Beer Tasting Platter
with Menu Samplers
This is a great way of not only keeping costs down but also controlling wastage. This gives staff the opportunity to upsell tasters to experience items off the menu that they may have not previously before, turning your beer customer into a diner. Discovering a taster matched with a beer creates an out-of-the-box experience with a point of difference and a little wow factor. Guests are sure to remember and helps give you the opportunity to convert beer-only customers into potential diners.
On this Tasting Platter
PORK HOCK TERRINE WITH HOUSE-MADE PICKLES, WHIPPED HERB SOUR CREAM & BEER MUSTARD MATCHED WITH APA.
The smokiness of the pork hock in the terrine and herb sour cream match beautifully with the herbaceous notes in an APA-style beer not only helping to compliment but also balance the dish.
SUSTAINABLE NEW ZEALAND SEAFOOD RILLETTE, FENNEL SALSA & SOUR DOUGH CROSTINI MATCHED WITH HAZY PALE ALE
New Zealand seafood with a subtle smoke and zesty salsa lends itself well to the citrus hints in the Citra hops used in many NZ pale ales. Not only contrasting but satisfyingly palate cleansing.
MUSHROOM FRIES AND MAINLAND SMOKED CHEDDAR FONDUE, MATCHED WITH HOPPED PILSNER
As this dish is naturally quite earthy, we need quite a clean, crisp and refreshing beer to cut through while also elevating the umami characteristics in the mushrooms.
SALTED CHOCOLATE PUDDING AND NO CHURN CREAM CHEESE ICE-CREAM MATCHED WITH ESPRESSO STOUT
Dark chocolate equals dark beer. An awesome way to match beer even with dessert, to compliment and build layers of flavour in both the dish and the beer.
My Beer & Food Matching Ethos
- Beer matching is a lot like flavour matching in menu development. Dish building is easier than you think by simply following a few easy guidelines.
- Balance, compliment or contrast your beer to an element of a dish, e.g. a lightly hopped hazy pale ale with citrus notes will work well with seafood flavours.
- The size, strength & boldness of the beer versus the subtle or boldness of a dish is key. A big beer might overpower a subtle dish, and vice versa beer might be lost when served with a strong flavour-packed dish.
- Locality and seasonality of the beer and produce or local dishes is a no-brainer.
- Flavour cues and commonalties in a dish can help with elements to pick a perfect beer match. For example, pork & herb: herby hoppy beers, dark chocolate: dark beer, or summer seafood: fresh clean beers like a lager or pale ale.
The fun part! You need to taste a bunch of different beers. Taste each beer and write down some flavours you can pick in each of them. Simply match those to flavour elements in your dishes on your menu.
Download the recipie