Scrap the ever-familiar beer and meat combos, is American craft beer and vegetarian food the new power couple?
The Brewers Association recently held a vegetarian food and American craft beer pairing event.
Led by the association's executive chef, Adam Dulye, a one-off beer and vegetarian food matching event took place at Salon in Brixton, a local restaurant with a focus on seasonal ingredients, in collaboration with Chef Nick Balfe.
Amongst the guests at the event were a host of American craft brewers, including Steve Grossman, beer ambassador from Sierra Nevada and Jon Schwartz founder of Harpoon – both of which already export into the UK. Other breweries are looking to begin exporting here.
Watch the video for top tips on matching beer with food and footage of the meal itself. See below for the full menu.
Fancy something more meaty? Check out PubLove's advice on how to pair beer with burgers.
Skinny Atlas Light 5.3% ABV, Empire Brewing Co, Syracuse, NY
Kirsch Gose 4.7% ABV, Victory Brewing Co, Downington, PA
Courgette Tempura, Kirsch Beer Vinaigrette
Dehydrated Tomato, Yogurt, Sourdough Crisp
Radishes, Roasted Yeast
Full Circle Kolsch Style Ale 4.4% ABV, New Holland Brewing, Holland, MI
Nadia Kali Hibiscus Saison 6.3% ABV, Great Divide Brewing Co, Denver
Marinated Beetroots, Whipped Sheep’s Curd, Puffed Barley, Hibiscus
The Great Return 7.5% ABV, Hardywood Park Craft Brewery, Richmond, VA
Torpedo, 7.2% ABV, Sierra Nevada Brewing Co, Chico, CA & Mills River, NC
Girolles, Sweetcorn, Orange, Allspice Butter
Harpoon 100 Barrel Series #57 Sticke Alt 6.6%ABV, Harpoon Brewery, Boston, MA
Baba Black Lager 4.4%ABV, Uinta Brewing, Salt Lake City, UT
Smoked celeriac, Rainbow Chard, Pickled Walnuts
Colossal V 9.8% ABV, Port City Brewing, Alexandria, VA
The Abyss Rye 12.2% ABV, Deschutes Brewery, Bend, OR
Olive Oil Ganache, Salted Caramel, Cherry Hazelnuts