Beer Pairings: A Primer
Learn which beers work well with certain foods
Specials : Episode FLBPR-SP01
Deciding which beers taste best with which foods is a delicious, ever-evolving journey. The most important thing to keep in mind is to think about what you’re tasting: what are the dominant flavor characteristics of the food and the beer? Ultimately, the goal is to find a balance between the two, whereby the beer either cuts, complements and/or contrasts the food. And while there is no exact science to pairing beer with food, the possibilities of creating a perfect pair are nearly limitless. Here are a couple of general suggestions:
Lighter ales (like blond or golden ales), American wheat ale and light lagers lack hoppiness and maltiness and work well as basic thirst quenchers.
Pair with: Super-hot foods that annihilate the taste buds, delicately flavored fish and shellfish such as stone crab
Weiss beer and Dunkelweiss have delicate yeast flavors.
Pair with: Light cheeses, soups or pasta; grilled vegetables, light chicken dishes
Amber ale is a versatile, malty beer.
Pair with: Pizza, burgers, sandwiches; foods that aren’t sweet, as sweet flavors detract from the maltinesss in the beer
Pale ale, India pale ale and German pilsners are hoppy beers that cut through fried and vinegar-based foods.
Pair with: Highly spiced cuisine; smoked, boiled or broiled seafood; hearty dishes such as steak, lamb and barbecued meats; robust cheeses
English ale and American brown ale are hearty beers.
Pair with: Hamburgers, sausages, game dishes, smoked meats
Porter and dry stout are great with the heartiest of foods.
Pair with: Meat dishes with gravy, barbecue or stew; sharper cheeses like blue or sharp Cheddar
Cream and Imperial stout are sweet.
Pair with: Chocolate; caramel and fruit or nut sauces
Vienna lager/Oktoberfest, dark lager and Bock are good all-around beers but not as filling as the ales.
Pair with: Meat dishes with heavy sauces; pretzels and mustard; spicy desserts like pumpkin pie or spice cake
Fruit beers/Lambics are light-bodied and good by themselves as dessert beers.
Pair with: Light fruit desserts (but not sour fruit dishes); dark chocolate and entrees prepared with fruit, such as raspberry glazed duck breast or orange chicken
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