Craft beer, poured from a can, paired with a high end five-course menu. Most top of the class restaurants around the globe are hesitant to take up the challenge. As a guest you will find wine being paired, you will have multiple matching wines to choose from, will be presented with whole booklets with information about those wines, and some chefs even will cook their dish towards a wine; that’s still the gold standard in most restaurants. Craft beer has to take a back seat while wine glimmers and shines. What happens when you ask for a special beer in a traditional restaurant? “Yeah, we should have a case of lager somewhere in the back.” It’s a shame.
But fortunately, the times they are a-changin’. With De Librije spearheading the way, craft beer is making its way to the creme-de-la-creme of Dutch gastronomy. In the hanseatic city of Zwolle you now can complement your day with our prizewinning Bird of Prey IPA, served together with a high end course. De Librije recently started pouring our prize winning, flagship IPA, straight from the can, served with a smile. And they matched it with one of their signature dishes. Just like that. And to Uiltje that’s a real feather in our cap.
Together with Sabas Joosten (Head Sommelier at De Librije), Rick Kempen (Beer Ambassador at Bier&cO) and Robbert Uyleman (Founder at Uiltje Brewing Company) we’re discussing the small, but significant steps towards the unstoppable rise of craft beer in gastronomy in general and the canned goodness, that is Bird of Prey IPA, in particular.