Pretentious? Watashi?

Stout and Oysters is a classic combination. The problem is, neither of us much likes oysters, which is just as well, as they’re bleedin’ expensive.

But we do like sushi — especially the stuff that comes in polystyrene trays from the Japan Centre on Piccadilly.

bbporter.jpgLast night, we tried homemade “junkfood” salmon rolls with Black Boss, one of the Polish porters we picked up at the Great British Beer Festival.

We’ll tell you more about the beer in our forthcoming Baltic porter round-up but, for now, what we can say is: sushi and porter is a combination that works.

There didn’t seem to be any competing flavours, so both the beer and the food tasted distinct from each other.

With hindsight, we’d drink something a little drier and a little weaker — Titanic Stout would probably be perfect.

2 thoughts on “Pretentious? Watashi?”

  1. I agree. I remember being very excited when I placed Duck-Rabbit’s Milk Stout at Sushi Blues in Raleigh, back when I worked for that brewery and frequented that joint. Tasted great together. However, I was always torn, thinking I ought to be drinking sake, something else I enjoy.

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