Properly paired beer and food is an art form, and there is a clear synergy when it is done properly. The beer enhances the food and the food enhances the beer. It is interesting that something very similar may be said about the authors of Beer & Food. The pairing of Daniel Burns, a Canadian chef, with Jeppe Jarnit-BjergsØ, a devout beer enthusiast and brewer from Denmark, results in a book that is something very unique.
Each worked in Europe before joining forces to open the dining establishments, TØrst and Luksus, in Brooklyn New York. As testament to their success, theirs is the first restaurant in the world to be awarded a star from Michelin while serving only beer, no wine or cocktails.
The book itself, brings the best from both sides of their business. The first half deals with ten flavors that may be associated with beer. These include Bitter, Funky, Sweet, Earthy, Sour, Smoky, Tart, Spicy, Fruity, and Tasty. Jeppe discusses the beer styles that fit in each of these categories and recommends specific beers for each. Daniel then covers the foods that best fit with those beers, along with detailed recipes. These tend to be heartier and less formal that fit the theme at TØrst.
The second half of the book focuses on much more refined recipes from Luksus and includes First Servings, Broths, Main Servings, Desserts, and Snacks. Each recipe includes a specific beer that best enhances that dish.
Make no mistake, this is a serious book with challenging recipes, but it provides fascinating insights into how beers and food can work together to take dining to a new level. A favorite comment came from a New York food critic in his restaurant review, “Luksus made me question my own assumptions and biases against beer in the fine-dining context”. Amen brother!
The book is shipping now, and is available locally at the Wexner Center, the Columbus Museum of Art, and Barnes & Noble for $49.95.