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12 Cards in this Set
- Front
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3 basic principles of food and beer pairings |
1. Match strength w/ strength. Intense flavors in beer incl. alcohol, malt, hop, sweet, rich, roasty; in food, rich, sweet, cooking method(roast, smoke), spicy. 2. Find harmonies. Look for common flavors in ingredients and prep methods. 3. Consider contrast elements. sweet, bitter, carbonation, heat, richness- interact in specific, predictable ways |
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foods of increasing intensity |
-sushi, poached fish, mozz cheese, pretzels -sauteed wht fish, chevre, grilled vegetables -roast chicken, spinach salad, pizza fried fish, Gouda, gruyere -grill pork chops, salmon, portabello, roast turkey, crab cakes -hamburger, BBQ chicken, ham hocks, kielbasa, cheddar, pate -fajitas, gumbo, aple strudel, choc chip cookie, Munster cheese -smoked prime rib, cheesecake, pecan pie, aged Gouda -grilled lamb, blue cheese, carrot cake -BBQ ribs, mesquite brisket, Stilton, choc mousse, choc lava cake, choc truffles |
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food and beer interactions |
hop bitterness \ / sweet roast, malt \__balances__/ umami alcohol / \ fat carbonation / sweet \ ____balances____/ spice/heat malt / \ acid hop bitterness___emphasizes___ spice/heat |
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beer and food commonalities |
-herby, hop aromas- blue cheese, herb rub, salad dressing -citric hop aromas- citrus fruit, pepper, vinegar -spicy yeast char- spicy dishes ie Indian, Cajun... -peppery/earthy yeast- earthy cheese, shrooms -fruity yeast- wine/fruit based dressing, chutney -nutty/malty- bread, nutty cheese, aged sausage -barrel-aged/vanilla/ coconut- vanilla desserts -honey malt/yeast- lt caramelization, fruit, honey -toasted malt- grill/roast meat, toasted nuts, aged cheese -roasted malt- aged/meaty cheese, choc, coffee, smoked meat -caramel malt- sauteed/caramelized meat, onions, vegetables, bbq sauce, aged cheese, caramel desserts |
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additional tips for food and beer pairing |
-Look to classic cuisine. ie: brats w/ lagers, beer and cheese from same monastery -Use familiar patterns. Recreate recognizable flavor pairs -Practice makes perfect. experiment, make note, move on -Consider seasonality. lighter in summer, heavier in winter -Contrast and compliment; however, stick w/ similar intensities -When in doubt, go Belgian! substance w/o being aggressive |
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beer w/ salads and appetizers |
-Often start w/ light, refreshing beer -w/ light apps- all-malt pils, Belg. saison, hefe, wit -w/ hearty apps- IPA, fruit beer, red rye, Belg pale -Bitterness in beer pairs w/ bitter salad flavors (radicchio, arugula), usu. balanced by sweet -Tomatos and aged cheese (umami) also pair w/ bitterness; therefore, hoppy saisons & lt IPAs pair w/ salads |
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beer w/ main courses |
Consider 3 parts of dish: -main ingredient- match intensity -method of cooking- poach=little flavor, smoke/grill=more flavor -seasoning/sauce-focus on more intense flavors BBQ ribs- Belgian dubbel grilled fish- Dortmunder lager roast chicken- malty amber lager or pale ale grilled steak/ roast beef- porter or stout |
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beer w/ dessert |
Sweet, rich desserts: -demand rich, full flavored beer -balance hop bitterness (IIPA w/ creme brulee) Chocolate loves dark beer! -milk choc w/ strong dark ales (not too roasty) -flourless choc cake/truffles w/ Imp stout -dessert w/ little choc (choc chip cookies) w/ brown, Scotch ale, old ale Fruit (acidic) beers w/ rich desserts w/ fruit (cheesecake) Barrel-aged beers offer many common dessert flavors |
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beer and cheese |
"Cheese is grass processed through a cow, modified by microbes" Garrett Oliver -Beer is also grass modified by microbes/yeast herbal, hoppy IPA- blue cheese fruity hefe- fresh mozz fruit beer- Brie or triple cream stout- cheddar smoked beer- smoked cheese Imp stout- salty, well-aged cheese barleywine- Stilton |
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no-fail beer and cheese pairings |
-earthy saison- creamy, bloomy rind cheese -toasty, deep brown ale- nutty, firm sheep or cows milk -big, hoppy pale- rich, creamy blue/Gorgonzola -big or Imp stout- meaty, well-aged Gouda -barleywine- Stilton or other aged blue |
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staging a beer dinner |
-Beer or food first? Feature a brewery/ style or type of cuisine -Taste from low to high intensity. Alcohol, hops, roastiness, & sweetness can wreck your palate. Food progression follows. -Don't overdo it. Palate overload!! 6-8 4 oz tastings -Present beer in its best light and setting |
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cooking w/ beer |
-Match intensity -Beware of reduced bitter flavor -Lighten batter w/ pale/amber lightly hopped ale or lager -Deglaze a pan w/ low bitterness & matching intensity -Dressings & marinades- pale low IBU for dressings, amber/brown in marinades -Steam/poach liquid- wit Weiss, delicate lightly hopped -Replace/augment stocks- swt stout, doppel, Scotch ale -Make dessert more luxurious- swt stout, doppel, fruit beer |
