Dish Dissection and Pairing

Pairing is one of the most highly debated aspects in the craft beer industry. Whether finding the perfect pairing is scientific or an art, like all things, it’s always based on opinion. So we decided to make a dish that has two very contrasting flavours and match them with two different beers… Well, it sounded like a good idea!So the dish on the agenda… Rich Belly of Pork from our Farm, with rich cheesy mash and apple sauce. Very bold and a cracking combo too![su_row][su_column size="1/2"] [/su_column] [su_column size="1/2"]Paired with the Pork, we used an Imperial(ish) IPA - Amarillo, brewed by Brouwerij de Molen.About this brew: Ruby red in colour. Fruity aroma with hints of caramel, slightly hoppy. This is followed into a rich fruity flavour with hints of apricot, banana and a sweet caramel underlay, which is then counteracted by a bitter hoppy finish… a bit boozy.How it worked: The rich fruitiness of the beer matches and brings out the best of the rich flavours in the pork, especially the fat.Paired with the cheesy mash, we put a Belgian-style Tripel - Westmalle Tripel.About the brew: Fermented in the bottle, this brew has cloudy yellow/ straw appearance. Sweet aroma, with a fruity/ boozy essence which is slightly overpowering. Fruity flavours of peach and honey, counterbalanced with sharp tropical flavours, hints of banana and a refreshing bitterness.[/su_column][/su_row]How it worked: The rich sharp edge of the cheese compliments the sharp bitterness of the beer. The beer also helps cleanse the palate.So all in all, two bold beers that matched this bold dish, definitely worth a go!Images courtesy of Lisa Bray Photography