Matching Beer and Food
March 30th, 2009When in doubt, ales equal red wine, lagers equal white, says Stephen Beaumont, author of Premium Beer Drinker’s Guide and co-owner of the Toronto-based restaurant Beerbistro. Some specifics:
Red meat: There’s a reason it’s called a porterhouse steak. Red meat should be served with something full-bodied — brown ales and porters, such as Samuel Smith’s of England, are perfect with steak because “they have caramelized and roasted flavors that match up perfectly with the char on the meat,” says Garrett Oliver, brewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table.
Fish: Lagers go well with most fish, says Beaumont, but the best match is Belgian-style wheat.
Sauces and gravies: Anything with a rich sauce should be paired with a brown ale or porter. The bitterness will revive your tastebuds, which are muted by the fats in the sauce.
Desserts: Keep the beer sweeter than the dessert; otherwise, your beer will taste sour, advises Beaumont. Strong stouts,such as Brooklyn Black Chocolate Stout, go with just about everything, from ice cream to fruit tarts.
(Originally printed in Men’s Health, March 2006 issue).
