How To Pair Beer & International Food

INDIA ITALY CHINA VIETNAM ETHIOPIA GREECE MEXICO JAPAN VEGETABLE SPICY LENTILS DOLMAS MOLE SAUCE WITH INJERA CHUTNEYS WITH LAMB ossO BUCO POTSTICKERS FRESH SPRING ROLLS Sources: SUSHI KÖLSCH INDIA PALE ALE (IPA) John Peter Laloganes is the Principal Lead for the Beverage Management concentration at Kendall College in Chicago, IL, author of BELGIAN DUBBEL SOUR ALE BROWN ALE STOUT SAISON GERMAN PILSNER OR LAMBIC The richness of the braised veal The heavy malt is weighty enough to mirror the body of the mole sauce and the protein (like pork) it's typically served with. Kölsch is an ideal respite to this spicy stew, layered with aromatic spices. While sushi varies in preparation, the light body and high carbonation of German pilsner works to accentuate the freshness of most sushi. The pungent, lightly sweet and possibly spicy chutneys can pair with sour ales as they offset the distinctive ingredients with their prominent acidity and tartness. This dish means "stuffed" and is a combination of ground lamb and white rice stuffed in grape leaves. The nut flavors of the malted beer will work to bridge the earthiness of the lamb. shank needs a full bodied beer. Stout also bridges its coffee and chocolate flavors with the dish's hearty sauce. Saison's high carbonation and complex aromas are great complements to the simplicity of the humble, yet flavorful dumpling. The hoppiness of an India pale ale works to accentuate the freshness and aromas of cilantro and fresh vegetables in the spring roll. "The Beverage Manager's Guide to Wine, Beer and Spirits" and "Managing the Beer-Centric Operation." HOW TO PAIR BEER &INTERNATIONAL FOOD Chef Dina Altieri is the Dean of the School of Culinary Arts at Kendall College in Chicago, IL. Chef Altieri is certified with the American Culinary Federation as an Executive Chef and Culinary Educator, a master class presenter The medium body of this Bavarian lager mirrors the weight of this classic sausage, rabbit and white bean stew. Marinated in mojo criollo, a flavorful marinade of citrus juice, garlic, cumin and oregano. The beer's heavy wheat bill adds an agreeable weight to the succulence of the shredded pork, while enhancing the flavors of the marinade. This distinctive smoked beer is an interesting complement to the heartiness of the Belgian beef stew, an ideal combination for chilly fall-time evenings. The muted hop character and soft malty accent provides just enough presence to allow the sausage to be showcased while the carbonation works to balance the tartness of the sauerkraut. Lively carbonation complements (without overpowering) this classic rice-based dish scented with garlic and saffron. The dried chili peppers and lemongrass of this mild curry can bridge the flavors of a creamy Wit ale, which contains added spices of coriander and orange peel. The medium body and malt profile can stand up to the A dark, hearty porter can hold up to the body and intensity of a steak. Porter's espresso flavor works to bridge the caramelization of a grilled steak. intensity of BBQ. The beer's slight sweetness can offset some of the spice and smokiness. for Foodservice Educators Network International and a contributing Writer for Chef Educator Today. CARBONNADE GRILLED STEAK SAUSAGE AND CASSOULET BBQ PORK RIBS Kendall College CHICAGO • UNITED STATES OF AMERICA LECHON ASADA PAELLA PANANG CURRY WITH CHIMICHURRI. PORTER OF BEEF SAUERKRAUT MÄRZEN CUBA HEFEWEIZEN USA AMBER ALE HELLES SPAIN GOLDEN ALE WIT ALE RAUCHBIER FRANCE THAILAND ARGENTINA BELGIUM GERMANY 88