Brew 2.0

What feels like ages ago now, Molson put on a lovely event, just for bloggers. I haven’t talked about it primarily because Drinks After Dark covered the event in Toronto, and also, several other bloggers covered the whole event. There’s about a million pictures available as well, partly because Raul and Ianiv were there. Shutterbugs, the pair of them.

Instead, I want to talk about the food and beer pairing. Like I told Vaynerchuk back in the beginning of the summer, food pairings are not the sole domain of wine geeks.

I guess I just outted myself there, didn’t I? Spirits and beer are my friends. Wine is an acquaintance. Hate to say it, but it’s true. Wine has it’s time and place, but you can drink beer at almost any time of year.

We had chefs from the Pan Pacific pairing some amazing food with all of the brews Molson makes, including Rickard’s White, Red, Corona and Heineken. (Image source: LexnGer)

Molson Brew 2.0 Menu

Scallop and Papaya Ceviche Crostini
paired with Rickard’s White

Grilled Vegetable and Goat Cheese Bruschetta
paired with Coor’s Light

Smoked Wild Salmon on Wild Rice and Beer Blini, Fennel Salad
paired with Molson Canadian

Prawn Quesadillas, Fresh Guacamole, Salsa Fresca
paired with Corona

Chorizo Empanadas
paired with Old Style Pilsner

Rickard’s Honey Brown Ale- Braised Bison Mini Sandwiches
paired with Rickard’s Red

Cheeseboard with Aged Cheddars, Brie and Gorgonzola
Walnut Baguette, Flat Bread and Crackers
Blair’s Addictive Beer Nuts
paired with Heineken

All of the food above was completely enhanced by the paired beers. The rules of thumb were essentially:

Pair a white (or whit) beer with delicate fish and fruity flavours
Pair a light beer with a higher carbonation with a creamy cheese
Pair a good lager with a slightly caramelly smokey dish (like smoked salmon)
Pair  something a little spicy, like the Chorizo, with a Pilsner, which I’ve always found to be a slightly lighter, more carbonated brew
Pair robust meats with a caramel hook-ed beer like Rickard’s Red

Stouts, which we didn’t sample (and I’m not sure that Molson makes) are good with strawberries or chocolates as well as richer seafood like oysters.

Basically, my main advice is to just try things, just like you do wine. Remember the main points above and go on a tasting adventure!  Want more details?

Check out this video from Dave Drucker of Loud Murmurs.