Craft beer is one of the fastest-growing industries in the world, and with more than 100 styles to choose from, it can be daunting to determine the best flavor combinations.
But learning how to master pairing craft beers with food doesn’t have to be a complicated task. Beer and food pairing offers unique culinary experiences for everyone – even experienced connoisseurs.
Best Beer For Seafood:
Dogfish Head SeaQuench Ale (Session Sour) Beer, Anchor Steam (California Common), and Allagash White (Belgian-style Witbier) are all ideal choices for pairing with seafood.
Dogfish Head SeaQuench Ale (Session Sour) Beer
Dogfish Head SeaQuench Ale (Session Sour) Beer is an excellent choice for those looking to explore beer and food pairing. This session sour beer boasts a unique flavor profile, combining the styles of Kölsch, Berliner Weiss, and Gose.
For those who appreciate citrusy and tart flavors in their drinks, this ale has it all — lime peel, black lime, and sea salt coalesce together beautifully to create a light but flavorful beverage.
In addition to its deliciousness entirely on its own terms, this particular brew works excellently as part of seafood dishes due to the pleasant combination of its refreshing taste that complements rather than overpowers the flavors inherent in these types of meals.
Anchor Steam (California Common)
Anchor Steam Beer has been brewed in San Francisco since 1971 by Anchor Brewing Company, making it a modern tribute to the classic Steam Beer, also known as California Common.
The brewing process combines traditional techniques with state-of-the-art methods to produce an all-malt beer that is handcrafted and full of flavor.
One of American’s most unique styles of beer is California common, sometimes referred to as “steam beer” due its fermentation using lager yeast that produces a crisp and refreshing result – this makes it perfect for pairing with seafood.
Allagash White (Belgian-style Witbier)
First and foremost, Allagash White is a Belgian-style Witbier brewed with oats and red and white wheat. The grains combine to give this beer its unique flavor, which includes notes of coriander, clove, honey, orange peel and pepper.
This beer has an ABV of 4.8% making it slightly light but by no means in any way lacking in taste or complexity. Its malts are so flavorful that they provide great depth without taking away from the drink’s clean aftertaste.
Allagash White offers one of the best food pairing experiences around when served with seafood dishes like scallops or oysters due to its silky texture complementing them perfectly while providing a crisp counterbalance against heavier proteins or sauces associated with these ingredients; even though it incorporates elements like malt that can easily overwhelm some foods.
Best Beer For Salads:
Salads are best complemented with light yet flavorful beers like Hoegaarden White (Belgian-style Witbier), Firestone Walker Pivo Pils (German-style Pilsner), or New Belgium Fat Tire Belgian Style White (American Wheat Beer).
Hoegaarden White (Belgian-style Witbier)
Hoegaarden White is a Belgian-style wheat beer that’s been around since 1445, making it an incredibly historic and authentic example of its style. Its brewing process involves recipes and techniques developed over centuries, resulting in this iconic beverage gaining worldwide recognition for its deliciously tart and citrusy flavors.
The 4.9% ABV beer has become widely recognized as the ideal choice for pairing with salads due to its distinct aromas and palate-cleansing carbonation providing contrasting flavor against creamy dressings or roasted vegetables.
The light body, low bitterness, subtle sweetness from the combination of lemon peel and orange zest creates a unique interplay between the food on your plate and Hoegaarden itself make it stand out among other beers when looking at pairing options.
Firestone Walker Pivo Pils (German-style Pilsner)
Firestone Walker Pivo Pils is a craft beer darling with great food-pairing potential. This German-style pilsner has an ABV of 5.3%, and combines bright lager aromatics, noble spiciness, and botanicals, including juniper.
The unique combination of flavors makes it a favorite among those looking for the perfect beer to pair with their meal or snack. From German sausage to Japanese sushi rolls and peppery cheeses like Monterey/Pepper Jack, its flavor complements many dishes beautifully — making it one of the best beers for salads around! Its versatility doesn’t stop there; because Pivo isn’t heavy in body or alcohol content, it can balance out heavier foods like grilled meats or shellfish perfectly too.
Try pairing this delicious brew with fish tacos for a pleasant surprise! Whether served alongside light summer meals outdoors on hot days, Classic spicy Mexican dishes in cold winter months – Firestone Walker’s Pivo pils will bring any dish to life by way balancing out complex flavors while adding just enough malt smoothness overtop to make sure every bite tastes as good as intended.
