The European tradition of matching beer to food is no secret to people in Ireland, yet it has never really caught on here. Beer Naturally is a campaign organised by Diageo, Heineken and Inbev to change that as this colunm discovered recently when it happened upon a Master Beer Sommelier, Marc Stroobant.Belgian Master Beer Sommelier, Marc Stroobant.
Marc has been employed by Beer Naturally to promote this tasty campaign all around the country. The Master Beer Sommelier hails from Belgian and has spent many years in London. His quiet confidence and charming demeanour convinces you he knows something you don’t know and he is quite willing to share. The man has changed diets and mindsets about food and beer all over Ireland already.
Matching food with alcohol is not difficult and has been a past time of many a food lover for centuries. Everyone knows white wine and fish is a winning combination, prosecco with strawberries and coffee with just about anything from baileys to rum. There is a sense of luxury associated with combining food and alcohol. It’s something you do at special events like a wedding or at Christmas. Well it doesn’t need to be a special occasion and it needn’t cost you a small mortgage just to enjoy your dinner with a suitable and flavourful drop of the good stuff. Beer Naturally is a three year Campaign that aims to bring beer to the dinner table in Ireland.
Irish people drink beer more than any other variety of alcohol yet until very recently we have only combined the most popular beverage with salty unhealthy snacks and starchy potato based dishes. The people of Northern Europe, Belgium most notably, have been quietly enjoying a much wider spectrum of beer gastro fusions since brewing began. Belgians really know their beer, often adding seasonal fruits for interesting twists and producing festival beers for Christmas or even Oktoberfest.
The more commonly consumed beers in Ireland tend to be pilsners and blonde beers. The average punter possibly has no idea whether they are supping a pilsner or a blonde and they are usually blissfully unaware of the immense taste and colour variety available in the secret world of beer brewing. The longer a hop is roasted the darker the beer will be and the heavier it will taste.
Weiss Beers are light tasty and often can be nice with a wedge of lemon or lime to make them even crisper. These beers are great when enjoying a summer fruit salad or even at dessert time if you are having a lemon sorbet. Darker beers have been roasted for longer and go great with strong flavoured food, so Guinness and Belgian Chocolate is a phenomenal experience that will leave your taste buds screaming for more. Simple tastes and beers are also catered for with Heineken being an excellent companion for cheese and crackers. Yes, cheese and beer tastes great. You don’t have to take my word for it though; you are free to experiment and see for yourself the wonders that await you.
Not only is gastro fusion a taste adventure it comes with the added benefit of promoting sensible drinking. If you eat while you drink it’s less likely you will become intoxicated and you may even enjoy the taste sensation that explodes in your mouth.
For more exciting combinations check out http://www.beernaturally.ie/ and here’s one last piece of mind altering gastro fusion advice. Hoegaarden, a Belgian white beer, is made with coriander and makes Thai food taste even better than anyone ever knew food could taste. Have a sip, close your eyes and think about it.
