 Take for example, the “froth” of publicity surrounding this year’s Great British Beer Festival to be held at the Olympia Exhibition Centre, Hammersmith Road, London, W14 8UX, from 3 to 7 August, 2004. Trumpeted as “a beer drinker’s paradise with something for everyone…the range of beers is huge with over 400 real ales from all over the country, with a selection from the smallest microbrewers in addition to some of Britain’s best-known beers”. Sounds highly promising!
Then, there’s the Campaign For Real Ale (CAMRA)’s current cask beer campaign targeted at enticing women to “Ask if it’s Cask” and give real ale a try. The aim, it would appear, is to broaden the scope and “pump” up the popular appeal of this hitherto male-dominated beverage. Now, interesting research by CAMRA has shown that even something as simple as serving beer in elegant glasses can attract a wider audience and significantly influence diners’ choice of drinks to accompany their meals. Serving beer in continental-style glassware is, according to the experts, far more appealing than in unwieldy, traditional pint glasses.
In addition, the widespread promotion of characterful beers by a number of London’s gastro pubs has resulted in quality beers enjoying a healthy revival. Gastro pubs including, for instance, Bread & Roses, 499 Old York Road, Wandsworth, SW4 6DZ; Coopers Arms, 87 Flood Street, Chelsea, SW3 5TB; Mortimer, 37/40 Bernard Street, Fitzrovia, W1; Pimlico Tram, 6 Charlswood Street, EC1V 9DR; Swimmer At The Grafton Arms, 13 Ebourne Road, Holloway, N7 6AR; and The Well, 180 St. John Street, EC1V 4JY, currently stock between them an impressive array of real ales, as well as draught and bottle beers to accompany their gourmet pub grub menus.
Pairing posh nosh and beer, however, is a relatively modern concept. So, for those of us who have acquired a hankering for liquid hops with our meals, where do we start? What types of food match well with our favourite form of alcohol?
Although the “rules” for pairing food and wine are familiar to most foodies, the guidelines for matching styles of beers with different types of cuisine are less clearly defined. But, as with wine, one’s choice of beer should be guided, above all, by personal preferences – in which case, pretty much anything goes!
While enthusiasts such as beer expert, Sara Doersam reassure us that “Beer boldly gallops in where wine breaks its gait”, a more restrained approach recommends choosing a beer that does not over-power the taste of the food. The flavour of both the beer and the food should be perfectly balanced, with no dominant flavours. Also, as a general rule of thumb, you won’t go far wrong if you equate red wine (red meat) with real ale and white wine (fish and white meat) with lager.
More tips for pairing beer and food:
• Malty, sweet-flavoured, high alcohol content beers cope well with hot, spicy foods or sushi.
• Acidic, high hop content pale ales pair perfectly with rich, fatty foods, particularly full-fat cheeses.
• Subtle flavoured wheat beers complement green or herb-based salads.
• Rich coffee or chocolate type desserts cry out for the fruity, chocolaty, flavours of traditional, oatmeal-style stouts.
• Irish stout is the classic accompaniment for oysters and most seafood dishes.
• Thai food and delicate flavoured light, oriental type lagers or traditional brown ales go well together.
• Robust British real ales are tried and tested partners for a wide range of red meat dishes.
• Opt for brown ale to accompany fish or chicken dishes.
According to CAMRA, the flat-cap, pie and a pint perception needs to be challenged if the joys of drinking beer with a meal are to be truly appreciated. So, next time you’re having a bite to eat… be bold and order a beer!
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