Beer and specifically cask ales are varied and complex with flavours that complement a wide range of food.
Below are six golden rules of beer and food pairing: –
- Light dishes suit light beers
- Richly flavoured dishes require a more robust beer
- Sweeter foods require a sweeter and heavier beer.
- Heavy, creamy dishes require a beer with some sharp acidity to cut through the richness of the food.
- The flavour of the beer should complement the flavour of the food.
- Light beers should always be taken before richer flavoured beers.
As with matching any drink with food the customer’s preference is most important, however there are some matches made in heaven and highly recommended.
Stout goes well with
Oysters + Sausage and Mash
Scottish Ale goes well with
Smoked Salmon + Cheese
Golden Ale goes well with
Fish and Chips + Hamburger + Pan Field Seabass
IPA goes well with
Chicken Jalfrezi + Caesar Salad + Chicken Tikka Masala
Bitter goes well with
Steak and Kidney pie + Sirloin Steak + Macaroni Cheese.
Wheat beer goes well with
Fruit Tart + Goats Cheese and Caramelised Onion Tart + Mussels.
Porter goes well with
Chocolate Cake + Game Terrine
This article just dip’s into the subject of ale and food matching although I hope it has been insightful. Don’t hesitate to get in touch with any suggestions/additions.