New Belgium Fat Tire Belgian Style White (American Wheat Beer)
New Belgium Fat Tire Belgian Style White (American Wheat Beer) is an exceptionally flavorful and aromatic beer, brewed with Seville orange peel and coriander. This light-bodied and unfiltered wheat ale features flavors of sweet malt combined with subtle hints of citrus that make it a fantastic option when crafting the perfect pairing for salads.
Drawing inspiration from their experience brewing Belgian beers, New Belgium adds Seville oranges to create a unique flavor profile that can cut through heavy dressings, while still complimenting all types of greens.
Its slight higher alcohol content gives this brew enough umph to stand up to oilier salads or heavier ingredients such as nuts without overpowering the delicate flavors found in many popular mixed green salads.
Best Beer For Spicy Dishes:
To stand up to spicy food, reach for an American IPA like Ballast Point Sculpin, a Japanese Rice Lager like Sapporo Premium, or a Session IPA such as Founders All Day.
Ballast Point Sculpin IPA (American IPA)
is a highly respected pale ale that has become a favorite of beer lovers across the globe. It’s 7 percent alcohol content and strong hops, malt and citrus flavors make it an excellent match with spicy dishes.
This American IPA has classic notes of pine and distinctive aromas of grapefruit, melon, lemon, and apricot making it ideal for pairing with fiery meals like tacos or chili.
Devotees appreciate how well Sculpin pairs its hoppy character with spicy cuisine as well as its robust yet balanced body; one sip submerges your palette entirely in malty goodness while undertones of pine keep you coming back for more.
Sapporo Premium (Japanese Rice Lager)
Sapporo Premium is a light, clean lager from Japan made with rice in place of corn. This gives Sapporo its unique flavor profile, which complements spicy dishes like Thai and Mexican food as well as classic buffalo wings.
The use of rice results in the beer having slightly sweeter notes than your typical American lagers or ales without sacrificing its crisp finish or bitter hop taste that contrasts the spiciness found in many types of cuisine extremely well.
Founders All Day IPA (Session IPA)
Founders All Day IPA is an ideal beer for pairing with spicy Mexican dishes. This flavorful session IPA from Founders Brewing Company contains a complex array of malts, grains and an assertive hop profile that delivers flavours of lemongrass, citrus-fruit, and pine.
The citrus hops add a lightness to the finish which enhances the citrus notes found in Mexican food like salsas and tortillas.
Best Beer For Cheese:
Opt for Chimay Grande Réserve (Blue)Belgian Strong Dark Ale, Orval Trappist Ale Belgian Pale Ale or Goose Island Bourbon County Stout American Imperial Stout to pair with any type of cheese.
Chimay Grande Réserve (Blue) (Belgian Strong Dark Ale)
Chimay Grande Réserve (Blue) (Belgian Strong Dark Ale is a dark, complex beer with a rich flavor that has deep roots in the Trappist brewing traditions of Chimay. It’s full-bodied, malty taste comes from the double malt used in production – Vienna and Munich malts are combined with Bohemian hops to produce this strong ale of the highest quality.
Chimay Grande Réserve (Blue) pairs exceptionally well with cheese due to its smooth body and notes that contrast or complement different flavors in cheese. Its intensity can be matched easily against more pungent cheeses like blue, brie, camembert, goat’s milk cheeses, or washed soybeans rinds while still pairing well with semi-soft varieties such as Manchego or Edam.
Orval Trappist Ale (Belgian Pale Ale)
Orval Trappist Ale is a genuine Belgian Trappist beer. It has an unforgettable bottle shaped like a curvaceous bowling pin with 6.2% ABV brewed by the Cistercian monks of Orval Abbey in Belgium.
This unique ale has gained recognition throughout the world and it stands out due to its striking flavor profile and classic style, making it one of the most sought-after beers for cheese pairing.
Its fermentation process includes hops added three separate times leading up to dry hopping (a fancy term for adding additional doses of hops during aging).
Goose Island Bourbon County Stout (American Imperial Stout)
This hefty beer packs a punch with its high alcohol content (15%), and complex flavor profile. The stout combines flavors of chocolate, coffee and a hint of caramel that make it an ideal companion for rich and creamy cheeses.
Best Beer For Steak:
Try pairing hearty, steak-based dishes with Deschutes Black Butte Porter, Guinness Draught, or Arrogant Bastard Ale for a dynamic and flavorful beer and food combo.
