Beer and vegetables: a match made in heaven?

He said: “The abundance of autumnal vegetables in the UK right now means the pub chef has plenty of choice and the opportunity to develop his or her offer. Creating a unique, new taste experience based on vegetables and beer pairings will make your outlet memorable and help drive repeat trade.”

Traditionally unorthodox methods of cooking vegetables such as fermenting, brining and infusion techniques were becoming more and more prominent, he added.

Discover​

“People go out to pubs and restaurants to discover things – they leave it up to the chef to challenge their palate.

“Pickling, fermenting, brining, roasting, grilling and raw techniques as well as infusion techniques are turning vegetable’s flavours and textures into some of the most exciting components on the plate.”

But, he said: “This is not to say protein is completely off the plate – there is still much focus on the sourcing and preparation of protein, but what is changing is the careful attention to the produce on the plate and what techniques are being used to cook them.”

Beer pairings​

Dulye recommended considering pairing beers with the following vegetables: