Beer is usually relegated to accompanying pizza, washing down nachos and hot dogs at the ball game, or maybe keeping company with the summer’s backyard bar-b-que. But beer is much more versatile than that, and the right beer can be the perfect accompaniment to a meal.
Most people are probably familiar with the basic rules of choosing a wine to serve with a meal – red wine with red meats, white wine with poultry or fish. Beer pairing, on the other hand, has few rules, but instead has a few guidelines, most frequently referred to as the three C’s – cut, complement, and contrast.
Cut is an idea you may unknowingly be familiar with. Think about the hot, spicy foods you most often see paired with beer – dishes like hot wings, nachos, or pizza. The chemical in the hot peppers that gives them their fire is soluble in alcohol, not in water, which is why beer cuts the burn. You might want the same effect when serving a dish that’s very rich or buttery.
Complement and contrast are basically opposite sides of the coin, and represent opposing styles. If you prefer your beer to complement the dish, you would choose heavier beers with robust dishes, and lighter beers with lighter foods. For instance, you might choose a dry stout with a hearty stew, or a weissbier with grilled vegetables or chicken.
Contrasting the beer and the food, on the other hand, can open up a whole new array of possibilities. A pale ale pairs nicely with a sweet, smoky bar-b-que, or contrast a dry stout with either raw oysters or cooked seafood. Contrasting beers also can work well when cooking with beer – instead of serving the same beer used in your recipe, use a beer that has the opposite characteristics.
Consider going ethnic. It’s almost obvious the suggest combining international beers with foods from the same region. Try a German dark lager with bratwurst and grilled onions, or an English bitter with mild sausage. A Thai lager will be perfect with spicy Thai dishes, or a Japanese lager with sushi.
Beer can also match well with dessert. In general, when picking a beer to pair with a dessert, it’s better to think complement than contrast. Balance the sweetness or tartness of the dessert with that of the beer, so that neither overpowers the other. Light, fruity beers often work well with lighter desserts, such as fruit dishes. Chocolate desserts, however, are wide open for experimentation. They’re generally sweet and heavy enough to nicely complement a cream or imperial stout, while contrasting nicely with a dry stout. As most chocolate lovers will swear, chocolate really does go with everything.
Not all beers will pair well with food. Sweet lambics may be outstanding with fruit or chocolate, but a sour lambic may be too overwhelming and best be served alone. Old ale and barley wine also are strong beers that are better enjoyed without food, although you might try them with very strong cheese or dark chocolate.
There is no hard and fast science to pairing beer with food, rather, it’s more of area to experiment and enjoy. Trying out these suggestions is simply a jumping off point. Taste is very subjective, and the end goal is to find a combination that you enjoy.
