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By Garrett
Oliver
Sure, you know that matching food and wine is important, maybe
you've even taken one of our Wine and Food Workshops to learn
when to offer red and when to chill a bottle of white, but you
probably don't give much thought to matching food and beer.
You should. Beer comes in a wide range of types and tastes and
can be just as finicky as wine when it comes to pairing with
food. Just as with wine, you'll want to select one beer with
poultry, another with meat and a different one with dessert.
Below, a few suggestions for beer and food pairings from Brooklyn
Brewery brewmaster and Peter Kump's beer instructor Garrett
Oliver. To learn more, sign up for The
Beers of Summer or The
Wide World of Beer at left.
Arugula Salad with Goat Cheese and Lardons, Framboise Vinaigrette
with Blanche de Bruges (Belgian Witbier)
Reason: Wheat beers are light, crisp, citric and a little spicy,
perfect for salads.
Steak au Poivre with Shallots and Mushrooms
with Brooklyn Brown Ale
Reason: The char on a well-grilled steak matches nothing better
than the roasty caramel flavors of this robust brown ale.
Boudin Blanc in Morel sauce
with Castellain (French Biere de Garde)
Reason: The earthy flavors of the morels melt into the spicy/earthy
flavors of this Flanders ale.
Salmon au Poivre
with Saison Dupont (Belgian Farmhouse Ale)
Reason: Dupont is sharp, dry and bright, with earth and citrus
peel aromas-perfect with salmon.
Chili-Dusted Barbecued Duck with Foie Gras and Black Cherry
Chutney
with Westmalle Dubbel (Belgian Trappist Brown Ale)
Reason: Westmalle Dubbel is dry, fruity, spicy and warming,
interplaying well with each of these big flavors and tying them
together.
Saddle of Venison with Butternut Squash Puree
with Paulaner Salvator (Bavarian Doppelbock)
Reason: The gaminess of good venison is wonderfully complimented
by the toffeeish toasty flavors in this slightly sweet strong
lager.
Marquis of Chocolate, or Warm Chocolate Cake or Panna Cotta
with Berries
with Brooklyn Black Chocolate Stout
Reason: This strong Imperial Stout works like a cold espresso,
providing a match with the chocolate or a contrast with the
panna cotta.
Colson Bassett Stilton
with J.W. Lees Harvest Ale 1997
Reason: This English barleywine (12%) is the drink that Stilton
was made to accompany. One taste of this combination and you'll
know why.
Spring 2000 |
