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31 Cards in this Set
- Front
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3 basic concepts of beer & food pairing |
1. Match intensity (don't let one dominate the other) 2. Find complementary flavors (i.e. malt flavors, spices, herbs, dressings, marinades, other seasonings) 3. Find contrasting flavors, mouthfeel (cut through certain aspects) |
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Five basic flavors that your taste buds can detect |
1. Sweet 2. Salty 3. Bitter 4. Sour 5. Umami *Maybe: Fat, Carbonic acid (carbonation) |
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Discuss matching intensities in food/beer pairing |
- Don't let one dominate the other - Determine beer flavor intensity through evaluating malt flavors/aromas, sweetness, body, hop bitterness levels, hop flavor/aroma, ABV, acidity/tartness/sourness, esters/phenols from yeast activity, special processes (i.e. barrel aging, adding fruit, spices, etc) - Determine intensity of dish by evaluating ingredients, preparation method, spicing, sauces, levels of basic flavors - umami, sweetness, bitterness, saltiness, sourness, and fat(?) |
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Cooking methods: Poaching |
- Poaching is when food is prepared in a low level of simmering liquid (water, stock, beer or wine). This is a moist method of cooking so it doesn't really create any caramelization or browning. The flavors that are created are nuanced - Poaching works well with delicate foods like eggs (eggs Benedict), fish, fruit |
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Cooking methods: Roasting |
- Roasting uses dry heat to cook the dish, resulting in a lot of carmelization & Maillard reaction browning on the crust or outside of dish. - If the roasting is done at a high temp, the inside should still be moist & less well done. If at a lower temp for longer, the inside should be fully cooked but still tender - Examples: lamb, chicken, turkey, beef, potatoes, zucchini, pumpkins, peppers, squash, chestnuts |
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Cooking methods: Braising |
- Uses a combination of dry and moist cooking methods - First, the meat is pan seared at a high temp in order to deeply brown and caramelize the outside, then it is finished partially submerged in simmering liquid in a covered pot which cooks the meat through and slowly breaks down collagen & fat. Essentially, it is seared then stewed - Result is very brown, fork-tender meat in a rich sauce - Examples: pot roast, Carbonade Flamande, sauerbraten, beef stews |
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Cooking methods: Grilling |
- Fast, high temp method of cooking. The result of direct heat is a lot of caramelization and Maillard process browning. A charred crust is common - Often, the food is marinaded to add flavor and provide extra moisture - Examples: burgers, steaks, German sausages, chicken, fish, Japanese yakatori dishes, vegetables like zucchini, peppers, squash, eggplant & asparagus. Often times, the food is marinated to add flavor and provide extra moisture |
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Cooking methods: BBQ |
- Low temp, indirect dry heat method that often allows the food lots of contact with smoke from a wood fire. The result is smoky and extremely moist, tender meat that has had all its collagen and fat broken down slowly. Typically, the outside of the meat will have formed a dark, burnt crust from hours of exposure to dry heat - If smoked, make note of the type of wood used to create the smoke - Examples: pulled pork, chicken, beef ribs, jerky, brisket, sausage, root vegetables |
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Cooking methods: Sautéing & pan-frying |
- Cooking in a shallow pan with a small amount of oil, butter, or fat. Pan-frying is typically a very hot and fast method of cooking that results in browning and caramelization on the outside of the food.
- Examples: chicken breasts, bacon, sausages, and onions & peppers |
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Cooking methods: Deep frying |
- A fast, high heat cooking method in which the food is submerged in very hot fat. If done properly, deep fried food should not be overly greasy and should have a golden brown crispy outside.
