Nottingham Nectar
"Craft beer brewer Adaeze's newest creation needs taste-testing—and the thick Zambian pub owner who offers her taproom has ideas about pairing that extend beyond hops."
Bwalya's pub was the perfect venue.
"I'll stock your beer," she offered, "if you let me taste everything first."
Adaeze brought samples. Bwalya brought chemistry.
"This one's bitter," Bwalya observed.
"That's the hops."
"I prefer sweet." Her eyes dropped to Adaeze's lips. "Let me taste something else."
The tasting became intensive.
They sampled every batch—and each other—in the pub's private cellar.
"You're hoppy," Bwalya laughed.
"You're malty."
"Together we're perfect."
On beer barrels, surrounded by fermentation, they created their own reactions.
Bwalya's thick body moved with surprising grace. Her mouth was skilled at more than tasting.
"This is inappropriate," Adaeze gasped.
"So is this beer name. But I love it anyway."
The collaboration launched successfully.
Nottingham's beer scene noticed the brewer and pub owner partnership.
They noticed the chemistry too.
"Business partners?" someone asked.
"And more," Bwalya answered honestly.
The pub became a taproom for Adaeze's creations.
And the cellar became their private tasting room.
"Best pairing I've ever made," Adaeze said.
"Better than beer and cheese?"
"Much better."
Some flavors, they'd learned, couldn't be bottled.
But they could be savored again and again.