Let me begin the fourth article in this series with a couple of disclaimers: I am not a chef and I am not a brewer. With that said, I’m going to delve a little into the subject of pairing beers with foods.
There is a plethora of information and ideas out there, including blogs, cooking with beer books, books on pairing suggestions, information on brewing/cooking websites, and information disbursed through our industry trade organization, the Brewers Association. This article pulls information from the many sources available for those of you who want to explore the world of beer and food pairings further. This article is just meant to whet your appetite (with beer, of course!).
With the earlier explosion of California wines, the trend was pairing wines and foods, and it was full of rules. Craft beer lovers, chefs who cook with beer and chefs and brewers who design their menus around craft beers are innovative and experimental by nature. They prefer to use guidelines rather than rules.
Often, chefs will create the menu and then work with the brewers to pair certain beers with the menu items. They sometimes prefer to complement the food and sometimes prefer to choose a beer that contrasts the flavor profiles. The ultimate goal is to create a duo that, when combined, has a sum greater than two. The beer chosen enhances the food prepared and the food prepared enhances enjoyment of the beer chosen.
The basics of beer ingredients include malted barley, which gives beer a malty sweetness characteristic found in many styles of beers such as many ambers, red ales, bocks, many porters, Doppelbocks and sweet stouts. The malt used recipe also contributes to the color and body of the beer. Caramel malt contributes an amber color, chocolate malt imparts overtones of chocolate and light coffee and black malt gives a burst of espresso.
The second basic ingredients are hops, grown on vines. Brewers use a multitude of hop varieties, each with its own flavor, aroma and bitterness profiles. Think pale ales, English-style bitters, IPAs. The addition of hops during the brewing process also provides depth and complexity to many beer styles.
Beer and cheese pairings are common and are often the way to begin or end a beer-infused dinner party. In general, choose lighter beers to pair with lighter cheeses and more strongly flavored beers for more assertively-flavored cheeses. A Nut Brown Ale pairs great with cheddars or a mild Colby; fruit beers complement softer cheeses, such as Brie. A German-style Hefeweizen (wheat beer) softens the tartness of a good goat cheese. Hoppy and floral IPAs, such as Prescott Brewing Company’s Ponderosa IPA, bring out the best in bleu cheeses. The choices are endless.
Moving on to entrees, an example of a beer that complements a main course would be an American Cream Ale, such as Prescott Brewing Company’s multiple award-winning Lodgepole Light, a Kolsch or Light Lager, a Pilsner or Belgian-style Saison beer being paired with lighter foods, such as chicken, fish, salads or light pastas. Or, match a full-bodied Porter that’s been brewed with dark roasted malts with a hefty serving of a good ole’ Kansas City BBQ platter. In this example, the beer is bold enough to stand up to the heavy smoke of the BBQ meats and their fat content. The idea here is to match the intensity of the beer to the intensity of the food, thereby complementing each other.
When thinking of contrasting flavor characteristics, consider taming the heat and spiciness of heavily-curried dishes, or Latin American or Thai spices and chilies with a light lager or Pilsner-style beer. The crispness and carbonation levels of these styles cleanse the palate and ready it for yet another bite of heat.
Beers can also be paired with many dessert items. Fruit beers pair beautifully with fruit-based desserts, such as tarts. Pair a Belgian Framboise with a sinfully rich dark chocolate mousse. Citrusy beers, such as the popular new grapefruity IPAs pair well with lemony desserts or carrot/pineapple poppy seed cake.
Many beer-themed restaurants hold multi-course food and beer pairing events. The chefs and brewers work together. Prescott Brewing Company holds such an event the first weekend in December, and the dinner begins with PBC’s Christmas City Spiced Holiday Ale as the reception beer.
But, no need to wait until then to start your own journey of pairing the endless variety of craft beers with your own favorite foods. Hold a potluck at your home, have everyone bring some of their own favorite beer styles and let the party begin. Have someone make up tasting sheets and note everyones’ favorite combinations. You’ll soon learn to appreciate how the nuances of the various beers can enhance your enjoyment of the food being served. And remember, always Savor the Flavor …Responsibly. QCBN
By Roxane Nielsen, Prescott Brewery
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