Wednesday Food: Holiday Beer Pairing Part 3
Beer that tastes like bread? Beer that tastes like bread! –My first reaction to this week’s Rugbrød from The Bruery. The recipe approximates the flavors in the traditional Danish rye bread of the same name.
The brewers offer this selection year-round but it particularly shines during the holiday season. It balances a nutty, bready aroma and malty taste, building to an overall effect of slightly sweet pumpernickel. While the rye dimension is bold, there is an exquisite delicacy about the beer– fineness in the head and velvety body, and a suggestion of herbs in the finish. It felt familiar but tasted unique.
My first selection was the beer, and then I built a meal around it. The first element it needed was something smoky, salty, and spiced, which directed me to sausage. But it needed to be warm and sweet as well, with flavors that would not overwhelm– basically something reuben-like but not quite so obvious. A friend recently introduced me to this website, where I found a recipe for currywurst.
The recipe is inspired by popular post-war German street food, a modest union of ketchup, curry, and sausage. While its roots may be humble this dish delivers in its simplicity and homeyness. I roasted some brussel sprouts with lemon to complete the meal, and casually rotated between bites of fennel seed-laden noodles and satisfying sips of the rye beer.
Now if only someone would concoct a raisin bread beer that I could drink for dessert!
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