Looking for a drinking experience with a difference this Easter? Try matching some of New Zealand’s best beers and ciders with local chocolates for a fun flavour hit
You may not know it yet, but beer and chocolate are a flavoursome match made in heaven, the rich cacao helping to bring out the sugars and bitterness of the brew. The use of barley, malts, rye and oats gives many beers hits of sweet treats that range from tiramisu to dark chocolate and caramel. With their puddingy mix of apples and other fruits, some ciders are equally happy bedfellows when paired with chocolate.
Here are our recommended pairings with some of New Zealand’s best chocolate for a treat-filled Easter weekend…
Because of its chocolate and coffee notes of creamy tiramisu, Panhead Blacktop Oat Stout is a perfect pairing with Wellington Chocolate Factory’s Cubana Chocolate & Coffee Bar, made with Havana Coffee Works coffee.
Monteith’s Dopplebock Ale has a full malty flavour that would make a great pairing with Whittaker’s Marlborough Sea Salt and Caramel Brittle.
Strong hops, honeyed tropical fruits, and zesty citrus peel make Liberty Brewing Halo Pilsner a natural bedfellow with Bennetts of Mangawhai Lemon White Chocolate.
A beer to be savoured, Mac’s Green Beret IPA has notes of citrus, pine and tropical fruit, and works well with spicy foods, so try Donovans Premium Chilli and Lime Chocolate.
A perfect combination of sour and sweet, Good George’s Doris Plum Cider Squealer is a match made in heaven with Whittaker’s New Zealand Artisan Black Doris Plum and Roasted Almonds.
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