][1]Like beer? Fond of food? Guess what? They go brilliantly together.
That, my friends, in a nutshell, will be the gist of the beer and food matching night taking place in the Cellar Restaurant at Ryan’s this Thursday.
While the beer/food matching thing may not sound like rocket science, it becomes a whole lot more captivating when you have a beer expert and a skilled chef telling you exactly why the glass in front of you goes so well with the food on your plate.
Bitter and Twisted
Located on Edinburgh’s Hope Street, the Cellar Restaurant is hosting a three course dinner matched with the core beers from Harviestoun brewery: Schiehallion, Old Engine Oil and Bitter and Twisted.
As well as explaining why the beers and the food go well together, the organisers will be explaining some of Harviestoun’s history. It is a belting story.
The brewery’s roots date back to 1983 when amateur brewer Ken Brooker started inviting his mates around to taste his home brewed beers. They liked Ken’s beers and, over the years, their fame spread.
One man in a shed
These days, you can find Harviestoun in loads of pubs and most supermarkets alongside lots of other craft ales that started life as one man in a shed.
The difference is that Mr Brooker built his hobby into a thriving business some three decades ago, long before the current explosion in micro-brewing.
You can find out how he did it at Cellar Restaurant at Ryan’s. Tickets cost £25 a head for a three course dinner and the beers.
Pulled pork
Among the dishes on offer on the night will be Ryan’s special pulled pork served with Schiehallion ale and dark chocolate mousse topped with vanilla ice cream served with Old Engine Oil.
The fun starts at 7.30pm.