Beer is one of the best companions to food: carbonation refreshes the palate, hop bitterness cuts through fat, and malt goes beautifully with fried and roasted dishes. With a few simple rules you will easily find combinations that work.
Three basic rules
- Match the intensity. Light dishes with light beers, strong and spicy dishes with fuller-bodied beers. Neither the beer nor the food should overpower the other.
- Look for similar notes. Caramel malt goes with roast meat and caramelised onions, citrusy hops with salads and fish, and the roasted malt of a stout with chocolate.
- Play with contrast. A sour beer with a rich cheese or a bitter IPA with a spicy dish create an interesting balance.
Tried-and-tested combinations
- Pilsner and lager – pizza, fries, fried chicken and light sandwiches.
- Pale ale and IPA – burgers, barbecue, spicy and hot dishes.
- Stout and porter – smoked meat, goulash, and for dessert chocolate cake or brownies.
- Belgian ale – mussels, herb chicken and aged cheeses.
- Sour beers – cheeses, salads and fruit desserts.
What about snacks?
It doesn’t all have to be gourmet. Peanuts, crisps, pretzels and fries are classic beer companions precisely because salt and fat highlight a beer’s freshness and bitterness. Try the same snack with two different styles – the difference will surprise you.
Conclusion
The best pairing is the one you enjoy. Experiment, try something new and remember – good company is always beer’s best companion.
