by Shaun Layton | Though I’d visited barman Matt Van Dinther (ex-Diamond, Distillery) before at Nomad, a new Main Street restaurant Nomad, last week’s special beer-pairing supper (the second in an on-going series) was the first time I’d ever eaten there. The meal was a glutenous affair, a five course feast of beer-friendly comfort grub from chef Ryan Reed lining up against as many brews from Phillips Brewing Company. My favourite of the bunch was the seemingly simple Pork Corndog with beer mustard and malt vinegar. Its salty, fatty mouth-coat and acetic punch were taken right on the chin of Phillips’ aromatic, pine/citrus-forward, medium-malty Coulrophobia India Red Ale. It was a perfect pairing. Unfortunately, the combo is not a menu mainstay. Let this count as my vote to make it so!