We're all so accustomed to pairing fine food with wine. 'Oh this is a fancy meal, it must call for wine.' However, there is a growing movement, driven by quality microbreweries that is calling for people to consider fine beers as a lovely alternative to wine.
My first encounter with this movement took place at Starfish, when the the Great Lakes Brewing Company paired a variety of beers with different forms of seafood. It opened my eyes to a world of rare and premium beers to be sipped, not chugged.
This time around, I got the chance to try Innis & Gunn Oak Aged Beer from Scotland. The company is the first in the world to apply this patient oaking process to beer, one that can take up to 114 days.
The beer was actually discovered by accident.
In 2002, whisky producer William Grant & Sons decided to make ale-finished whisky. Brewer, Dougal Sharp, was commissioned to formulate a special beer to add character to the bourbon barrels. In turn, this would flavour the maturing whisky. (I'm told port and sherry finished whiskies are made in the same way).
A unique, malty, Scottish Beer was produced. This was placed in the barrels for 30 days, before being discarded to make room for the whisky.
As it turns out, the Ale Cask Whisky was a success, but the more interesting story hadn't even begun.
After emptying the barrels and carrying out analysis of the beer, the staff at the Distillery had discovered that it had been completely transformed by its time in the oak. After being tasted by industry experts, it scored a 9 out of 9 on the flavour scale! As one would expect, the beer was launched shortly thereafter to the public in August 2003.
The recipe below was carefully crafted by Gushue (who was Executive Chef at Truffles Restaurant of the Four Seasons before Langdon Hall) for pairing with Innis & Gunn's blonde and original beers. All the food supplied came from Longo's, which is a family owned organization.
Brown Buttered Gnocchi with Garlic, Sage and Manchego topped with Enoki Mushroom Salad
Ingredients (Serves 4):
- 2 tablespoons unsalted butter
- 500g fresh gnocchi
- 2 garlic cloves, minced
- 15 sage leaves, finely chopped
- 4 tablespoons grated Manchego sheep's cheese
Method
In a saucepan, boil gnocchi as per package instructions (until they float to the top.) Separately, in a hot pan, melt the butter. Add the garlic and cook until you see the butter just starting to colour at the edges. Stir in the sage and pull from the heat. Pour over the gnocchi and toss with the Manchego.
Enoki Mushroom Salad
Ingredients:
- 1 cup Italian Parsley, chopped
- 1/4 cup Manchego cheese, grated
- 1 bunch Enoki mushrooms, cut to 2"
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 pinch of Fleur de Sel
Method
In a large bowl combine all the ingredients. Toss very gently with your hands, no more than three passes in the bowl. Serve immediately topped on pasta.
Chef Jonathan Gushue has worked at two out of the three dining rooms in Ontario to hold the prestigious Five Diamond award. It's not every day that one gets to try a remarkably simple recipe from a chef of that caliber. I'll be sure to keep this recipe in my back pocket for simple, elegant entertaining.
To say the Innis & Gunn Blonde (aged 27 days) paired magnificently with the meal would be a complete understatement. The beer has an unmistakably sweet aroma nose. I just loved the fruity flavour and thought it contrasted nicely with the earthy and pungent flavours of meal: garlic, sage, Enoki, Manchego. I could eat this for dinner every night for the rest of my life.
The Innis & Gunn Original (aged 71 days) was much smoother and drier. I thought it was delicious, but I preferred the blonde to pair with this particular dish.
Innis & Gunn is available at the LCBO for a retail price of $2.95 per bottle. Visit the LCBO site for locations and availability.
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