One sip brought out the Demerara sugar in the trout cure and the earthy toast of the rye crumbs for a completely altered taste experience. The beer has a slightly sweet, earthy flavor profile and a rounded mouth feel. The beer pairing was Blackberry Farm Abbey Blonde, a light ale made with a Pilsner malt. Slightly bitter dandelion greens and toasted rye crumbs provided crunchy contrast to the soft trout and beet. The trout was cured with sea salt, Demerara sugar (a coarse, raw sugar), and licorice powder. Yet the cure was light enough that the dish turned out to be surprisingly subtle. It doesn’t get much more Nordic than gravlax, beet root, and licorice. To demonstrate how a panoply of flavors can be enhanced with a beer, Burns and Kinnett served a plate of licorice-cured trout with pickled beet topped by dandelion greens.īurns was René Redzepi’s sous chef at Noma in Copenhagen, and the experience shaped his palate to favor Nordic tastes. Gravlax is a style of curing raw fish or meat using salt and sugar. A couple of dishes also hint at how to go about the beer-pairing process at home (beyond serving Bud with chili). The meal Burns and Kinnett served at Harvest was a demonstration. So as a chef, beer gives me a vast spectrum of flavors to choose from when I’m pairing beer with food.” You can take ingredients from all over the world and add any flavors you want. “Wine is a pure expression of terroir,” he explains. This kept the individual portions fairly small, while giving each beer more head room to express the complexity of aromas.īurns believes that beer can be more flexible than wine for food pairings. All the drinks were served in wine glasses. Part manifesto, part cookbook, part a dialogue on gastronomic philosophy, it’s a perfect addition to the bookshelf of anyone who cares about the cutting edge in contemporary restaurant cuisine.Īs part of the book’s launch, Burns did a star turn at Harvest restaurant ( ) in Cambridge, where he and Harvest executive chef Tyler Kinnett adapted some of the recipes from Food & Beer to pair with craft beers. And they have collaborated on a fascinating new book called simply Food & Beer. (Jarnit-Bjergsø is also the brewer at cult favorite Evil Twin Brewing.)īetween them, they have put craft beer on a par with wine for fine dining. Burns runs the kitchen of the Michelin-starred Luksus ( It shares a space in Greenpoint, Brooklyn, with the bar Tørst (Danish for “toast”) operated by Danish brewer Jeppe Jarnit-Bjergsø. Give it a go in Tasmanian IPA, from Schlafly, or Tallgrass 8-Bit Pale Ale.Chef Daniel Burns is on a mission to bring beer pairing into the fine dining conversation. New Zealand’s fruity Nelson Sauvin hops provide a white wine–like nuance in Widmer Brothers’ Upheaval IPA and SanTan Brewing’s MoonJuice, which also contains Australia’s peachy, melon-like Galaxy hops. Like watermelon Jolly Ranchers? You’ll love El Dorado hops, which star in Maine Beer Company's A Tiny Beautiful Something and Stone Delicious IPA, a gluten-reduced beer also containing the citrusy Lemondrop hops. Germany’s Mandarina Bavaria hop adds orangey complexity to beers such as Ska’s Modus Mandarina IPA (it also contains sweet orange peels). Here are some hops to look out for:įounders Mosaic Promise and Karl Strauss Mosaic Session IPA both showcase (you guessed it) Mosaic hops, which impart notes of blueberries, papaya, peaches, and pine. ![]() ![]() To escape the flavor fatigue, grab a pale ale or IPA humming with fresh varieties of hops, the flowers that impart bitterness, aroma, and flavor. Taste too many IPAs and they blur together like lunch at a cut-rate Chinese buffet.
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