Beer+food Tasting Party: Menu 2

The first act felt like a challenge to follow up, but now I think I like this menu better…. it forced me to be creative and think about the way the beers and dishes follow each other.

Watch this space guys…. hopefully next time we’ll have a proper venue and some industry support: Dreams are free (and sometimes they come true) xxx

 

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Beer+food Tasting Party: Menu 2

On arrival: Cheeseboard with grapes and crackers

First course: Moa Southern Alps White IPA and salted toffee cashews

Brewed with Vienna and Pale Wheat malts, Moa Southern Alps is hopped and dry hopped with a blend of Nelson Sauvin and Citra hops giving a strong citrus/lemon grass aroma. Add the esters from a Belgian ale yeast and coriander for spicing and you have quite some complexity in this fusion of Belgian Wit and I.P.A. Goes lovely with salted toffee cashews.

165ml serve / 6.4% ABV

Second course: Hallertau Copper Tart with Mushroom Risotto balls and honey

Warming things up a bit, the Copper Tart is a red ale and its caramel flavours offer a nice continuity from the previous dish. Mushroom and honey are a surprisingly good partnership, and this one goes down a treat.

165ml serve / 4.2% ABV

Third course: 8 Wired Cucumber Hippy with Smashed Cucumber Salad

Yes! I converted some of you to the Cucumber Beer Cult. This beer is truly life-changing, it’s made me look at beers in a completely new way. Try it. I’m looking at cucumbers in a new way too cos if we’re gonna smash capitalism and the patriarchy and stuff we might as well start in the kitchen…. that’s where the knives are kept.

165ml serve / 4.5% ABV

Fourth course: Guinness with slow cooked lamb and polenta

It’s cold outside, it’s warm inside…. the house smells good and there’s leftovers. What more could you ask for? Oh, and I made polenta taste good.

165ml serve / 4.2% ABV

Fifth course: Epic Armageddon IPA and Creme Brulee

Yay I actually made the brulees set properly this time. I think the culinary blowtorch was key. Also I used pretty small ramekins but it packed a punch and so did the beer. Burning stuff is fun.

165ml serve / 6.66% ABV

^ 666. I love it when brewers do stuff like this. Attention to detail.

Links to recipes on blog below my brother:

 

flinn

Salted toffee cashews: https://beertruths.wordpress.com/2016/01/05/beer-food-matching/
Mushroom risotto balls: https://beertruths.wordpress.com/2017/06/04/beer-food-pairing-13-mushroom-risotto-balls-hallertau-3/
Smashed Cucumber Salad: https://beertruths.wordpress.com/2017/05/08/beer-food-pairing-12-berliner-weisse-and-chinese-smashed-cucumbers/
Lamb: https://beertruths.wordpress.com/2017/07/17/beer-food-pairing-14-slow-cooked-lamb-with-guinness/
Creme brulee: https://beertruths.wordpress.com/2016/05/02/beer-food-pairing-6/
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Beer+food Tasting Party: Menu 2

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