
Perhaps not the most burning topic faced by the on-trade today, but Rupert Ponsonby
of the Beer Academy has the answer...
At a recent tasting event held at Brown's Hotel in Mayfair (voted "Best Place in London for Afternoon Tea") Rupert, along with Executive Chef Lee Streeton, treated a distinguished group of gastronomes to a selection of dream-worthy puddings matched with singular beers.
"Beer and puddings are such happy bedfellows as they share so many complementary flavours." says Rupert, going on to describe them all in great details, but you cn be assured that malt, hops and yeast were all present!
Voted top was Schneider Aventinus (8.2 abv) with Spotted Dick and Custard.
"If you were asked to suggest a drink to accompany a dessert course, beer would usually be quite a long way down the list." continues Rupert, "But think of the rich flavours in Brooklyn Chocolate Stout or the sweetness in, say, Floris or Liefmans Cuvee Brut and you can see they make excellent partnerships."
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