Some like it crisp and light. Some like it deep and malty. Some like it hoppy and bitter. Regardless of your favorite flavor profiles many (read:all) can agree that beer is one of the world's best creations. Beer itself dates back to the time of our ancestors and founding fathers. The fermentation of barley was quick and easy and created an appetizing beverage to be enjoyed by all. In more recent history, beer has taken on a new life. With craft beer production (and consumption) on the rise more and more people are discovering the tastes and flavors they like best and how to spot and hone in on these flavors. With all of these new beers to try and newfound beer enthusiasts there has been a rise in pairing beers with food just as wines have been paired for years. Each flavor, malt level, and hop level emphasizes or complements certain aspects of a meal and bring out the best in a dish. Discovering these pairing is almost just a fun as tasting them. On the lighter end, we see Pilners and IPA's, or India Pale Ales. These tend to be on the lighter side of the color scale. In general, you would like to mirror the body of the beer with that of the beer so that neither is overpowered by the other similar to wine pairings. For a Pilsner a great pairing are Thai summer rolls. Crisp, fresh veggies are complemented by the Pilsners sharp finish and light body. For an IPA there is a stronger bitterness and hoppy flavor. This bitterness can cut through sweetness as well as richness brought to a dish through fats. A great example food to pair with an IPA is a creamy pasta dish such as alfredo or carbonara. With carbonara you cut not only the creaminess of the sauce by the fat of the bacon making this a seemingly perfect pairing! Further down in the color scheme you see Hefeweizen. This German wheat beer is high in carbonation but low in hops so the bitterness is on the other end in comparison to an IPA. Slightly sweet, fruity flavors are often seen as well as some spice and bite that is fermented into the beer to make up for the low hops. Because of the subtlety of flavor in this style of beer it is important to pair something just a light and refreshing such as a citrus topped flounder and spring vegetables. Amber Ales are extremely versatile and can be paired with chicken, seafood, burgers, spicy foods, and even in some occasions spicy foods. This malty, hoppy ale is well balanced with a medium body. Because of these flavors Amber ales pair great with BBQ foods such as ribs and brisket and plays on the sweet notes of Kansas City BBQ sauces. Brown Ales and Porters are the "lightest of the dark beers." Brown ales boast dark malty flavors such as caramel and toffee. They can even feature sweet notes with a longer finish than the lighter ales of earlier. Brown Ales have a fuller body that fit perfectly with comfort foods like Grandma used to make. A great pairing for a Brown Ale would be Shephard's Pie that will complement with fall vegetables and red meat. Porters have dark flavors with hints of coffee and chocolate that are exacerbated through roasted and can even bring our flavors of oak and smoke. Porters do well pairing with blackened fish dishes that complement the full body and flavors and complement the smokiness in each. On the darkest end of the spectrum we see Stouts. The craft beer rage has taken stouts to the new level some featuring full chocolate flavors, coffee stouts, and molasses brewed stouts. These beers take on the highest level of roast and oak. Stouts such as Guinness require perfect pours as to not shake up the beer and cause an unwanted level of foam. Many beer connoisseurs like to pair stouts with dessert foods such as chocolate cake. A more savory pairing option includes braised or slowly roasted foods that play on the beers low almost umami like flavors. As the craft beer industry grows, it will be very exciting to see the new pairings and flavors that brewmasters can incorporate to this centuries old beverage. In the meantime we will continue to explore the fascinating world that is Beer!
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The StudentsThe students of the Hospitality Business Management program at the University of Delaware share their experiences at Vita Nova Archives
November 2020
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