On a warm summer evening, few things beat a cold beer and the sizzling sound of meat on a grill. 

But what if you could swap that watery lager and sorry-looking frozen burger for top-shelf brews and meat cuts? 

A beer and meat pairing event set to take place next week promises to match six different grilled dishes to six craft beers brewed at two of Brussels' foremost artisan brewers. 

The September 15 event at Sciacca Grill in St Julian's will see chef Jonathan Brincat pair delicacies such as local goat's cheese royal, pickled beetroot and honey and citrus dressing local prawns with a chimicurri sauce and a veal carpaccio complete with egg yolk confit and truffle dressing with a series of Belgian wheat beers, camomile-infused ales, session IPAs and stout beers. 

All beers are brewed by Brasserie de la Senne and Brussels Beer Project and imported by Brewhaus Malta. 

Brewhaus staff will be on hand to walk guests through the menu and explain the contrasting tastes and textures of each of the six courses. Each dish has been paired with specifically selected craft beers.

An evening of fine food and beer costs €55 per person, with each guest taking home a custom-made souvenir and a full bottle of the craft beer they liked the most on the night.

Bookings can be made by emailing bookings@brewhaus.com.mt. Early booking is recommended to avoid disappointment.  

 

The evening's pairing menu in full:

1. Welcome nibble - Grosse Bertha (wheat beer - 7%) paired with two Canapés - chicken liver paté and asparagus and cream cheese on toasted bread;

2. Amouse Bouche - Cheeky Kamille (camomile-infused red ale - 5.2% limited edition beer, very few bottles left) paired with local goat's cheese royal, pickled beetroot and honey and citrus dressing.

3. Entrée - Zinnebir (golden belgian ale - 5.8%) paired with Veal (beef) Carpaccio topped with a truffle dressing, crispy chicken skin bits, and confit egg yolk. 

4. Second Entrée - Red My Lips (session IPA - 4.7%) paired with Grilled local prawns, dried cherry tomotoes and a slightly spicy, home-made chimichurri sauce, served on oakwood.

5. Main Course - I Like it Bitter (Double IPA - 8.1% limited edition beer, last bottles reserved for event) paired with Sciacca's speciality Australian sirloin and pressed beef shin, served with a wild mushroom ragout and a velvety potato purée.

6. Desert - Stouterik (Stout - 4.5%) paired with a slice of opera cake (multi-layered chocolate and coffee cake) and a dollop of plain yoghurt ice-cream. 

 

 

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.