The craft beers are from small brewers. American craft beer is incredibly versatile. From hazy IPAs to barrel-aged sours and dessert porters, there’s a beer for every course. Read all about my recent Craft Beer Pairing at Manteca.

I was invited along an event hosted by the Brewers Association to explore independent brewed beer and food pairings at Manteca, London. 

Beer VS Wine Pairing

I know you cannot compare the two! I have never been a fan of either of them until I went to my first Brewers Association event and tried some beautiful American Craft Beers. Beer is no longer the “pint” you see people sipping on in British pubs. The industry is becoming more competitive and the beer is getting better and easier to sip on. It also has more tones. Gone are the days when beer should be paired with burgers or barbecues.

Manteca London

On their home page they refer to themselves as ‘a nose-to-tail Italian-inspired restaurant that focuses on whole-animal butchery, hand-rolled pastas, wood-fired breads, and in-house salumeria’ .

I can confirm the food at Manteca Restaurant is so delicious and that in house salumi is perfect. I got to sample some of their dishes at the event and wow!

Manteca London is a restaurant you have to add to your list and visit asap! You will leave content because the freshness and flavours of their dishes are perfect. They try and source their ingredients locally, from vegetables at Flourish Farm South Cambridgeshire to pork from British rare breed pigs in Cornwall.

The Head Chef Chris Leach said Manteca is agile in the way they create and cook and some days they change their menu twice in one day.

Importance of temperature of food

At a recent event hosted by the Brewers Association at Manteca in London, I was treated to a couple of hours of pairing American craft beer with Italian inspired food—guided by one unexpected element temperature. The event is also a warm up to the London Craft Beer Festival and gives the brewers and guests a chance to network. I also briefly caught up with Laura Hadland, an amazing drinks writer, who I met on the early days of Leicester blogging.

I love hearing the story behind the diverse beers the brewers have on offer. This year I sat next to Bill Tressler from Hinterland Brewery and Kerrie Stacks The Bold Mariner Brewing Co who both had amazing stories of the history of their breweries. 

Crafted by Adam Dulye, Executive Chef of the Brewers Association, and Chris Leach, Head Chef of Manteca, the menu showcased how beer temperature influences flavour, pairing and enhances the sensory experience of both food and drink.

“Temperature is a quiet architect in not only cooking but pairing: coaxing flavours forward, tempering others, and aligning textures between glass and plate..”said Adam Dulye

At the event lighter, crisp beers were served matched with cold dishes like crudo and charcuterie (Mantecas Salumi). Richer , stronger brews were paired with dishes with warmer ingredients like ragu and pork chops.

Last year the beer pairing was with fermented food which was amazing too.

The Beer & Food Pairings: A Course-by-Course Breakdown

Arrival 

On arrival, Hazy Little Thing IPA was served. This IPA is brewed by Sierra Nevada Brewing Co (6.7% ABV) and took a year to perfect. It is America’s #1 selling craft IPA, with six hops and juicy citrus tones.

Cold plates & Crisp Beers

The meal began with Manteca’s wild-farmed focaccia and in house salumi. This was paired with a golden pale lager by The Bold Mariner Brewing Co. whic that highlighted freshness and balance. 

1944 Golden Pale Lager (5% ABV) is a helles-style lager with a clean, crisp finish and subtle citrus spice. Its military inspiration added storytelling depth to a beautifully restrained beer. The brewer supports of navy seal foundation, something close to their heart and supplies beer to the Middle Eastern military base. 

Crudo & Summer Salads Meet Tropical Pale Ales

Up next was line-caught sea bass crudo, served with a grilled nectarine salad featuring hazelnuts, chilli, homemade ricotta, and shiso. This was paired with Hinterland Brewery , Jamaican Haze Pale IPA (6.8% ABV). This limited-release anniversary beer is brewed with Sabro hops, giving coconut and lime notes. The tropical tones played beautifully with the shiso and stone fruit. The idea of the beer inspired by tropical holidays. 

Duck Ragu & the Malty Heart of Boston

A soul-satisfying dish of Campanelle pasta with duck ragu and crispy pangrattato showcased umami and depth. This was paired with Samuel Adams Boston Lager (5% ABV). The lager was a refined classic from Boston Beer Co, recently updated for drinkability. The recipe has Boston water and the lager is Complex and balanced . Jim koch, the chairman, samples every batch.  I am not a big Lager fan however when paired right it goes down a treat. 

Pork, Fruit, and a Double IPA Dream and a Tart Beer

The next course was a juicy pork chop with cherry mostarda, brown butter roast potatoes, and farm salad. The pork chop was perfectly cooked. The flavours were spot on too. The warming delightful dishes were served with two craft beers because both had notes perfect to match the dishes. 

• Toppling Goliath Brewing Co – King Sue Imperial IPA (8.2% ABV). A tropical powerhouse with orange citrus, subtle vanilla, and creamy mouthfeel. The hops selection process takes place in September. Its smooth texture and bold aroma elevated the pork beautifully.
• Coldfire Brewing’s Cerise Rouge 2024 (6.3% ABV). This mixed-fermentation beer aged one year in oak foeders, followed by 2  in white wine barrels making it a well naturally fermented beer.  The beer is bottled and naturally carbonated. There is a nice tart taste that paired well with the pork and salad. It also has a nice pink tone.

The sweet end & a Dessert-Inspired Beer

We ended the meal with profiteroles filled with a light vanilla cream and topped in chocolate sauce. The sweet finale deserved a decadent match. It was the The Virginia Beer Co, Pinwheel Oatmeal Vanilla Porter (9% ABV). Inspired by the pinwheel cookie, this smooth porter with flaked oats and real vanilla beans was one of my favourites, layered and a perfect match 

A New Way to Think About Beer Pairings

The meal showcased the flavours and diversity of American craft beer and how pairing it well brings out the different notes.

Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, explained: “The UK is a key market, accounting for 8.2% of American craft beer exports. With such incredible style diversity, US craft beer is the perfect food pairing partner.”

Summary

You may think pairing American craft beer with Italian food is not traditional, however with the creativity, processes and profiles of beer changing it definitely worked for me. Whether it’s a crisp golden pale ale with charcuterie or a velvety porter with dessert, the right beer, served with the right cold or hot ingredient courses brings out the best in a dish.

Every year the event challenges me to think beyond the pint glass and discover new ways to enjoy food and drink—side by side, sip by sip.

Read more about the Brewers Association and how they protect and support Small and Independent American Brewers.

Neha

Disclaimer: I was invited to the Beer Pairing event by Brewers Association. There was no obligation to post. All views and photos are my own unless otherwise stated.