Monday, June 25, 2012

Dare to Pair! Beer meets food



PAIRING BEER
Experience beer and food together. Beer offers greater variety in flavors and body. Carbonation uplifts flavors better than wine and gives a more refreshing aftertaste.
PAIRING BASICS
Season: fresh is always your first pick
Intensity of flavors in beer and food need to match.
Consider color, texture, and weight. Differing texture color and flavor elements mingle and contrast creating interest and adding intensity.

Light seafood and crisp light beer goes well together, but dark, intense porters and briny seafood contrast well too. Experiment and find your own style. Its always safer to pair like with like.
 
mickey's and cajun mac-n-cheese at Montage
What else would you drink under a bridge?


KöLSCH
light slightly green ale
pair with light fruits, light flavors and cheeses, experiment with sour tastes
causes certain flavors to taste flat

Greatest hits
swiss cheese
light dry cheese
rice crackers
light bread
green pears
green grapes
mild nuts
chicken
fish
greek yogurt
sweet mustard

Avoid- intense flavors, high salt, spice

LIGHT LAGER
nobel hop spice and biscuity malt
very refreshing, great for pairing with spicy and salty foods
pair with mild flavor, sour an salty with savory spice

Avoid- chocolate, sweets, vinegar

Greatest Hits
mexican food
landjäger
saurkraut
peanut
lamb
heavy creamy cheese
salty and spicy meats
salty cheese
moderately spicy or hot mustard

FRUIT/BERRY WHEATS
light and effervescent fruit wheat. Tart and subtle flavor.
Refreshing and light. Keep it light and summery or contrast with heavy chocolate desserts.
Pair with fruits and chocolate, salads and sweet breads.

Greatest hits
chocolate
sweet fruits
pears
light, dry cheese
sweet bread
croissants
bacon

avoid- salty cheese, hot spice

MARZEN/ OKTOBERFEST AMBER LAGER
sweet toasted malt Oktoberfest lager. Well hopped, and balanced. All seasons.
Pair with rich spices, mid range flavors, meats and dark breads.

Greatest hits
cinnamon rolls
candied almonds
red curry
pecans
raisins
dates
pretzels
fall squash
brown sugar
lamb
spicy or hot mustard
carmel

avoid- very delicate flavors, tart or sour flavors

INDIA PALE ALE
Look for a well balanced aromatic IPA. Carmel malt backbone supports well hopped beer. Higher alcohol, intense citrus and malt flavors. Medium to heavy body. Bitter, will cleanse palette.
Pair with spice, sweet, or savory.

Greatest Hits
carrot cake
pumpkin sweets/ soup
butternut quash
curries
indian food
spicy thai food
carmel
high fat meats
ham
lamb
bratwurst


avoid – sours, bitter

AMERICAN PORTER
Slightly dry and well hopped. Burn toast and coffee notes, no chocolate. Higher alcohol and medium bodied. Dryness from roasted malt and hops.
Can handle darker, heavier foods and more intense flavors. Pair with heavy fruits, chocolate, cream, heavy meats.

Greatest Hits
BBQ anything
beans
dark chocolate
raspberries
candied walnuts
heavy, creamy desserts
smoked cheeses
dark sausage
pot roast
potatoes
duck
roasted pork
cured meats
rye bread

Avoid- light foods, sour, tangy and acidic tastes

BOCKS, DOUBLE PORTERS, SWEET & DARK BEERS
Sweet, malty and intense beers with generally higher alcohol and sugar content. May be heavy or medium bodied.
Pair with spicy, dark meats, sweets, chocolate, bitter salads, ice cream.

Greatest hits
savory lamb
arugula
espresso
masala
savory, dark meats
ice cream
berries
hot, spicy mustard
pretzels

avoid – sugar overload. Try bitter chocolate and creamy.