After 2 over years of hosting supperclubs, we like to think we're pretty well versed in pairing food with wine. We love wine, we feel like we 'know' wine. But we also love beer, though we don't know half as much about its mysterious golden innerworkings! Which got us thinking a few weeks back- we should learn more about it. And what better way to do that than by pairing it with food?
One thing we obviously did know about beer is that it's much more filling than wine. Because of this we decided on a 4-course menu, which would give our guests enough to eat, while still (critically) leaving enough room to drink!
We called it 'Posh Pub', taking inspiration from classic pub flavours, and putting our own twist on them.
For the first course, we served Irish mussels, cooked in cider instead of white wine, with barley, cabbage, bacon and apple. Though technically not a beer, we paired the course with a pint of Aspall Cyder on ice.
The second course was a redo of one of our all-time favourite creations: our take on a scotch egg. The pork is seasoned with soya sauce and sesame, the whole thing is panko breaded, and to finish is served with miso butter. This was a tricky one for us, as we needed a beer at least interesting as the dish, which would compliment the asian flavours. We were recommended an absolutely outstanding Citra Ale from Hopfenstopfer to pair with this course and the combination was very exciting (if we do say so ourselves)!
For the main course we went with curry flavours, something spicy and strong to pair with our fresh Pils from Wedding's Eschenbräu brewery. Except for the mini shallot bhajis, we didn't get any photos of this dish, so you'll have to use your imagination for this: braised beef brisket, sweet potato purée, curry, mini shallot bhajis, and coriander oil.
The dessert was a whole new experience for us as far as beer is concerned. We've used a lot of Guinness in our cooking before, both in savoury and sweet things, but this time we used an *extremely* rich Imperial stout from Samuel Smith's. We set the stout as a jelly and served it as a trifle with custard and khalua cream. To finish, we added some chocolate soil and maple popcorn, and of course, served it with a bottle of Samuel Smith's. It was incredibly smooth and nearly coffee-like, and altogether just a really nice finish to a meal.
We had an absolute blast with everyone who came, too, and appreciated all the feedback and enthusiasm from everyone! We're definitely going to do this again...our venture into beer territory has only just begun!
photos by Kristi Korotash