During this time of year, brewers from America come over to the UK to showcase what they have at the London Craft Beer Festival. In preparation, the Brewers Association , organised an exclusive Craft Beer and Fermented Food pairing event. Brewers Association is a non-profit organisation, dedicated to promoting and protecting small and independent American craft brewers. The pairing event showcased some of the fabulous brews they have in America. Last year’s focus was on the art of pairing beer with fire-cooked food. This year, the spotlight was on a different culinary art: fermentation.
Beer enthusiasts from around the globe converge in London for the London Craft Beer Festival every summer. The festival took place on the 9th and 10th of August at the Tobacco Dock. For around £60, festival attendees get entry and a 5 hours slot with unlimited craft beer. Perfect for beer tasting.
The Beer & Fermented Food Pairing took place at Brat Climpson’s Arch in Hackney. Guests enjoyed a culinary journey, curated by two renowned Chefs, Song So Kim and Mara King. Both chefs have an Asian background and are experts in the art of fermentation. Each dish was paired with a different American Craft Beer. We got to hear from Lotte Peplow, Adam Dulye, the chefs and the brewers. There is so much to learn.
Why is fermentation such a revered technique?
Fermentation allows chefs to create unique and complex flavours. It also plays a big role in reducing food waste and preserving ingredients and extending their shelf life.
Fermenting also creates layers of flavour that are difficult to achieve through other cooking methods. The process of fermentation allows chefs to engage closely with farmers, connecting modern diners with ancient culinary traditions. Moreover, fermented foods are celebrated for their health benefits, particularly for gut health, which has become a major focus in recent years.
American Craft Beer: A Journey in Every Sip
The event showcased the best of American craft beer, with six remarkable brewers bringing their creations to the table. These beers were a testament to the passion and precision of American brewers. They offered a range of flavours, depths and styles that delighted even the most novice of beer drinkers.
Here’s a rundown of the American Craft Beers featured at the event (which were all served in wine glasses):
- Rahr Tex Red: An amber American lager brewed with Tettnang hops, served as a refreshing welcome drink, perfect for the summer heat.
- Rogue Honey Kolsch: A light, floral beer sweetened with Oregon wildflower honey, offering a delicate balance of sweetness and floral notes.
- Paradox Pilsner: A hoppy blend of Czech and German-style lagers, this beer brings together the best of both worlds.
- Allagash White: A hazy, citrusy wheat beer brewed with coriander and Curaçao orange peel, ideal for those who enjoy a refreshing, slightly beer.
- Alpine Duet: An IPA that’s surprisingly smooth, with notes of pine, citrus, and cedar, thanks to Simcoe and Amarillo hops.
- Virginia Beer Co. Lovey Dovey: A sour ale infused with apricot, mango, and peach, delivering a tart and tropical punch.
The Food Pairing: A Culinary Masterclass
Each craft beer was expertly paired with a dish that enhanced its flavour. The pairings were a testament to the chefs’ deep understanding of flavour and their ability to create the perfect balance between the food and beer.
Food Courses inspired by the Fermentation
- Mountain Walnut Bread with Welsh Butter, Fresno Sriracha & Radish: The 7-day fermented sriracha added a fiery kick to this amuse-bouche, perfectly balanced by the rich, creamy butter.
- 40-Day Dry Aged Beef Tartare: The beef tartare was mixed with soy-cured egg yolk and served with a potato chips, salad and a soy disc. The tartare was elevated by the addition of sourdough gochuchang, a paste that has a deep umami flavour.
- 7-Month Aged Daikon with Welsh Seaweed Wakame: This dish, served with a touch of Koshi sauce, offered a sophisticated take on sashimi, with the brine of the sea complemented by fermented chili sauce.
- Pigeon Marinated in Plara & White Soy: The pigeon, deep-fried and wood-fired to perfection, was paired with pickles and Koda Farms koji rice, creating a dish that was both bold and balanced. I am still dreaming of that pigeon because I have never had it so good.
- Amazake Ice Cream with Amaro-Soaked Cherries: The ice cream, made from koji rice, was encased in a non-cocoa chocolate shell made with Win Win and was the perfect end to the meal.
Beer and Food Pairing Summary
Adam Dulye, Executive Chef of the Brewers Association, summed up the experience beautifully: “This menu is a culmination of two restaurant groups from the US and the UK, spearheaded by Chefs Mara King & Song Soo Kim, who are global leaders in the world of fermentation. Built from fermentation techniques and ingredients from across all restaurants, the menu brings fermented flavours together to demonstrate how they can complement and elevate the flavours of American craft beer.”
Whether you are a beer enthusiast or just starting to explore the world of craft beer, check out the Brewers Association.
