What if you were offered delicious food and great beer to drink together? Would you refuse any good food just because you are (in most cases, let’s be honest) offered junk food along with beer?
I have been fortunate enough to always experience good eating and drinking. This is what has instilled in me a passion for delicious food, cooking and…. great beers. It’s not just about how delicious the food is, but everything around it: the ingredients, their producers, the chef and how they created the recipe. Some local dishes also have incredible stories, connected to the land, events and cultural encounters.
I have had the pleasure of hearing these stories both in Italy, where I come from, and from many of my friends, who share the same passion for food and beer, and who come from Japan, India, Switzerland and other countries. Talking to them about food specialities, I find it fascinating how food can be equally so central in such diverse cultures.
Fermento’s belief is that great beers deserve great food. For this reason, we started this recipe book to revisit traditional dishes or create new ones, using our beer as an ingredient. On our own initiative or in collaboration with professional partners, we have created this collection of recipes with beer that are now part of the Fermento experience. .
Tasty beers are also great to drink with delicious food. Besides the classic pairings with pizza, sausages or fried fish, there is much to discover. Beer is more than just a valid alternative to wine when it comes to food pairing. Read our articles and discover how best to drink Fermento beers with delicious food.
Enjoy our recipes with beer. Enjoy our beer and food pairings!
The inspiration of this Beer chicken curry comes from Marsala sauce. The beer is used to marinate the chicken pieces overnight which helps to tenderise the meat as well as lets the flavour of the beer be soaked into the chicken. Easy and flavourful this recipe is for all ages.
Tempura is a popular Japanese dish in which the ingredients (usually vegetables and seafood) are lightly battered and deep fried. Replace ice-cold water with Fermento beer “Weizen Mistral” instead. It makes the crust exactly right texture. Light and crispy! A cold Mistral wheat is the perfect accompaniment to the warm tempura
The beef stew is always very well received, because it has all the 5 flavours- salt, sweet, sour, bitter and umami in it. The beer makes the meat even more tender and also the sweetness of the honey coming from the beer goes very well with the Läckerli. A Fermento Ventuno beer alongside the stew is of course a must.
The fine beer-flavoured “Deconstructed stout cannoli” (Cannolo scomposto alla Birra) is a delicious variation of the iconic Sicilian Cannolo, a fried rolled bubbly wafer filled with sweet ricotta cheese. In this dessert recipe, the waffle is deconstructed (broken down) and sprinkled over the ricotta cream, enriched with a touch of Fermento Liberica stout-based sauce, which imparts a refined chocolate and coffee flavour.
Cooking with beer is fun and can yield great results if you choose the right beer for the right food. With the most suitable cooking technique, you can not only make food taste better but also improve it: crispier batter-fried food, softer bread and cakes, flavored risotto and innovative desserts. Beer makes meat more tender, baked chicken juicier and crispier, mussels meatier and beer sauces more balanced.
Carnival is an essential and inseparable part of Swiss tradition before Lent. It has been a firm fixture in our family calendar ever since we moved to Switzerland. One of my favourite memories of carnival goes back many years, when I picked up my little daughter Sara to get hold
Experimenting, trying things out and this exciting curiosity have always been close to my heart. Anyone who knows me well also knows how strongly this characterises my life. Well, I’ve just realised that my beer recipes were also created this way. Now I’ve continued my little tradition and experimented with
Since my first craft beer, I have explored beer styles, found my favourite flavours and the beers I love the most. Since then, the journey has begun and I would like to share the experiences that led me to choose my craft beer.
Here are my 4 guiding principles to navigate the sea of beers and help you choose the craft beer you really love.
Beer is simply unbeatable with pizza. And wine loses its battle against beer in this combination. Beer gives a refreshing sensation, especially when the pizza has a rich and tasty topping. I paired 5 beers with Roman pizza, choosing both traditional and creative pizza toppings. Here is my recommendation for the best pizza and beer combination.
Cheese and beer is a unique, delicious way to enjoy beer and get the most flavour out of cheese. Follow some basic steps and tricks to get the best possible experience. From Switzerland with love.
Drinking a fine artisanal beer with a dessert is an extraordinary experience and a real treat for the senses. I really enjoy drinking a stout and appreciating its chocolate and coffee flavours.
Stouts with chocolate cake are highly recommended!
The Italians have developed a long aperitif tradition, whereby the dishes differ from region to region. Beer or wine, the apericena is basically the perfect middle ground between aperitivo and cena (which means “dinner” in Italian) or to completely replace dinner with a light meal in the evening.
Wheat beer (or white beer) is refreshing and has a mild bitterness. This beer style originally comes from Germany (Wheat) and Belgium (Witbier). They contain
Summer is fast approaching in Switzerland and the heatwave is unstoppable. Refreshing, thirst-quenching drinks are soon needed to accompany light dishes, cheese and aperitifs. The
Valentine’s Day: a tribute to love, friendship… apart from a very commercial undertone of this day, it is a day of good feelings… and good
