Beer has a future with food

Increasingly people are experimenting with flavours and serving food with beer. Ben McFarland introduces our food column

It wasn’t too long ago that merely uttering the words “beer” and “gastronomy” in the same sentence would have men in white coats knocking on your door – and we’re not talking about curious chefs either.

Beer was about as welcome at the nation’s collective dinner table and kitchen as a severe dose of E-coli.

Notwithstanding the classic city centre kinship between a dozen pints of lager and a kebab or knuckle sandwich, its relationship with food has, up until recently, been a frosty one.

But times have changed and in the last few years so too have perceptions of beer.

In the fast flowing ‘slow-food’ revolution that proudly flies the flag of epicurean enlightenment and storms the gates of mass-produced mediocrity, artisan brews can be found vigorously shaking their fists somewhere near the front.

It has ditched its pipe, polyester cardigan and sandals and slipped into something a lot more slinky, sophisticated and suitable for supper.

Matching beer and food has become quite the hot topic of brewers’ conversation. In fact, nothing melts their butter more effectively than titillating talk of how the two make such a charming couple.

It’s the king prawn on the public relations barbecue, with journalists of the gastronomic persuasion attending more beer and food pairing dinners than they’ve had hot ones.

Consequently, articles espousing the multi-layered harmonies of the humble hop and haute cuisine are picking away at the collective consciousness. So much so that several top.....

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By Ben McFarland

Section : Beer and Food

Page number : 58