Scooch over wine — beer’s also making a name for itself in pairing with food.
Wine
Don’t Forget the Suds
Beer makes a surprisingly good accompaniment to many meals.
BY
James and Emily Harrington of Rimann Liquors
PHOTOGRAPHY
iStockphoto/gerenme

Experience has taught us how immensely satisfying and rewarding a great food and beverage pairing can be. The great culinary traditions of the world hold that food and drink are inseparable. Truly  exceptional pairings (whether wine, beer or otherwise) are intended to enhance the qualities of both components of the pair. Any expert worth their salt will tell you that the utmost “rule” for pairings is to go with what you like.

For all of the pomp and tradition that demands wine to be paired with a meal, let’s be honest — sometimes you would rather just have a beer, and why not? There has been an explosion in craft beer production at home and abroad, with a plethora of different producers and styles that are sure to please any palate. Additionally, restaurants are showcasing these craft beers in rotating beer lists and beer dinners featuring prescribed pairings. With all the variety that exists in the great world of beer, experimenting with different pairings can present interesting opportunities for exploration into the incredible depths and complexities of these beers.

As fun and exciting as beer and food are, the prospect of choosing the right beer to accompany all the different components of a meal can be a bit daunting. However, beer’s strength in pairing lies in its flexibility and adaptability. For instance, even simple fare, such as a hamburger or chili, is comprised of strong and contrasting elements, which makes pairing with wine difficult, where beer might not be such a challenge.

Interestingly, while complex foods often necessitate a relatively simple and easy-going wine, beers can present an equal amount of intricacy and depth that is not overwhelmed by the complexity of the dish. The most important things to mind when matching any beverage to a meal are the method of preparation, the food’s texture, and any accompanying sauces or side dishes.  

Classic dishes also can be enhanced by a multitude of beers. For example, an American wheat beer pairs as well or better with fish than a chardonnay, or try a smoky porter in place of a cabernet sauvignon with a grilled KC strip. India pale ales, commonly referred to as IPAs, function well as both an aperitif and an accompaniment to most green salads. Classic pilsners pair well with spicy   foods. And let’s not forget dessert! Deeply  flavored stout melds well with chocolate and cream, many Belgian brown ales pair well with apple pie and other baked fruits, and lambics are a fantastic foil to fruit tarts or fresh fruit desserts of any variety. As beer geeks, we even have our own digestif in the form of barley wine and barley wine-style ales.

Craft breweries are growing and opening by leaps and bounds, and for this reason beer drinkers have more choices and more to enjoy from the beers they drink. The ever-increasing competition from craft brewers will ensure a bright future for grand beers with huge flavors and deep dimensions. All of this bodes well for American wine and beer lovers as our food culture becomes increasingly cognizant of the boundless possibilities and variety offered in beverage pairing. As long as you keep your mind open and continue expanding your palate, you will never be disappointed with these exciting opportunities and memorable experiences.