Beer and steak
Beer pairing dinners seem to be all the rage lately. More and more people are beginning to realize that the complex flavors of beer can compliment more than backyard barbecue fare. If you’ve ever been to a beer pairing event, you know that the chef likes to describe how the thus-and-such flavor of the beer brings out this particular flavor in that particular dish. It can sound a little complicated and pretentious to your average beer drinker.
So, here is a list of simple beer pairing suggestions, abbreviated from an already short and simple list from SeattlePI.com:
| Food | Beer | Reasoning |
|---|---|---|
| Southeast Asian, Indian and Central/South American (spicy) | Light, crisp beers such as light lagers | Light body cools the heat |
| Cheese | Nutty brown ale, sweet hoppy double IPA or tangy wheat ale | Similar to nuts, fruits and sweets often paired with cheese |
| Desserts or meat dishes | Stouts and porters | Coffee and chocolate flavors match similar flavors in desserts and meats |
| Foods featuring spices and herbs | Belgian beers | Often spicy, tangy or fruity, pair with foods featuring spices and herbs to pull similar flavors forward from the beer |
| Dessert | British Barleywines (usually sweet) | Syrupy and fruity, excellent stand-ins for dessert wines |
| Fatty meats, creamy sauces and starches | American Barleywines (usually hoppy) | Bitterness helps cut through fat and starches |
The basic concept is to take the character of the food (sweet, bitter, spicy, etc) and either compliment it with a beer with a similar character or choose a beer with a contrasting flavor profile. The key, I think, is to experiment because there really are no wrong answers.
In the end it comes down to personal taste. For instance, Mexican food would generally be paired with a light lager but I really enjoy drinking Modelo Dark with Mexican dishes. Besides, if you say a certain beer pairs well with a certain food because the flavor profile of the beer compliments the spices in the food, your less-beer-educated friends aren’t likely to argue. They’ll just think you’re a beer geek and what could be better than that?
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October 19th, 2008 at 9:23 am
I am enjoying you website and all the info. You haveencouraged me to start cooking out in my little brewery I have created with my one car garage. Actually only 2/3s of it. The other third is now a potters room where I can create. I am a beginner in both hobbies. Beer about two years and potery just a few months but at 72 I need something to do besides painting and drywall. I have been doing the later 44 years and mostly part time now. I have got this town started thinking beer and a club is on it’s way. Just finished the Oktobefest with a beer tasting. Many now want to start up …
John in Payson, AZ
October 19th, 2008 at 1:34 pm
Thanks for the comment, John. People like you are exactly why Beer Utopia exists.
November 13th, 2008 at 7:26 pm
Im trying to learn what beers go with what foods, tonight we’re having spaghetti so what beer goes with that?
November 14th, 2008 at 9:32 am
Jon, the beer that you pair with spaghetti depends on the spaghetti. Is it spicy with big meatballs? If so, I would go with a lighter beer like an amber or red ale or even a lager. If it is lighter, more like a capellini pomodoro, I think I would balance with a richer, more full-bodied beer like a porter. The “rules” are really suggestions so experiment to find out what works for your tastes.
There is an excellent food pairing chart that you can download from http://www.beerutopia.com/2008/11/09/beer-and-food-pairing-chart/