It might seem to some like a horse beaten to death, but brewpubs serving smoked meat (not horse) is popular for a reason. A very tasty reason.
The Maillard reaction! If you follow 🍺 Thirsty Thursday 🍺 you may remember us discussing this reaction in Danny’s favourite thing Thursday: Malts! - and learning that it's the caramelisation that occurs when the amino acids break down during roasting. Just like anything low and slow. And it’s perfect with beer because …..?
Complimentary phenols. We could say something as wanky as a sommelier at Brisbane's fanciest restaurant, like - “the integration of the acid and oak with the malolactic fermentation really brings out the butteriness of this well balanced Chardonnay.”
