Unsure of the best brew to accompany your barbecued lobster or dirty steaks this summer? Louise Treseder of Driftwood Spars reveals her best pairing pointers
To avoid overpowering the delicate taste of the chicken, opt for Driftwood Spars Forest Blonde. However, if using a smoky barbecue sauce try something refreshing to cut through the smokiness such as a helles style beer.
A fresh, crisp pilsner like Duvel complements shellfish beautifully. Witbeir such as Brew By Numbers 07/01 with its sweetness and citrus acidity is another good choice.
A traditional English IPA, like Driftwood Spars Lou’s Brew, has the right amount of hoppiness to cut through the oils in fish.
I love a milk stout with a burger. The sweetness of the beer complements the sweetness of the meat. I’m particularly partial to Bristol Beer Factory’s milk stout.
Most beer will go with sausage, but I would always choose a good German beer. It’s perfect – imagine you’re in the Bavarian forest. A Dunkel beer, such as Paulaner Hefe-Weissbier, has a smooth maltiness that goes superbly well with the good old pork sausage. Or, if you’re feeling adventurous and want to brave something new, try Schlenkerla Rauchbier. It’s smoky – almost bacon like.
Halloumi and Mediterranean veggies
A lovely earthy saison such as St Austell Brewery’s Sayzon is great.
To keep everyone happy
Try a pale ale such as Fang from Black Flag Brewery in Goonhavern. Great tins with lots of flavour.