Pairing food and beer - 2012

Pairing Food with Beer

GPSCY Beer Tasting11 November 2012

Header image source: thebeerjournal.com

CHIMAY Blue (Grande Reserve)

9.0% ABV

Strong Dark Belgian Ale

Brewed byTrappist monks

CocoaDusted

Almonds

&

Complementation: Complex, dry, and somewhat nutty dark ale provides flavors which complement both the chocolate and almonds

Spectrum of beer

Lagers•Light-bodied•Light-colored•Less bitter

Ales•Heavy•Dark-colored•BitterTotally wrong!

Beer can’t be describedin a single dimension!!

Color(malt character)

Hoppiness (hop quantity)

Body(malt quantity)

Dimensions can be further broken down

• Malt type– Barley– Wheat– Rye– Sorghum– Rice– Corn– Etc.

• Hoppiness– Bitterness– Hop flavor– Hop aroma

• Hop Flavor/ Aroma– Citrusy– Herbal– Piney

Other qualitiesto consider

• Yeast – Saccharomyces

cerevisiae– S. patorianus– Brettanomyces

• Bacteria– Lactobacillus

• Barrel aging

• Added flavorants:– Orange peel– Coriander, nutmeg– Fruits– Candi sugar– etc.

• Water• Carbonation

Ok, but what’s an “ale” and what’s a “lager”?

Source: BJCP Guidelines, 2008 Edition.

1. LIGHT LAGER1A. Lite American Lager1B. Standard American Lager 1C. Premium American Lager1D. Munich Helles1E. Dortmunder Export

2. PILSNER2A. German Pilsner (Pils2B. Bohemian Pilsener 2C. Classic American Pilsner

3. EUROPEAN AMBER LAGER3A. Vienna Lager 3B. Oktoberfest/Märzen

4. DARK LAGER 4A. Dark American Lager 4B. Munich Dunkel 4C. Schwarzbier (Black Beer)

5. BOCK5A. Maibock/Helles Bock 5B. Traditional Bock 5C. Doppelbock5D. Eisbock

6. LIGHT HYBRID BEER 6A. Cream Ale6B. Blonde Ale6C. Kölsch6D. American Wheat or Rye Beer

7. AMBER HYBRID BEER7A. Northern German Altbier7B. California Common Beer7C. Düsseldorf Altbier

8. ENGLISH PALE ALE8A. Standard/Ordinary Bitter8B. Special/Best/Premium Bitter8C. Extra Special/Strong Bitter (English Pale

Ale)

9. SCOTTISH AND IRISH ALE9A. Scottish Light 60/- 9B. Scottish Heavy 70/-9C. Scottish Export 80/-9D. Irish Red Ale9E. Strong Scotch Ale

10. AMERICAN ALE10A. American Pale Ale10B. American Amber Ale

10C. American Brown Ale

11. ENGLISH BROWN ALE11A. Mild 11B. Southern English Brown 11C. Northern English Brown Ale

12. PORTER12A. Brown Porter12B. Robust Porter 12C. Baltic Porter

13. STOUT 13A. Dry Stout 13B. Sweet Stout 13C. Oatmeal Stout 13D. Foreign Extra Stout13E. American Stout 13F. Russian Imperial Stout

14. INDIA PALE ALE (IPA)14A. English IPA 14B. American IPA14C. Imperial IPA

15. GERMAN WHEAT AND RYE BEER 15A. Weizen/Weissbier15B. Dunkelweizen 15C. Weizenbock 15D. Roggenbier

(German Rye Beer)

16. BELGIAN AND FRENCH ALE 16A. Witbier16B. Belgian Pale Ale 16C. Saison 16D. Bière de Garde16E. Belgian Specialty Ale

17. SOUR ALE17A. Berliner Weisse 17B. Flanders Red Ale 17C. Flanders Brown Ale/Oud Bruin17D. Straight (Unblended) Lambic 17E. Gueuze17F. Fruit Lambic

18. BELGIAN STRONG ALE18A. Belgian Blond Ale 18B. Belgian Dubbel18C. Belgian Tripel18D. Belgian Golden Strong Ale18E. Belgian Dark Strong Ale

19. STRONG ALE 19A. Old Ale 19B. English Barleywine19C. American Barleywine

20. FRUIT BEER 21. SPICE/HERB/VEGETABLE BEER

21A. Spice, Herb, or Vegetable Beer 21B. Christmas/Winter Specialty Spiced Beer

22. SMOKE-FLAVORED/WOOD-AGED BEER

22A. Classic Rauchbier22B. Other Smoked Beer22C. Wood-Aged Beer

23. SPECIALTY BEER

Easy Drinking










Ale)









(German Rye Beer)









23. SPECIALTY BEER

Flavorful










Ale)









(German Rye Beer)









23. SPECIALTY BEER

Unique & Interestin

g










Ale)









(German Rye Beer)









