The Brewers Association is targeting student chefs in a new initiative to stimulate the understanding and trial of American craft beer and food pairing at an early stage in their careers.
By instilling a knowledge and experience of beer pairings, it is hoped student chefs will be able to apply this knowledge as they advance through their careers and progress into professional kitchens.
The Brewers Association recently explored the flavour dynamic between seven high quality, diverse American craft beers, and equally high quality food dishes. This was with a four-course pairing menu devised, cooked, and served by third year students at Westminster Kingsway Catering College, in London, under the leadership of Adam Dulye, Brewers Association executive chef and renowned beer pairing expert. The aim was to create an enhanced and elevated pairing experience that sparked interest in the student chefs.
The menu comprised:
- Salad of Heirloom tomatoes, pickled watermelon, wasabi and ginger granita, with Chuckanut Asian Lager, Chuckanut Brewery, and Paradox Pilsner, Paradox Brewery
- Cannelloni of Brixam crab, mango, and chilli salsa with Weekend Vibes, Coronado Brewing Company, and Joint Resolution, DC Brau
- Aylesbury duck, roast and confit, potato press, heritage carrots, veal and blackberry sauce with Baker’s Ordinary Bitter, Virginia Beer Co, and Kriek, Upslope Brewing Co
- Josper charred pineapple, coconut ice, and lime meringue, paired with Pineapple Mana Wheat, Maui Brewing Co
Lotte Peplow, the Brewers Association’s American craft beer ambassador for Europe, said: “Beer’s wide flavour spectrum makes it the ideal pairing partner for almost any food, but can be overlooked in favour of wine in some fine dining restaurants.
“We want to change that perception by encouraging catering students to experience the amazing flavour combinations and versatility of beer when paired with food in order to gain familiarity with beer and use such knowledge and experience in their future careers.
“Although a one-off event, we will be encouraging students to explore the wide range of resources on the Brewers
Asssociation’s website for pairing beer with food.”
Seven American craft breweries/brewery representatives travelled from America to present their beers at the event (pictured above). They were:
- Alex Meyer, head brewer, Upslope Brewing Co
- Alex Spencer, lead brewer, DC Brau Brewing Co
- Chris Smith, co-owner, Virginia Beer Co
- Devon Hamilton, director of operations, Paradox Brewery
- Garrett Marrero, founder/chief executive, Maui Brewing Co
- Mari Kemper, co-owner, Chuckanut Brewery
- Rick Chapman, president, Coronado Brewing Co
The event was also attended by Matthew Palmer, deputy chief of mission at the US Embassy in London, and Bob Pease, chief executive/president of the Brewers Association.
The UK is the largest market in Europe and second largest in the world for US craft beer exports, after Canada, with 8.4% of all global craft beer exports in 2021. Total export growth was worth approximately $72 million, up 7.4% on the previous year.
American craft beer is credited with pioneering the global craft beer movement through innovation, technical brewing expertise, and the relentless pursuit of quality, says the Brewers Association. It continues to win top honours at international beer competitions on a regular basis.
• Retailers and chefs are welcome to make use of the wealth of free resources available on brewersassociation.org, including the newly updated and expanded Craftbeer.com beer and food professional course, downloadable free of charge at craftbeer.com/food/beer-and-food-course.
