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The most rewarding combinations of food and varieties of craft beer is advised upon, divided into categories of Saisons and Sours, IPAs and Pales, Lagers, Dark Beers and Wheat Beers.
About the author
Claire Bullen is a US-born, London-based writer, editor, self-taught cook and a craft beer expert. She writes the popular Beer Lover's Kitchen blog for Hop, Burns & Black and is a regular contributor to GoodBeerHunting.com, a global authority on craft beer. Claire has written for The Daily Meal and
Time Out New York, and is a contributing author to
Craft Beer: 365 Best Beers in the World.
Jen Ferguson runs Hop, Burns & Black, a multi-award winning pair of bottle shops based in South London. Stocking some of the world's best brews, the brand has become one of the UK's most-loved and well-respected specialist beer retailers.
Summary
Winner of the BEST BOOK award by The North American Guild of Beer Writers (2019)
Craft beer is changing everything about how people drink – and it’s high time it was invited to the dinner table.
"The introductions to styles and pairings are detailed yet clear, and the authors work hard to speak to both beginners and connoisseurs by explaining basics using sophisticated language." forbes.com
The growth in craft beer is a full-blown phenomenon that is also making waves in the culinary sphere. Here, food writer and beer expert Claire Bullen answers the question: how do you successfully pair craft beer with food? Inside, 65 inspiring recipes – from cast-iron skillet pizza to harissa roast chicken – are matched with a diverse range of craft beers to enjoy with your meal. Soon you will see beer as not just a prelude to a meal, but rather as a drink that can work as well as wine when partnered with food.
Additional text
'Such a sumptuous book.' – Original Gravity%
