Pairing wine with food has been done to death. Sure, grilled snapper does taste that little bit nicer with a glass of chardonnay, but the truth is, Australians really love beer — and gourmet food prepped by the country's top chefs. So why not perfectly match the two?
Bar Ume's executive chef, Kerby Craig, and Lion's craft beer ambassador and beer sommelier, Paul Daley, have put their heads together to curate a decadent four-course lunch, where each dish has been expertly paired with a different beer. Every meticulous detail has been kept in mind when crafting the pairings, including mouthfeel, aroma and, of course, flavour.
This is not just another excuse for a brew. Craig and Daley highlight that beer is not just for enjoying with pub grub. We all know lager tastes great with a schnitty, but New Zealand salmon sashimi paired with an Asian dry lager might just be one of the best marriages you'll experience.
It's a blind tasting — so you'll receive a new type of beer in a non-descript glass with each dish served, letting your senses guide you through the gourmet courses. The bottle will be presented at the end of each course, proving how beer can accompany so much more than the backyard barbecue.