BEER & FOOD
Jo Miller is one of the UK’s first Beer Sommeliers, founder
of Nurture Brand Building and part owner of the Beer
Marketing Awards. [email protected]
When I started hosting beer and food dinners about
8 years ago, the idea, at times, was met with some
bewilderment. Beer and food; adopt a Peter Kay style
voice when reading that and you’ll catch my drift. It
seemed to offend some people’s perception of good
taste, as if I had suggested adults wear plastic sandals.
Then again, Crocs did happen and it does indeed
require the attention of a comedian to comprehend
such a matter.
For an easy reference starter for ten, see a few tips below:
BY JO MILLER
Although beer and food is no laughing matter, when done well,
it is joyous. Fortunately, since then things have changed and
a number of Michelin rated and really good restaurants now
have beer lists to match food. You’ve probably done it yourself
too, even if you think you haven’t. In one of its oldest guises, it
is simply beer that is brewed to match the food of the area. By
design or default, what grows together usually goes together.
So whether you’ve had a lamb roast on holiday in the lakes
with a pint of Jennings, or a Thai green curry down the local
with a bottle of Singha, you have done it. Think back, they were
probably joyous, right?
Beyond the obvious, yet not to be underrated, regional
matching is a wondrous set of elements to play with. And
I am not bashing wine, but beer has more going for it when
matching with food. For a start we have carbonation that can
cleanse the palette ready for the next mouthful, not to mention
the broadest set of flavours of any alcoholic drink.
26 wirrallife.com
CUT
The bitterness of hops and carbonation of some beers will cut
through some bolder flavours and textures. For example, a
spicy Indian curry is an equal partner to a hoppy IPA, or try
a porter style beer with a blue cheese to experience a great cut
and cleanse of the palette.
CONTRAST
Find opposing tastes in the dish and the beer you wish to
match it with. Like a good comedy duo, their differences will
highlight one another’s attributes. Try a tart fruit beer with a
rich chocolate pudding, or give a spicy and sweet malty Belgian
Dubbel a go with a punchy lemon tart.
COMPLIMENT
For this, bring together similar flavours and depth of character.
Start by trying a delicate pilsner or Belgian wheat beer with
seafood. On the other end of the scale, try roast beef with an
English bitter. For an experience you’ll never look back from,
ditch the Malbec, sport yet another Peter Kay accent and try
dark chocolate with a Porter. Beer and chocolate – yes I said it,
and yes, it’s a thing.
If this has whet your appetite, a good online resource comes
from the folk at Beer For That. You can follow them on social
media @beerforthat. In the meantime, head to your nearest pub
and get experimenting. Beer and food is no laughing matter,
but it is meant to