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Food and Beer by Jeppe Jarnit-Bjergso and Daniel Burns

Beer is a beverage that can be enjoyed on its own or used as an ingredient in cooking. It is made primarily from water, but it also contains malted barley grains, hops and yeast. A beer’s flavor can vary widely depending on its brewing style and ingredients used. It can be light and refreshing, or it can have a full body with rich flavors. It can even have a hint of sourness or the funky flavor of brettanomyces.

Beer can enhance the flavor of food and is the perfect complement to a wide variety of dishes. The best way to choose a beer to pair with a dish is to use the three C’s of food and beer pairing, which are Complement, Contrast and Compliment.

The simplest way to pair beer and food is to match similar flavors. For example, a light ale or wheat beer pairs well with fish and salads that have a mild taste, while a dark lager or stout goes perfectly with smoked meats or sweet desserts.

An exploration of the many ways that beer can be paired with food, Food & Beer is written by a pair of internationally acclaimed chef/brewers—Danish gypsy brewer Jeppe Jarnit-Bjergso and Canadian brewer Daniel Burns, who run the beer bars Torst and Luksus in Greenpoint, Brooklyn. They are at the forefront of a movement to elevate beer to the status of wine in fine dining. In this book, they share their vision and recipes for beer as an essential part of every meal.

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