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September 14, 2005
Pairing beer with food: "That bass deserves a beer"
This is an article of faith among brewers. Talk to those who make beer for a living and sooner or later they all bring up the subject of food pairing. To a person, they will say that the much wider variety of flavors to be found in beer -- ginger, caramel, coffee, dried fruit, pepper, citrus, and chocolate, for instance -- makes it easier to find a perfect brew for any dish. To prove to the unconverted that beer and fine food can be a perfect couple, Chef Daniel Bruce agreed to lend his open mind and expert palate to a tasting of 16 bottles, three to five with each of four dishes he created...
On the menu were pan-roasted striped bass with corn, leek, and orange-ale sauce; wild mushroom, apple, and smoked pecan salad; malted-mole-rubbed hanger steak with grilled fennel, tomato, and potato ragout; and pecan porter pie with caramel nutmeg cream.
Read the full article That bass deserves a beer at BostonGlobe.com
Posted by BrewChef at September 14, 2005 02:11 PM