Deschutes Black Butte Porter (American Porter)
It is a craft brew with an ABV of 5.2% and IBU (International Bitterness Unit) of 30 that takes its name from the Black Butte mountain in Oregon’s Cascade Range. This flagship beer has the perfect balance between roasted malt, chocolate and coffee notes to lay down a foundation for its delicious flavor.
Highly regarded by critics, Deschutes Brewery has bagged several awards including Certificate of Excellence and Best Beer at numerous competitions with this delicate masterpiece – showcasing just how well crafted their beers really are.
Guinness Draught (Irish Dry Stout)
Guinness Draught (Irish Dry Stout) is an iconic and timeless Irish beer that has been brewed for centuries. It’s low in ABV but robust and flavorful, with a silky black color. Made from barley, hops, water, and a specific strain of ale yeast (which gives it its distinct flavor), Guinness Draught offers a rich taste of coffee and dark chocolate notes to delight the palate.
Known globally as “the black stuff” or the original stout beer on draught.
Arrogant Bastard Ale (American Strong Ale)
Arrogant Bastard Ale is an aggressive American Strong Ale with a bold flavor profile that perfectly complements the rich flavors of steak. With a 7.2% ABV, this beer sits right in the middle when it comes to alcohol content for its category; not too strong and not too weak.
It clocks in at 150 calories per 12 oz glass, ensuring you won’t feel guilty about gifting yourself one…or two! Arrogant Bastard features wonderful hints of caramelized malt ad aromatics that support sweet components such as milk chocolate and dark roast coffee.
Best Beer For Desserts:
Indulge your sweet tooth with delicious dessert pairings such as Samuel Smith’s Organic Chocolate Stout, North Coast Old Rasputin, and Lindemans Framboise Lambic.
Samuel Smith’s Organic Chocolate Stout (English Sweet/Milk Stout)
Samuel Smith’s Organic Chocolate Stout is one of the oldest and most popular sweet/milk stouts available. Produced by a centuries-old brewery in Tadcaster, England, this organic beer has alluring chocolate notes with hints of sweetness, creaminess and nuttiness.
Not only does it taste great paired with desserts, but it is also certified vegan by the Vegan Society and USDA certified organic for those looking for an even more ethical option.
This stout contains malted barley, cane sugar and cocoa extract – all organic ingredients! The texture is thick yet smooth which helps to balance out the strong flavors perfectly.
North Coast Old Rasputin (Russian Imperial Stout)
North Coast Old Rasputin is a classic Imperial Stout with big complex flavors and a warming finish that’s perfect for after dinner or dessert. This celebrated brew from the North Coast Brewing Company has an alcohol percentage of 9%, making it richer, stronger and more flavorful than other beers.
It combines pale malt, roasted barley and wheat in the brewing process to bring hints of chocolate, coffee and caramel to this inconic stout. The combination of fruity aromas along with chewy nutty flavor make Old Rasputin a go-to beer for beef dishes as well as grilled or smoked game.
Its heavy body pairs well with rich flavors such as dressings found in salads, oily foods like nuts, oysters and shellfish- anything where you want a hearty ale alongside your dish because of its intense roasty malt profile and slight hop bitterness on the finish.
Lindemans Framboise Lambic (Belgian Fruit Lambic)
Brewed using traditional methods in the Senne Valley of Belgium, Lindemans Framboise is a Belgian fruit lambic beer that combines the brewery’s superior ale with 30% natural raspberry juice.
This unique mix of ingredients leads to its tart and crisp flavor; making it a leader in the fruit lambic category. The complexity comes through the blend of special malt which presents delicate dryness along with hints of anise, dark fruits and coriander for a slightly bitter backdrop – perfect for complementing chocolate desserts.
The process used by the Lindemans family brewery to make this most delightful beer is extremely complex and uses time-honored techniques that have been perfected over many generations giving us their exquisite brew today.
Best Beer For BBQ:
Founders Dirty Bastard (Scotch Ale/Wee Heavy), Cigar City Brewing Jai Alai IPA (American IPA) and Smuttynose Old Brown Dog Ale (American Brown Ale) are great match for grilled and smoked dishes.
Founders Dirty Bastard (Scotch Ale/Wee Heavy)
Founders Dirty Bastard is a Scotch Ale/Wee Heavy style beer brewed by Founders Brewing Company in Grand Rapids, Michigan. It’s made with seven varieties of imported malts giving the beer a complex finish with notes of smoke and peat which pairs perfectly to bold flavors such as those found in BBQ.
