We decided to break with tradition by introducing members and guests to an exciting five course dinner paired with locally-crafted beer.
The event took place at TAPS, a new local favourite, where each beer served is brewed on site. Before dinner there was a guided tour of the brewery. We gained first-hand information from brew-master Barrett Lione on how the taste, flavour and look of each beer can be perfected. A diehard devotee Barrett is as meticulous about the ingredients he uses as he is passionate about the beers he creates.
The ‘Craft Beer and Food Pairing’ menu for the evening was quite an eye opener. For example, in the first course how the acidity of marinated raw sea bass can be neutralized by the sourness of the beer whilst leaving a hint of sweetness at the back of the throat after a sip of the Berliner Weisse.
Silvan Mayer, TAPS General Manager, was particularly proud of the pairing between the pork knuckle and Belgium Brown Ale. He personally oversaw this dish based on his own recipe from Bavaria. The ale complemented it perfectly being a key ingredient for the beautiful sauce.
Raw sea bass with chevil and citrus marinade
Grilled goat cheese, herb salad
Charred octopus, ginger, lime aioli
English Pale Ale
Slow cooked short ribs, pea sauce, grilled radicchio
End of Days
TAPS pork knuckle
Belgium Brown Ale
Crispy banana with croffle, chocolate ice-cream
Everyone was pleasantly surprised by how well pairings worked out. More importantly they all left enlightened that beers are not only destined to wash down pub food. In fact, appropriately done, the perfect beer and food match can be a stunning revelation.
Chancelier (and Acting Bailli of Shenzhen)