Pairing Beers

>>Work in progress<< Notes: 4 traditional taste categories: sweet, sour, salty, bitter 2 impression based tastes: punget/hot, savory (the Japanese name this umami) One key to pairing is in balancing the traditional taste categories.

  • Sweet balances hot/sour
    Bitter offsets sweet
    Sour enhances bitter/hot.
    Hop tannins are an astringent (leave a dry taste behind)
    Tannins cut through fat/rich tastes
    Sweetness cuts acidity
  • Malty beers do well with bitter/sour foods
    Hoppy beers inflame hot, generally not a good pairing. Hence a malty brown or amber ale can make a nice compliment to a curry. Some brown ales are too acidic though, something to watch for.
    Sweet foods can overpower a contrasting beer, sometimes it’s better to compliment the sweet in “theme” as with the beer float.
    Fruity and smoked beers generally don’t add to a fruity or smoked dish, but more often than not “muddy the waters”.
  • Challenge:


    Chipotle Chile (a smoke-dried jalapeƱo, quite spicy, backed up with welcome sweetness)

    ??? Something earthy to balance hot, nothing smoked. What to accentuate the sweetness?

    Tempranillo wines go well: The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.

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