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Vincent Publishing - 2008 Michelob ULTRA Open - Index

M I C H E L O B U L T R A O P E N 2 0 0 8 O F F I C I A L P R O G R A M
HEADLINE
THE PERFECT PAIRING
Headline
E dward
Enhances Your Culinary Experience
C HEF BRENT WERTZ IS A GREAT MATCHMAKER. SO
GREAT, THAT MANY OF HIS PAIRINGS APPEAR IN A
NEW COOKBOOK,“GREAT FOOD GREAT BEER,” CREATED BY
WERTZ AND THE ANHEUSER-BUSCH BREWMASTERS.
Edward
Name a beer and within seconds
he can come up with a food to
pair it with. Brie? Try a light
beer. Pepper steak? An Americanstyle
amber lager. Vegetable stew?
Wheat beer.
“It’s what I do best,” the 25-year kitchen
veteran and certified executive chef
said. A graduate of the prestigious
Culinary Institute of America, Wertz
knows a thing or two about food. And,
having worked for Anheuser-Busch
since 2002, he also knows a thing or two
about beer. Wertz works at Kingsmill
Resort & Spa, owned by Anheuser-
Busch.
As Vice President of Food and Beverage,
he hosts dozens of beer and food pairing
dinners around the world educating
consumers on how to artfully serve the
two together. From the appetite-stimulating
amuse-bouche to the sumptuous
desert finale, Wertz successfully marries
beer styles, unique ingredients and seasonings
to produce innovative dishes,
such as Michelob ULTRA Poached
Shrimp, the decadent Michelob ULTRA Amber
Truffle and Lemongrass Roasted Chicken.
“Beer is one of the most versatile, moderate alcohol
beverages in the world,” Wertz said. “It adds pizzazz
to any menu.”
And don’t be intimidated when trying to pair a beer
with a certain dish. Start with a favorite beer,Wertz
recommends. “You know it, you like it and you’ll
have no problem finding what tastes good with it.”
Wertz said the main problem with consumers is that
they don’t sit back and enjoy their beer. Or, really
MICHELOB ULTRA OPEN • 2008 OFFICIAL PROGRAM
22 33
taste their food when paired with a beverage, for that
matter. Once they start to break down a taste of a
certain beer style, they can easily find a dish to complement
it, he said. In fact, when Wertz hosts one of
his trendy beer-pairing dinners, he’ll introduce
some unique glassware.
“I’ll serve light beers like Michelob ULTRA in a fluted
champagne glass. At first everyone is surprised.
They’ve never seen beer served like this,” Wertz said.
“They suddenly start to pay more attention to the flavor
when they taste it. Notice I said taste it. Not gulp it.”