Beer & Food Pairings

Beer has long been accepted as going well with certain foods- pizza for example.  As more and more different styles and flavors of beer go to market, the pairing of beer and food is becoming more popular.  It is not uncommon to see chef's recommendations on menus and many restaurants now offer beer and food pairings as part of their specials.  The following is a brief history of six classic styles of beer, their typical flavors, a few examples and types of food that go well with each.

Amber Ale

History
Since 1980, upstart American craft brewers have rescued many classic beer styles from oblivion. At the same time, they have adapted selected styles and in the process created entirely new ones. American Amber Ale is one of these fusion beers: a combination of old world tradition and American innovation.

We often define amber ale by comparison to closely related beer styles. The typical example presents more mouth-filling body and tongue-pleasing malt flavor than the typical English and American pale ales. Amber ales may also offer a more floral, hop accented take on Irish Red Ale. The outgrowth of this fusion artfully combines the subtlety of British ales with the brashness of American craft brewing.

West coast brewers pioneered American amber, but they didn't monopolize it. Great American amber ales are available coast-to-coast. Local beers are inevitably the freshest, so seek out the amber ales produced by the breweries nearest you. And when you travel, make sure to sample brands from a local brewpub or microbrewery.

Some craft-brewed examples of American Amber Ale include Anderson Valley Boont Amber Ale, Avery Redpoint Ale, Bell's Amber, Carolina Copperline Amber Ale, Deschutes Cinder Cone Red Ale, Full Sail Amber Ale, HopTown Paint the Town Red, McNeill's Firehouse Amber Ale, Mendocino Red Tail Ale, New Belgium Fat Tire Amber Ale, North Coast Red Seal Ale, Rogue American Amber, Saint Arnold Amber Ale, Shipyard Winter Ale, and many more.

Flavors
American amber is noteworthy for its relatively even balance between malt and hop expression. This is quite unusual, and not only for newer American beer styles. In most instances balance does not imply equal proportions of sweetness and bitterness (malt and hop). On the contrary, it should be judged solely in terms of the appropriateness for its style. For example, pale ale is typically dry and assertively bitter, not sweet and malty. On the other hand, brown ale tends to have more malt sweetness and toastiness, with decidedly less hop expression. The proper balance for each is quite different. In amber ales, hops and malts mesh almost perfectly - both are evident, but neither dominates.

American amber is also distinguished from its American pale ale parent by its fuller body and mouthfeel. Much of this comes from the liberal use of crystal malt, which not only contributes a pronounced caramelly sweetness, but also the style's signature red color. Not surprisingly, crystal is alternatively known as caramel malt. There are actually multiple types of crystal malt, each produced to a specific color rating (designated by degrees Lovibond, or L°). Most brewers opt for darker crystal malts, rated at 120 L° or higher. Although the base malt is routinely domestic 2-row pale, imported crystal malts have grown in popularity. Belgian Special B is a highly prized dark crystal malt, noted for its highly caramelized and nutty flavor. Occasionally Munich or Vienna malts may also be employed for a deeper color and a toastier character. Just because this is an "American" style doesn't mean that brewers must restrict themselves to domestic ingredients.

That same impartiality also applies to hops. While citrusy Northwest hops like Cascades are most common, many brewers prefer a combination of American and European varieties, specifically those types that contribute a telltale spiciness. English Golding and German Tettnang are favorites. Some newer domestic varieties, like Amarillo, are valued for much the same reason. In classic fashion, American craft brewers continue to take advantage of the best ingredients from around the world in the development of new styles.

Food Pairing
The characteristic malt-hop balance of American amber lends itself to popular foods from almost any cuisine. Few beers have the agility to stand up to a spicy, garlicky pizza or a half-pound burger hot off the grill, but American amber has just the right blend of sweetness and spice to work in either instance.

