Tag Archives: pairing

Sampling Sambrook’s & Cheese

30 Nov

Sambrook's 1
One thing I love about food is finding out what different flavour combinations people enjoy. It is for this reason that I am particularly interested in food and alcohol pairings.

Recently, the boy and I headed off south of the river to the Sambrook’s brewery to do just this – sample food and beer matches.
As background, Sambrook’s was started in 2008 by Duncan Sambrook, a former accountant for Deloitte who decided to quit the financial world. It became one of the first breweries in (fairly) central London and recently won the coveted award of World’s Best Pale Bitter for its Wandle brand at the World Beer Awards.

The night the boy and I visited was all about celebrating the win for Wandle and recognising some other great beers that took top honors in this year’s awards. It all took place in the brewery’s Boadicea Bar, a newly opened in-brewery bar where patrons can sample some of the great beers being made on the premises. To make things even more appealing, each beer was matched with a different cheese, provided by specialist cheese monger, Hamish Johnston.

Sambrook's 3And this was where things got really interesting as everyone on my table had a different viewpoint of what worked and what didn’t.

On the night, we sampled the Wandle, paired with a Gorwydd Caerphilly; a Weihenstephaner Kristall Weissbier with a Wigmore (from Ann Wigmore); a Thornbridge Raven Black IPA paired with a Stichelton from Joe Schneider; a Keersmaeker Kriek with an Ossau-Iraty; and, a Keersmaeker Gueze with a Lanark Blue from Selina and Andrew Cairns.

Each was distinctly different. I loved the Weissbier – a sparky orange, clove and nut beer – paired with the Wigmore, which was an ewe’s milk cheese that was more delicate than a goat’s cheese but with enough backbone to stand up to the beer. My other powerhouse winner of the night was the Thornbridge Raven Black IPA, which was a soothing dark beer with notes of umami, wood and wet grass. When paired with the fantastic Stichelton, a real sweetness emerged on my palate that heightened the beer even more for me.

But, the other five people at my table all had a different opinion. Some preferred the sharper, acidic-sweet note of the Kriek, and others ate up the Wandle and Caerphilly. The boy loved the Keersmaeker Gueze – a Lambic based beer with soft fleshy fruit and citrus notes – paired with the super-sharp, ammonia laden Lanark Blue. I thought the two together was really off putting (although, I liked each separately).

And so, it just goes to show – the only way to find out if you like something is to try it. So, as always, I encourage you to sit down with a group of friends, grab a few varied pints and some cheeses and see what you like. You never know what pleasures you’ll discover!

Thanks to Sambrook’s Brewery for inviting the boy and I down to try some fantastic drinks. For more information on the brewery and its beers, visit: http://www.sambrooksbrewery.co.uk

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Finding the perfect match

1 Oct

The new gin from Heston.

Pairing food and drink is becoming a particular interest of mine. I love playing around with how a food tastes when paired with one wine or another or, even more so, with one whisky or another. And it’s something I’m seeing more and more companies and restaurants taking on board. We’ve suddenly moved past simple wine and cheese matching, into whisky and food, and beer and food combinations.

Recently, I was invited to try out some of the new collection of beers and spirits being released by Waitrose. And while it was rather delightful to have access to a room full of whatever alcohols I fancied trying (including the new earl grey tea and lemon gin being released by Heston Blumenthal) I was mostly keen to check out its food and alcohol matching class.

On hand to take a group us through the various matches were Alex Buchanan, marketing manager of Thonbridge Brewery, along with Jamie Baxter and Alex (the new distiller) from Chase Vodka, along with chefs from the Waitrose cookery school.

We started out with a damson vodka infused wild salmon gravalax with a fennel salad paired with the Sipsmith damson vodka. The vodka was served icy cold and the fruitier flavours were meant to bring out the fishy and acidic flavours in the dish. While I enjoyed it, I found the damson vodka too sticky and jammy for my taste buds, but I bet a lot of people who enjoy densely sweet drinks would like this match.

We then moved onto Thornbridge’s Wild Swan ale matched with dressed crab. This, for me, was a glorious coming together of flavours. The ale is crisp and wheaty, with hints of lemon and grapefruit, which really brought out the fishy goodness of the crab. I recommend!

The next two dishes – a rich meat stew and a sausage stew – were paired with a few beers. The former matched, for me, best with the Fuller’s ESB because, while the ale is malty and rich, it has fruitier flavours which helped to cut through the intensity of the beef. The latter, meanwhile, paired perfectly with the Beglian Tripel Karmeliet (one of my favourite beers) due to the yeasty sweet flavours in the beer, which helped accentuate the slightly sweet flavours in the dish.

The event was finished off with a pairing of one of the most gorgeous trifles I’ve ever tasted (concocted from roasted panettone soaked in gin, with jelly, gin-soaked figs and spices) and Janneau Armagnac. This was, quite simply, gorgeous. And while I don’t normally opt for puddings when out, if this were in a restaurant I would happily snap it up.

Matchings such as these are taught at the Waitrose Cookery School’s cocktail and canape class, which the company says is about “showing customers how versatile spirits can be.” But it also does classes on more traditional matchings, such as a wine and gourmet food class coming up on 10 October, which is being put on in conjunction with the Wine & Spirits Education Trust.

After trying all the lovely foods and innovative drinks coming from British distillers and brewers, I felt thrilled to learn of new things I could try at home. And I recommend all of you to give it a shot (or, if all else fails, have a shot) – whether in a class or at home. It’s a great way to learn about flavours and how your personal palate responds to different groups of foods and drinks. Plus, you’ll probably have a rather pleasurable time doing it!

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