Meantime Brew Master, Alastair Hook, has spent 20 years planning the quintessential English lager. His reasoning is simple.The great European lager brewers use very soft water and neutral yeasts to ensure that only the flavours of their locally grown malt and hops come to the fore. East Anglia is home to the world’s finest malting barley and Kent is home to some of the world’s best hops. Midway between the two, London is ideally placed to bring them together in a straightforward, clean, long-matured, unpasteurised lager, where all you can taste is malt and hop.
The hops in Meantime London Lager enable it to stand up much better than most lagers to stronger flavours such as mature cheeses, hams and smoked meats, or oily fish.
Cases of 12 x 330ml long neck bottles
Monkfish and Meantime London Lager form a potent combination in this wonderful scampi dish from Pete Biggs of the Great British Chefs. Wild garlic can be foraged and bought in the spring months but if it isn’t available, use a mild aioli instead.