It's a good all-around style for hearty dishes, from an open-faced hot roast beef sandwich to a savory lamb stew or a big bowl of chili. And it matches equally well with cheddar, smoked, or dry aged cheeses. If your backyard barbecue calls for a variety of grilled meats, make sure to stock a good supply of American amber. You can also surprise your friends by substituting it for Vienna or Munich-style lagers when you're serving Mexican food.

Amber Ale and Cheese

American Pale Ale

History
Pale ale is the prototypical English beer style, born at the dawn of the Industrial Age and popularized at the height of empire. It is also a style of beer that almost completely disappeared from the United States in the 20th century. If not for America's fledgling microbrewery movement which began in the 1980s, this classic style might have become an obscure choice favored only by British tourists and hard-core anglophiles.

Craft brewers embraced pale ales from the start, but they didn't stop at re-creating English versions. They soon combined distinctive North American ingredients and characteristic American brashness to create a new, distinctly American variant of the style.

Compared to its old world relative, American pale ale delivers a more pronounced hop character. Built atop a solid bitterness, the typical new world pale ale has a decidedly bolder hop flavor and aroma. American pale ale (APA) is now a brewpub and microbrewery staple. With its amber hue, medium body, firm bitterness, all-malt complexity, and wonderfully floral aroma, APA is truly a beer style for all seasons.

Whether you're meeting friends at your local pub, hosting a backyard barbecue, or enjoying an elegant restaurant meal, APA never seems to be out of place. Best of all, rarely need to look far for a great APA. Chances are there's one brewed in your community and that your favorite beer store offers many to choose from.

Some craft-brewed examples of American Pale Ale include Sierra Nevada Pale Ale, Firestone Pale Ale, Goose Island Honker's Ale, Great Lakes Burning River Pale Ale, Left Hand Jackman's Pale Ale, Deschutes Mirror Pond Pale Ale, Full Sail Pale Ale, Pyramid Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Mendocino Blue Heron Pale Ale, Harpoon Ale, Stone Pale Ale, and many more.

Flavors
American pale ales are renowned for their distinctive hop flavor and aroma, which are most often described as citrusy and floral. The signature hop is the Cascade, a variety that has become so prevalent in the style that a brand may stand out if it doesn't include them. Given the overall similarity in hop character, many craft brewers now try to differentiate their beers by modifying their hop schedules or opting for a blend of other domestic hops. When sampling APA's during American Beer Month, see if you can identify the unique Cascade hop character in different brands while also looking for subtle distinctions in malt-hop balance. Also try to single out other hop varieties if they are used.

The 4 C's: While Cascade is the most common hop variety employed, there are other domestic varieties that also share the characteristic resiny, citrus-like flavor and aroma that many perceive as being like grapefruit. Through strange coincidence, the most popular are Centennial, Chinook, and Columbus. Along with Cascade, these are frequently referred to in the beer industry as "the four 'C' hops." All of these provide an intense, unabashedly American, hop character.

When a brewer moves beyond the "four C's" in an American pale ale, he or she often chooses a variety more commonly used in English ales. These are often described as more earthy and herbal than American types, but they also have very distinctive fruity notes, akin to orange peel, lemon, or apricot. East Kent Golding, Fuggle, and Challenger are quite popular, as is the Styrian Golding.

Perhaps most fascinating is the fact that many English craft brewers are increasingly choosing the same 'C' hops their American colleagues use. Will the distinctions between American and English pale ales eventually fade away? Only time will tell!

Food Pairing
American pale ale is a very sociable beer on its own, but it is also quite versatile as a complement for a variety of foods. If all you want is a nosh, APA is great when paired with an assortment of hard aged cheddar cheeses.

The sky's the limit when it comes to main courses, however. Like its venerated English cousin, APA is perfect with roast beef, prime rib, and savory lamb dishes. Yet it is also surprisingly good with fried seafood (even the classic English fish and chips) and rich-tasting poultry like goose, duck, or dark-meat turkey. But for many, the piece de resistance is grilled steak, hot and juicy from the backyard barbecue. What could be more American than an old-fashioned Independence Day cook-out and a smorgasbord of craft-brewed American pales?

