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SPANISH BEERRefreshing summer holiday sips are just one side to cervezas from Spain.
Spanish super-chef Ferran Adrià (pictured, above) and a team of sommeliers
have created a beer called Estrella Damm Inedit. As well as the usual
suspects, it contains coriander, liquorice and orange peel; according to Adrià,
it works well with salads and fatty sh as well as being robust enough for
spice. Other beers that deliver more than holiday qua§ng include those
with characteristics such as toasted malt for a fuller body and more complex
avour. Look out for brands such as Estrella Galicia 1906, which has a dark
amber glow. The Galicia region is famous for its sh and seafood, which is a
good place to start when matching the beer. Try it with grilled octopus.
STOUTThis dark, full-bodied beer with chocolate notes pairs well with barbecued
meats. Thanks to its historical association with oysters, seafood is also a
great match. Richard Kirkwood, head chef at Wright Brothers Spitalelds,
suggests raw Orkney scallop with tru«e oil and Madagascan pepper
with delicately avoured stouts such as Whitstable Bay Black Oyster.
There are also lots of big-avoured stouts on the market. Guinness
West Indies Porter is made with extra hops and has an abv of 6%. Short
ribs or beef brisket make ideal partners. You could even marinate the
meat in the stout to give the nished dish extra depth of avour.
Belgian Beer.email@example.com), The Old Truman Brewery, 91 Brick Lane, London, E1 6QL - firstname.lastname@example.org
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