Sausages and beer
"If I were to offer you either tea or mild ale at this moment, which would you take?"
"Generally, I should say tea," said the poet; " but after my labours of this morning, which have made me nervous, it would be better for me to take mild ale." She gave him a shilling, and pointed to a jug. He disappeared, and presently returned with a comfortable head of foam upon the vessel. She noticed, with a quiet smile, that he neglected to give her back the change. It was a forgetful way he had.
"It was providential," he said, " quite providential, that I did not get up when I woke up first. At the very best it would have been tea and bread-and-butter with Mrs. Medlar, and now it's been sausages and beer."
from 'With Harp And Crown', Sir Walter Besant, 1875
A couple of weeks ago, Brooklyn brewmaster Garrett Oliver told me that there was no beer that couldn't be matched with sausages. Tonight, I'm proving him right by pairing Buxton High Tor (dry hopped special with Chinook and Columbus) with butchers-thumb-fat Lincolnshire porkers, stuffed with sage and served dead cold after a good baking earlier.
Seeing as how Derbyshire knocks out a great line in speciality sausage - wild boar, lamb and mint, chili and chocolate - I'm going to put Garrett's maxim to the test over the next couple of months. Gueuze that cuts through pork fat? Sounds like a challenge to be relished...
"Generally, I should say tea," said the poet; " but after my labours of this morning, which have made me nervous, it would be better for me to take mild ale." She gave him a shilling, and pointed to a jug. He disappeared, and presently returned with a comfortable head of foam upon the vessel. She noticed, with a quiet smile, that he neglected to give her back the change. It was a forgetful way he had.
"It was providential," he said, " quite providential, that I did not get up when I woke up first. At the very best it would have been tea and bread-and-butter with Mrs. Medlar, and now it's been sausages and beer."
from 'With Harp And Crown', Sir Walter Besant, 1875
A couple of weeks ago, Brooklyn brewmaster Garrett Oliver told me that there was no beer that couldn't be matched with sausages. Tonight, I'm proving him right by pairing Buxton High Tor (dry hopped special with Chinook and Columbus) with butchers-thumb-fat Lincolnshire porkers, stuffed with sage and served dead cold after a good baking earlier.
Seeing as how Derbyshire knocks out a great line in speciality sausage - wild boar, lamb and mint, chili and chocolate - I'm going to put Garrett's maxim to the test over the next couple of months. Gueuze that cuts through pork fat? Sounds like a challenge to be relished...
Sweetened lambics? And sausage??? I am sure chocolate milk goes with them, too.
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