In contemplating maillard reactions and their rich contributions to food and beer, it occurred to me that an aging bottle of 80/- homebrew hidden away upstairs would pair beautifully with a beef brisket my wife had prepared with carrots, potatoes, and onions. Sure enough, the true-to-style 80 shilling ale with its extended boil had a nice intangible richness with underlying flavors of dates, figs, and light molasses. It went well with everything, including the sweet carrots and onions, but it went especially well with the beef brisket. The brisket had been doused with red wine and salt and pepper as it simmered. The beefy brisket matched up with the malty Scottish ale beautifully.
Tags: 80 Shilling, Beef Brisket, Carrots, homebrew, Scottish
January 13th, 2009 at 5:10 pm
Man, I’d forgotten about that Scottish ale. My share’s been gone a long time. Fond memories of that one.
January 14th, 2009 at 9:52 am
Brown ales go very well with red meats like beef. 80′ is the Scottish equivalent