Tom Bagley
Delving into the joys of beer and food pairings
Sure Canadians drink a thorough mix of wines and spirits but our first love has always been beer. Although we only rank 23rd in the world in consumption with a yearly average of 74 litres of beer per person we are often pictured as a culture where a friendly pint is part of our daily lives.
But what is beer without food? Drinking on an empty stomach is never a good idea. A little food can make the night last a lot longer and can make the morning after a lot more bearable.
Hence if you’re out having a few pints follow my lead and match your beer to some great dishes to make the night a lot more enjoyable.
India Pale Ale (IPA) — The IPA owes its birth to the high quantity of hops which were added to pale malts during the brewing procedure in order to ensure that the brew would not spoil on the long trip from England to India. The inclusion of many bitter hops gave this beer its signature taste and was quickly copied around the world.
Since it’s named an “India” Pale Ale it would obviously go with spicy Indian food. The bitterness cuts the spicy heavy cumin and turmeric flavour and cools the body from all those hot spices. In fact any spicy food is a great match. Strong sharp flavours such as the ones found in Stilton or other blue cheeses also pair well with a cleansing and refreshing IPA.
Pilsner — Pilsner originally from the city of Pilsen in the Czech Republic is the result of a mix of unique local qualities: unusually soft water traditional Bavarian brewing techniques and local Saaz hops.
The light taste with a combination of earth and bitter pairs best with light mild and delicate foods. Roast chicken sushi or cedar-plank salmon are great choices to accentuate the crisp clean taste of the beer. Mild cheeses like bocconcini or fior di latte are perfect to preserve the delicate taste.
Lager — The name is Gothic for “storage” or “lying down” hence this beer can trace its roots to caves in medieval Germany. This beer is hearty no-nonsense and has a bold forward character. It tells you what it’s about before you even taste it.
Being German this beer is perfect for the country’s traditional fare. Hearty foods such as barbecue chili and tube-shaped meats complement the bold complex flavours of the beer. You’ll definitely want to pair lagers with heavier cheeses like sharp cheddars and sheep’s milk manchego.
Porters and Stouts — These dark beers stand alone in the beer world. There’s no denying their complexity and intensity and in many cases they overpower the food they’re paired with. Often in half jest we refer to them as a meal in a glass. However these are both great choices for rich over-the-top foods.
Look for heavy saturated foods like foie gras double-smoked bacon and braised brisket.
If dessert is your indulgent pleasure a heavy chocolate dessert or the coffee flavours in tiramisu are natural pairings.
Hefeweizen — You’d be right if you called this beer “feminine.” The combination of yeast and malted wheat (instead of malted barley) used in the fermentation produces a lot of floral and citrus flavours. Feminine or not this beer is perfect during the heat of summer.
Cuisine that depends heavily on raw or lightly cooked greens as well as fresh seafood enhance the refreshing feeling. Neutral cheeses like goat cheese will also allow the beer to bloom and demonstrate its refreshing complexities.
As you can see we no longer have to limit beer as the drink for nachos wings and fried pickles. The vast selection of brews available ensures there is a beer for your mood and your culinary desire. The only limitation is your ability to properly wield a fork after drinking your eighth bottle.