With an impressive score on Beer Advocate of 90, it no wonder why this flavorful beer has become one so popular among craft brewers and fans alike.
Cigar City Brewing Jai Alai IPA (American IPA)
The Jai Alai IPA from Cigar City Brewing is an American-style IPA that stands out with its bold and citrusy taste. It features six different hop varietals, including Mosaic, Calypso, Bravo, and Delta hops which create a rare blend of flavors.
This makes it one of the best beers for barbecue because its intense flavor can stand up to the charred flavor of grilled meats.
When pairing beer with barbecue dishes such as steak or ribs there are two main things you have to consider: contrast or complementing. With Jai Alai IPA’s citrusy notes give a great balance that not only will contrast but also complement with meats so they don’t overpower each other while bringing out new flavors in both the meat and beer.
Its light body helps keep any heavy dishes like beef brisket nice and light when paired together adding incredible depth without weighing down your mouthfeel.
Smuttynose Old Brown Dog Ale (American Brown Ale)
Smuttynose Old Brown Dog Ale is a robust, malty beer with an ABV of 6.5% and an IBU of 30. This beer has won awards for its unique flavor profile that balances out hop bitterness, toasted malt caramel, chocolate and other interesting flavors.
Smuttynose Old Brown Dog Ale’s rich aroma makes it the perfect gateway to darker beers for neophytes as it avoids the harsher roasty character found in most dark ales.
This malty brown ale provides notes of bitterness from the roasted malts alongside smooth sweetness from chocolatey aromas that complement grilled meats excellently. The nuttiness rounds off any heavier dishes nicely while working together with generous amounts of hop bitterness for a complex yet well-balanced sip overall.
Furthermore, its lower ABV allows one to sample more food without feeling weighed down or having their palate become too overwhelmed by strong flavors.
Guidelines For Beer And Food Pairing
include balancing the flavors of the beer and food, creating contrasts, comparing beers to wines, avoiding overpowering flavors, and regional or seasonal pairings.
Contrasting flavors and aromas in beer and food pairings can be a great way to create delectable dishes that work in harmony with one another. For instance, pairing the rich carbonation of an IPA with spicy Thai curry can help to cool down the spiciness of the dish; or using a nutty bitter stout against a mild seafood dish helps bring out intricate flavors of both elements.
Moreover, contrasting textures are also beneficial—e.g., having a crisp lager accompanied by creamy shellfish helps provide further depth to this type of meal.
In order not to overpower your food choices, it is necessary to make sure that you pick beers within similar strength categories when combining them with heavier meals – for example, lighter pale ales would best compliment salads while stouts go well with Mediterranean cuisine.
When looking for a delicious beer and food pairing, complementing flavors is one of the key principles. Complementing involves finding beers that will bring out the best qualities in your desired dish – deliciously enhancing its flavor profile with each sip of delight.
When matching complementary flavors, carefully consider the characteristics of both beer and food so they balance well on the palate. For example, if you’re serving steak, choose an ale or porter with hops that add bitterness and highlight savory qualities like caramel or roasted notes found in steak.
If selecting cheese as a course course select ales which are malty sweet to create contrast between savory appetizers like sharp cheddar or gruyere; certain stouts can also be paired with aged Gouda since their creamy sweetness offers some sharpness not present elsewhere on your plate.
Compare Beers To Wine
Beer and wine can be compared in terms of flavor profiles to make informed beer and food pairing decisions. While there are similarities between the two beverages, it is important to note the differences.
For instance, beers typically contain hops and malts that give them a bitter taste while wines tend to focus more on fruit flavors. Additionally, beers come in a variety of types like ales, lagers, stouts or porters; each with their unique flavor profile.
For example: A German-style Pilsner goes great with seafood dishes due its crispness cutting through fat yet still providing enough sweetness for balance where Pinot Grigio pairs well with salads because it’s delicate nature does not overpower the lighter flavors found in traditional salad fare whereas stronger flavored foods complement bolder Chardonnays or Cabernets Sauvignons much better .
Avoid Overpowering Flavors
It is essential to avoid overpowering flavors when beer and food pairing. Using too much of either the beer or the food can easily cause a dish to taste unbalanced, and bring down the overall flavor experience.
