“I love utilising the wide range of beers available with foods to really get some diverse flavours,” says Krüger, an Adelaide photographer who is also a keen home brewer and Royal Adelaide Beer and Cider Awards Committee member and judge.
“Pikes Pilsener with light seafood flavours like prawns and non-oily fish is always enjoyable.
“Sweet stouts like Fox Hat Phat Mongrel or Big Shed Golden Stout Time with dark chocolate mud cake and hoppy pale ales like Mismatch Pale Ale with strong curries.
“I also love 70 or 80 per cent dark bitter chocolate with a Coopers Pale Ale. It sounds weird but it makes the esters and yeast flavours really sing.
“Goodieson Wheat Beer with Barossa bacon and eggs on rye is the ultimate Sunday breakfast.”
Like Lisa Liebelt, of Hills brewer Prancing Pony, Krüger says you can either match beer with food, like a sweet stout with a sweet dessert, or go for a contrast, such as serving a sweet dessert with a refreshing tart beer that can cut through the fats.
“Smoked beers with American-style BBQ are a great combo.
“Scotch ales (BrewBoys’ Seeing Double is amazing) or a smoky German-style Rauchbier like Rehn Bier Smoked IPA reinforce the smoky experience, and they also have a solid malt sweetness that backs up robust meat flavours.”
As for his dream beer degustation, Krüger says he’d love to see a collaboration between Little Bang Brewing or Left Barrel Brewing with chef Lachlan Colwill from Hentley Farm Restaurant.
“That would be very cool. Both breweries like to experiment and make diverse beers, and Lachlan is a flavour genius who’s also not afraid to experiment.”
Read InDaily’s feature about Adelaide’s beer degustation events here.
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