Many people drink beer on its own.  There is a recalcitrance to drink with foods.  I don’t mean a Bud with steak or with pizza.  I’m talking about pairing food with beer.  There is a certain intentionality that goes into really considering which beer to pair with food or to even include in the recipe.  I’ve created multiple recipes that incorporated beer and found that it’s delightful (for instance, Cornish hens in a mix between a raspberry lambic and Chimay Red). 

Here is the point that I want to come to.  Many people see no problem, in fact encourage, pairing wine with food.  Too often people ignore the quality that beer can add to a food experience.  For instance, a stout or Belgian ale goes as wonderfully, if not better, as does a Merlot or other red wine.  There are numerous beers that function well in a dessert capacity.  But there is more.

Beyond tendering meats beer adds distinct flavors.  Ever try eating a an Irish stew with Irish stout in it?  A glorious experience indeed.  I’ve often found that a Resling pairs well with spicy food.  But it wasn’t until I drank a hazy wheat beer or pale pilsner with Thai food that I discovered the best compliment for a spicy dish.  Why not try a smoked Porter, a traditional German smoked beer, or a Scottish ale with a smoky dish?

This bring me to the last point.  Exploration is the key.  Here are your two options when pairing a beer with food: complement or contrast.  I’ve provided examples of both above.  Some foods that are really assertative call for an equally assertive beer.  Other times an assertive food calls for a delicate beer.

Next time you plan a good meal…plan a good beer.  Try to seriously consider a beer that might really bring the meal to the next level.  Maybe you will be surprised by the power of beer to help shape the landscape of dinner.  Cheers!

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