Seasonal beers spice up autumn restaurant menus

Seasonal beers spice up autumn restaurant menus

Seasonality is a concept fairly well ingrained in the minds of most chefs. Spring approaches and lighter fare begins to make its way to the menu; summer arrives and with it the popularity of grilled food, from bright red peppers to blood red steaks; fall means that it’s time to reap the benefits of the harvest; and winter signals a shift to comforting stews and long-braised meats.

Similarly, for many sommeliers, a shift occurs in the wine selection, with the light reds and crisp white

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish