When it comes to Spanish food, many think of wine as the perfect accompaniment. However, due to its versatility, it has been a long standing tradition in Spain to serve tapas, small plates of Spanish appetizers, with beer.
Although the origin of tapas is often debated, it is thought to have been invented in Andalusian taverns during the 18th century, where bartenders would serve all beer covered by a small saucer (or ‘tapo’) to keep the flies at bay. Realising that they were missing an opportunity, bartenders eventually began offering patrons cheese, olives and meat on top of the saucers, thus beginning what we know today as tapas.
Here are three traditional Galician food pairings created by Tapas Revolution, a Spanish tapas restaurant located in Shoreditch, to go with Estrella Galicia, a family owned Galician beer established in 1906.
Estrella Galicia Premium with Vieiras Crudas
Tapas revolution recommend pairing the Estrella Galicia premium with Vieiras Crudas (scallop ceviche with a tomato and chili salsa), or grilled Galician Tetilla cheese and quince jelly. The sweet bitterness of the beer will cut through the chilli salsa giving a well-balanced flavour, and the floral notes from the Perle hops used will enhance the fruitiness of the quince jelly.
Estrella Galicia 1906 and Pulpo a la Gallega
To get the best flavour from the dishes, Tapas Revolution recommend pairing “Pulpo a la gallega” (Galician octopus served with potatoes and smoked paprika) and Jamon Iberico with Estrella Galicia 1906 Reserva Especial. The toasted malts from the beer enrich the smokey flavour of the paprika, whilst the sweet caramel tones pair perfectly with the rich Jamon.
1906 Black Coupage and Quesada Gallega
Ready for dessert? Try pairing your Estrella Galicia Black Coupage with Quesada Gallega, a traditional Galician baked cheesecake. 1906 Black Coupage’s delicately bitter flavours of dark chocolate act as delicious accompaniment to the sweet, regional favourite.