When it comes to pairing food and drink, beer seems to get short shrift from chefs and sommeliers who prefer matching merlots with our meals. But according to Unibroue Beer Sommelier, Sylvain Bouchard, beer is better, with over 8000 years experience at the dining table.
Decca 77 will host a Beer Pairing event, matching Unibroue beer with dishes created especially by Executive Chef Gilles Tolen to let the flavour of beer shine through. And if you think beer is meant for pub food, you’d be wrong. “The reason we get fatty, salty, flavourless foods in pubs is to kill the flavour and foam of the beer,” explains Bouchard. “People rarely drink beer for the taste.” His advice to help you savour the flavour of beer? Don’t over chill and don’t be afraid of a little foam.
I recently attended a media dinner to showcase the balance between a variety of brews and some high end cuisine. We started with a citrus-scented Blonde, the acidity pairing perfectly with a rich rabbit rillette. Next we tried a Blonde with aromas of orange peel and coriander bringing out the flavour of a pan-seared scallop atop carrot purée. Next up? A creamy La Fin du Monde to moisten the palate for a supreme of guinea fowl, the sweetness nicely balancing the accompanying braised endive. If you’re accustomed to wine and cheese, try a dark, rich Fin du Monde alongside chocolate cherries and strong cheese. And beer with dessert? We found a new favourite in Éphémère, a light, crisp apple beer offered with a sweet tarte tatin and poached apples.
If you’re a beer lover, this special event is certainly right up your alley. But if you’re like me, a rare quaffer of ales, you’ll discover a whole new world of flavours and textures.
At Decca 77, January 30 at 6:30pm, $75 including beer, 1077 Drummond street, Montreal, 514 934-1077