PLANS for a special dinner next month are brewing at Beechworth.
The second Fermentation Degustation is coming to Bridge Road Brewery on Friday, May 10.
People are sharing their sourdough cultures around town; there's a lot of sourdough swapping going on.
It is part of the Feast High Country Festival, which runs over three weekends from May 3.
Bridge Road Brewers founders Ben and Maria Kraus hosted the original event last year to highlight the variety of food and drinks owing their distinct flavours to fermentation.
Mr Kraus said cheese, sourdough, beer and wine were obvious starters for the Fermentation Degustation.
"Some of the tastiest things around are fermented," he said.
The four-course dinner will feature fermented goods from sourdough to sauerkraut, wine to beer and vermouth.
Bridge Road Brewers, Provenance and Templar Lodge will offer dishes with matched wines from A. Rodda, Castagna and Sorrenberg and Bridge Road Brewers beers.
Mr Kraus said he would share a beer flight of four types, three using wild strains of yeast.
He said Maria would offer a yeast-style pastry - more typical in Europe - for dessert.
"There's more interest than ever in fermenting," Mr Kraus said.
"People are sharing their sourdough cultures around town; there's a lot of sourdough swapping going on."
Renowned Melbourne chef Scott Pickett will join the festival lineup this year.
Pickett is the much-awarded driving force behind Estelle in Northcote, Saint Crispin in Collingwood, Pickett's Deli & Rotisserie at the Victoria Market and newest venture, Matilda across from the Botanic Gardens.
Pickett will team up with Wahgunyah-based chef Simon Arkless at his Chef's Hatted The Terrace restaurant at All Saints Estate, for a four-course luncheon - The Estelle x The Terrace Restaurant - with matched wines on Saturday, May 4.
To book the Fermentation Degustation, which runs on May 10 from 7pm to 10pm, and all Feast High Country events visit feasthighcountry.com.au.
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