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Paring ales, stouts, porters, lagers, droughts with a gastro pub menu

post #1 of 5
Thread Starter 

Does anyone have a good reference as to creating a gastro menu in Chicago, or know how to pair, I just need the jist of it. Thx.

post #2 of 5

yes copy someone  and put your spin on it.

http://brewrivergastropub.com/our-menus/main-menu/

post #3 of 5

Check out 'The Brewmaster's Table' by Garrett Oliver to start with.  Then stop by your local breweries and speak to the brewers; ask them what they eat beside each beer.  The general principles for pairing (similarly to wine) are complement, contrast, or compound.

 

You can have two contrasting tastes to enhance one against the other and highlight the combination (eg. a nice bitter IPA with vanilla ice cream)

 

You can compound a taste, to increase the total experience (eg. a citrusy wheat beer with a lemon sole fillet)

 

Or you can complement the flavours to bring out new flavours in both (eg. a raspberry fruit beer with a nice steak).

 

I'd recommend bringing on someone as a consultant for your business, or developing a good relationship with your suppliers (just as you might for your wine list).  Good luck!

post #4 of 5
Thread Starter 

Thanks for the response;)

post #5 of 5
One item I would do is artisanal pickled vegetables. The sweet and sour helps cut through the bitterness and astringency of beers. With multiple applications, bread and fry for appetizer, serve them as a side with sandwiches, or on a Chicago classic Italian beef with a house twist. Use lots of different veggies. Some of my favorites are eggplant, radishes, onion, cauliflower, carrots, cucumbers, peppers, and beets.
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