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Pairing
Food and Beer
The
same principles learned in appreciating wine and pairing wine with food applies
also to beer. Recognition of the progression from light-bodied lagers[1]
and medium-bodied pale ales[2]
to full-bodied porters and stouts is fundamental to beer appreciation. In
addition, we should learn to recognize various styles through sight, smell and
taste. Pairing
beer with food through the common-sense approach related to body, similarity and
contrast, sauces and ethnicity, works for me and I hope it works for you.
[1]
Bottom-fermenting yeasts produce lager-style beers, which are lighter,
smoother and cleaner than most ales. Lagers include pilsners, bocks and a
few other styles. American variations on the pilsner style, such as
Budweiser, Coors and Miller, dominate the [2] Top-fermenting yeasts, which produce ales, include everything with ale in the name (pale ale, amber ale, etc.), porters, stouts and many specialty beers. They generally have a more robust taste, are more complex and are best consumed cool (50F or a bit warmer) rather than cold. |