American Pale Ale and Duck (it's better if the duck is cooked)

Brown Ale

History
Before 1700, nearly all beers were brown ales but "brown ale" as a specific beer style is a relatively modern invention. The modern prototype hails from northeastern England as a malt-accented, reddish brown alternative to pale ale.

With a slightly sweet, nutty flavor, and restrained bitterness, brown ale often pleases drinkers who are exploring the flavor and diversity of beer. But even the most adventurous beer lover still appreciates the malt character, balance, and smoothness that have made brown ales a standard at American microbreweries and brewpubs.

Beer drinkers today find three types of brown ales. Those in the English style emphasize malt with the "northern" type being reddish brown and somewhat dry and the "southern" type being somewhat darker and fruitier. In the US, you'll often find a hoppy and full-bodied version that was born during the microbrewery revolution in the late 20th century.

American brewers produce superb examples of all three types of brown ale that are widely available across the country. Some craft-brewed examples of brown ale include AleSmith Nautical Nut Brown, Avery Ellie's Brown Ale, Bell's Best Brown, Big Sky Moose Drool, Brooklyn Brown Ale, C.H. Evans Kick-Ass Brown, Dogfish Head Indian Brown, Goose Island Hex Nut, New Glarus Fat Squirrel, Nodding Head Grog, Red Hook Nut Brown, Rogue Hazelnut Brown Nectar, Saint Arnold Brown Ale, Shipyard Brown, Sierra Nevada Brown Ale, Smuttynose Old Brown Dog Ale, Tröegs Rugged Trail Nut Brown, Walnut Old Elk Brown, Wolaver's Organic Brown Ale, and many more.

Flavors
Hoppy beers have become especially popular in America over the last decade or so, but sweeter, maltier styles offer a welcome alternative. Brown ales offer a mélange of luscious flavors and aromas that are frequently diminished in paler or more hop accented styles.

In spite of its deep coppery hue, brown ales recipes still rely on pale ale malt at their base. But it is the use of crystal, chocolate, and black malts - occasionally even a dash of roasted barley - that provides the characteristic mahogany color and many of its distinctive flavor notes, such as walnut, hazelnut, caramel, toffee, or occasionally chocolate and maple.

The restrained hopping (more so in the English versions) also makes it easier to appreciate the flavors and aromas provided by ale yeast. Look for hints of dark fruit (plums, blackcurrants) dried fruit (dates, prunes), and even a bit of honey.

Food Pairing
Brown ales are excellent with a variety of foods, even desserts. They are especially good with blue-veined cheeses like Maytag Blue, Roquefort, Shropshire, or Stilton. They also match up very well with vinaigrette-topped salads.

Few styles are more versatile when it comes to the main course. The malt flavor stands up well to everything from spicy stir-fried Thai or Chinese dishes to BBQ ribs and Indian curry. At the same time, the fruity flavors and balanced maltiness go well with roasted chicken, smoked trout or salmon and hearty options like beef stew. Game dishes, particularly venison, are an outstanding pairing.

The sweeter, nutty flavors in brown ales also make them an obvious dessert accompaniment. Sample one with a New York cheesecake or a slice of good old American apple pie. And when you're done, a heartier American brown is perfect for an after-dinner cigar.

Brown Ale and Cheesecake

India Pale Ale

History
India Pale Ale (commonly referred to as IPA) is the prototypical hoppy beer style. Indeed, hops have always been the defining characteristic of this deceptively pale, golden ale. But, IPAs are big beers all around. Hop flavor is inevitably quite high and bitterness quite assertive. In addition, most examples of the style tip the scales at 6 percent alcohol by volume or more-meaning that four IPAs often contain as much alcohol as five average beers.

