pairing food and beer - 2012
DESCRIPTION
Some beer-and-food pairings. Some canonical, some developed by us.TRANSCRIPT
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
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
Flavorful
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
Unique & Interestin
g
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
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
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
&
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