my notes from yesterday’s beer column
on cbc radio one’s on the coast with gloria macarenko sitting in for stephen quinn
In contrast (ha ha), the “Contrast” is just like it sounds: pairing opposites, like sweet with savoury.
To “Cut” is to use the carbonation in beer to cut through the fat in food or to use the bitterness in beer to cut through the sweet in a dish.
These three “c’s” are a good starting point for beer and food pairing experiments.
Usually when we talk about food and beer pairings we are referring to taking an already existing beer and consuming it with a meal or appetizers. What about making a beer specifically to pair with food?
Why not? It seems to be an obvious step. But as far as I know it has only happened once on a large scale. Estrella Damm, a brewery in Spain, released their “Inedit” a few years ago. The Inedit is a beer that was created in consultation with a chef, with the express purpose of making a beer to pair with food in general, and haute cuisine in particular. Sold in a 750 ml bottle, it is brewed with barley malt and wheat, and flavoured with coriander, orange peel and licorice.
Estrella Damm says it was “Made to accompany the festival of flavours offered to us by modern cuisine. For Sommeliers, trying to accommodate different types of flavours has always been a nightmare… now there is a solution!”
And I love this solution! You can’t decide which wine to serve, or you have the thought of having to open multiple bottles of wine for each course of a meal – problem solved: serve beer instead!
Why do they say it pairs so well with food? “With its delicate, sophisticated bubbles, this beer can take acid, sweet and sour by the hand. The symphony of flavours in each dish is different, but there is a common thread capable of unifying them all, due to a sense of continuity meaning there is no need to switch drinks. This beer has a rich and highly adaptable bouquet.”
Fortunately for local beer and food lovers, it has just happened!
The R and B Chef Series is a first-of-its-kind collaboration in Vancouver between R and B Brewing’s head brewer Todd Graham and a select group of some of Vancouver’s most acclaimed chefs. In partnership, they’re creating a series of great beers and dishes with complementary flavours – especially designed to be enjoyed together.
The Chef Series is a line of 650 ml bottles set to launch sequentially every six weeks over the summer and into the fall. Five chefs are currently lined up, with interest from many more making this a series of beers that could continue indefinitely.
The five participating chefs were asked to choose a beer style and unique ingredients that they personally connect with. Todd from R and B then brewed five incredibly diverse beers, each one highlighting the personality of each chef and intended to pair perfectly with some of their favourite dishes.
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Also the other two California Common beers in town:
33 Acres of Life
VCBW (Vancouver Craft Beer Week) collaboration beer, PrevAle
Yes, that last one is a bit of a cheat since I suggested it last week too, but it is a limited supply, and sales support the Music Heals Foundation, so get on it!
For all those interested in the business of craft beer, there is a pre-Vancouver Craft Beer Week event on Thursday afternoon at the Imperial on Main Street. Called “The Business of Craft Beer” it will be a panel discussion between many of the craft beer players in town – about the state of craft beer, the business of craft beer, the future of craft beer, and is a “must attend” if you have ever thought you should get into the business of craft beer. Of course, craft beer samples are included in the ticket price.
to listen to todd graham talk about the beers with stephen quinn on the early edition
follow the link and fast forward to around the 2:30 mark
to listen to my chat with gloria macarenko on on the coast
follow the link and fast forward to around the 2:18 mark