Today's IPAs typically have citrusy and floral aromas that are most associated with American hop varieties like Cascade or Centennial, but the classic English East Kent Golding also remains popular, as indicated by an earthier, herbal aroma.American craft brewers have pushed the envelope with IPAs, taking them to new limits of hop intensity. "Imperial" and "Double" IPAs now populate brewery offerings, thrilling hop lovers with audacious amounts of bitterness and hop flavor. With a medium gold to coppery hue and hoppy dryness, IPA has long been one of the world's most appetizing beer styles. Whether in classic form or "Imperial" strength, IPA is the perfect aperitif. It is also an excellent accompaniment to bolder foods.

Some examples of IPA include Anchor Liberty Ale, Anderson Valley Hop Ottin' IPA, Avery India Pale Ale, Bell's Two Hearted Ale, Brooklyn East India Pale Ale, Deschutes Quail Springs IPA, Dogfish Head 90-Minute IPA, Goose Island India Pale Ale, HopTown IPA, Harpoon I.P.A., Lagunitas IPA, Redhook IPA, Shipyard IPA, Stone India Pale Ale, Victory HopDevil IPA, Wolaver's Organic India Pale Ale, and many more.

Food Pairing
The intense hop character of India Pale Ale makes it among the driest, yet most appetizing, beers in the world today. That's why it's the perfect choice to team up with many spicy dishes. Indian food is a natural (and historical) pairing, as is Cajun, Thai, or Mexican cuisine.

Try an IPA with a plate of hot Buffalo-style chicken wings or a pepperoni pizza. The choices are endless. But you don't have to limit yourself to spicy foods. IPA is also great with pesto dishes, pork chops, beef, Stilton cheese, or even escargot. And don't forget dessert - you'll be amazed by how well IPA pairs up with a rich carrot cake with a cream cheese frosting.

India Pale Ale & Pizza

Pilsner

History
Pilsner is the classic lager style that emerged from the Czech Republic in 1841 to become the most common style of beer brewed worldwide. From China to the Caribbean and from Indiana to India nearly every beer drinker in the world has a favorite pilsner.

With a pale to golden color, pilsners provide a crisp drinkability with two major variations. The popular pilsners from Coors, Budweiser and Miller include a modicum of corn or rice to produce a light body and delicate flavor for the ultimate in drinkability. America's smaller brewers follow the course of their European ancestors, making all-malt pilsners with a full-bodied flavor and generous helpings of hops.

The best pilsner is the one made close to where it is consumed. The light body and golden color of pilsner mark it as one of the most delicate of beers so that freshness is critical to product quality. When you reach for the smooth refreshing flavor of a pilsner, grab one from a brewery down the road or across the state. You'll be sure to get a fresher, better tasting beer than one that comes from over the ocean or across the border.

Some craft-brewed examples of pilsner include Samuel Adams Boston Lager, Brooklyn Lager, Stoudt's Pils, Dominion Lager, Tupper's Hop Pocket Pils, Capital Brewery Special Pilsner, Sprecher Pale Lager, Tabernash Pilsner, Gordon Biersch Pilsner and many more.

Flavors
Pilsners are known for their wonderful hop aroma which may vary from flowery to perfumy and is sometimes simply called "refined." To produce these wonderful aromas, brewers often use hop varieties known collectively as the "noble" hops. Brewers consider these varieties to be the finest available, and thus the most desirable for producing a great pilsner. While the definition of a "noble" hop has been debated over the years, the purest definition of this group admits just four varieties: Saaz, Hallerterau, Tettnang, and Spalt.

These four meet an exacting set of criteria with regard to their composition, but more importantly, they deliver a refined fragrance to a beer which some describe as perfumy or flowery. As you drink pilsner beers during American Beer Month, pay attention to the aromas you find in different brands of beers and see if you can detect the fine hop character of classic noble hops.

