Given that we’ve been pairing food and beer for hundreds, if not thousands, of years it’s extremely challenging to come up with a new take on the topic. I first met Ben and Sashana shortly after they opened Edinburgh Food Studio, while I was still at The Hanging Bat, to discuss a really wacky idea I’d had for a beer dinner. The idea ended up being a bit too wacky to properly pull off (although it’s still on the back burner), but we had some really interesting discussions on the topic. I continued to follow them and was always fascinated by the events and produce I’d see coming out of their kitchen.
In my new guise in a sales role for beer importer James Clay, I’m constantly trying to build events and work with our products in novel ways. I’m completely transfixed by the lambic and ‘sour’ beer category, and have recently been doing research into the way developments and flavours in this scene are being mirrored in the fermented food movement. With Ben and Sashana’s rich collective experience, and the EFS motto “Keep Food Interesting” it made perfect sense to approach them to host a dinner looking at how ‘sour’ beer and food can work together. After some initial discussions they invited their friend and previous collaborator Craig Grozier of Fallachan Dining to get involved and share the experience. Continue reading