- Examples: fried chicken, fish & chips, French fries, tempura, buffalo wings, fried mozzarella, falafel, doughnuts, chicharrón pork, whole turkeys |
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Cooking methods: Baking |
- Dry heat convection method of cooking commonly used for bread. The result is typically a firm, dry, golden brown crust and a soft, fully cooked, interior
- Examples: bread, cakes, pastries, pies, tarts, quiches, cookies, scones, pretzels, meatloaf, potatoes, casseroles or pasta dishes like lasagna |
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Discuss finding complementary flavors in beer & food pairing
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1. One of the easiest places to look for matches is the malt profile. The malting process can create bready, nutty, roasty, toasty and caramel flavors 2. Spices, herbs, dressings, marinades, and other seasonings are other good sources for finding matches |
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Discuss finding contrasting flavors in beer & food pairing |
Examples... 1. sweet beers & salty foods 2. bitterness contrasting sweetness (i.e. carrot cake & IPA) 3. bitterness contrasting umami, rich fatty foods (i.e. pale ale & steak) |
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Discuss finding contrasting mouthfeels in beer & food pairing |
Examples... 1. Carbonation cuts through sweetness, umami, fat (i.e. Belgian dubbel and rich BBQ) 2. Roastiness cuts through sweetness and fat (i.e. imperial stout cutting through rich and sweet chocolate desserts) 3. Spicy phenols cut through fat & umami (i.e. saison and peppery, umami, fatty steak 4. Alcohol cuts though sweetness and fat (i.e. barleywine and blue cheese) 5. Sourness or tart acidity cuts through fat and sweetness (i.e. kriek and rich, sweet chocolate cake) 6. Smooth, "soothing" maltiness and sweetness in beer contrasts bitter food or chili heat (i.e. British mild & spicy, Indian curry) |
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Typical interactions: Malt flavors |
- Since beer is made from malted barley that features browning and caramelization, its flavors often match up with food prepared in ways that result in similar browning and caramelization. Many cooking methods create bready, nutty, caramelly, toasty, and burnt flavors featured in beer - Malt flavors smooth out chili pepper capsaicin heat |
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Typical interactions: Sweetness |
- Sweetness smooths out chili pepper capsaicin heat - Sweetness in highlighted when paired with saltiness |
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Typical interactions: Hop flavors |
- Hops come in all sorts of flavors and aromas, typically fruit, citrus, herbs or spices. They will complement any food that features similar flavors - Fruity or citrusy hop flavors match great with fruity or citrusy foods - Herbal or spicy hop flavors are often seen in German or Belgian beers. These go well with herbal or spicy foods like spicy sausages or herbal Mexican dishes - Earthy or woody hops are sometimes seen in British or American beers go well with earthy dishes that feature mushroom or other "dark" flavors |
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Typical interactions: Fermentation flavors |
- Esters, such as banana character in Hefe, or apple, pear, other fruits common to British ales go well with foods that have similar flavors - Phenols: Example, clove in Hefe paired with curry dish featuring clove. Peppery character in Saisons matching with peppery steak |
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Typical interactions: Carbonation |
- Carbonation is a palate cleansing mouthfeel - Carbonation is great at cutting through fat, umami flavor and sweetness, with the result that the palate is refreshed and ready for another bite. High carb beers include Hefe, many Belgian ales, and light lagers - Carbonation accentuates capsaicin chili pepper heat |
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Typical interactions: Bitterness (from hops) |
- Bitterness cuts through fat, umami flavor and sweetness and refreshes the palate - Like carbonation, bitterness accentuates capsaicin chili pepper heat - Beer bitterness harmonizes with bitter foods (i.e. bitter greens, unsweetened chocolate, olives or coffee sometimes used in meat rubs) - When hop bitterness is combined with oily fish, harsh metallic flavors can be the result (examples include tuna, sardines, herring anchovies, salmon, trout or mackerel) |
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Typical interactions: Roastiness |
- The burnt flavor from highly roasted malts - Roastiness is good for cutting through fatty foods - Roastiness contrasts with and cuts through sweet food - Roastiness complements like flavors in food such as caramelization and roast. Food that is cooked on high heat over an open flame. as in grilling, will often have some roasty flavors. The same goes for roasting and other cooking methods that result in lots of browning |
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Typical interactions: Alcohol |
- Alcohol cuts through fat (for example, a rich blue cheese) - Vinous character of high ABV beer matches well with sweet dessert dishes. It also serves to scrub and refresh the palate - Alcohol, like carbonation & bitterness, can accentuate spicy capsaicin heat |
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Typical interactions: Acidity, tartness & sourness |
- These bright flavors can provide a palate refreshing zing - Acidity brightens fruity and citrusy flavors in food - Sourness and acidity in beer matches with sourness in food, example: salads with acidic dressings - Tart acidity contrasts well with rich umami, fat and dense sweetness |
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Classic pairings: Oysters and... |
Dry Irish Stout - The dry bitterness of the stout accentuates the mild sweetness of oysters |
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Classic pairings: German bratwurst and... |
Oktoberfest - The caramel and light toasty maltiness in the beer matches the flavors of the sausage and the crisp, dry moderately hoppy beer refreshes the palate |
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Classic pairings: Fish & chips and... |
British Bitter - The bready and caramel malt in the beer matches with the flavors of the fried batter and sweet fish. The bitterness and moderate carbonation in the beer provide contrast by cutting through all the greasy fried stuff |
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Classic pairings: Carbonade Flamande (Belgian beef stew) with Flanders Brown |
Flanders Brown - Flanders Brown is often used as the base of the stew. The bright acidity and dark fruitiness of the beer contrasts with the roasty umami of the rich beef stew while the high carbonation scrubs the palate |
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Classic pairings: German weisswurst and... |
Hefeweizen - The bready wheat flavors in the sausage and the beer match up perfectly, as does the mild spicing of the sausage and phenols in the beer. The beer's dry body and high carbonation cleanse the palate of the fatty sausage |
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Classic pairings: Indian curry and... |
British Mild - The spicy chili heat of the curry is tamped down by the toasty caramel malt flavors of the beer |
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Classic pairings: English Stilton blue cheese and... |
English Barleywine - The big, dark malt flavors in the barleywine match with those in the cheese, while the sweetness of the beer contrasts and highlights earthy notes in the cheese |
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Classic pairings: Chocolate cake and... |
Kriek - The bright fruit flavor of the Kriek provides a contrast that highlights the dark, roasty chocolate. The sweetness of the beer and chocolate match while the acidity and high carbonation scrubs the palate |