For example, selecting an intensely flavored craft beer such as an IPA will not work well if you are serving steamed vegetables with just a simple butter sauce — there won’t be enough sweetness from the vegetables, herbs or cheese for the hops in that IPA to contrast and play off of each other.
Regional And Seasonal Pairing
When it comes to beer and food pairing, taking into account the regional and seasonal ingredients can add complexity, balance, flavor profiles, texture and a unique twist to an otherwise ordinary meal.
In terms of beer and food pairings, incorporating local ingredients helps highlight the flavors of both elements, creating intriguing layers that compliment each other.
The best way to take advantage of regional affiliations from a culinary perspective is by using produce from farmers markets or local farms whenever possible.
Definition Of Tastes In Beer
The tastes present in beer can be broken down into four main categories, such as hops, malt, light and dark and bitterness.
Hops are essential ingredients in the brewing of beer, adding bitterness, flavor, and aroma to the brew. They’re cone-shaped flowers that can add a range of distinct nuances such as floral notes, herbal tones, spicy flavors, and citrusy zest.
The hops provide balance against the sweetness from malt used during fermentation process which affects how full bodied or hoppy a beer tastes. Hops also offer varying levels of bitterness to help offset rivaling flavors like roasted malts or caramelized sugars found in dark ales like porters or stouts.
Adaptations with different varieties of hop give brewers an array of characteristics for creating unique beers styles for all kind of palates. Understanding these distinguished flavors promotes accurate description and comparison when discussing different types of beer styles including IPAs (India Pale Ale), Pilsners (Pale lager brewed with bottom fermenting yeast), Ales (low-hop ales made with top-fermenting yeasts).
Beer is made mainly from grains like barley, wheat, and other cereal. Malt is the process of taking raw grains and making them into a sugary food source for yeast to feed on during fermentation.
Malting also helps create flavors in beer such as sweetness, maltiness, biscuit, toast/roast/burnt flavors. To make malt, grains are soaked in warm water where they start to germinate through an enzymatic conversion which produces sugars that can be fermented into alcohols.
This process usually takes place over a few days before being dried out at high temperature either kilned or roasted to give it its color and flavor profile. Malts come in multiple styles depending on their color classifications (pale malts vs dark malts).
Pale malts provide grain-y sweetness while darker roasted malts form aromatic compounds with smoky/caramel characteristics from the Maillard reaction occurring when roasting the starch granules found within the husk of certain cereals when heated up past 315 degrees Farenheit by application of external energy sources such as firewood or electricity (though historically wood fires would have been used).
Malt provides fermentable and non-fermentable sugars and proteins that influence beer’s aroma, alcohol, bodyColor`FLAVOR`, AND HEAD RETENTION; this means a combination of different types can help bring balanced flavours across all malt beers – think sweetened caramelization with deep complexity melding well with dishes encompassing fatty richness whilst hop bitterness cuts through accompanying higher EBU’s stouts velvety mouthfeel but important too irrespective your particular style preference making sure careful palate management best served consideration low ABV lighter lagers further possibility maybe ordering something unique feature product locally brewed specialties seasonality cause not only does affect cost factors frequent occasions especially selecting established favourites throughout sessions happy hour hosted BBQ
Light beers generally tend to have a crisp, clean flavor profile and carbonation levels that refresh the palate. They are typically characterized by notes of grain, fruits like citrus, grassiness from hops and subtle herbaceous elements present in certain styles such as Czech-style pilsners or Belgian wits.
Darker beers, on the other hand, are usually robust in terms of taste due to their heavier malt character which gives them rich roasted flavors alongside a smooth mouthfeel.
Along with this dark color comes more body which brings out nuanced flavor profiles when paired with the right food – think dense chocolate cake matched up with an intense Russian imperial stout or succulent pork ribs cooked low & slow until tender while sipping an oaky aged barleywine.
When it comes to beer, bitterness is a taste that many drinkers are aware of and almost every brewer strives for. Bitterness in beer is derived from hop acids such as alpha acid and beta acid which contribute levels of bitterness based on the brewing process.
Bitterness imparts flavor profiles including floral, herbal, citrusy notes as well as other tropical fruit flavors.
The level of bitterness found in different styles of beer can vary significantly thus affecting the balance between sweet and bitter flavors experienced by those drinking them.
Although some drinkers enjoy an intense amount appealing to their hop-loving palates; when paired with food, too much bitterness can overpower the dish’s flavor profile making it difficult to appreciate either experience fully.
