Pairing Beer with Food (#6 of 30)
Here is a topic I’ve wanted to explore for a while and just haven’t been able to dive in to it. There have been far to many times where I am at a restaurant enjoying a good beer, then once the food comes out everything tastes difference. The beer feels overly harsh all of a sudden. In contrast, I have read plenty of beer labels that talk about flavors and aromas that I think sound crazy until I serendipitously mixed a beer with a snack and unlock a perspective on the beer I never had before. So the notes below are just that, notes I took from looking into the topic a little more. This is definitely not the definitive law on food pairing, but hopefully it is a good start. As always, please feel free to share some personal insight in the comments below!
The 3 C’s
Whether you have a good beer and you are looking for the right dish, or you have a good dish and you are looking for the right beer, you need to establish whether you want to compliment, contrast, or cut your pairing.
First, let's talk about complement. I like your shoes (zing!). This principle involves selecting a beer that complements the flavors and aromas of your food. For example, a rich, malty beer like a brown ale can complement the flavors of roasted meats, while a hoppy IPA can bring out the citrus notes in a spicy dish. The goal of complementing is to create a harmonious balance between the beer and the food, with each enhancing the other's flavors and creating a truly delicious experience.
Next up is contrast. This principle involves pairing a beer that provides a contrasting flavor profile to your food. For example, a crisp and refreshing pilsner can help cut through the richness of a creamy pasta dish, while a smoky porter can provide a contrasting depth of flavor to a sweet dessert. The goal of contrasting is to create a balance between the beer and the food by highlighting the differences between the two and creating a dynamic and interesting pairing.
Finally, there's cut. This principle involves selecting a beer that can help cut through the richness of your food, providing a refreshing counterpoint to heavier or greasier dishes. For example, a tart sour beer can help cut through the richness of a fatty cut of meat, while a crisp lager can help cleanse your palate between bites of a heavy, saucy dish. The goal of cutting is to provide a refreshing and palate-cleansing experience that allows you to fully enjoy each bite of your meal.
Another thing to consider is region of the food and beer. If they are both from the same area, you may see overlaps in flavor profiles. Again there are no hard and fast rules with beer/food pairing. Ultimately it is personal preference. You will see in the examples below that there is a good amount of overlap. Hopefully this list can serve as a starting point that will help you shape a personal menu that you like best.
Lagers
Lagers are one of the most popular beer styles in the world, and for good reason. They are crisp, refreshing, and have a light, clean flavor profile that makes them good for pairing with a few different foods. Lagers can vary in color from pale yellow to amber, and can have varying levels of maltiness, hoppiness, and sweetness depending on the specific style.
When it comes to pairing foods with lagers, there are a few things to keep in mind. Because lagers have a clean, refreshing flavor profile, they tend to pair well with lighter, more delicate dishes that won't overpower the beer. That is something we haven’t talked about yet. Intensity of beer and dishes should always be in balance. Whether you are complimenting, contrasting, or cutting, you don’t want one dish to overpower the other or all that hard work is really for nothing.
Here are a few common bar foods that pair well with lagers:
Buffalo Wings: Lagers are the perfect pairing for spicy foods like buffalo wings. The clean, crisp flavor of the beer helps to cool down the heat from the wings, while the bitterness helps to cut through the richness of the sauce.
Nachos: The light, refreshing flavor profile of lagers makes them a great pairing for nachos. The beer won't overwhelm the cheesy, salty flavor of the chips, and the carbonation can help to cut through the heaviness of the toppings.
Fish and Chips: Lagers pair particularly well with seafood, and fish and chips is no exception. The clean, crisp flavor of the beer helps to enhance the flavor of the fish, while the bitterness helps to cut through the richness of the batter.
Cheeseburger: A classic cheeseburger is a great pairing for a lager. The beer's bitterness helps to balance out the richness of the beef and cheese, while the carbonation helps to cleanse the palate between bites.
Overall, lagers are a versatile beer style that can be paired with a wide variety of different foods. Whether you're enjoying a classic bar food or experimenting with new flavors and dishes, a lager is a great beer choice that is sure to enhance your dining experience.
Amber Ales
Amber ales are known for their balance between maltiness and hoppiness. They are medium-bodied with a copper to amber color and personally one of my favorite styles. When pairing food with amber ales, it's important to consider the flavor profile includes notes of caramel, toffee, and toasted bread, as well as a slight bitterness from the hops.
Here are some common bar foods that pair well with amber ales:
Burgers: The caramel notes in the beer complement the savory flavors of the burger, while the bitterness of the hops helps cut through the fat.
Grilled Cheese: The toasted bread notes in the amber ale pair perfectly with the toasty bread and melted cheese in a grilled cheese sandwich.
Fish and Chips: (it appears that every article I looked up said almost every beer pairs well with fish and chips) The maltiness in the beer works well with the fried fish, while the bitterness of the hops helps cut through the oil.
IPAs
IPAs are obviously hoppy and bitterness; typically you like them or you don’t. They have a higher alcohol content than other types of beer and are often characterized by their citrus and/or piney notes.
Here are some common bar foods that pair well with IPAs:
Spicy Wings: The bold hoppy flavor of an IPA can stand up to the heat of spicy wings, while the citrus notes can help balance out the heat.
Nachos: The bitterness of an IPA can cut through the richness of cheese and meat in nachos, while the citrus notes can complement the salsa and guacamole.
Pizza: The hoppy bitterness of an IPA pairs well with the savory flavors of pizza, while the carbonation can help cut through the richness of the cheese.
Stouts
Stouts are dark, full-bodied beers that are known for their roasted malt and coffee-like flavors. They are typically lower in carbonation and have a creamy mouthfeel (arguably one of the worst words used in the beer/wine world). When pairing food with stouts, think rich and robust flavors.
Here are some common bar foods that might pair well with stouts:
Chili: The rich, roasted flavors of a stout complement the smoky and spicy flavors of chili.
Oysters: The creamy mouthfeel of a stout pairs well with the brininess of oysters, while the roasted flavors can complement the charred flavor of grilled oysters.
Chocolate Desserts: The roasted flavors of a stout pair perfectly with chocolate desserts, while the creamy mouthfeel can help balance out the richness of the dessert.
Hope this helps make the most of your next brewery trip. Remember the 3 C’s and gravitate towards notes that you like best. Cheers!
