The art of beer and food matching is to pair excellent food and outstanding beer to create a combination greater than the sum of the individual parts. This can involve complimentary flavours, contrasting flavours, cut, cleansing and just a hint of alchemy.
The matches were developed by top beer writer Neil Miller and worked through with Chef. So far, the responses from customers and reviewers have been overwhelmingly positive but these things are always very much a matter of taste.
The Fork & Brewer takes beer and food so seriously we made it our name.
In addition to being an excellent accompaniment to food, beer can be used as an ingredient. The Fork & Brewer kitchen is proud to use beer in our dishes because, used appropriately, craft beers with flavour can bring a lot to the meal. We currently utilise beer in our battered fish, the rarebit, and the Porter marshmallow to name a few.
It is not just beer which can be useful in the kitchen. By-products from the brewing process - which is fundamentally very similar to cooking - can be used with a bit of imagination.
At the moment, spent grain from the Tuatara Brewery is used in our bread and on our chicken wings. Once the Fork & Brewer in-house brewery is up and running, we will use spent grain from there and also make more use of other brewing materials including brewers yeast and wort (brewing liquid).
The matches were developed by top beer writer Neil Miller and worked through with Chef. So far, the responses from customers and reviewers have been overwhelmingly positive.
We would recommend you try the suggested match but then feel free to try and find a different beer which might work even better. If you produce a particularly brilliant combination, please let us know and it may go on future menus.