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Pairing food and Beer

#1
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6/14/07 at 7:21am
  • Joined: June 2007
  • Location: Melbourne, Vic, Australia
  • Post Count: 14
I was discussing this when talking to a brewer recently.

What dishes might successfully be paired with beer instead of wine?

What beer characteristics lend them to pairing with certain dishes?

Pat

The floggings will continue until morale improves

http://www.cookingdownunder.comhttp://cookingdownunderblog.blogspot.com/

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#2
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6/14/07 at 12:43pm
  • Joined: May 2007
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Garrett Oliver

Visit Garrett Olivers website and buy his book.

He owns this category, I have the book sitting on my desk right now

Cat Man
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#3
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6/14/07 at 1:05pm
  • Joined: July 2000
  • Location: CT.
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I find the foods of Alsace, Lorraine, Artois (all in Northern France) to work beautifully with many styles of beer. From Belgium ales (right above Artois) to many styles of German beers. The Belgium ales for the most part are top fermented and bottle conditioned to add a great deal of depth and complexity. The heavily hopped German beers have big forward flavors with sturdy body and finish.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#4
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6/14/07 at 5:49pm
  • Joined: May 2007
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Hey Kiwi, since you're in Victoria, I thought I'd say that VB is one of the best food pairing beers I've ever had.
Goes great with just about anything, so you're lucky to have access to that wonderful beer.

I did a beercan chicken once with Victoria Bitter and it added unreal flavor.

Cat Man
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#5
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7/30/07 at 7:58pm
  • Joined: July 2007
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I also suggest you check out beeradvocate.com for information on beer pairings for different styles of beers. Dan
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#6
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8/9/07 at 10:27pm
  • Joined: August 2007
  • Location: NY
  • Post Count: 82
Sausage and Pretzel, what can be better? :crazy:

I find interesting pairing Ales with sharp cheeses. Also, (are u sitting tight?) enjoy oysters with lighter Hefe-Weizen - isn't lemon bond them?

Belgium offers lot of fruity-nutty (opposite to malty-hoppy) brews that great with complex seafood dishes. Especially bottle-fermented.

Ever tried beer with dried whitebait or bream? Will make you feel DIFFERENT.. :beer:

C

WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE

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#7
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10/17/07 at 4:13am
  • Joined: October 2007
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Hello, just because you speak about beers. Do you know a good beer without alcohol?


Come join us at sabalex.com, designer living. Cookware & recipes

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#8
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10/17/07 at 7:22am
  • Joined: April 2007
  • Location: Halifax
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At our restaurant we've just launched a beer and game tasting menu. We're pretty excited about it and thus far have been getting enthusiastic responsed. We've chosen an international style of selection with beers from Scotland, England, Quebec and a porter from right here in Nova Scotia. The biggest hurdle (for me anyway) is matching a beer with a soup course. The carbonation of the beer with the still broth of a soup creates a bit of a disjuncture in the mouth.

--Al
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#9
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10/17/07 at 9:17am
  • Joined: December 2006
  • Location: San Francisco Bay Area, California, USA
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How about a cheese soup, like cheddar, or a cheddar-beer soup?

shel
Shel
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#10
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10/17/07 at 9:47am
  • Joined: April 2007
  • Location: Halifax
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Shel,

I agree. Cheese or cream, something rich and fat, would work with the beer. Our catch is the game element. We've got a very elegant carabou stock base for the soup that would get masked by this approach. What we've done to "rich it out" is a hazelnut pesto finition. We've paired it with a nut-brown ale and the flavour match is good. The texture still concerns me. Maybe some sort of crunchy addition, whole grain crackers, or crouts?

--Al
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#11
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10/17/07 at 10:24am
  • Joined: May 2005
  • Location: Los Angeles
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Michael Jackson's Beer Hunter - Beer Pairings

Michael Jackson was the master.

Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM

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#12
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11/8/07 at 1:56pm
  • Joined: November 2007
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We do some beer pairing videos on our site, and are shooting more as I type. Keep looking in, and make some suggestions.

G.
http://www.legourmet.tv
Free video website for all things food, wine, beer, cheese... Check it out!
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#13
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1/27/08 at 2:07pm
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lots of stuff goes great with beer imo. pot roasts and stuff like that... most sorts of game... pickled herring and cured salmon and that kind of stuff.
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#14
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3/14/08 at 10:30am
  • Joined: March 2008
  • Location: Denver, CO
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Check out beerpairing.com for a couple of really good articles about pairing beer and food. Sometimes beer does go better with certain foods than wine does. I remember when I was in college, we used to have beer and cheese nights once a month and wine and cheese nights once a month. The beer and cheese parties always drew a significantly larger crowd than the wine and cheese ones (although that could have been in part due to my schools very large fraternity population... :))

"Never use water unless you have to! I'm going to use vermouth!" ~Julia Child

"No chaos, no creation. Evidence: the kitchen at mealtime. "

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#15
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5/15/08 at 5:15pm
  • Joined: May 2008
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Try DOG FISH head world wide's stout -

Have two and ANYTHING TASTES GOOD!
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#16
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7/26/08 at 12:52am
  • Joined: July 2008
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ffff

Has anyone ever seen this knife before and can it really be used on a bayonet? It is said that it can fit together with a AK47 rifle. Maybe it is a copy of some oldway from China :)
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#17
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10/24/08 at 4:54am
  • Joined: October 2008
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Pairing food and Beer

Think of ale as red wine and lager as white wine. In other words, when red meat or any dish that you would normally pair with red wine is on the menu, select an ale to serve with it. Conversely, if the main course is fish or poultry, try a lager.
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#18
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11/7/08 at 9:47am
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About 6 years ago I did a full blown Beer Tasting Menu with Rogue Brewery out of Portland. We brought the Brewmeister in to Austin and did a 6 course meal. Sold out the restaurant, 150 seats and it was AMAZING!!!

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.

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#19
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12/14/08 at 8:50pm
  • Joined: December 2008
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Italian beers with Italian food, Mexican beers with Mexican food, German beers with German food....etc, etc. You cant go wrong.
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#20
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1/22/09 at 5:36am
  • Joined: September 2008
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Hey Bro,

Fellow kiwi chef, yes well... beer, all us chefs love it but, at the same time there is alot of variety out there. There are different flavours, heavy, light, citrusy and so on. Matching any bevergae is based on personal preference. Some dishes would suit a certain beer, e.g a stout (Killkenny, guiness) would suit a warming cassarole. A citrusy beer could suit deep fryed dishes. Best thing to do would try purchasing different types of beer and match the flavors to food, not all red goes with red meat for example. I will let you know, but the best place to get variety is Belgian Beer bars they are everywhere round the world and there is a broad selection, rebound ideas with the bar-person. Anyway let us know how things are going, where are you working? Which country are you cooking? Jerza
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