Beer voted ideal accompaniment to pub food

October 2, 2008: A debate hosted by the Association of Licensed and Multiple Retailers (ALMR) has concluded that beer is the best accompaniment for pub food.

The debate, in Leeds, challenged proponents of beer, cider and wine to each out the case for their category and its food matching qualities.

Despite the efforts of brewers and cider makers, many believed that wine’s position as the ideal partner for food was unassailable. At the outset the audience voted 47 for wine, 46 for beer and just four for cider.

But the tables were turned after delegates heard from Henry Chevallier Guild, of Aspall Cider, and Fenella Tyler, from the National Association of Cider makers; from Justin Adams, Greene King Brewing managing director, and SIBA’s Julian Grocock, batting for beer; and from Ian Harris, of the Wine and Spirit Education Trust, and Robin Knapp, from Matthew Clark extolling the wonders of wine.

At the final ballot, cider had shot up to 18 votes and claimed it could even solve the curry conundrum. Against this surge, wine’s supporters had dwindled to 22, leaving beer as the clear champion with 47 votes, thanks to its versatility and wide variety of styles and flavours.

“Great British beer is the natural choice for Great British pubs’ food,” enthused Justin Adams.

But perhaps the most significant message to come out of the whole debate is that the trade can easily capitalise on the growing consumer interest in the style and subtleties of what they are drinking. A little bit of information and some gentle suggestions can promote sales of all products, and perhaps a cross category approach to drinks and food matching would help pubs and producers alike, said a spokesperson for the ALMR.