The ‘three Cs’ of beer and food

By
Casey Warrener
Added
27 October, 2015

Chef Daniel Wilson teams up with Eagle Bay Brewing Co to host the ‘Sea, Land and Earth Long Table’ at WA’s Gourmet Escape, and shares a simple rule for matching beer and food.

Daniel Wilson, chef and co-owner at Melbourne’s Huxtable and Huxtaburger, is collaborating with WA’s Eagle Bay Brewing Co for a dinner and single-batch beer at this year’s Margaret River Gourmet Escape.

Wilson and head brewer Nick d’Espeissis recently concocted ‘Huxtabay IPA’. For Wilson, beer and food matching isn’t just a case of grabbing what’s at hand. “With a burger, a pale ale or IPA goes really well, as it has rich bitterness to cut through and a malt backbone to stand up to food” says Wilson. And he’s all for the cleansing qualities of a beer, pointing to pale ale or lager as great matches for fresh Asian dishes packed with chilli, ginger and aromatic herbs.

Driven by hops from Southern Cross, Centennial, Amarillo, Citra and Riwaka, and with an equally complex malt mix of pale, crystal, rye, Munich, abbey and wheat, the Huxtabay IPA is shaping up to be a crowd-pleaser.

When matching beer with food, the ‘three Cs’ are worth bearing in mind:

1. Complement: a harmonious match like a hearty beef dish enjoyed with malty brown ale.
2. Contrast: when strong elements butt heads – think bitter hops with a sweet curry.
3. Cut (or cleanse): the classic match of a crisp carbonated beer and fried food.

Secure your tickets to the ‘Sea, Land and Earth Long Table’ and get a taste of the exclusive Huxtabay IPA.

Browse recipes by Daniel Wilson

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