Food and beer pairing?
There is no better time to learn and try different beer than under the summer sun. Whether you're roasting for a barbecue or watching the ball game at a nearby pub, summer is the best time to learn a few simple tips on combining food and beer flavors to create the perfect combination.
As you may have guessed, beer is often easier to combine with food than wine. Keep in mind that you should always drink what you like best or what you feel like: there are no specific rules to follow!
Balance - Taste and intensity: As with wine, try not to master any of the components. Try combining lighter beers (like light beers) with salads or white meats, and heavier beers (like thick ones) with dishes and meat more abundant.
Complement: Think about the different flavors that are prominent in beer and combine them with the main flavors of your meal.
Try combine Beer with a dish from the specific region where it was brewed. If you think about it, it is not a coincidence that there are beers that complement the most popular dishes of the region from which they originated. For example, a dark German beer would pair well with sausages or a sausage with roasted onion, and a beer Japanese It would pair well with sushi.
Spicy foods: Beer can go further than wine because the lower alcohol content in many beers will not intensify heat in spicy foods. Stick to higher malt content on hops to avoid overwhelming heat during your meal. Lagers or IPAs work well, but be sure to avoid beers that are too sweet, too dark, or high in alcohol.
Contrast: They say opposites attract, and the same can be said for beer and food!
For example, a creamy and buttery dish could be paired with a light / crunchy beer, and a tasty, more filling dish could be paired with a citrus / fruity beer. If there is a plate in the menu With beer as an ingredient, try pairing it with a contrasting beer that will really bring different flavors to your food.