Sharp's Brewery launch a cookbook called Just Add Beer
PUBLISHED: 15:36 29 January 2019
image copyright © guy harrop
Calling all beer aficionados! Rock-based Sharp’s Brewery is a pioneer of pairing beer with food – so who better to launch a cookbook called Just Add Beer
The team at Sharp’s have wanted to do a cookbook for a long time and in Just Add Beer they have teamed-up with top chefs to create a range of lip-smacking, seasonal recipes with beer pairings to suit all dining occasions. From award-winning street food chefs to those with Michelin stars to their names, they all share Sharp’s passion for Cornwall and the wonderful ingredients on the county’s doorstep. The book includes over 60 recipes, organised by occasion, to demonstrate how everyone can match beer with food – from easy-to-make beer snacks to a show-stopping birthday cake.
Sharp’s expert Beer Sommelier Ed Hughes, who has appeared on BBC’s Saturday Kitchen, gives an introduction to beer and guides readers through the beer landscape. As well as providing useful knowledge into what makes beer and food great together, Ed includes an insight into beer styles, glassware, brewing and tasting.
Launched at the Padstow Christmas Festival, the book celebrates different occasions, with every dish accompanied by a beer pairing suggestion. It’s easy to navigate, with ingredients and beers that can be found in most supermarkets or independent shops. The book also includes beautiful imagery showcasing the Cornish landscape, along with profiles of the chefs and producers who call this stunning region home.
Just Add Beer is available from the Sharp’s Brewery online shop at sharpsbrewery.co.uk
Cornish Mussels with Doom Bar Beer
Porthleven chef Jude Kereama, who appeared on Great British Menu representing the South West, has contributed this recipe, a take on Belgian-style mussels with a Belgian-style beer.
“At home I like to add a little chilli for some warmth. Be sure to serve some crusty bread to mop up the sauce.”
Pair with Sharp’s Doom Bar, an Amber Ale or a Wheat Beer
500ml bottle of Sharp’s Doom Bar
80ml extra virgin oil
1 banana shallot, crushed
1 small leek, diced (white parts only)
1 bay leaf
1 tbsp thyme, chopped
2 tbsp flat leaf parsley, chopped
2 tbsp tarragon, chopped
2 tbsp basil, chopped
100g butter, diced
The juice of one lemon
Salt and pepper for seasoning
Put the oil in a large pot and cook the banana shallot and garlic until translucent then add the Doom Bar beer with the bay leaf, thyme, leek and mussels.
As the mussels are opening add in the butter and fresh herbs. Season with the lemon juice, salt and pepper and serve in four big bowls with warm crusty bread