The menu of five different Black Lodge beers along with five carefully selected cheeses and accompaniments was excellent – a balance of compliment (augment or draw on similar flavours), contrast (present different flavour sets to bring out the varied characteristics of both drink/food in a harmonious manner) and cut (using acidity of the drink to cut through any rich or fatty flavours of the food). Black Lodge Brewery’s Rachel held the fort admirably for the event, not only being the perfect host but picking brilliant pairings for the evening, which went down well across the table.
The pairings were as follows:
Equinox Pale Ale x Mozzarella/tomato/basil
Knoxville Girl ‘Acid Mash’ Pale x Cornish Brie/Grapes
Konami Code Lactose Sour x Welsh Goats Cheese/Grapes
Children of the Haze DDH US IPA x Snowdonia Cheddar/Pickled onion
Chapter Brewing - Forgotten Decibels Abbey Ale x Blue Cheese/Fresh figs
A perfect #Tryanuary evening; well done Black Lodge and well done Rachel!