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The Foundational Principles of Beer and Food Pairing

THE THREE FOUNDATIONAL PRINCIPLES OF BEER & FOOD PAIRING Ever wondered why certain beers pair so well with certain foods? Let's take a look at the fundamental principles behind pairing. X Balance the weights Compare and Contrast the Components X Bridge the Flavors BALANCE THE WEIGHTS Mirror the body of the beer with that of the food. Darker, more robust beers such as stouts and porters pair well with richer foods like roasted meats, barbecue or chili. More delicate beers like pilsner and kölsch tend to pair well with lighter foods like lean poultry, salads or seafood. Pilsner & Ribs Stout & Ribs RICH Rich food overpowers delicate beer Fairly reliable pairing Pilsner & Stout & Spring rolls Spring rolls LIGHT Robust beer Fairly reliable pairing overpowers light food DELICATE ROBUST COMPARE AND CONTRAST THE COMPONENTS Understanding how the common ingredients used to produce beer will contribute different structural sensations in the mouth will help you create harmony in a beer and food pairing by comparing or contrasting these components in a dish. Structural Components A Contrasted Components Complemented Source Components A of Beer Spice, acidity, Sweetness Malt bitterness and Sweetness saltiness Sweetness, richness (fat) Bitterness Нops None Spiciness Alcohol Richness (fat) None Richness (fat), slight spiciness Bubbles co, None Wild Yeast, Bacteria, Fruit Salt, pungency, spiciness Acidity Acidity Experiment with comparisons and contrasts, as it can be a challenge to find harmony. However, starting with principle one - finding balance - will help. BRIDGE THE FLAVORS Finally, connect bridge ingredients in the food with aromas and flavors in the beer, enhancing the flavors in both and solidifying the pairing. Example Example Bridging Example Food Beer Flavors Rosemary Juniper Rosemary-dusted creamed chicken Pine & Spruce American Pale Ale Dill Basil Fennel Lemongrass Belgian-style saison or Mint Endive Coriander Parsley White fish with lemon and dill Wit ale Oregano Bay Leaves Cinnamon Cumin Pepper Cardamom Hoison beef Porter shish-kebabs Ginger Clove Other dried fruit Date Fig Raisin Bacon wrapped Belgian-style dark ale dates Brown sugar Caramel Vanilla Toffee Blond brownie | English-style barleywine with butterscotch Butter Maple syrup Coconut sauce Chocolate Cocoa Truffle Double Milk stout chocolate cake PAIRING TIP Follow your nose - find bridging flavors through aromas in the beer. Once again, bridging flavors will be easier if principle one is followed, and the weights of both beer and food are balanced to prevent either from being overpowered. Sources: John Peter Laloganes is the Principal Lead for the Beverage Management concentration at Kendall College in Chicago, IL, author and Spirits and Managing the Beer-Centric Operation. The Beverage Manager's Guide to Wine, Beer Cheese & Beer - Janet Fletcher Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer - Schuyler Schultz and Peter Zien Beer and Food: A Guide to 150 Exceptional Beer and Food Pairing - Mark Dredge The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food - Garrett Oliver Kendall College CHICAGO • UNITED STATES OF AMERICA

The Foundational Principles of Beer and Food Pairing

shared by matthewzajechowski on Nov 02
Some food and drink just go hand-in-hand: cookies and milk, pasta and wine, and hot dogs and beer, for example. But actually, beer is such a versatile beverage that relegating it to only being paired ...


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