Post by Admin on Jun 1, 2016 16:27:27 GMT -8
Some people say lager is like white wine and ale is like red. A corollary of that concept: that beer hops (as in a nice bitter IPA) function like wine acids (found in, say, a Sauvignon Blanc or a Chianti) in food pairings. Both cut through fattiness and oiliness, and even saltiness. Imagine them both as providing the lemon in, or acid counterpoint to, a fish dish. These are oversimplifications, but there are a few fundamental differences between lager and ale (the two main types of beer) worth contemplating: Ales tend to be fruity and robust, while lagers are crisp and comparatively delicate. In terms of body, there are three types of beer (like wine): light, medium, and heavy. Generally you can pair light dishes with light beer and heavy dishes with heavy beer.
Examples:
Light Body
Wines: Sauvignon Blanc, Pinot Noir, Barbera, Pinot Grigio
Beers: Lager, Pilsner, Wheat
Medium Body
Wines: Merlot, Zinfandel, Syrah
Beers: Ale, IPA, Bock
Heavy Body
Wines: Cabernet Sauvignon, Malbec, Oaky Chardonnay
Beers: Stout, Porter, Barleywine
Texture, temperature, and timing
Bubbles cut through fried and fatty foods, so opt for more carbonization when eating richer foods. Pizza, for example, is a greasy match made in heaven and requires something that will stand up to the acids in the tomato and cut through the fatty cheese but not overwhelm the dish. Stouts and porters are too heavy. Wheat beers might be a little light or fruity. Ales, pilsners, and lagers are your best bet: Hops stand up to the cheese, while bubbles cleanse the palate. Note that beer can taste syrupy if it's too warm. It's best served between 40°F and 50°F. (Note: some fridges get even colder than 40°F, so you might consider leaving a beer out for 15 minutes before serving.). Finally, timing really is everything. If you're pairing a whole meal with different beers, course by course, dish by dish, make sure to start with a light beer and work your way toward darker beers. If you don't, you may overwhelm your palate early on and miss some of the subtler notes and aromas of delicate beers.
Beware of simply matching the region
Many people think if you're having Mexican food, it's a safe bet that a Mexican beer will pair well. The truth is: Most restaurants offer only a small selection of beers and mostly because that's what people are used to seeing on a menu. Mexican Tecate, Thai Singha, Indian Kingfisher, and Chinese Tsingtao are all great European pilsner-style beers, but they're not universal pairing solutions for all dishes from their respective countries. (Some of these brands are actually brewed in the U.S. or Canada anyway.) Beer experts advocate stronger and fruitier flavors when dining on spicy fare: ales, Hefeweizens, and wheat beers in particular. No matter what type of beer you choose, the coldness will feel good against hot food.
Drink what you like
If you love pale ale, you'll probably like it with anything you eat. And you know what? There's nothing wrong with that. Experiment: There are no wrong answers.
Examples:
Light Body
Wines: Sauvignon Blanc, Pinot Noir, Barbera, Pinot Grigio
Beers: Lager, Pilsner, Wheat
Medium Body
Wines: Merlot, Zinfandel, Syrah
Beers: Ale, IPA, Bock
Heavy Body
Wines: Cabernet Sauvignon, Malbec, Oaky Chardonnay
Beers: Stout, Porter, Barleywine
Texture, temperature, and timing
Bubbles cut through fried and fatty foods, so opt for more carbonization when eating richer foods. Pizza, for example, is a greasy match made in heaven and requires something that will stand up to the acids in the tomato and cut through the fatty cheese but not overwhelm the dish. Stouts and porters are too heavy. Wheat beers might be a little light or fruity. Ales, pilsners, and lagers are your best bet: Hops stand up to the cheese, while bubbles cleanse the palate. Note that beer can taste syrupy if it's too warm. It's best served between 40°F and 50°F. (Note: some fridges get even colder than 40°F, so you might consider leaving a beer out for 15 minutes before serving.). Finally, timing really is everything. If you're pairing a whole meal with different beers, course by course, dish by dish, make sure to start with a light beer and work your way toward darker beers. If you don't, you may overwhelm your palate early on and miss some of the subtler notes and aromas of delicate beers.
Beware of simply matching the region
Many people think if you're having Mexican food, it's a safe bet that a Mexican beer will pair well. The truth is: Most restaurants offer only a small selection of beers and mostly because that's what people are used to seeing on a menu. Mexican Tecate, Thai Singha, Indian Kingfisher, and Chinese Tsingtao are all great European pilsner-style beers, but they're not universal pairing solutions for all dishes from their respective countries. (Some of these brands are actually brewed in the U.S. or Canada anyway.) Beer experts advocate stronger and fruitier flavors when dining on spicy fare: ales, Hefeweizens, and wheat beers in particular. No matter what type of beer you choose, the coldness will feel good against hot food.
Drink what you like
If you love pale ale, you'll probably like it with anything you eat. And you know what? There's nothing wrong with that. Experiment: There are no wrong answers.