Beyond Nobility: These days many of the classic noble hops are in short supply owing to reduced acreage in Europe and susceptibility to various agricultural pests. To create alternatives, hop breeders have created new varieties that take flavor traits from the noble hops and the growing traits of heartier American strains. As a result, a range of wonderful new hops are now seen in pilsners with names like Ultra, Crystal, Mt. Hood and Liberty.

Food Pairing
Many examples of pilsner pair well with foods. The fuller-bodied craft brewed beers can be the perfect accompaniment to mild, unsmoked cheeses such as gouda, havarti, muenster, young provolone, or a particularly buttery white cheddar. When it comes to the main course, pilsner is a great compliment to lighter flavors from the grill or broiler. Try your favorite pilsner with a lightly-seasoned chicken or fish dish., maybe even lamb kebabs. Of course for some folks, a thirst quenching pilsner is the only choice when enjoying spicy Mexican, Thai or Chinese dishes.

Pilsner and Tacos

Wheat Beer

History
America's 1400 small brewers have revived the ages-old practice of making beers with wheat in addition to barley. The resulting brews contain two-thirds wheat malt and one-third barley malt and are typically pale colored and often cloudy with fruity and sometimes spicy flavors. Wheat beers also make a great base for beers that contain fruit such as cherries, raspberries and even apricots.

The characteristics of wheat beers make them great for summer drinking and many well-known American wheat beers are seasonal brews such as Bell's Oberon, Shipyard Summer Ale and Full Sail's Hangtime Ale.

Other breweries find this style so popular that they produce it year-around with examples that include Widmer Hefeweizen, Sierra Nevada Wheat, Boulevard Brewing's Unfiltered Wheat, Odell's Easy Street Wheat, Tabernash Weiss, Two Brothers Ebelweiss, Pyramid Hefeweizen, Brooklyn Brewing's Brooklyner Weisse, Summit Hefeweizen, Samuel Adams Cherry Wheat, Pyramid Apricot Ale and many more.

Flavors
Some wheat beers display unique flavors because of a special yeast used in fermentation. These "weizen" yeasts are unlike those used in making lagers or regular ales because they accentuate clove and fruity flavors. The aroma of a classic hefe-weizen will display varying levels of clove, nutmeg, banana and other fruity traits. These beers typically have a low level of bitterness as the spicy clove flavors balance the maltiness of the beer.

The American cousin of this style, wheat ale, displays a low level of fruitiness and lacks the clove and spicy flavors produced by the weizen yeast. These beers focus on the soft almost nutty flavor of malted wheat in the mouth and may display a pronounced bitterness depending upon the preferences of the brewer.

A third type of wheat beer, called "wit" or "white" hails originally from Belgium. These beers display fruity and spicy flavors that often come from additions of spices and herbs such as coriander and orange peel during brewing.

Finally, there is a very rare type of sour wheat beer which comes originally from Berlin. These "Berliner Weiss" beers are fermented with organisms that produce lactic acid, giving this low alcohol brew a tart and very refreshing flavor.

Food Pairing
The flavors of wheat beer go great with many foods, especially summertime fare. The classic pairing with spicy-fruity hefe-weizens is a bratwurst or a veal weisswurst, but it goes well with nearly any grilled or smoked food.

Try it with barbeque ribs, roasted vegetables or marinated pork chops. And speaking of grilling, American wheat ales are the perfect compliment to grilled fish, be it salmon, tuna or trout. Since it is summertime, don't forget the salads!

The clove-like accents of weizen make a perfect compliment to summer potato salad while wheat ales go great with a tangy, vinegar-based dressings. So for this weekend's cookout, try your favorite wheat beer with your own barbequed specialty.

Wheat Beer and Bratwurst

When it comes to pairing food and beer, be creative.  If they don't go together, no problem, save the food for another time.  At least you have some beer to drink.

We are going to be adding some more beer and food content shortly.  More specifically, recipes that involve cooking and/or preparation with beer.  If you have a recipe that fits those guidelines, send it to us at beer@howsaboutabeer.com