Thursday, January 17, 2013 from 6:30 PM to 8:30 PM
Like beer, cider is experiencing a renaissance. Delightful and complex small-batch ciders are popping up in stores and bars throughout San Francisco. More forgiving than wine and sweeter than beer, cider is an ideal foil for the creamy complexity of fromage. Former CIA Greystone instructor and fermentation aficionado Andy Wild will pair his favorite examples of the hard stuff with an array of cheeses. This is a pairing class sure to be easy on the palate.
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