We are all familiar with pairing wine with food but the growing, and ever-more influential, craft beer market has seen a rise in the desire to pair beer with food.
Here we offer some suggestions on the best beers for different types of dishes.
Seafood: Something fruity or spicy
The delicate flavours of most seafood is best paired with a fruity or spicy beer – think a Belgian wheat beer or Geman Hefeweizen.
The fruity characteristics of these beers will bring out the salinity in seafood while also cleansing the palate.
Pork: Go hoppy and bitter
The intensity, and often fatty nature, of pork can stand up to a strong tasting beer – think a hoppy and bitter Indian Pale Ale – the alcohol can also help cut through any fatty residue left in your mouth creating an overall better mouth feel.
Beef and lamb: Opt for sour or tart
Try the rich flavours of red meats such as beef and lamb with a sour or tart beer such as an American Brett or Belgian-style Flanders.
Combining the rich flavours of the meat with a sour beer brings out umami (savoury taste) and an earthy taste in the centre of the palate.
Cheese: Try crisp, sweet or fruity
It depends on what cheese you might be eating – lighter tasting cheeses such as brie are better paired with a fruitier beer, such as a Belgian wheat beer.
For a blue cheese try something with a deep, sweet taste such as an English Ale, for mozzarella try something clean and crisp, like a pilsner.
Beans and legumes: Make it malty and sweet
Try something malty and sweet with beans and legumes – something like an English Ale or a Belgian wheat beer – the food will add richness to the taste of the beer.