FOOD AND BEER PAIRING

Beer and vegetables: a match made in heaven?

By Daniel Woolfson

- Last updated on GMT

Chef says focus on vegetables is considerably growing (Photo © Brewers Association)
Chef says focus on vegetables is considerably growing (Photo © Brewers Association)

Related tags: Cooking

Operators should consider creating vegetable-based beer pairings as sourcing, quality and preparation of vegetables become even more of a focus on menus in 2016, Brewers Association executive chef Adam Dulye has claimed.

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.”

Brewers Association executive chef:
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:

Vegetable

Cooking method

Suggested  beer pairing

Celeriac

Raw

Brown ale

Sweet potato

Roasted or puréed

Stout

Brussel sprout

Roasted, baked, fried or blackened

IPA

Heirloom carrots

Raw, roasted, baked, fried, puréed or marinaded

Pale or amber ale

Cultuce

Raw, marinaded or puréed

Witbier (wheat beer)

Romanesco

Roasted or fried

Saison 

Artichoke

Raw, fried, roasted or puréed

Altbier or pale ale

Related topics: Beer, News, Marketing, Other operators

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