Beer & Veg by Mark Dredge

Author:Mark Dredge
Language: eng
Format: epub
Publisher: © Dog ’n’ Bone
Published: 2021-02-21T00:00:00+00:00

SANDWICHES

Subs, burgers, bagels, wraps, rolls, naans, hot dogs, focaccia, banh mi—you name a bread with stuff inside of it and it’ll almost certainly be something that works brilliantly with beer. It makes sense: the flavor of malt in the beer matches the flavors of the bread, while the hops can provide additional seasoning to match whatever filling you’ve got.

VADA PAV

GREAT WITH: PALE LAGER, AMBER LAGER, WEISSBIER

TRY WITH: SCHÖNRAMER GOLD

BREWED IN: SCHÖNRAM, GERMANY

ABV: 5.7%

A vada pav is an Indian street food of spiced mashed potato that’s deep-fried and served in soft white bread rolls with a couple of chutneys. There’s a restaurant in England called Bundobust who make them, and they’re one of my favorite things to eat, ever. I want to put that with a favorite beer style, so I’m going for Schönramer’s Gold. It’s a stronger-than-usual kind of Helles, just like a Festbier, so it has the malt you expect plus a bit more. It uses a decoction mash so you get that slightly chewy and rich character which offers some honey sweetness, before it dries right out into a herbal, floral bitterness. The sweetness is important with a vada pav, working with the potato and soaking up the spicy sauce, then the bitterness cuts right through at the end. One of the world’s best sandwiches and one of the world’s best beer styles, and not enough people know about either of them.

FALAFEL WRAP

GREAT WITH: WITBIER, BELGIAN BLONDE, SAISON

TRY WITH: LOST & GROUNDED HOP-HAND FALLACY

BREWED IN: BRISTOL, ENGLAND

ABV: 4.4%

Grilled flatbread, hummus, falafel, and salad, plus any sauces, are a lot of flavors and textures with a wide mix of different spices and herbs like cumin, cilantro (fresh coriander), mint, dill, parsley, garlic, onion, pepper, and lemon. I personally want something light but robust enough in flavor that it’s not overpowered, plus I want some spiciness from the yeast. Think pale and Belgian for the best match, whether a Witbier, Blonde, or Saison. Lost & Grounded’s Hop-Hand Fallacy is between a Wit and Saison. It has the ideal interplay of fruitiness and spiciness, boosted by some orange peel and coriander in the recipe. It’s a little creamy to begin, but it dries right out into a black pepper finish, with the yeast’s spiciness working like an extra herb in the falafel wrap.

TOFU BANH MI

GREAT WITH: HOPPY LAGER, BELGIAN BLONDE, AMERICAN IPA

TRY WITH: HEART OF DARKNESS KURTZ’S INSANE IPA

BREWED IN: HO CHI MINH CITY, VIETNAM

ABV: 7.1%

The banh mi is one of the world’s great sandwiches. The tofu version is cooked with lemongrass, ginger, and garlic, while you’d expect soy sauce, sugar, and chili as a dressing to go inside the crisply light bread, alongside some pickled carrots, cucumber, and lots of fresh, fragrant cilantro (fresh coriander). I like hops with a banh mi, and a Hoppy Lager is great, but it can also handle an American IPA, as the bread will buffer the hop bitterness, while the herbs and spices enhance the citrusy aromas in the hops, and the cucumber and mint cool it all down.

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