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We like beer. We like food. We LOVE to put them together. On a weekend evening there's nothing better than grilling a steak and cracking open something dark. Our Beer Sommelier Maggie Cubbler talks to a top chef for advice
We turned to Farmison & Co. for some input on how to grill a great steak. With their master butchers, Michelin-quality butchery and unrelenting commitment to the great British farmer, we trust them to know how to do it better than anybody else. We had a quick catch up with Farmison & Co.’s Executive Chef, Jeff Baker, who gave us his tips for cooking the perfect ribeye. Have a read, get your steak and grab a beer: we’ll be waiting for the invite...
METHOD1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature. 2. Pre-heat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil. 3. Season the meat just prior to cooking. 4. Don’t overcrowd the cooking base. 5. Massage with a little duck or goose fat, creating a very thin layer over the meat. 6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. 7. Cook 4 to 5 minutes each side for medium rare. 8. Finish by adding a large knob of butter when frying or on the griddle. 9. Leave to rest in a warm place at least five minutes before carving. 10. The meat will become more firm as it cooks, gently press with your thumb. The more spring-back you get, the hotter the protein cells have expand which means the more well done your meat is. For a medium rare steak it should have a soft feel with a little spring-back.
PAIRING STEAK AND BEERIt’s true that beer and food go together like peas and carrots. It is argued that beer is a more appropriate partner to food than wine. We don’t think there’s much of an argument: beer is much more versatile, there’s exceptional variety in its styles and it’s economical.
There are no hard-and- fast rules like ‘red wine and beef’ when it comes to pairing beer and food together. Indeed, like most things, it is generally left to personal preference. With that said, there are some things to keep in mind when trying to pair them. Here's three we think are perfect.
Stone Ruination / Double IPA / 8.5%Big, chewy malts stand up to the steak while the bold bitterness cuts through it nicely.
Buy it here
Yeastie Boys / Pot Kettle Black / 6%The smoky notes in this porter complement the charred marks from the grill.
Mondo Brewing, James Brown Ale / 5%The caramel notes from the malt pair nicely with the caramelisation on the steak while the dry finish prepares the palate for the next bite.
Father’s Day, 19th June 2022, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Every year, Beer Hawk releases a lineup of limited edition craft beer mixed cases for the holiday season. This year's lineup of festive Christmas beer gifts is guaranteed to put a smile on everyone’s face.
Remember the childhood excitement of opening a new door on your advent calendar every day in the run up to Christmas? It gave each day a little sparkle of festive magic, even though those tiny chocolates behind the doors were always a bit rubbish. How would you like to recapture that childhood magic, but with bottles of delicious beer instead of powdery chocolate? Sounds amazing, right? In that case, you need to get your hands on our Craft Beer Advent Calendar.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
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