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Beer and Food Matching

FOOD AND BEER MATCHING AT NICHOLSON’S PUBS SPRING BEER FESTIVAL

UK Beer Writer Ben McFarland

UK Beer Writer Ben McFarland and Brains Brewery host an evening of beer and food matching

Nicholson’s Pubs, part of the Mitchells & Butlers group which serves over 4.7 million pints in Nicholson’s alone is celebrating spring with a beer extravaganza of 50 delicious cask ales and ciders during its Spring Beer festival 24th March - 19th April 2014.

The pubs proudly served finest choices from across the UK and patrons are invited to challenge their taste buds with fruity and zesty flavours across a range of blonde, IPAs, speciality, traditional and dark brews available nationwide across the 77 pub estate during the four week period.

In addition to promoting brewers who push the boundaries in taste and creativity, exclusive highlights during the festival will include a Tom Ditto IPA (5% ABV), a beer launched by British writer, author and presenter Danny Wallace, four beer writer collaborations with Brains Brewery and the launch of a new beer created by the brand’s very own senior cask masters.

Dedicated to serving great quality ales, Nicholson’s very own team of Senior Cask Masters were challenged to brew their own beer to showcase during the festival. In collaboration with Acorn Brewery in Barnsley they created the flavoursome Dead Good (4.5% ABV) - a Spring blonde ale with a zesty tropical taste, created with a touch of Caramalt for a creamy malt base and well hopped with American Cascade and Crystal hops for a fruity marmalade aroma and a citrusy taste. Definitely one to try!

As well as serving brewing greats such as St. Austell, Liberation and Ikley, Nicholson’s has pulled together a special showcase of four beer writer collaborations with Brains brewery.

These four beers best highlight the creativity and enthusiasm to deliver interesting and diverse flavours in beer – plus they’re lip-smackingly good!

Executive Traveller attended the Beer and Food Matching Dinner hosted by UK Beer Writer Ben McFarland and Brains Brewery.

It was a delightful evening which saw the following beers meeting the matches in food:

The Solution (6.0% ABV) - Award-winning beer writer Pete Brown collaborated with Brains to produce The Solution – an abbey-style Belgian dubbel traditionally brewed by the Trappist monks of Belgium. Using Munich and Dark Crystal malts, Saaz and Styrian Golding hops and a traditional Trappist Ale Yeast, this dark, full bodied and complex beer is full of rich, fruity plum flavours with a sweet raisin aroma and spicy, warming finish.
The Solution (6.0% ABV) - Award-winning beer writer Pete Brown collaborated with Brains to produce The Solution – an abbey-style Belgian dubbel traditionally brewed by the Trappist monks of Belgium. Using Munich and Dark Crystal malts, Saaz and Styrian Golding hops and a traditional Trappist Ale Yeast, this dark, full bodied and complex beer is full of rich, fruity plum flavours with a sweet raisin aroma and spicy, warming finish.
Food Match: Marinated Olives with Feta Cheese

Beer writer Adrian Tierney-Jones collaborated with Brains for the Continental Beer Challenge to produce Three-C’Son

Three C’son (5.0% ABV)- Beer writer Adrian Tierney-Jones collaborated with Brains for the Continental Beer Challenge to produce Three-C’Son – a traditional farmhouse Saison with an added twist of three American hops – Centennial, Columbus, Citra – giving the name Three-C’Son. The sweet nose of ripe peach and citrus, a green apple snappiness on the palate and a hint of white pepper combines with an earthy spice from the use of a traditional Saison yeast that is followed by a firm, refreshingly dry finish.
Food Match: Oak Smoked Chicken Liver Pate

Rye Catcher (5.0% ABV) crowned the main meal - Winner of the annual Continental Beer Challenge this American rye beer was brewed in collaboration with Glenn Payne.
Rye Catcher (5.0% ABV) crowned the main meal - Winner of the annual Continental Beer Challenge this American rye beer was brewed in collaboration with Glenn Payne. Using Rye and Rye Crystal malts to provide a spicy malt base and a vibrant copper colour to this beer, it is powerfully hopped with Apollo, Columbus, Amarillo and Citra hops from the USA, producing an assertive bitterness with robust flavours of citrus and grapefruit.
Food Match: Iberian Black Pig and Apple Burger
The Boilermaker (6.5% ABV) was matched with the dessert
The Boilermaker (6.5% ABV) was matched with the dessert - Crowned the ‘Ultimate IPA’ in Brains’ inaugural annual collaboration brew challenge, ‘Thinking Drinkers’ Ben McFarland and Tom Sandham worked with the brewery to produce a Welsh whisky IPA, matured with Penderyn whisky infused oak chips in casks from the distillery, resulting in a complex and fruity beer, with a warming whisky buzz.
Food Match: Sticky Toffee Pudding

For further information please visit www.nicholsonspubs.co.uk

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Executive Traveller 2003