Beer with food - Matching methods

Beer With Food Week runs from 2 to 8 April. PubChef looks at some of the ideas being promoted for the event.

 Pork talk​Pork makes an ideal companion ingredient in dishes made with beer, according to Tony Goodger, foodservice trade manager for the British Pig Executive (BPEX). He says: "Pork is an extremely versatile meat - lending itself to a whole host of preparation and cooking methods, which means that it works well with just about everything, including beer. "In fact, cooking with beer is increasing in popularity, and with that in mind, we challenged our development chef to come up with some interesting dishes featuring pork and beer for pub caterers.

 He combined these ingredients in a number of different ways, and produced eight recipes, including pork chops with bananas, pictured above, bacon and beer; pork cutlets with beer and sweet pickled cabbage and pork and beer stew. "Our advice would be to set the price point for your pork dishes at around 50p to £1 cheaper than your steak, or price them similarly to your chicken dishes. Not only will you see an increase in demand for pork dishes in your menu, but you'll be making extra profit." For recipes, visit www.mlcfoodservice.com​

 In the mix​Badger Ales is celebrating Beer With Food Week by releasing a batch of recipes using its ales as prime ingredients. The range of dishes include: Fursty Chilli incorporating Fursty Ferret; Blandford Thai using Blandford Fly as the main ingredient; pappardelle with pork and apple sausage using Tanglefoot; Badger Golden Champion salad dressing; and fish tempura in Blandford Fly Batter.

 Rick Payne, Hall & Woodhouse brands marketing manager said: "There is a massive opportunity for licensees to expand the ale category by promoting ale with food. Most consumers are unaware that beer can provide a more refreshing and varied accompaniment to food than wine. Badger Ales go naturally with food and we have developed menus for pubs that match Badger Ales to particular dishes with tasting notes for consumers." He recommends Tanglefoot with steak or lamb, Badger Golden Champion or Stinger with fish, and any of the ales brewed with a "unique flavour" - such as Champion, Glory or Blandford Fly with dessert.

 Vessel variation​Greene King has launched a special stemmed half-pint glass to help pubs make the most of their beers. Greene King marketing director, Sue Thomas-Taylor believes that beer deserves to be served in the best glassware. She says: "The look and feel of the drink can be just as important as taste. It's all about presentation, getting it right for the occasion. The appearance helps create anticipation: it whets your thirst. Even before the liquid reaches your lips, the type of glass you're drinking from will influence your enjoyment. We're launching a new, elegant, stemmed glass to bring a touch of style to the table."

 Steers and beers​Beef and lamb lend themselves as an ingredient to many beer dishes. Hugh Judd, foodservice project manager for the English Beef and Lamb Executive (EBLEX), says: "Beer flavours food in three ways: bitterness from the hops, sweetness from the malt, and a yeasty bite from the fermented brew." Contemporary recipes include beef and beer masala with onion bhaji dumplings, pictured left, and lamb tagine.

 Hugh suggests pairing beer with customers' favourite dishes. He says: "Why not offer your customers a special combination of local ale or beer and local food to enjoy a truly-provincial pub experience? Or, hold a special tasting session with a selection of different beer-based dishes?" To view beef and lamb with beer recipes, visit www.eblex.org.uk​ and enter the search term "beer and food recipes for caterers" in the "Ask George" section.