Do it yourself molecular gastronomy sets, fast food and pizza, not the usual next moves of a top chef, but then ‘thebestchefintheworld™’, El Bulli’s Ferran Adrià, is not the usual chef. So whilst others roll out prohibitively expensive chains in five star hotels around the globe, Adrià continues to do what he does best, challenge peoples perceptions of ingredients and tastes and his latest venture, a beer that wants to be a wine, does just that. Estrella Damm’s Inedit is a ‘unique coupage of barley malt and wheat with hop, coriander, orange peel, liquorice, yeast and water’ that undergoes a second fermentation after bottling. Cloudy, fruity, creamy and delicate, Inedit should be kept in a wine cooler and served in a white wine glass, no more than half full, of course.
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