Collaboration with Valentine Warner18/02/2022
We paired up with chef and food writer, Valentine Warner and we ‘went wild’ to bring beer and food together in a way that's never been explored!
By blending different ingredients and flavour combinations together, we were able to transform the role of beer from an ordinary dinner accompaniment, to an important and essential part of the dish and flavour experience itself.
VENISON JUNGLE CURRY + WILD IPA
Venison Jungle Curry has been designed to pair perfectly with Wild IPA beer. The unique 3-yeast blend in this beer provides a level of acidity that cuts through rich food perfectly, balanced with a dry finish and low moreish bitterness. Its body and alcohol stand up to the spices in this curry whilst the citrus and herbal hop notes accentuate the garlic and ginger, making it an excellent accompaniment.
Watch our short film to find out how to cook this one yourself at home or view the recipe here - Venison jungle curry recipe.
PHEASANT HOLSTEIN + LIRIPIP
One of Val’s absolute go-to dishes for pheasant, this juicy, tender, crispy, buttery, sharp and salty dish pairs beautifully with Liripip beer.
Liripips crisp finish, light bitterness, and tight bubbly carbonation cuts through the rich buttery breadcrumbs, while its slight acidity blends with the capers and pickled walnuts. Here, it’s the delicate similarities in flavour and intensity of both the dish and beer that makes them the perfect pairing. View the recipe here - pheasant holstein recipe.