food and beer
Did you know that hard cheeses reduces your ability to differentiate between good and indifferent red wine? (Ref). That means that wine and cheese are not always the perfect combination that everyone so readily assumes.
Sadly the world of food and drink matching is absolutely stuffed full of ready assumptions that turn out to owe more to convention and plain old snobbery than actual culinary enjoyment, and nowhere is this more true than traditional attitudes towards matching food with beer.
At Meantime we have always been at the forefront of championing food and beer matching and challenging the tired old saw that wine is the natural accompaniment to anything more sophisticated than a ploughman’s lunch or a fish and chip supper. Beer is frequently better.
We are not seeking to denigrate wine here in the same way that certain wine writers seem to enjoy doing down beer. What we are saying is that from the simple viewpoint of enjoying food it makes sense to work with the broadest possible spectrum of tastes and flavours to work from. If you add the vast range of varied aromas and flavours beer brings to the table to the already huge – but different – potential provided by wine, then think how much more imaginative and successful your food and drink combinations will be.
Sadly the world of food and drink matching is absolutely stuffed full of ready assumptions that turn out to owe more to convention and plain old snobbery than actual culinary enjoyment, and nowhere is this more true than traditional attitudes towards matching food with beer.
At Meantime we have always been at the forefront of championing food and beer matching and challenging the tired old saw that wine is the natural accompaniment to anything more sophisticated than a ploughman’s lunch or a fish and chip supper. Beer is frequently better.
We are not seeking to denigrate wine here in the same way that certain wine writers seem to enjoy doing down beer. What we are saying is that from the simple viewpoint of enjoying food it makes sense to work with the broadest possible spectrum of tastes and flavours to work from. If you add the vast range of varied aromas and flavours beer brings to the table to the already huge – but different – potential provided by wine, then think how much more imaginative and successful your food and drink combinations will be.
