Beer and food pairing: Walkley Beer Co & Abbeydale Brewery

Beer and food matching is an exciting topic and opportunity to experiment with flavours, whether that is seeking a contrasting balance or ideal harmony of complementary ingredients.

For this month’s Now Then magazine I spoke to Walkley Beer Co and Abbeydale Brewery to get some top tips on how to get started.

Read the Now Then magazine article in full and check out Laura’s recipe for stout brined pork belly using Abbeydale’s smoked stout ‘You scratch my back’.

Walkley Beer Co

For a little extra, here’s some more beer and food suggestions from Lucienne at Walkley Beer Co.

“An uber-cheeseboard is great finger food for beer tasting nights! The bakers among you could try your hands at a beery sourdough. A milk stout makes a smashing ingredient for this and we like Bristol Beer Factory’s milk stout.

From there, a porter infused tapenade is really simple to make, just blend black olives, capers, anchovies and an imperial smoked porter like the barrel aged offering from 8 Wired.

Beer in chutneys is not an uncommon thing but experimentation is key here! My most recent chutney had a generous slosh of Beavertown’s 8 ball rye ipa with onion and apple which worked a treat.

Pop all of these on the side of a pale ale and potato salad, a selection of amazing cheeses, this makes for an amazing beery treat night.”

Walkley Beer Co

Check out the events happening as part of Sheffield Beer Week 12-18 March. 

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