The annual British Guild of Beer Writers awards and associated slap-up feast was held on Thursday night, featuring a wonderful pairing of beer and south Indian food, prepared by Sriram Aylur, the Michelin-starred chef at Quilon in London. Simon Jenkins was crowned Beer Writer of the Year, an excellent choice whose work can be read here, while other beneficaries included Brewers’ Guardian editor Larry Nelson, Mark Dredge and the ever chirpy Zak Avery. Oh and I won a silver in the Best Journalism in National Publications category (an award which I have won three times now); if you’re interested here are several links to the work I submitted — my DT piece on beer, an All About Beer piece on Brit craft lager (plus recommended beers here) and a review of the Sheffield Tap. The rest of the awards can be seen on Pete Brown’s blog. And if the food and pairings below whet your appetite (they were matched by Messers Brown and Avery) then don’t forget to put your name down for next year’s do when it’s announced, it sold out rather quickly this year.
British Guild of Beer Writers Menu 2010
Popadums with coriander chutney
Hailing from Friesland in Northern Germany, Jever is a wonderfully dry and bitter pilsner-style beer. These characteristics make it a perfect aperitif, and its herbal hop character matches well with the condiments accompanying the popadoms
Crab cakes with soya bean chop
Crab claw meat tossed with curry leaves, ginger, and green chillies and cooked on a skillet - served with minced spiced soya bean stuffed with fresh mango yoghurt
Goose Island 312 Urban Wheat Ale
Brewed in Chicago, 312 is a lightly-hopped wheat beer. Delicacy is often a euphemism for blandness but here the lightness of touch in the beer helps lift and expand the spicing in the food, which in turn brings the beer to life
Black cod with Quilon salad
A subtly spiced baked cod served with Quilon Salad – the chef’s creation of mixed greens with pink grapefruit, patty pan dressed in lavender and kokum infusion
This Trappist ale may seem an unlikely pairing for baked fish, but there is something about the soft, berryish sweetness in the beer that marries well with the subtle spicing of the fish. A Belgian classic, repositioned by contemporary pairing
Lamb biryani with spinach porial
Lamb cooked with traditional malabar spices in a sealed pot, with basmati rice served with pachadi and a lamb sauce. Accompanied by a spinach porial of shredded fresh spinach cooked with mustard seeds, whole red chillies and freshly grated coconut
Badger Blandford Fly
Dorset may seem like an unlikely source for a beer to pair with lamb biryani, but the forthright ginger character of the beer, coupled with its slight sweetness, is a great foil for the richness and gentle heat of the biryani
A Goan speciality served warm with vanilla ice cream
Brooklyn Black Chocolate Stout
People are always taken aback by the intense, espresso-like appearance of this imperial stout, but for all its bluster, it’s a perfect dessert beer. A soft sweetness is balanced by a long bitter chocolate, mocha and vanilla finish
Many congratulations Mr Tierney-Jones.ReplyDelete
I second that, Well Done ATJ!ReplyDelete
Yeah, congrats mate. Well deserved. That menu certainly cdoes whet the appetite - nice to see Jever on there, too. Much underrated. Will make a point of attending next year - a gold for yourself, perhaps?ReplyDelete
Thanks Glyn, how’s your liver?
Thanks Leigh — it would be nice but there are a lot of good writers out there though I love a challenge…but do come along next year, the event just gets better and better.