Thanks to Julia Herz’s recent article, Inky Beer brings you a how to guide for pairing beer like a pro!
Julia’s Pairing Principles Cheat Sheet
Don’t just pair to the protein. That’s where wine got in trouble! Pair to the preparation, protein and ingredients, and take into account what interactions will occur.
Match intensities. As Randy Mosher teaches: “It is simply common sense that delicate dishes work best with delicate beers. It is equally true that strongly flavored foods demand assertive beers. With beer, flavor intensity involves a variety of qualities such as alcoholic strength, malt character, hop bitterness, sweetness, richness and roastiness.”
Present two craft beers per course. Having two different beverages with the same course often creates loyalty in the room where people tend to like one of the beverages more with the food than the other. This technique also allows one to tangibly compare how contrasting elements and complementary flavors evolve as the result of tasting two different craft beers with same dish.
Raise the experience. My goal when pairing is to get the combination of food and beer to work together in a way that raises the experience beyond what one would get when just sampling that beer or food on its own.
Generally, like calms like.
Sweet (beer or food) calms a sweet food or beer. A sweet eisbock, old ale, or Imperial IPA will calm and stand up to a sweet dessert.
Acidic matches acidic. An acidic beer like an American Belgo style sour ale (with lactic acidity) will match the acidity of ceviche.
Acidic calms fat and salt and fat and salt calm acidity.
Interactions: Complement, Contrast, Cleanse
Each pairing has complement, contrast, and cleanse all happening at the same time. However, sometimes what you get from a pairing will lean more toward complement or contrast depending on interactions occurring.
Malt (complement and contrast)
Complement: Kilned/roasted flavors (caramel/roast/coffee/chocolate) harmonize with grilled, roasted and smoked foods.
Contrast: Sweetness from malt soothes heat in food and calms salt.
Contrast: Roasted flavors calm sweetness in foods.
Hops (cut, contrast and complement)
Cut: Bitterness of hops cuts through rich foods.
Contrast: Bitterness of hops contrasts with sweet of malt and food.
Complement: Flavors of hops (herbal/citrus/floral) resonate/complement.
Contrast: Alcohol is a solvent and opens the pores on your tongue, thus intensifying your heat experience. That’s why 12 percent ABV wines are train wrecks with spicy foods, and lower ABV craft beers shine as they soothe heat.
Contrast: Alcohol also contrasts against sweet flavors.
Cleanse: Carbonation scrubs the tongue and prepares palate for the next bite.
Cut: Carbonation cuts through the richness of food.
Other notable things about carbonation:
CO2 heightens aromatics of craft beer and lifts them out of the glass toward your olfactory senses.
CO2 enhances mouthfeel (how the beer feels on your tongue, e.g. creamy or prickly).
CO2 expels from beer as temperature rises. Watch out for foaming and don’t serve in frosted glasses.
Tip: Pour a beer with the goal of expelling CO2 to heighten aromatics, and also so you ingest less and don’t fill up.