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The decision of which foods taste best with which beers is an ever-evolving experiment. As we endeavor to bring reason to this process it must be understood that there is no correct answer, as everyone’s palette inevitably varies from person to person. There are, however, a few underlying traits that help with these important decisions...
The most important thing to remember is simply to think about what we taste. Sipping a brew slowly allows the best opportunity to determine dominate flavor characteristics. Is the maltiness of the beer sweet or dry? Do the hops promote a flowery or citric presence in the beer? Does the yeast contribute a distinctive flavor? Is there a sharp alcohol flavor present? Each of these will help determine what characteristics to look for in the food we pair with each beer.
Just as certain kinds of beer cannot follow others in a beer tasting, drinking the wrong beer with certain kinds of food will in fact detract from the flavor characteristics of both. Most often, strong flavors in a beer will overwhelm those found in food, but the reverse may also occur. For example, the rich and malty flavors of Long Trail’s Scottish Ale, Hibernator, would be lost if paired with an astringent salad dressing such as a vinaigrette. Likewise, even a small taste of Limburger cheese will overwhelm all but the strongest beer flavors.
Matching lighter beers with lighter foods and heavier beers with heavier foods has long been a general rule of thumb. This is also a good starting point when working with “hoppy” beers such as IPA’s. Generally speaking, the more hop bitterness a beer has the heartier the flavor needs to be in the meal so that it may stand up to the demanding beer flavor. Along these same lines we want to promote pairing sweet flavored beers with sweet dishes, and tart beers with tart dishes. Planning beer/food pairings in this way will allow the flavors to compliment each other, building on their combined flavors to reach new heights unattainable by themselves alone.
Think ethnic. Beer, same as food, has important cultural heritage to promote as part of its individual character. Often time’s beer and food from the same region/country will pair very well together as the result of decades (sometimes even centuries) of evolving together. Such culturally rich regions of the world as Germany or England, for example, have developed numerous options for pairing local beer specialties with popular national dishes.
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Both brewed in the traditional German style, these beers pair very well not only with German dishes such as smoked or grilled meats, but they are also a great complement to sandwiches, hearty soups and pizza. |
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Fried foods are a particularly good match for IPA’s as the hoppiness of the beer is able to cut through the grease. For this same reason any foods featuring vinegar as the main ingredient, or featuring a high level of spiciness, will also make a good pairing with an IPA as the hop bitterness in the beer is able to overcome such intense flavors in the food, creating a more balanced flavor experience for the palette.
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Just as with Hefeweizen, this wheat beer should be paired with lighter dishes such as salads and light appetizers, possibly even light chicken or fish dishes. Wheat beers featuring fruit, however, also pair great with entrees that are prepared using similar fruits. Dishes prepared using berries (a raspberry-glazed duck breast for example) would pair particularly well with the subtle tart and sweet characteristics of this unique beer. |
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Belgian beers exhibit a high level of complexity. They’re often spicy, tangy or fruity. If you pair them with foods featuring spices and herbs, those foods will help pull similar flavors forward from the beer. This beer pairs well with delicate foods such as light soups, pastas or subtle cheeses. These beers also work well with light chicken dishes and lightly flavored vegetarian dishes.
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Brown Ales often have an initial malty sweetness followed by a moderate caramel flavor which goes well with beef entrees like steak, pot-roast or roast beef. Hamburgers and sausages also pair well with this autumn seasonal brew. |
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The heavy, sweet flavor profile of a Scottish Ale pairs very well with dishes matching this brew’s intensity. Such entrees as hearty stews and roasted red meats are sure to compliment this brew’s rich maltiness. |
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