Posts Tagged ‘beer’

Microbrew Trend in Holy Land Turns Water to Hummus Beer

November 9, 2015 3:00 pm - Posted by Jody in Drink


(AFP) In an industrial zone among the hills of Galilee in northern Israel, a ponytailed sociologist with an intolerance for gluten explained what he was up to: beer made with chickpeas and dates. “It’s a very Middle Eastern food,” 52-year-old Bryan Meadan said of his gluten-free beer made with chickpeas, familiar to most through hummus and… read more


Ancient Beer Recipes Lead to Modern Health Remedies

October 2, 2015 1:31 pm - Posted by Jody in Drink


While today beer is mostly thought of as a fun and savory drink that makes us social, talkative and happy, it might also be much more than that. It could be a key to unlocking the secrets of ancient medicinal remedies that humans created over millennia to fight diseases that plagued them from the beginning of… read more


Millennials Drive Craft Beer Growth

May 19, 2015 3:10 pm - Posted by Jody in Drink

Craft brewers have broken into the big leagues of brewing — breaching 11 percent of beer produced in the U.S. by volume in 2014, marking the first time that small and medium-sized breweries have topped double-digit production levels in a market long dominated by a handful of large brewers. Craft beer’s share last year was up… read more


You’re drinking your beer too cold, and here’s why

May 14, 2015 3:02 pm - Posted by Jody in Eat


I have a drinking problem, and it makes me order two beers at a time in bars and restaurants. My problem is this: We drink our beer too cold, America. Beer typically flows from taps and your fridge at a frigid 38 degrees, an ideal temperature for the mass-produced brews designed to be refreshingly easy to… read more


The World’s Best Selling Beers by Country

March 30, 2015 7:12 pm - Posted by Jody in Drink



Beer & Wine Pairing

November 7, 2014 7:31 pm - Posted by Jody in Drink



Beer is the Thing in Denmark

February 28, 2014 3:35 pm - Posted by Jody in Drink

Wine Moves Aside as Gourmet Beer Steals the Spotlight at Copenhagen’s Top Restaurants

By: The Culture-ist

mik bar Wine Moves Aside as Gourmet Beer Steals the Spotlight at Copenhagens Top Restaurants

Can a five-star meal be enjoyed just as well with a glass of beer as it can with wine? According to Danish contract brewery Mikkeller, a well-crafted beer is perfectly suited to upmarket dining

 By Jane Graham

Stig Mansfeldt and Mikkel Bjergsø of Danish brewery Mikkeller have a mission. They believe beer has great potential as an accompaniment to gourmet food and hope to change people’s perceptions of it as something to be swilled down as quickly as possible into something to be savored.

To illustrate this, Mikkeller has teamed up with a number of Copenhagen’s top restaurants to create a handful of exclusive, complimentary gourmet beers ““ including one for Noma, the Copenhagen restaurant voted world’s best restaurant for the third consecutive year at the 2012 San Pellegrinio Awards.

mikkeller founder mikkel bjergso 242x300 Wine Moves Aside as Gourmet Beer Steals the Spotlight at Copenhagens Top RestaurantsNoma Novel

“It never quite sat well with me that Noma, with its focus exclusively on Scandinavian produce, should compromise with French grapes,” Stig explains. Noma cooks were therefore invited to a tasting at Mikkeller’s bar in the vibrant Vesterbro district of Copenhagen, shortly after its opening in 2010.

One thing led to another, and Mikkeller’s Mikkel Bjergsø teamed up with a sommelier to create an exclusive Noma beer. They opted for a smooth, Belgian strong ale with a malty body and a hint of hops; unusual for this type of beer, but something of a Mikkeller trademark.

The beer, “˜Noma Novel’, is often served as an aperitif in a thin champagne glass.

Beer vs. Wine

With Copenhagen’s top gourmet restaurants considered as among the world’s best, they’re also known for being open to new ideas and innovation ““ and thus the perfect places to change perceptions of beer.

When Henrik Yde, owner of luxury Thai restaurant Kiin Kiin in Copenhagen’s Norrebro district, held the concept dinner, “˜Beer versus wine’, Mikkeller was asked to provide the beer. Guests were introduced to a glass of beer and wine with each course, and had to choose which they preferred.

“We actually won a few rounds,” recalls Stig.

“Yde then had to acknowledge that even in the world of gourmet food, where wine has always been king, there might be something about beer. Our “˜Kiin Kiin’ beer is a spiced pilsner that complements Asian food and is spiced with lemongrass.”

Qualities of greatness

One of Mikkel’s favorite restaurants is Mielcke & Hurtigkarl, in the Copenhagen suburb of Frederiksberg, and it was here that a partnership began based on Mikkel’s status as a restaurant regular.

“˜Mielke & Hurtigkarl’ is perhaps the most refined beer Mikkeller has produced to date, and like Noma Novel – a Belgian strong ale, but one that has been aged in barrels from one of the world’s finest wines, the French Sauterne Chateau d’Yquem. This brings hints of oak, fruitiness and both sweet and sour touches to the beer, comparable to great wines.

When asked what qualities are needed to make a Michelin star beer, Stig Mansfeldt turns the question around: “What does a wine possess to become a Michelin star wine? Reputation?”

28. Beer Geek Brunch Weasel 142x300 Wine Moves Aside as Gourmet Beer Steals the Spotlight at Copenhagens Top Restaurants

“The perception of beer in general has to change,” says Stig. “Most people don’t know there are other styles of beer than a boring lager, but when the reputation and knowledge of beers gets stronger, I can foresee some excellent beers in world class restaurants.”Stig’s top beers to enjoy with a meal

When it comes to starters, Stig favors a beer produced by spontaneous fermentation, an unusual process that gives the beer a distinctive flavor, and one used traditionally in Belgium.

“A hoppy pilsner, a guezue or a lambic can do very well with light dishes, starters and fish. Spontaneously fermented beers often have a refreshing sourness comparable to a good white wine.”

To follow, “I could always drink a full-bodied hoppy IPA with meat,” recommends Stig. “For desserts, I think a particularly heavy stout complements very well. For example, Mikkeller’s Beer Geek Brunch, an oatmeal coffee stout made with Vietnamese kopi luwak (an exotic type of coffee made from the bean droppings of wild weasels), is excellent with chocolate, cakes and cheese.”

About Jane Graham

British by birth, Jane Graham has travelled around much of Europe and some other places too. Settled in Denmark, she advises and writes for a number of travel guides and blogs regularly for NileGuide. More food enthusiast than foodie, she lives just outside Copenhagen with her partner and four children, freelancing as writer and translator.

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This article, Wine Moves Aside as Gourmet Beer Steals the Spotlight at Copenhagen’s Top Restaurants, is syndicated from The Cultureist and is posted here with permission.

Making Beer Taste Better

December 20, 2013 11:10 am - Posted by Jody in Drink
Beer Etiquette: The Proper Glass (via

  If you step into a bar in Manhattan and order a craft beer it will probably be served in the same style of pint that you’d receive in Los Angeles or Seattle. Americans aren’t terribly creative or picky when it comes to glassware. If you’re lucky,…

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Beer vs Wine – the truth

October 5, 2013 11:06 am - Posted by Jody in Eat
Beer vs. Wine: Surprising Facts, Top-Selling Brands and Popular Fests (INFOGRAPHIC) (via The Cultureist)

Did you know that no one enjoys wine more than the residents of the Vatican City? They are considered to be the world’s biggest consumers of wine with 365 bottles a year per capita (that’s exactly one bottle per day). California wines dominated…

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