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Beer and food matching is becoming an increasingly popular way of winning people over to the merits of craft beer. From the way a hopped-up IPA can take a spicy dish to another dimension, through to the guilt-inducing indulgence of rich chocolate pudding with a smooth stout, beer works on many levels that can’t be matched by other beverages.
But what if you take it a step further, not so much going for a food and beer pairing, but rather a food in beer pairing? This was the challenge laid out to Sydney home brewers as part of the Beer Mimics Food theme that will be running throughout Sydney Craft Beer Week (SCBW).
For a special edition of the monthly BrewShare, which sees keen home brewers gather to create a beer centred around a particular style or theme, brewers were encouraged to think about putting food and beer in the same glass. Specifically, what food and what beer was left up to the brewer to decide, but it was essentially a chance to channel Willy Wonka and come up with a unique, palate-bending experience. And, a bit like Charlie Bucket being thrown the keys to the Chocolate Factory, the reward for coming up with the best recipe in the competition was to have it brewed commercially at 4 Pines.
What came out of that deliberately vague set of rules was an incredibly diverse range of entries which included Pumpkin Doppelbocks, Choc Mint Stouts, Green Curry Wits, Chocolate Coconut Cherry Porters, Imperial Curry Stouts, Ginger Belgian Wits, Choco-Strawberry Porters and even a Breakfast Stout – the perfectly balanced breakfast with enough bacon, oats and coffee to perk up anyone’s morning. Certainly, there was little question that all these beers pushed the boundaries of the term meal in a glass.
Through a knockout process, all the beers were peer-judged by the brewers before gradual elimination left four brews to be judged by a four-person panel of experienced palates, including Andrew Tweddell, the head brewer at 4 Pines (pictured above) and the man with the job of scaling up the recipe…
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