Food & Beer Culture

What do people eat with beer in Herefordshire? If you're sitting in a pub by the River Wye, you'll often be served Hereford beef: cattle with the white face and reddish-brown coat native to the county, served as steak or roast. The hearty meat pairs well with a bitter, since roasted notes and malt meet in the middle.

Worcestershire Sauce comes from Worcester. John Wheeley Lea and William Henry Perrins launched it in 1837, a tangy, dark sauce made from vinegar, tamarind, and spices. It belongs on cheese on toast and in some stews. It pairs well with beer, since its acidity and umami complement the malt.

Ploughman's lunch is the classic snack of English pubs. It includes bread, cheese, pickles, and chutney. Apples, pears, and plums come from the region, and in early summer asparagus from the Vale of Evesham is served. All these fruits come from the orchards that make cider possible.

The pub is the village's living room. You order at the bar, not at the table, pay immediately, and carry your own glass. A "round" is when everyone takes turns buying drinks. In old half-timbered houses you can see the black-and-white beams that gave the region the nickname Black and White Villages.

The breweries open their doors for festivals. Herefordshire and Worcestershire have local beer festivals, and in autumn comes the apple harvest with cider festivals. Those touring the pubs can sample bitter, cider, and perry side by side and notice how closely related these drinks are.