Crafted Beer

Slow Movement Food
May 6, 2013
Guides Report 20-May-2013
May 20, 2013

Crafted Beer

15 May 2013

Posted by: Guides

Good Day Foodies,

Hope everybody is relaxed and that you have tried to tone it down and slip into slo-mo mode.

Let’s talk crafted beers. Slowly starting to become trendier, just like food people are aware of what they drink people want to know where their food and drinks come from and what it’s made of.

What is a crafted beer?  Beer made by a brewer that is small, independent, and traditional, this is a very basic definition.

There is a bad stigma floating around about beer that it’s boring or just for sporting events. This is not true and there are plenty of chefs out there pairing beautiful food with great beer. Think hearty stews with a dark stout or golden ale, light ale with a salad.

Here are a few tips on pairing beer with food.

  • The more hop bitterness the beer has, the heartier or livelier the meal needs to be.
  • Another general rule is keep sweet with sweet, and tart with tart.
  • For those of you, who are bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn’t matter, these tips might help you to convert your taste buds over to beer or those of a friend over to beer.

Just have fun and keep things simple. We do have some great grafted beers in South Africa one of my favorites’ are Darling Brew Slow beer please go have a look at their beer. Here’s a great recipe to pair with their Native Ale.

Fish and chips


  • 175g/6oz PLAIN FLOUR, plus an extra 55g/2oz
  • ½ pint  Native Ale darling slow brew
  • 1 free-range EGG
  • salt and freshly ground BLACK PEPPER
  • OIL, for deep frying
  • 8 hake fillets
  • SALAD LEAVES, to garnish

Preparation method

  • Put the flour into a large bowl, make a well in the flour then pour in half the lager and mix. Make sure the mix isn’t too watery, it needs to be tacky so it sticks to the fillets when you dip them – add more flour if necessary.
  • When you have the mix right add the egg, mixing continuously. Season with salt and pepper.
  • Mix again and leave to stand for a couple of hours.
  • Rinse and clean off the fillets then place onto a dry cloth and leave to dry.
  • When the batter has rested, put a deep fat fryer on maximum (this will stop the fillets sinking and sticking to the bottom of your fryer).
  • Dip the fillets in the batter, making sure they’re well covered, and then put into the fryer a few at a time. (They should float and should not be crowded – 2-3 at a time is ideal, depending on the size of the fillets.)
  • Fry for about four minutes, or until light brown. Serve immediately with a mixed salad garnish.