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Don’t miss the Anthony Harper
Masterclass Series at our Top Shelf
presentation area where industry
experts will educate and inform on
new trends from around the world
and provide insight through tastings.
In addition to presentations from Fine Food New Zealand exhibitors,
we also have a stellar line-up of speakers representing all areas of the
liquor industry, there is something for everyone at the show in 2016!
the very latest news
and views for the
New Zealand liquor
industry and brings fun and
entertainment to Top Shelf
with FIGHT CLUB!
FIGHT CLUB is a
unique Mixologist Smackdown concept where some
of the country’s most experienced bartenders will
battle it out to win the ‘prestigious’ FIGHT CLUB
trophy and come up with their most creative cocktail
mixes...with a twist! They won’t know what the key
spirit ingredient will be until 3 minutes before the
Hosted by liquor industry legend Don Kavanagh,
FIGHT CLUB delighted the crowds in 2014 and
is back every day during Fine Food New Zealand
Our thanks to our partners theshout.co.nz
and Southern Hospitality for their support of this
ANTHONY HARPER MASTERCLASS SERIES: PRESENTATION TIMES
Sunday June 26th, 2016
Monday June 27th,2016
Tuesday June 28th, 2016
11-11.45pm Yvonne Lorkin -
11-11.45pm Michael Donaldson -
Beer Nation Author and
Beer Consultant Food &
11-11.45pm Geoff Smith, Director,
Retail - Nielsen
Impact of changing NZ
consumer landscape for
the liquor industry
12-12.45pm Exhibitor presentation 12-12.45pm Exhibitor presentation 12-12.45pm Exhibitor presentation
1-1.45pm FIGHT CLUB Mixology
1-1.45pm FIGHT CLUB Mixology
1-1.45pm FIGHT CLUB Mixology
Smackdown presented by
2-2.45pm Exhibitor presentation 2-2.45pm Exhibitor presentation 2-2.45pm Exhibitor presentation
3-3.45pm Don Kavanagh - Wine
3-3.45pm Tom Jarvis - Wine-
Wine & Food Matching
3-3.45pm John Oszajca - Hospitality
Business Beer Writer
The future of beer
25/05/2016 10:27 am
Pizza and beer...
the ultimate pairing?
BY JOHN OSZAJCA
t’s no secret that wine and food are a classic pairing. So much so
that it’s rare to talk about one without mentioning the other. Beer,
on the other hand, has long been relegated to the very back of the
menu. Just a few inches of real estate; imported or domestic.
However, as the craft beer industry has been matur ing in recent years,
beer is slowly making headway as a beverage that can r ival wine as the
perfect accompaniment to a meal. Initiatives like the Cicerone program
offer beer drinkers what wine drinkers have long benefited from in a
Sommelier, and the recent renaissance of Sour, Wild, and Wood-Aged
beers have introduced beer drinkers to new levels of complexity that
were virtually impossible to find in New Zealand just a few years ago.
Still, change comes slowly. And these advancements are the exception,
rather than the rule.
FORGET ABOUT WINE, AND CONSIDER BEER
However, there is one beer and food pairing that is as old as the
hospitality industry itself, and with which a classic vino simply cannot
compete. I speak, of course, of pizza and beer. Pizza is unquestionably
one of the world’s most loved (and consumed) foods, yet the tangy
tomato base of most pizza can be difficult to pair with wine. The acids
and tannins commonly found in wine can amplify the acidity of the
tomatoes to create a less than appetizing combination. Beer, on the
other hand, offers a complementary counterbalance to the potentially
over power ing tomato. Malt flavour tends to complement any sweetness;
yeast der ived esters and phenolics offer to balance the acid, and the
bitter ness from hops - as well as carbonation - leave the palate feeling
cleansed and ready for another bite.
I thought it would be fun to take a look at the subject of beer
and food pairing through the prism of this much loved - and quite
familiar - classic combination. I reached out to McLeod’s Pizza
Bar n and Brewery’s new head brewer (and classically trained chef
I should add), Jason Bathgate, to help us pair the perfect slice
with the perfect pint.
Before brewing for acclaimed brewer ies such as Renaissance,
8 Wired, and now McLeod’s, Jason worked in the US
restaurant industry for over twenty years. He graduated from
the New England Culinary Institute in the top of his class and
helped open nine different restaurants, including a five star
hotel in Ver mont. He recently became the head brewer for
McLeod's Geoff Gwynne (Co-Owner), Jason Bathgate (Head Brewer),
Milton Mewett (Asst. Brewer), & Clayton Gwynne (Co-Owner)
Mcleod’s where he is cur rently reinventing much of their beer lineup
to include everything from classic lagers to more avant-garde sours.
CREATING THE PERFECT COMBINATION
I asked Jason what beers he’d pair with a few of the more classic pizzas
one can typically find on the menu of any self-respecting pizzer ia,
and to help us better understand the principles behind beer and food
pairing in general...
Margarita Pizza: “A Margar ita has a nice herbal note, but it’s
also got tomatoes which are quite acidic. So I would never pair it
with something sour, because you’re going to have a huge conflict.
Honestly, IPA is usually going to be a go-to, or a Ger man-style Pilsner.
Something cr isp, something light; a Kölsch would probably slide in
quite nicely with that. Even Amer ican-style Brown Ale would probably
work really well. It would complement that bready, nutty character that
you get from the dough itself.”
Pepperoni Pizza: “I would
probably steer towards a Saison.
Flavour-wise, it’s incredibly dry. But
typically the yeast strains that you
would use for a Saison produce a lot
of glycerol, so they’ve got that kind
of slick, smooth mouth character.
Saisons are food beers. They go
well with almost anything.They
usually have that spicy, banana,
clovey character that you get from
the yeast as well.There’s always
a little bit of malt sweetness in
the background.Very much like
Champagne. Champagne goes
with everything. Saison’s are ver y
much a table beer. The pepperoni
and the spices are still going to
be there, but with a beer like
that you’ve got something to
Bartenders, Bar owners, Sommeliers
and Liquor retailers, there is now a
standalone liquor event at
Fine Food New Zealand, Top Shelf.
NEW ZEALAND’S ONLY TRADE LIQUOR EVENT IS COMING TO FINE FOOD NEW ZEALAND!
Register before June 24th using code FFNZ4 at www.finefoodnz.co.nz
Hospitality BUSINESS | June 2016 | 65
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