Pairings with beer
More often than not, beer is drunk alone—simply for its taste or to refresh when it’s hot or to quench a thirst.
Beer lovers with a penchant for something unique will choose a beer of character with stronger aromas and flavours.
The beers known as tasting beers are often found in the family of ales or Lambic beers, but there are also some very flavourful lagers.
For successful pairings
Search for harmony and you’re sure to get a successful food and beer pairing. Start by considering the taste of the beer.
The following six rules make for a successful marriage:
- The dish and the beer must have the same taste intensity. Lightly flavoured foods require a lighter beer, while a dish with pronounced tastes goes well with a more powerful, flavourful beer.
- Keep an eye on intensity of flavours when serving: Serve light beers before stronger ones.
- Strike a balance between acidic, bitter and sweet flavours in the dish and in the beer.
- If you’ve used beer in the dish, serve the same beer alongside it.
- Consider the way the dish is cooked (grilled, poached, roasted, etc.) because it influences a food’s taste.
- Finally, make sure you take the taste of the sauce into account.
The following dishes go very well with beer:
- Salty or acidic foods
- Offal (kidney, tripe, etc.)
- Grilled meats
- Pâtés and terrines
- Fish with lemony sauces
- Eggs and quiches
- Vegetables such as onions, leeks, shallots, cabbage, spinach, celery, endives, potatoes and garlic
- Foods seasoned with strongly flavoured spices such as cinnamon, ginger, thyme, curry, mustard and cumin
- Certain desserts
Beers and pairings by beer colour