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Etched pint glasses by Glass Blasted Weddings
Just Lovely: Etched pint glasses by Glass Blasted Weddings

With the Super Bowl (just) behind us and Valentine’s Day on the way, the subject of matchups—including beer pairings—is presenting itself nearly as much as politics (thank goodness).

Put simply, beer and food are a match made in heaven …and when you get the right ones together the combination is… heavenly (eyeroll, I know, but it’s true).

Disclaimer: I’m no Cicerone, but after having spent so much time trying beer with friends and hearing their various observations, ideas, and doubts …I’ve developed some thoughts on pairings.

Whether it was at monthly beer club tastings, bars, breweries, beer dinners, or shopping, friends and family often defer to my judgement, claiming they don’t know anything about [tasting, picking, pairing…] beers. But guess what, you do.

With their powers combined: Beer and Snacks Conquer the Palate

With their powers combined: Beer and Snacks Conquer the Palate

The bottom line is you do have to at least appreciate the beer first and foremost. But I didn’t use the L-word for a reason (and it’s not fear of commitment)—yes, there are beer styles that pair fantastically with certain foods, but if you absolutely hate stouts (and I mean hate), you’ll never truly appreciate the way they melt the rich flavors decadent dark chocolate beyond maybe a sip—so don’t force it! First you have to take your personal taste into consideration…. then try these:

  1. Meta (think: “‘tis the season” and/or “I’m in the mood”)
    I like to start big picture when I’m choosing beer… is it a sweltering mid-summer day? (wishful thinking), a cold dreary night? A brisk winter afternoon? A sweet spring evening? All of these—plus holiday inspirations have something to do with our tastes. Just like Thanksgiving makes you think mmmm…turkey, a crisp fall hike might veer you towards a darker, nutty lager, while a day of kayaking lends itself to a light, crisp pilsner or hefeweizen.

    Your mood might also affect your choice—mellow stouts and porters allow for a thoughtful night of conversation, while a sharp IPA or pale ale has higher-energy social aura.
  1. Down to a Science (left brain)
    If you feel like beer-geeking out you can get all the information you need from a 2014-08-20-15-39-05quick internet search (Beer Advocate is a tried-and-true resource and RateBeer and UnTappd have a growing following, which means plenty of opinions to choose from …and don’t forget the breweries’ pages themselves—after all they did make the beer, the brewers often have some fantastic recommendations on what to drink it with.)

Years ago a dear friend gave me Randy Mosher’s Tasting Beer, which has been an invaluable reference while trying different beers. In fact, Mosher has an entire chapter devoted to Beer and Food, where he offers up some broad tasting tips before breaking down foods and beers.

  • Mosher notes that B & F can either balance or emphasize each other—carbonation, alcohol and the malt character or hop bitterness balance out sweetness, fats, and that umami (multi-Tasting Beer by Randall Mosherflavor) quality; sweetness or maltiness in beer balances acidity and spiciness in foods; and hop bitterness and spicy foods emphasize each other (uh, hello IPA and wings? yeah.)
  • Commonalities: Mosher recommends using the like elements of beers and foods such as the citrusy hop aromas paired with dishes involving lemon sauces, pepper, or vinegar; nutty malt flavors matched with crusty breads, aged sausage, or nutty cheeses; spicy yeast character (like what is found in a Belgian farmhouse saison) alongside equally complex dishes such as Indian or Cajun. The wide variety of malt flavors offer options galore: caramel malt (lightest) with sauteed meats or vegetables, toasted malt with grilled or roasted meats, and roasted (darker) malt with well-aged cheese, smoked meats, or chocolate. The options go on….

“Beer gastronomy was founded on creativity and experimentation.”
Randy Mosher

  • Courses: Much like what might be recommended in a flight, Mosher suggests starting off a meal with crisp, refreshing beers. Wheat beers go well with salads, while an American Pale Ale transitions to more succulent appetizers. For main courses, Mosher notes that the intensity of the beer and the food should match and that it is important to take into account not just the flavors, but the cooking methods. And lastly, for desserts, full-flavored beers supplement the rich sweetness of treats like cheesecake or fruit tarts (pair with a fruit beer), flourless chocolate cake (pair with an imperial stout), even chocolate chip cookies (pair with a brown ale), or creme brulee (pair with a double IPA).

    Complete with flavor profiles, icons to link beer styles, a flavor wheel, and even recipes for cooking with beer… I can’t recommend Mosher’s book enough.

  1. Get Creative (right brain)
    Sometimes a straight beer isn’t going to be what you’re looking for, maybe you want to add garnish (jalapenos in a resiny IPA, blueberries bobbing around in a lighter amber, cinnamon-sugared or salted rims), or perhaps even venture toward beer cocktails such as beermosas, black & tans, brass monkeys (that funky monkey—yeah it’s a thing), grog, or the increasingly popular shandy.
  1. Spread the love
    Last but not least, remember you don’t always need a full pint… try a flight while sharing appetizers with friends or pair a sample-size (4 oz is perfect) with each course. Not only does this let you really pinpoint your beers to your food, but it lets you see the way a beer (you might not want a whole pint of) melds with a particular food and how the two accent each other’s flavors.

Because of the immense variety that comprises the beverage “beer” you have so many options… you can pair ANY food with a beer and it might make you like the beer (or the food) even more!  Keep in mind that you know more than you think and base every decision on your own tastes.

base every decision on your own tastes…

2014-04-08-19-12-05-2

A trio of Trappiste Rochefort beers topped off our Belgian beer tasting in January, bringing the evening to a strong, full-bodied finish.

I know I’m overdue for a post, and will have one soon, I promise… in the meantime, here’s a Pint Pic to tide you over.

I’ve already discussed the fact that I was (pleasantly) surprised to find several Belgian beers I enjoyed, so what is your favorite of the many Belgian styles? I find the trappist tradition intriguing, may have to do a monk post at some point. What do you think?

Have another round and stay tuned!

Because of today's decidedly drab aura, my yearning for spring, and excitement over the wealth of spring beer offerings being announced by breweries all over.... a verdant shot of hops growing outside of Cooperstown Brewing Company in Cooperstown, New York.

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