What dishes might successfully be paired with beer instead of wine?
What beer characteristics lend them to pairing with certain dishes?
Venison gumbo and Abita Amber. Best food/beverage pairing in the world. But maybe I'm a bit biased...
I find the idea that you'd recommend against a lager with a hamburger, and an IPA with fish and chips disturbing. I love both of those.
Lagers tend to be crisp like many white wines. While can be smooth, like some reds. But I don't think the analogy holds any farther than that, and it's not much of a guide. Maybe you could go into you ideas about pairing more deeply.
In re., O'Doul's, Kaliber, and other non-alcoholic beers: If you think of ".05% alcohol" as "99.95% alcohol-free" that may help you realize that both mean 5 parts per 10,000. It really doesn't get more non-alcoholic than that. Ripe fruit and vanilla ice cream are more highly concentrated.
Work it out yourself. Vanilla extract is 35% alcohol; 1 tsp extract per pt = ~1/3 tsp alcohol per pt.; 96 tsp per pt = 288 1/3 tsp; 1/288 = ~0.35%; QED vanilla ice cream is (roughly) seven times more concentrated.
All "non-alcoholic" beers have trace amounts of alcohol.
Let me add that I respect the desire to avoid even trace amounts of alcohol, as well as the ideas that even a scintilla in non-alcoholic beer is "enabling," is forbidden from religious dietary schema, or anything else. I'm certainly not telling you how to organize your life or beliefs. But as a matter of reality, if you're really serious about avoiding alcohol in even these tiny amounts, you probably can't. It's not only added to all sorts of different foods, but it's a naturally occuring substance.
You have to know that wine, when cooked, adds some particular effects or components;
- white wine can and will probably produce acidity
- red wine will always give a bit more sweetness
Also, when using beer, it will add a slightly sweet/bitter component to the dish.
I wouldn't use a lager in cooking.
There are enough dark, blond and ambercolored beers around. Well at least +700 in my country.
It's also well known that cheese and wine is often a bad combo. Cheese and a selected nice beer is very yummie.
You can use beer in a lot of sauces too instead of wine. The variations are endless.
Another suggestion; make some kind of a Hollandaise with some blond Leffe and serve wit fish.
How about carbonnades flamandes?
"Pairing" doesn't mean cooking. It means choosing the right beer to drink with a given food, or vice versa.
Kyle's rules don't seem to fly in the face of ordinary experience; but perhaps he meant something else by them than what I (or you) understood. He's a thoughtful guy and I'm hoping he'll provide more explanation.
I have been hearing commercials on the radio with Bewmaster Oliver making his beer pairing proclamation. It seems the brewmaster is a bit of a beer & food aficionado, and hearing his position regarding beer & food pairing (over and over again), I really got to thinking.
I’m excited about the approaching warmer weather for so many reasons. While most of them are obvious, one reason I’m excited is that I will be drinking more chilled beverages outdoors.
Sure some of the chilled beverages I’ll be drinking will be beer, but a lot of it will also be wine. And the exciting part is that I’ll be drinking a lot more white wine in the coming months.But as a whole, light, fresh, crisp, acidic white wines pair better with foods than red wines do. As do, beers…