20.07.2012

The Anti-Beer & Food Pairing Blog

The Anti-Beer & Food Pairing Blog

When was the last time you updated your Facebook status with something food related? We're guessing it was quite recently right? That's because the quandary over 'what to have for tea tonight' is still alive and well in the digital domain, whether you're pinning recipes on Pinterest or enthralling your Twitter following with pictures of breakfast.

Beer and food pairings have also been getting a look in with blog posts popping up dedicated to discovering that perfect match - http://www.brewdog.com/blog-article/brewdogs-guide-to-matching-food-with-beer

In true BrewDog style however, we've decided to take an alternative look with the world's first anti-beer and food pairing blog.

Grab the bill, it's time to leave as we introduce our top 5 'it doesn't matter what beers you pair them with they'll still taste awful' foods:

Casu Marzu

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So cheese and a full bodied ale like 5am Saint is damn tasty, we're probably all agreed on that. What we didn't say is all cheese and 5am Saint is damn tasty, which is just as well because we ain't going near this cheese – Casu Marzu (Italian for 'maggoty cheese') – with a barge pole. This Sardinian cheese is loaded with larvae of the cheese fly (how apt) who take fermentation to a whole new level; breaking down fats until it's almost fully decomposed. Some people remove the larvae, others don't, the choice is yours!

Guga

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Not all Scottish delicacies taste as great as Haggis (we like our Haggis paired with a Paradox inspired sauce). Take the Guga – gannet chicks which are caught annually off the coast of Lewis. Thanks to the birds extremely greasy skin, the best way to prepare them is to wash them in detergent which can sometimes leave a residue which no doubt compliments their taste, rumoured to be somewhere around fishy beef and rotten leather.

Raw Octopus

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Remember Paul the Octopus? Remember Paul's brothers and sisters? Probably not, because unfortunately these guys didn't posses psychic abilities and were shipped off to a Chinese restaurant instead. Traditionally eaten raw, this dish takes sushi to a new level with tentacles still squirming when they arrive on your plate. The tiny suckers might even stick to the inside of your mouth. The only benefit of a beer is trying to wash them down as quickly as possible. Best avoided.

Durian

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From the passion fruit punch of Punk IPA to the citrus combustion engine of Libertine Black Ale,  we love fruity beers. One fruit that we won't be considering though is the Durian AKA Thai stench fruit. Quite literally one of the most disgusting scents on the planet, food writers have attempted to describe the Durian – “pig-shit, turpentine and onions, garnished with a gym sock.” It's also the only fruit in the world that you can get fined for taking into a hotel. Rock on.

Anything on a stick
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Street vending is on the rise; we practically lived off the boutique, handmade delicacies sold near BrewDog Camden when we were pitching up in the Big Smoke. It may just be our dainty Western palettes but bat on a stick, scorpion on a stick, tarantula on a stick, seahorse on a stick just doesn't have the same appeal as sweet chili pork belly washed down with Dead Pony Club...Maybe we just need to get out more.

What's the weirdest thing you've ever eaten? Could it have been improved with beer? Let us know about the grub that not even craft could conquer. 

Posted in - brewdog-news

Comments

  • Weirdest:
    fresh pig's blood, onion, garlic, parsley, salt, pumpkin, paprika, pig fat, all mixed together before being turned into blood sausage.

    I have to try a few mouthfuls every christmas time at our annual pig slaughter. A nice paradox would help wash that down.
    Minimalizarte23.07.2012
  • I defy anything to put away the taste Andouillette sausage from France other than a general anaesthetic. A gorgeous looking sausage made from pig intestines/colon. Those who have aquired the taste tend to like the one which taste even more like feaces.
    DaveU23.07.2012
  • Mako shark in Melbourne Australia around 31 years ago, when I were just a baby, or BBQ horse & ostrich steaks I cooked in Switzerland on last summers road trip. Had no Brewdog left by then though :(
    Niall Robertson 23.07.2012
  • The Malthouse, down here in Wellington, New Zealand, do deep fried haggis on a stick every now and then. It is amazing, even better with a lovely IPA like Brewdog's Punk. Which is often on tap.

    Don't knock it until you try it!
    Scott A23.07.2012
  • Any British Army Ration pack would definatly benefit from a craft beer pairing. The steak and kidney pudding AKA Babies Heads in Prams would go well with a Riptide!
    Ian Prise21.07.2012
  • Raw horse-meat in Verona, tartare style. Would have gone well with Dead Pony Club on several (er, 2) levels...
    ADT20.07.2012
  • Had pickled camembert when I was in Prague on my last beer holiday. Everything else I ate there was great; meaty, cheesy, pickly, hearty food. Except this inedible dogshit of a bar snack. It was utterly loathsome. So naturally I ate the whole thing.
    Captain Dirto20.07.2012
  • Hakkiri..Icelandic putrefied shark. Smells of ammonia with cigarette filter texture.
    stephanos20.07.2012

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