BARCELONA BEER FESTIVAL 2024
GASTRO SHOWWe understand beer as another expression of a country’s gastronomy and culture. It is intrinsically associated with it. At the festival, attention is paid to the selection of gastronomic initiatives that can be tasted to accompany the good beer. These are high-interest projects where character, creativity and high-quality raw materials come first.
AL KARBON
Catalan yellow chicken croquettes, crispy on the outside, creamy on the inside with a final touch of caramelized onion.
PAIRING: Witbier. A wheat beer with citrus and spicy notes is a great option to enhance the smoothness and creaminess of these croquettes. The contrast of high final carbonation offers a lot of play.
EL CAU DEL VERMUT
Crispy Catalan yellow chicken wings, originally caramelized with local vermouth, with spicy barbecue sauce for dipping.
PAIRING: Amber Ale. The roasted and caramelized notes of these beers match with barbecue flavors. The caramelization of the dish plays in favor of this winning combination.
IL BIRRINO
Authentic Italian cuisine: Artisan focaccia (simple dough of flour, oil, and water) filled with homemade porchetta (the fatty and lean part of the pork, flavored and slow-roasted).
PAIRING: Porter or Stout: A dark beer, with its touches of coffee, chocolate, and roasted, harmonizes by contrast fantastically with the intense flavors of the porchetta, well supported by the focaccia.
DON CHINGÓN
Tacos de birria, a typical Mexican dish, is a food originating in the Cocula area, in the state of Jalisco. Shredded pork cooked with spices, accompanied by barbecue sauce, finished with pico de gallo and corn tortilla.
MARIDATGE:American IPA. The citrus and tropical hop notes can counteract the sweetness of the barbecue sauce and cut through the mellowness of the pork cooked this way.
MAMA PIZZA
Pizza Margherita wallet, is the typical Neapolitan street dish, folded into quarters and characterized by a soft and elastic dough.
PAIRING: Helles. The most elegant beer among the German low fermentation. Balance and subtlety, fits perfectly with the simplest and at the same time complex pizza.
OSAKA
Takoyaki, wheat flour balls filled with pieces of octopus, tempura scraps, pickled ginger, and green onion, topped with mayonnaise and a special takoyaki sauce.
PAIRING: Saison. A beer with a dry, slightly sour finish, and often with a spicy or fruity complexity, complements the unique flavors of takoyaki, enhancing the overall experience.
ROOSTER & BUBBLES
Grilled Lamb served on pita bread, pickled onions, red radish, cucumber, feta cheese, green sprouts, yogurt sauce with fresh herbs.
PAIRING: Wild Ale with fruit: Combination of wild yeast acidity and fruit sweetness to balance an already complex dish full of acidic, meaty and spicy shades.
ARKADELICATESSEN
SACHER Chocolate with a touch of strawberry, with layers of chocolate sponge cake soaked in a juicy strawberry jam, all covered with a semi-bitter black chocolate glaze.
PAIRING: Imperial Russian Stout. A like with like pairing. Double dose of chocolate where the roasted, coffee, and maltiness of the beer are enhanced and multiplied. The jam acts as a counterpoint.
NOMAD COFFEE
LA CERVESERA ARTESANA
Visit the booth of La Cervesera Artesana, where you can enjoy a pairing with oysters from the Ebre Delta and Oyster Stout, an English style beer where oysters are a main ingredient of the recipe. You can’t miss it, discover new combinations that you will never forget!