23. SPECIALTY BEER

Weight and VolumeThe weight and intensity of the beer should match the weight and intensity of the dish

Lighter/Quieter Heavier/Louder

Ingredients FishShellfishVegetables

PorkPoultryVeal

BeefGameLamb

Techniques BoilingPoachingSteaming

BakingSautéingRoasting

BraisingGrillingStewing

Sauces Citrus/lemonVinaigrette

Butter/creamOlive oil

Demi-glaceMeat stock

Beers LagerPilsnerWheat

BockMarzenAmerican Pale ale

Scotch alesPorterStout

Compare vs. Contrast• Taste components: sweet, sour, bitter, salt,

umamiCompare Contrast

Sweet foods with malted beers or lambics*Bitter foods (walnuts, greens, grilled dishes) with bitter/hoppy beers like American IPAs or American pale ales

Bitter foods with fruity, full-flavored beers such as Scotch Ale or a malty Brown ale

Sour/acidic foods such as ceviche with sour beers like Belgian sours

Sour/acidic foods such as lemon salmon with spiced beers like dunkel weissenSalty foods like cheese with lambics*

Herbal/spiced food with herb/spiced beer flavors*

Herbal food with a sweet lambic

Roasted foods with roasty beers such as browns and scotch ales*

Roasted food with a clean herbal beer such as the ones from England or France

Spicy food with hopped beers* Spicy food with malted beer to cut spice

WEIHENSTEPHANER Hefe-weissbier

5.4% ABV

Hefeweizen

From theworld’soldestbrewery

Complementation: Yeasty, citrusy ale & the chick peas, pita, lemon juice.Clearance: High carbonation helps cleanse palate after eating rich foods.

Hummus&

Brightness vs. Darkness• Brightness– Dry briskness on

palate/ acidic zip– Citrus or apple-peel

aromatics

• Darkness– Roasted flavors like

chocolate, toffee, caramel, coffee

– Dark fruits like plums, raisins, olives

– Sweet spices like cinnamon and nutmeg

– Earthy flavors like mushrooms

RODENBACH Grand Cru

6.0% ABV

Flanders Red

Lactobacillus & Brettanomyces contribute sourness

Clearance: High acidity helps cut through richness of the eggs.Contrast: Complex, sour fruitiness of ale stands out against simpler food.

Devilled Eggs

&

After DinnerDessert• If you know beer well,

you can actually match the sweetness as well as the flavor of the dessert

• Can also complement the flavors by mixing lambics with chocolates and vanillas

Cheese• Look for harmony as

well as contrast– Matching nutty, fruity

and herbal flavors– Sweet beers with salty

cheeses

• Sweet cheeses pair well with fruit beers

BOON Kriek

5.0% ABV

Cherry Lambic

Fruit is added to spontaneously fermenting ales of varying ages

Clearance: Carbonation of lambic cleanses palate from fats.Contrast: Saltiness of cheese contrasts sweetness of beer.

Camembert &

Bitterness• Stimulate the appetite• Can provide balance

to sweetness• To pair with food, cuts

through heavy sauces, fats, and oil to leave palate cleansed

• Measured in IBUs– Anything above 40 is

likely to be bitter

FLYING DOG Raging Bitch

Complementation: Belgian yeast flavors complement herbal flavors and flavor intensity is also matched. Clearance: carbonation helps with fat.

PestoPasta

&

8.3% ABV

Belgian IPA

Newer styleof beer notyet in aset category

SOUTHERN TIER 2X IPA

PadThai

&

Cleansing: High hop bitterness and alcohol sweetness initially intensify but subsequently clear spicy flavors.

8.2% ABV

ImperialIPA

A distinctively American style of beer

Malt, Sweet, and Caramel• Sweetness– Bitterness ,

sweetness – Carbonation ,

sweetness – Temperature ,

sweetness

FOUNDERS Dirty Bastard

8.5% ABV

Scotch Ale

Complementation: Sweetness and heaviness of scotch ale match sauce sweetness (pecan!) and heaviness of food.

BBQPulled

Pork

&

Roast• Roasted malts– Chocolate and

coffee– Contrasts with salt

NORTH COAST Old Rasputin

9.0% ABV

Russian Imperial Stout

Complementation: Sweet, chocolatey, and roasty flavors present in both

Chocolate Espresso

Cupcakes

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Today’s Beer Tasting

# Beer Name Food1 CHIMAY Grande Reserve Cocoa dusted almonds2 WEIHENSTEPHANER Hefeweizen Chick pea hummus3 RODENBACH Grand Cru Devilled eggs4 BOON Kriek Camembert5 FLYING DOG Raging Bitch Pesto pasta6 SOUTHERN TIER 2X IPA Pad 7 FOUNDERS Dirty Bastard BBQ pulled pork8 NORTH COAST Old Rasputin Chocolate & espresso

cupcakes0 Saison DUPONT

Pairing food and beer - 2012

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