Matching food with beer

January 25, 2008

The traditional “Aussie barbie” has humble roots; however, Australian flavour experts say that people are now taking inspiration from leading restaurants to transform the backyard barbecue into a truly gastronomic experience.

Certainly qualified to host a great ‘barbie’, Keith Higginson, executive chef of Sydney’s Kingsleys Steakhouse, says, “Gone are the days of blackened sausages, charcoal chops and the makeshift ‘barbie’. Barbecue fare is taking its cue from restaurants, becoming much more sophisticated than when the ‘barbie’ first became entrenched within our culture. At Kingsleys, we use top quality produce and make some simple additions to enhance the dining experience; which we’re also beginning to see applied at home.

“As an example, we’ve been matching craft beers with specific dishes to complement or contrast the flavours on our menu. We expect that this will be the trend tantalising taste buds at Aussie barbecues this summer,” concluded Higginson.

According to flavour expert and James Squire Brewmaster, Chuck Hahn, there are some basic beer and food matching principles people can introduce when entertaining.

“Unlike wine, beer complements or contrasts the flavours of almost any dish; especially craft beers which have their very own distinctive flavour, amazing aroma and rich colour.

“The crystal malt character of brown ales such as the James Squire Amber Ale beautifully complement rich meats like lamb and the cleansing qualities of more fruity ales like the James Squire Golden Ale are an ideal accompaniment for lighter dishes such as grilled king prawns,” says Hahn.

If you're planning a barbecue for Australia Day or any time soon, do some food and beer matching of your own.

Here are three exclusive beer and food matches from Higginson and Hahn for you to try.

Grilled Prawns with Tuscan Salad
paired with James Squire Golden Ale
Serves 6

250 grams bread
18 whole green king prawns
1 punnet of cherry tomatoes
100ml olive oil
1 tbsp balsamic vinegar
½ bunch basil, torn or cut with scissors
1 bulb baby fennel sliced finely
1 small clove of garlic
Salt & pepper

Slice cherry tomatoes in half and blend ¼ of the cherry tomatoes with olive oil, balsamic vinegar, garlic, salt and pepper, to make the dressing.

Cut bread into slices and brush with a little olive oil, toast on the BBQ and leave to the side, grill the king prawns and leave to the side.

Mix the remaining tomatoes in a bowl with the sliced fennel and basil, tier the grilled bread up in to roughly 5cm pieces and mix through the tomato mix, add the dressing and serve with the grilled prawns on the side drizzled in olive oil.

Matching Beer
James Squire Golden Ale is the ultimate summer refreshment. It’s a hybrid – part way between a lager and ale, so there is richness of an ale but the refreshing drinkability of a lager. As a result, this brew is ideal with seafood; especially grilled prawns

Barbecued Steaks with Green Bean Salad
paired with James Squire Pilsener
Serves 6

6 steaks
1/2 bunch thyme
2 tbsp olive oil
1 clove garlic
500g green beans
80ml olive oil
20 ml red wine vinegar
½ clove garlic finely chopped
¼ Spanish onion finely chopped
¼ bunch basil torn or cut with scissors
¼ bunch flat leaf parsley torn or cut with scissors
Salt and cracked pepper (or dried chilli if you like a bit of heat) to season

Pick and chop the thyme nice and fine, slice the garlic, add the oil and coat the
steaks. Leave in the fridge for a couple of hours. Season with the salt and cracked pepper before cooking the meat and always letthe meat sit for at least 5-8 minutes before eating it (you can always heat it up on
the ‘barbie’ again for 30 seconds). Resting the meat will let it relax, making it more tender.

And for the green beans……
Mix onion, garlic, olive oil, vinegar, salt and pepper in a bowl, to make the dressing. Top and tail the green beans and cook in boiling salted water for approximately two minutes, now toss the beans through the dressing and leave to cool. Once the beans are cool add the basil and parsley.

Matching Beer
The James Squire Pilsener has a rich maltiness and an intense hop character, which is perfect to challenge robust, peppery dishes. The bitterness of the hops cleanses the pepper from the steak and the maltiness comes to sooth the palate.

Marinated Lamb Chops
paired with James Squire Amber Ale
Serves 6

3 sprigs chopped rosemary
4 tbsp olive oil
1 clove garlic
1 tbsp lemon juice
12 lamb chops

Simply slice the garlic, roughly chop the rosemary, add the lemon juice and olive oil to coat the lamb chops and begin grilling. Don’t forget to let the meat sit for at least 4 minutes before eating it (you canalways heat it up on the ‘barbie’ again for 30 seconds). Resting the meat will let it relax making it more tender.

Matching Beer
Just like a good glass of red wine, the James Squire Amber Ale is best enjoyed with richer red meats, such as lamb. The caramelisation of the malt in the beer beautifully complements the caramelisation of the meat; while the Tasmanian hops cleanse the palate with a slight citrus finish.

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