This talk was focussed around one of Papa’s large, sharing tables that are made from doors over 700 years old! It was great fun having a beer that is dominated by each of the three keys ingredients (Frontier – Malt, Chimay – Yeast, Sierra – Hop).
Both of the planned matchings went even better than expected, the pizza and cider took the gong for best match, the sweetness of the cider working with the slat in the gorgonzola and the bubbles helping to scrub through the creamy goat’s cheese. The bacon brownie was a dream with the Black Cab stout and brought out a vanilla character in the beer that normally stays hidden behind the coffee and dark chocolate. Matt (the owner) had tried to persuade me to use the salted caramel brownie instead but when the two were compared side by side his faith was restored.
Beers tasted:
Frontier Lager (draught)
Chimay Gold (draught)
Sierra Nevada Pale Ale (can)
Sierra Nevada Celebration (bottle) – only arriving in the UK that morning in keg!
Pairings:
Four Cheese Pizza – Cornish Gold Cider (draught)
Maple and Bacon Chocolate Brownie – Black Cab Stout (can)
Salted Caramel Brownie – Black Cab Stout (This was more to prove a point!)
It was also great to meet their wine supplier Dan, we’ve already started planning a five course wine VS beer pairing evening which will be LOTs of fun in the New Year!
Malt Mash Boil 