Barbequed or seared steaks or sausages:the caramelized, charred skin complements the caramel and malt tones in the beer.
Roast lion or belly of pork / suckling pig: the sweet, juicy texture of the meat goes well with
the beer’s citrus character, while its mild bitterness
also offsets the salty/sweet taste of the dish. Heston
Blumenthal tried this recently at The Fat Duck at
Bray as part of a food and beer matching
competition; it triumphed over all other beer & food
combinations.
Roasted rack of Scottish Lamb:Lamb has a very definite grassy, fresh, delicious taste; the maltiness and oakiness of Innis & Gunn complements this perfectly.
Stews: Stews like Boeuf bourguignon (or boeuf beerignon!) are great accompanied by Innis & Gunn as are hearty dishes like moussaka and spaghetti carbonara.
