Golden Rules of Beer and Food Pairing

Golden Rules of Beer and Food Pairing

Golden Rules of Beer and Food Pairing

ALIGN

Align the intensity of the beer with the intensity of the dish.

WHICH ASPECTS OF BEER AND FOOD CONTRIBUTE TO INTENSITY?

BEER: ABV | Complexity | Hop Bitterness | Roast/Smoke | Sour/ Lactic note | Carbonation

FOOD: Richness | Complexity | Sweetness | Spice (Heat) | Cooking/Searing

icon ALIGN

BRIDGE

Create a flavor bridge by isolating a flavor note that is present in both beer and the food.

MANY FLAVORS THAT ARE PRESENT IN BEER CAN ALSO BE FOUND IN FOOD

MALT: Bread | Toast | Nut | Caramel | Toffee | Chocolate | Smoke | Coffee

HOP: Grapefruit | Orange | Passion Fruit | Mango | Mint | Chlorophyll

YEAST: Pear | Black Currant | Clove | Pepper | Smoke | Peach | Banana | Yogurt (bacteria)

icon BRIDGE

CUT

Use the beer to cut through the food and create a sharp contrast.

IDENTIFY THE ASPECTS OF FOOD THAT THE FOLLOWING BEER TEXTURES AND TASTES WILL CUT THROUGH

TEXTURE: Carbonation | Alcohol | Sharpness | Rich/Full mouthfeel |
Drying mouthfeel

TASTE: Bitter taste | Sour taste
Sweet taste  | Cooking/Searing

icon CUT

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Malts

PALE MALTS
Biscuity   |   Bread dough   |   Crackers

CRYSTAL MALTS
Caramel   |   Toffee   |   Bread crust

DARK MALTS
Nutty   |   Smoky   |   Coffee
Chocolate   |    Licorice   |   Roast

Malts