Pairings | Craft beer
Having written a book on beer and food matching and cooking with beer last year (An Appetite for Ale) it’s been heartening to see the growing interest in the subject, especially in the states.
Lotte Peplow sees American craft brewers persuade the French that wine is not the only thing to drink with a meal ....
Rome-based food and drink blogger Katie Parla shares her enthusiasm for her adopted country's innovative beers
Those of us who have been writing about beer and food for a while have seen many false dawns in the UK - breweries positioning their beers as perfect for different kinds of food, competitions to find the best beer for British staples such as fish and chips, Indian restaurants offering beer pairing menus . . . there was no lack of ingenuity but it didn’t quite take off. But with the number of events and initiatives taking place this summer it really looks as if beer and food pairing has reached a tipping point.
When I heard earlier this year that four craft beer bars were due to open in Bristol by the end of the year I was more than a touch sceptical. Now it seems my home town has been invaded by them.
Despite many attempts to introduce beer lists in Michelin-starred restaurants, customers still don’t seem to want to drink it on a special occasion. Are they misguided or are restaurateurs wimping out?
Whenever I write about beer in my Guardian column - which is not that often and in a minute you’ll see why - there’s a stream of snide and sarcastic comments. Far more than I ever get for wine
Take a look at this picture. No, not too closely - it was shot in low light so it’s a bit blurry but I think you’d agree it’s a really stylish starter?
Last Friday night Helen, our designer, and I had a bit of a works outing to our colleague Monica Shaw's who works on the nuts and bolts of the website. She cooked up an amazing Mexican feast of which this was just one element but it was striking how much better the whole meal went with beer than with wine.
So where are the best places in New York for a wine lover to hang out? And what should you drink there? Blogger and winelover Zeren Wilson of Bitten & Written sets out a game plan.
After the excesses of the Christmas period I always reckon January drinking should be about quality rather than quantity with a small sip of something strong and flavourful being infinitely preferable to several glasses of something weak and bland.
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking