Secrets of exceptional food & beer pairing

Secrets of exceptional Food & Beer PairingBy

“Dr.” Bill SysakCertified Cicerone

Craft Beer AmbassadorStone Brewing World Bistro & Gardens

Components of “Flavor”

Basic tastes: non volatile, perceived on tongue: Sweet, sour, salty, bitter, and savory

Aroma: Volatiles that are smelled ~10,000 different aromas

Mouthfeel/tactile sensations: Cold/Heat, Pain, drying, fullness/viscosity,

astringency

Physiology of Smell

Olfactory Gland sends smell information to the brain.

Sense of smell is used 2 ways: Orthonasal Retronasal

Olfactory Nerves

Physiology of Taste

5 tastes: Sweet Salty Sour Bitter “Savory”-MSG,

Umami Fatty?

TASTING BEER

Appearance: note color, foam, and clarity Aroma:

Swirl the glass. Aroma “drive by”. 2-3 short, “rabbit” sniffs. Then 1 long sniff-- Inhale both through your nose & mouth Sniff before tasting

Taste: 1st sip: Vigorously swish the beer around your mouth to

cleanse your palate. 2nd sip: put the beer at the front of your mouth, part

your lips and pull air in. This will open your palate 3rd taste: Now you will be able to enjoy the full flavors

and complexities of your beer,

Why Beer pairs better than Wine

Beer has carbonation to refresh the palate!

Beer has bitterness to slice through fat!

Beer has caramelized flavors to match those in your food! Maillard reaction!

Beer has sweetness to quench the heat from spices and chilies!

MATCH STRENGTH WITH STRENGTH

Delicate dishes work best with delicate beers

Strongly-flavored foods demand assertive beers

FIND HARMONIES. Combinations often work best when they

share some common flavor or aroma elements.

The nutty flavors of an English-style brown ale and a handmade cheddar cheese.

The deep, roasted flavors of imperial stout and

chocolate truffles. The clean caramel flavors of an

Oktoberfest lager and roasted pork are all examples of this.

Intensity of flavor is not any single thing, but a sum of the

taste experience.

In beer-It may involve alcoholic strength, malt character, hop bitterness, sweetness, richness,roastiness and more. In food- Richness, sweetness, cookingmethod, spicing, texture and complexity all play a role.

Match Strength with Strength

+

+

Thanks Randy

Pilseners

Pilseners are noted for their rich gold color, fat maltiness and moderate to full body, with a clean crisp finish.Commercial Examples: Pilsner UrquellAugustiner PilsVictory Prima PilsSudwerk Pilsner

Barrel Room at Pilsner Urquell

Witbier

A very popular style of beer brewed with wheat and known for their refreshing character. Usually spiced with coriander and orange peel.Commercial Examples:Avery White RascalThe Lost Abbey Witch’s WitRussian River Little White LieHoegaarden

Pierre Celis

Hefe-weizen

Weizens are characterized by their cloudy appearance and banana, clove & sometimes bubble gum aromas and flavors with a slightly tart aftertaste. Commercial Examples:Weihenstephaner hefe WeissbierAyinger Brau-WeisseFranzikaner hefe-WeissbierScheider Weisse OriginalErdinger Weissbier

Weihenstephan Brewery

Pale Ales

Pale Ales are light in color, ranging from golden to a light copper color. The style of this beer is defined by the hops & malt balance. American Pale Ales are hoppier and not as malty as their English counterparts. Commercial Examples:Sierra Nevada Pale AleThree Floyds Alpha KingBass Pale AleBatemans Victory AleGreene King Abbot Ale

Saison

Brewed for consumption during the warm harvest season, these “farmhouse” ales are typically semi-dry & grassy, with pronounced spiciness and sometimes earthiness. Commercial Examples:Ommegang HennepinSaison DuPontThe Lost Abbey Red BarnPort/Ballast Point Brother Levonian

India Pale Ales

The modern version that has largely been formed in the US, has an intense hop aroma & flavor. IPA’s have a golden to copper color with a medium maltiness. The finish has a moderate to strong bitterness.Commercial Examples:Russian River Blind Pig IPAStone IPABells Two Hearted AleTroegs Nugget Nectar AleAvery Maharaja

Dubbels

A strong, dark & malty beer originally sold to laypeople to support monastery. Caramel flavors and bright carbonation often present.

Westmalle Abbey, Belgium

Commercial Examples:Westmalle DubbelOmmegang Abbey AleChimay RougeLost Abbey Lost and Found

Tripel

Stronger, golden ale with complex aromas of fruit and spice. Slightly dry bitterness and often brewed with candi sugar for light body and clean finish. Sometimes spiced.

Brewery at Westmalle Abbey

Commercial Examples:Westmalle TripelSt. Bernardus TripelThe Bruery Tradewinds TripelUnibroue La Fin Du Monde

Stouts & Porters

There are many styles of stouts and Porters, but for our purposes, stouts & porters have many similarities. They are dark brown to black from the roasted barleys and malts, with notes of coffee & chocolate in both the aroma and flavor. Commercial Examples:Guinness Stout (Dry Stout)Samuel Smiths Oatmeal StoutAlesmith Speedway Stout (Imperial)Stone Smoked PorterFullers London Porter

Flanders Red Ale

A very unique style from the Flemish speaking region of Belgium. Tart plum, cherry, and red currant flavors predominate, along with an often balsamic woodiness. Blended and typically aged in oak barrels for several years. Pairs great with chocolate!

Commercial Examples:Rodenbach Grand CruDuchesse de BourgogneMonk’s Café Flemish Sour Ale

Most Importantly Have Fun

Familiarity with ingredients and preparation techniques, a memory for flavors and a

willingness to be constantly surprised will all serve you well.

Of course, it helps to keep notes on your beer and food odyssey.

Questions?