Beer & Food Pairing Workshop

Nicole here again, as you know I have a serious passion for cooking. This week's activities: attending the third annual Beer & Food Pairing event at the Restaurant International at Algonquin College in Ottawa. The workshop inspired beer drinkers to consider the range of possibilities for successful food pairings. Professor, Sommelier and owner of Zymurgy Wines & Beers, Geoffrey Skeggs led the beer workshop for faculty, staff and students at the college. The night consisted of a five course menu prepared by culinary students and matched with beer from local breweries including; Kichesippi, Beau's and Beyond the Pale. 

The first rule of thumb when matching beer with food is to incorporate complementary pairings, where the elements found in food are also identified in the beer. For example, we sampled Blackened beef short rib with sweet potato and jalapeno succotash with Kichesippi's Wuchak Black IPA.  In this case, the spicy, braised and stewed elements of the beef are found in the rich and spicy flavours of the  Black India Pale Ale. This ale combines the best of two beer styles: the richness of a stout and the hoppyness of an IPA.

Blackened Beef short rib with Sweet Potato and celery root puree and a corn and jalapeno succotash  * Kichesippi Wuchak Black IPA

Another type of pairing explored in the workshop juxtaposes two elements together to counterbalance the flavours of the dish. We savoured Duck and Apple Sausage with St. Ambroise beer cheese. It was paired with Ottawa's own Kichesippi Natural Blonde. In this case, the crisp lager- ale beer was used to contrast the rich and creamy flavours of the dish. 

Chocolate Porter Genoise with malted buttercream and cherry vanilla compote *Beau's The Tom Green Beer Milk Stout

My favourite food and beer pairing of the evening was the Chocolate Porter Genoise with malted buttercream and cherry vanilla compote with Beau's 'The Tom Green Beer' Milk Stout. The chocolate and coffee flavours of the dessert were harmonized by the creaminess of the milk stout.

An upcoming Beer & Wine Food Pairing Workshop will take place at Algonquin College in February. Contact the SAO or the Restaurant International for details.