Beer styles often reflect the tastes within their native climates and the South-American country of Mexico is no exception to this rule. Mexico is a global powerhouse for lager brewing, with high temperatures and spicy foods demanding a crisp, cold brew.
For this summer food pairing we’ve matched our vegan friendly Alchemist Lager with Mexican-style nachos, topped with shredded like-chicken and refried beans, garnished with fresh Pico de Gallo.
“Flavours of corn from the moreish tortilla chips bounce off notes of grain and freshly baked bread in the Alchemist Lager.
Herbal aromas from Alchemist’s premium German hops (Hersbruker) refresh the palate, contrasting hearty mouthfuls of refried beans and seasoned seitan.
Floral notes from Saaz hops (sourced from the Czech Republic) cut through the sweet heat of chopped chillies, complementing piquant flavours of diced tomato, onion and coriander.“
Serve up our tried and tested pairing at your next summer bash- simple yet refined, this is a match made in heaven!
RECIPE + PREP
Pico de Gallo ingredients:
3x Fresh medium size tomato
1x Red onion
5x Chillies; mixed of red, yellow and green for maximum colour and flavour!
1x Tablespoon freshly chopped coriander
Prep: Slice and dice all (except lime) and combine in a pot, squeeze a drizzle of the lime over to finish, then serve.
1x Large bag tortilla chips
1x Pot ‘Only!’ sour cream
1x Pot guacamole
1x Can refried beans
300g Seitan, seasoned to taste
Hot sauce to taste
Prep: Fry the seitan with a little oil on a low heat until gold, add seasoning and cook for a further five minutes. On a separate hob, slowly heat the refried beans for around 6 minutes, adding water if desired to achieve a less stodgy consistency. In a foil tray, combine the tortilla chips with guacamole and sour cream, add a dash (or three!) of hot sauce to taste. Add generous dollops of refried beans and seitan to the tray, scooping on heaps of the Pico de Gallo to garnish.
Dip a chip then take a sip – enjoy!