Categories: Beer In The PressPublished On: April 19, 2006


Bar Towel News Editor


In this week’s installment of his Suck It Back column, Jon Filson eschews his original assignment of recommending a Mexican beer to accompany the Mexican food recipes printed alongside his piece, and instead recommends a fine local beer – Mill St. Tankhouse Ale. While this may seem strange to those who are used to dousing the fire of spicey foods with bland, tasteless lagers, it is actually in inspired pairing:

[W]hen pairing, equals between the beer and your meal can also take a generic dish to high heights. Strong and spicy can be paired with a hoppy, crisp beer that doesn’t just spike the spice, but adds to the overall flavour.

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