AND BEER MATCHING AT NICHOLSON’S PUBS SPRING BEER
Beer Writer Ben McFarland and Brains Brewery host
an evening of beer and food matching
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.
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
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
Food Match: Marinated Olives with
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
Food Match: Oak Smoked Chicken Liver
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
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