Former head chef at Noma, Matt Orlando explains how avant garde cuisine and sustainability is being transposed to progressive craft beer at his groundbreaking new food-forward brewery.
The colour in Matt Orlando’s tone shifts for the brighter as I ask him about exploring tastes. He’s like a kid discovering the magic of science for the first time. “This is an area that’s extremely interesting to me,” he enthuses, “because the tastes that we’ve explored at Amass, we have done so through texture. Everything we cook there has texture to it, but when you apply those flavours to a liquid form…” He pauses as if his tongue needs to catch up with his brain. “What I’ve learned through this whole process is that liquid carries flavour differently than texture, which is something I hadn’t taken into account before.”