Chefs Speak: Ferran Adrià on His New Beer, Inedit

From the brilliant Chef chemist and molecular gastronomy mastermind Ferran Adrià, creator of Spain’s El Bulli, frozen chocolate air, edible flower paper and spherical olives,  a beer?  Yes it’s true.  While the talk has been online for over a year,  Chef Adrià’s new brew Inedit is now making an official appearance  on restaurant menus.

From the Estrella Damm website, Inedit is described as “”a unique coupage of barley malt and wheat, flavored with coriander, orange peel and liquorice”,  (it is)  “the first beer specifically created to accompany food. It is born from the conviction that a beer that could be paired with the utmost respect to the best cuisine was necessary. That is its aim and its virtue, and that is what makes Inedit different, special and unique.”

Priced at $10-30 per 25 ounce bottle, this is not your average Joe’s Saturday football drinking brew. Inedit is intended to be chilled and served at a temperature from 4 to 8 degrees Celsius or 39 to 46 degrees Fahrenheit, in a white wine glass filled to one third.   Where to find it?   In NYC, it is available here, and you may purchase it online here as well as other venues.

In this video from Estrella, Chef Ferran discusses the beer and it’s serving suggestions. “I am sure it is going to be imitated” the chef remarks. What do you think? Would you consider stepping out of the box and serve Ferran’s beer to dinner guests?

We have not tried Inedit yet, but if you have, give us a shout and let us know your thoughts in the comments. For more mainstream beer drinkers, be sure to check our beer and food pairing charts.   Cheers!