Golden rules for combining beer with food
Author: Erik Verdonck / Published: 2013-07-12 15:00:18 +0200 / Last Updated: over 1 year ago
The golden rules for combining beer with food are just the same as those used when matching a menu with wine. Time for a brief introduction we thought.
The two archetypal types of dishes: fish, which is fresh and sour, and meat, with its penetrating and mild characteristics, call for two basic beer types: pils and wheat beer for fresh-sour dishes and a dark abbey beer for penetrating-mild dishes.
For a marriage to be successful, the right type of dish must be served with a beer from the appropriate basic beer group: fish dishes and the like with fresh, sour beers, casseroles and similar dishes with mild, dark beers.
Comprimising & Happy Marriages
Pils and blonde abbey beers complement both fish and meat and sometimes compromises will have to be made. Of course, the fresh taste of mussels will go down better with wheat beer than with pils, but if there is no wheat beer available, pils will do very well.
Happy marriages are those in which each party gets something out of the relationship, where the food is improved by the accompanying beer and vice versa.
A dark abbey beer served with mussels is a complete waste of time, as is serving a wheat beer with roast meat.
The basic beer group to accompany fish dishes includes pils(ener), wheat beer, blonde abbey beer or triple and a href="http://belgium.beertourism.com/blog/new-frank-boon-brewing-hall-officially-opened">Gueuze in order of increasing complexity of flavour.
Pils is the least complex in the list but some triples are highly complex.
So when it comes to finding the right beer to accompany fish dishes, ranging for example from mussels and fries to turbot in a cream sauce, care should be taken to ensure that the complexity of the dish matches that of the beer.
A complex taste cannot be fully appreciated by putting it together with a simple flavour. Complex dishes typically have a variety of ingredients, a complicated method of preparation and require prolonged cooking.
However, there are no automatic pairings. Mussels with fries, in which the fattiness of the fries to some extent masks the finesse of the mussel flavour on the palate, demands lager.
The same mussels served with brown bread, which helps enhance the flavour of the mussels, goes down much better with wheat beer. With turbot in a cream sauce, a strong blond beer is a better choice, but fish dishes with a more pronounced flavour - grilled sardines for example - are best served with a stronger wheat beer.
Recent Blog Posts
BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once ... [ read more ]
MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe ... [ read more ]
SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such ... [ read more ]
WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-da ... [ read more ]
VAL-DIEU - Those monks certainly picked some beautiful spots for their abbeys. The rumble of the busy motorway lies far behind me as I swap the flat northern Belgian landscape for the gently rolling ... [ read more ]
You must be logged in to leave a comment
ANTWERP - Today, we are meeting up for a second tasting session in this beer and food pairing series at ‘t Zilte restaurant, the proud owner of two Michelin stars, perched high above the Flemish city of Antwerp. ... [ more ]
ELLEZELLES - As many as 34 years ago Jean-Baptiste Thomaes, at the ripe young age of 22, set up the prestigious establishment of Le Château du Mylord in Ellezelles, a village close to Ronse and Oudenaarde. ... [ more ]
ELLEZELLES - Put several brewers and chefs around the same table, get them to taste a few beers and soon you will have a heated discussion! Jean-Baptiste and Christophe Thomaes of Le Château du ... [ more ]
In the same vein that gueuze beer typifies the Pajottenland region, this beer is also a genuine Flemish regional product. In the Roman pantheon, Bacchus (son of Jupiter) was the go... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.