Since 2011 when he first launched high-end beer restaurant Bitter Zoet, Hilaire Spreuwers has made a name for himself as a beer and food pairing evangelist.
“You have to remember that beer is not just an ingredient in your cooking, it’s an extension of the meal itself,” says Spreuwers, while busily preparing a beer lunch for the Belgian Beer & Food team. “There is beer in my dishes, indeed you’ll find very little wine in my kitchen. I just don’t feel the need to introduce beer to every dish. I’d rather concentrate on food pairing where pairing is needed.”
This isn’t as easy as it sounds; indeed it’s hard to find fixed guidelines for the art of beer pairing.
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