Food and Beer – A New Gastronomic Movement
Food and Beer – A New Gastronomic Movement
In this era of sophisticated food and wine, it may surprise you to learn that beer is also an important element in the culinary arts. It can be paired with anything, from salads to desserts and even used as a base for broths, sauces and stock.
Brews can vary greatly in flavor, owing to the countless different ingredients a brewer can experiment with: barley (which adds sweetness), hops (which provide bitterness) and yeast (which lends that characteristic “bready” flavor). There’s no doubt that a good beer can enhance and enrich your meal.
The Three C’s of Food and Beer Pairing: Cut, Complement and Contrast
The basic principle of food and beer pairing is to match a food with a beer that cuts through the dish and accentuates its flavors. This can work well with dishes that are rich and fatty or greasy and spicy.
For example, a light pilsner would be ideal with red-sauce pastas like spaghetti and lasagna. A fresh blonde beer with a touch of bitterness is also a great fit with cream and cheesy dishes like carbonara.
For those who aren’t afraid of a little spice, consider IPAs or Belgian ales. These brews tend to be bolder than lagers, and can stand up against things like barbecue ribs, French fries, grilled cheese, and mozzarella sticks. But if you’re looking for something a bit more subtle, a wheat or pale ale might be the better choice.
