With the re-emergence of artisan small batch brewing over the last 30 years many people have started to treat craft beers as an alternative – a preference even – to wine with meals. Gone are the days of fizzy, bland kegged lagers and ales. No more Watney’s Red Barrel and metallic party sevens. Enter a diverse range of classic styles (which have been enjoyed for hundreds of years on the continent) augmented by innovative and adventurous new styles.
But which beers to try with which foods? What about cooking with beer? These pages will explore these topics on a regular basis, laying out the principles of food pairing, providing recommendations both from chefs and enthusiasts, and publishing recipes that work with our beer styles. We would also be delighted to receive your suggestions and experiences with whatever beers you have been trying.