Many people are familiar with the concept of cooking with wine. It is a long-standing tradition that is widely-celebrated all over the world. When you think about the way that it works, it makes a lot sense that you would want to do this. People put wine in marinades and let the flavors soak into tenderized meat. Chefs also use wine to flambé a dish, which is the flashing of wine into the pine so the alcohol quickly bursts flames. Wine is also used to “deglaze” a pan, which is one way that sauces are made. Many people, however, might not know that cooking with beer can be just as effective and interesting.

Cooking with beer is more than just battering a piece of fish or shrimp and deep-frying it; although beer battered seafood is a favorite across the world. Another recent phenomenon is the beer can chicken (where you put the beer can inside a chicken and roast it). When you really think about it, though, it makes about as much sense to cook with beer as it does to cook with wine in a traditional cooking setting. Some might even say that pairing food with beer is much more sensible than with wine!

However, in terms of cooking with beer in mind for food pairings, beer is much more versatile than wine is. Beer is a, often, a simpler beverage, but it offers similar benefits as wine (but, perhaps, without the stodge). There are three basic things to remember if you want to pair beer with food:

Does the beer COMPLIMENT the dish with a similar flavor profile? Just as there are sweet or savory food and wine, there are also beers that are rich in sweetness and others that are deeper in complexity. Sweet desserts might go with a fruity beer like apricot oil or even a Framboise Lambic (raspberry beer from Belgium). Similarly, grilled steak or lamb might pair better with a deep, chocolaty porter.

Can the beer CONTRAST the dish by offering a balance of flavor not present in the food? A good example of this is pairing a sweet, hoppy, wheat beer (like crisp pale ale) with spicy Indian or Thai food.

How well does the beer CLEANSE the palate? Carbonated drinks are already good at cleansing the palate, which explains the propensity for lighter beers to go nicely with bar foods like pizza and wings. Still, it could be quite acceptable to use a light-bodied beer as a refresher between bites or courses!

One of the great things about cooking with beer is that it is very similar to cooking with wine in that you have a lot of room for experimentation. Following the guidelines above you might get a little more adventurous both in the way you approach your cooking as well as which beers you consider buying. Always remember: the bottom line is that cooking with beer should be fun. Whether you are looking to truly improve your culinary skill or just want to add a little extra flavor to your meals, it will always work out if you have a good time doing it.

Many restaurants have caught on to the popularity of beer by doing food and beer pairing. Similar to the way that wine has been paired with food for years, now they are doing the same with beer. Pubs and grills alike are listing beers that will go best with their foods. This not only helps a restaurant up sell with beers but also educates people on how beer and different foods go well together.

Why Pair Beer with Food

Many specialty beers are made with a variety of spices, candies, fruits, and more. Just as a wine uses tannins and special notes to bring out the true flavors of meats and sauces, beer can do the same thing. Especially since microbreweries have been popping up everywhere, they want their beers to reach the general public. The way they do this is by brewing a unique flavor blend that will go with popular dishes.

Food and beer pairing can bring out the flavors of the beer and in the food. Enjoying an ice cold brew with a nutty flavor will bring out the richness in the entrée or dessert that you are eating it with. Not everyone likes wine, so beer gives people another option. A grape isn’t always paired well with food, however hops can be muted enough to play off other flavors within the beer.

Common Pairings

Stouts are thick and creamy, so they are often paired with desserts, especially chocolate. Red meats often go with fruity ales, playing on the richness. Brown ales go well with chicken and fish. A light beer often goes well with BBQ and spicy foods. Food and beer pairings have been going on for awhile and many menus now feature a suggested beer with each dish, allowing people to enjoy the flavors of the beer with the dish as designed by a beer specialist.

A Beer Connoisseur

Wine has sommeliers and beer has beer specialists. There are certifications given out now so that someone can become certified in understanding beer. They will be able to tell where it came from, what kind of yeast was used, how the hops were treated, and so on. These specialists are often hired by restaurants as a member of the staff or for consulting on food and beer pairings.

It’s an important step for beer to reach new audiences as it is introduced side by side with food. Gourmet food has found a new partner in beer, too. Food and beer pairing has broadened the scope of beer to more than just beer drinking men and fraternity houses. Professionals, women, students, and everyone in between are beginning to experiment with beer more now than ever as a result of how beer is paired with food. When you’re dining at a classy restaurant and they have a unique sounding beer suggested to go with it, you can’t help but wonder what it will taste like and that’s exactly what the restaurant (and the beer company) is counting on.