Understanding The Elements Of Beer And Food Pairing
By understanding the unique flavor profiles, aromas and textures of both beer and food, you can begin to craft expert pairings! Take time to learn more about these elements of beer & food pairing for success.
Flavor & Aroma
Flavor and aroma are the cornerstone of any beer and food pairing. Properly matched aromas can help to enhance a dish, while mismatched aromas can detract from it instead.
When pairing specific beers with entrees, think outside the box in terms of flavor combinations—for instance, IPA’s bitterness complements richness like that found in grilled steaks ,wild game dishes,or barbecued short ribs.
Texture is one of the most important elements to consider when pairing beer with food. Different beers have varying levels of carbonation, body and finish that can create a range of texture sensations in your mouth.
Carbonation produces effervescence which can help refresh the palate after complex flavors and pungent aromas, whereas certain finishes like hop bitterness might linger longer on your tongue than fruity or malty notes.
The texture of food also has an impact on how it pairs with various types of beer—for example creamy-textured dishes like chicken marsala will pair well with smooth stouts or dry ales due to their lighter body and low alcohol content, while crisp salads may benefit from anything from a light pale lager all the way up to incredibly hoppy IPAs! Food textures such as deliciously crunchy fried fish call for something refreshingly carbonated but light in character such as an IPA or Pilsner.
On the other hand, rich roasts pair better alongside something maltier such as a brown ale or stout; since chocolate desserts usually lead to heavy tones, its best paired with robust dark ales or porters which add complementary coffee-like hues that bring out its flavor even more.
Carbonation plays an important role when it comes to food and beer pairing. Carbonation is the process of carbon dioxide (CO2) gas dissolving in the beer, giving it that crisp & bubbly texture we all love.
The amount of carbonation varies depending on many factors such as brewing method, beer style, and fermentation processes. Beers with high carbonation, like Belgian Ales or German-style Wheat beers, can provide a refreshing contrast to rich or fatty dishes.
These styles tend to pair well with light dishes as their higher levels of CO2 can effectively lift flavors without overpowering them while cleansing the palate between bites.
On the other hand, beers with low carbonation like stouts or porters have subtle bubbles that create a heavier body which lends itself better to heavier dishes like steak or grilled foods because they won’t overtake the flavor profile of these cuisines.
FAQs on Beer and Food Pairing Combos
What makes beer and food pairing unique?
Beer and food pairing is a delightful process that allows drinkers to taste the nuances in their favorite beers while discovering how it complements specific foods. The practice of combining complementary ingredients is more complex than merely selecting snacks or components to go with a cold one, as understanding flavor complexity helps create an exceptional culinary experience.
How should I begin my exploration into beer and food pairings?
The best way to start your exploration into beer and food pairings is by familiarizing yourself with various beers available in different styles like IPA, lager, pilsner, etc.
This will provide the basics you’ll need before starting any projects or experiments on finding the perfect combos for each component.
Additionally, look through various professional guides & resources that experts have put together over time to understand further what combinations will help maximize outcomes for whatever aims set out to accomplish!
How do I identify which flavors come from which ingredient?
Taste-testing–this method requires drinking/eating respective items separately and then when combined–as users become acclimated with the various components involved ( i.e., hops, malts )
They could distinguish notes attributed from each type shortly after the consumption phase (this entails persistence!).
Doing this consistently while following recipes explicitly designed around the stated goal helps quickly hone skills & ability differentiate between ingredients utilized between specific dishes the desired outcome might render!
Are there certain techniques used to make beer and food pairing easier?
Yes, there are plenty of tips& tricks you can use to simplify the process associated with beer and food pairing.
Research specific cuisines widely popular and known for utilizing consistent ingredients for platters while sampling an array of brews beforehand to narrow down options much faster(ideally, with assistance from someone well-versed in the field )
Final Take on Perfect Beer and Food Pairing
Beer and food pairing can be a delectable addition to the dining experience when done correctly. It involves carefully selecting different craft beers with flavors that complement, balance or contrast those of various dishes.
Balance is key – intense foods like steak call for big beers while lighter dishes such as salads pair more harmoniously with light beer styles like lagers and ales. To fully appreciate the art of beer and food pairing, industry professionals should consider taking Beerology®’s Mastering Beer & Food Pairing course which empowers them to become certified in creating successful pairings.
Beer lovers should feel encouraged to experiment beyond traditional hopping combinations by trying unusual ingredients which may unlock delicious flavor possibilities.