Principles of Pairing Beer and Food

Principles of Pairing Beer and Food

Harmony and Balance

For centuries, beer and food have been enjoyed together as part of the good life. The grain-based nature of beer makes it a food in itself, and the huge range of flavors, aromas and textures makes it a perfect match for nearly any kind of food, from a handmade sausage to the most luxurious gourmet dish; choosing beers and foods that enhance one another means paying attention to the qualities of both.

Balancing flavor intensities

• Causes of intensity in Beer
• Causes of intensity in food
• How they work together

3-C’s

• Cut
• Compliment
• Contrast

Adjusting to proteins, cooking methods, spices and even flavors in the beer.

Understanding of the 3C’s is foundational to Food & Beer Pairing Knowledge & Skill.

CUT: Palate-cleansing provided by Alcohol, Bitterness and Carbonation “ABC” in beer.  This step must be understood before explaining the beauty and importance of complementary and contrasting flavor profiles.

COMPLEMENT:  Similar texture, temperature, aroma and flavor profiles that allow one another to taste better due to their similarities-complements can:

• Bring out the flavor of similar tastes in the food / beer
• Sometimes deaden the taste if the complement is the exact same flavor
• Add a needed complement to each other- i.e. adding citrus complement to salad or seafood

CONTRAST: Opposite texture, temperature, aroma and flavor profiles that allow each other to taste more rewarding because they are opposites. 

Complementary & Contrasting Flavor Profiles-  Pairing Goal: TO FIND HARMONY AND BALANCE BETWEEN COMPLEMENTS & CONTRASTS THAT ARE DELICIOUS.

Principles of Pairing Beer and Food

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