Bass Pale Ale, Burton upon Trent, England
For dinner with my friends, I decided to go a different route. Instead of wine, how would ales pair with the food I was cooking? To start, we had salad dressed in olive oil/balsamic vinegar, then spaghetti on a tomato/oxtail broth sauce. Third course of short ribs marinated and slowcooked in the oven. Last dish of steak on cognac/mushroom sauce.
This ale was paired with the spaghetti. Amber colour, but not very dark. Beautiful hoppy character on the nose. Very drinkable, very refreshing, with a slightly bitter finish. Wonderful with food. Great start to the meal.