento Challenge
Later Event: March 16
Edinburgh Food Studio Dinners