Can I drink Beer with that?

 

Can I drink Beer with that? 

 

Anyone remember the 80’s when green and pink suddenly became the greatest color combination of all time? Preppies nationwide were pairing these heretofore non-complementary hues in everything from turtlenecks to plaid skirts! Though sometimes difficult to accept, new combinations often overtake safe and settled old pairs. I would say that is happening with food pairings today.

We all know the craft beer industry is booming and that is the basis of my suggestion—with all these new beer flavors, food has a far more versatile companion than wine these days. Don’t get me wrong! Wine is no slouch—like my safe old khaki slacks and navy blouse, I like safe, comfortable pairings.  A nice Cab with my T-bone is always enjoyable.  But, according to Epicurious.com, “beer may actually be more food-friendly than wine is” (see article here). 

Of course, these new combinations have a learning curve. Unlike wine, with its “white with fish, red with red meat” rule, beer pairings are not so simple.  It is not enough to consider merely the protein in a dish; what about the spices and herbs? what about the cooking method? These are considerations when pairing with a great craft beer. 

We often think of pairings as ‘complementary’—and that is certainly one way to put drink and food together. There are flavors that complement one another and can enhance the dining experience. Having a malty, darker beer (Quadrupel or brown ale) with your grilled fare—both affected by the Maillard reaction—will give you a complementary pairing. However, there are other reasons to combine beer and food.

Contrasting flavors often creates an even better dining experience. There are times when we would like to ease the bitterness of the hoppy beer or decrease the Capsaicin heat of a spicy dish…this we do with a contrast pairing.  

With craft beer, you can consider the flavor as well as other characteristics to help create the contrast. For example, a higher ABV beer will make a great contrast to a sweet dish. Finish has an effect as well; try a dry stout to contrast a salty dish. A pleasant clash of flavors can make both the food and the beer more enjoyable. 

Other times, we want to cleanse the palate after each bite to enhance the enjoyment of the food--choosing a Cut Pairing accomplishes this. 

Cut pairings use elements of the beer to wash away elements of the food so the next bite is just like the first one. For example, highly carbonated beers scrub away lingering flavors from the palate. Diffusing richness or cutting away sugary notes with a Cut Pairing can make the whole meal better. 

Though there is no simple rule to beer and food pairings, one way to make choices is to “match strength with strength”…delicate dish? drink a lighter craft beer. Having steak with rich Béarnaise sauce? Pair that with a barrel aged beer to match the intensity. 

I love wine and enjoy drinking a glass with my dinner; but I must say that the options for food and drink pairing are so much wider when craft beers are in the mix. The variety of aromas, flavors and textures offered by craft beer suggest so many more yummy food pairings. Visit Craftbeer.com for great tips on pairings. Their infographic on the characteristics of craft beer goes a long way toward educating the home chef trying to pair a great beer with the meal for a dinner party!

Head out to your local brewery, fill up a growler, go home and cook a meal MADE for that beer!