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Beer and Food Pairing Level 1
Transcript of Beer and Food Pairing Level 1
- Bruce Carlton
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you the wheel was also a fine invention but it does not go nearly as well with pizza"
Pairing Beer with Food
Can be sour or bitter
Scrubs the palate clean of greasy or spicy foods
Why beer is great with food...
Bready and roasted flavours
Relatively low in alcohol compared to other alcoholic beverages allowing for spicier food
Stout with molten chocolate cake
Stout with creme brulee
with flourless chocolate cake
Dry stout with oysters
Wheat beer with green salad
IPA with blue cheese
The effervescence cuts both fat and spice while offer balance to sweeter or savoury elements in a dish.
The small bubbles brush spicy oils and cream off of the tongue, leaving the palete refreshed.
What they often lack in carbonation sour beers make up with acid to cut through fat.
Avoid pairing sour beers with cheeses however as acid is a poor match for the milk fat in cheese.
Herby hops -
Citrus hops -
Vinegar, citrus, pepper
Roast malts -
coffee, chocolate, smoked meats
Caramel malts –
bbq, vegetables, stronger cheese
Honey malt -
light caramelization, fruits, softer cheeses
For complimentary or contrasting pairings, look to the
profile of the beer:
The 3 C's
Acetaldehyde - Green apple, leafy
Diacetyl - Buttery, buttered popcorn
DMS - Creamed corn, cooked vegetables
Trans-2 Nonenal - Papery, like licking cardboard
Mercaptan - Skunky, the same chemical as
skunks give off
Creating a Pairing
Match intensities of both beer and dish so that neither overpowers the other
Consider the flavour interactions to hone the pairing
Designing a meal
Intensity of dishes and pairings general increases as the meal progresses
Work with themes
Classic beer and food pairings
Regional foods usually work with local beers but...
Invariably the top selling beer from any country (Guiness not withstanding) will be a pilsner or pilsner like lager.
Many of these are great beers but not necessarily the ideal beer for pairing with food from that region.
A note on Pilsners and the lager family.
Cooking With Beer
Used in place of water or other liquid as an ingredient or cooking medium
Concentrating beer through cooking intensifies non-volatile flavours
Bitterness can intensify exponentially and may become unpleasant
Malt flavours and sweetness increase, sugars caramelize
Beer is meant to be consumed fresh
Non-pasteurized draft beer lasts 45-60 days
Pasteurized draft beer lasts 90-120 days
Strong 7+% ABV or interesting flavoured beers may safely age and develop over time
Light, heat and oxygen will damage beer
Light struck is most noticeable in aroma
Clear glass is worst for storage
Green glass barely better
Cans are superior
Keeping it crisp!
Proper Beer Storage
Pouring the Perfect Pint
1.) Select a glass that will hold the entire bottle plus 2-3
fingers of head. 650/750ml bottles are the exception
2.) Pour along the glass first and then move to the center
to build head
3.) If need be, stop and repeat until all the beer is in
4.) For beers with yeast in bottle, ask the customer if it
should be added to the glass or not
5.) Never let the tap be immersed in the glass
Clean glassware is important!
Grease or soap residue will destroy good head.
Using the correct glass is also important...