Guest Post by Stephen Beaumont, co-author of The beerbistro Cookbook
I’m just back from appearing at the largest hospitality industry show in North America, the National Restaurant Association Show, where I spoke to a packed room of rapt restaurateurs about how to bring food and beer pairings into their businesses.
You think beer and food is just a passing fancy? Let me tell you, those folks beg to differ. And for that matter, so do I!
I’ve been invited by Bronwyn to contribute a bit to this blog as we approach the Words Worth Drinking 2009 event with myself and beerbistro executive chef Brian Morin, so I thought I’d use the space to prep your taste buds for what is sure to be an incredible evening. Beginning with why beer and food pairing is just about the hottest trend in culinary circles these days.
We all know that the economy is not in the best of shape these days, and if you’re at all like me, you’re also sick and tired of hearing about it. But what about if I offered opportunity instead of remorse or doom and gloom? That’s exactly what I did in Chicago, where I pointed out to all assembled that you can get a classic, extraordinary beer for a fraction of the price of a bottle of fairly mediocre wine. What’s more, said beer is not only likely to pair with whatever dish your serving at least as well as would any wine, but its normally much smaller serving size allows for a quick beverage change between appetizer and main course, and main course and dessert.
And yes, I did note above that beer pairs wonderfully with desserts. More on that later.