Malt Mash Boil

For this event Fuller’s asked me to pick five beers (I was given free reign to get in whatever I wanted) that I thought would make for an unusual and informative night. Once these were picked I worked with Alex, the Hydrant’s Head Chef to design dishes that would work with each of the beers.

Each of the beers either complimented, contrasted or cut through the dishes.

We had 25 people come out for the night, most of whom had never considered beer and food pairing before or tried some of the more unusual styles of beer.

The Menu

First Course: Frontier Lager – Fuller Smith and Turner

Seared scallops with bacon salt, Frontier-pickled shallots, cucumber and pea shoots.

 

Second Course: Jaipur IPA – Thornbridge

Confit guinea fowl leg served with onion puree, stem broccoli, quinoa crumbs

 

Third Course: Chimay Gold – Chimay Brewery

Belgian Rarebit made with cheese from the Trappist Monks at Chimay

 

Fourth Course: Rauchbier Märzen – Aecht Schlenkerla

Venison loin with layered celeriac topped with wild mushrooms and pan juices

 

Fifth Course: Imperial Stout – Fuller Smith and Turner

Rose water syrup infused chocolate and cherry torte