The beer is on the table. Practical tips

What are the best pairings of the different types of beers and food? Here are some instructions of use....

 

LOW FERMENTATION BEER

Lagers

vegetable soups

pinzimonio (a sauce made with olive oil, vinegar, salt and pepper into which raw vegetables may be dipped).

plain cereals

boiled white meats

Pils

grilled white meets (especially fatty), foods with a basically bitter taste (such as risotto with radicchio, endive with gorgonzola and bacon, bresaola with rocket)

starchy foods (first courses)

Strong Lagers and Bocks

choucroute

cassoulet

frankfurters with sauerkrauts

and, in general, pork meats with cabbage

Dopplebocks

game meats

Christmas desserts

 

BHIGH FERMENTATION BEERS

 

Brown Ale and Pale Ale

red meats, rare and medium rare

Scoth Ale

classic English cakes

Strong Ale

no acid foods

Weizen

weisswurst with sweet mustard

mixed boiled meats, also with sauces

Bière Blanche

the perfect match for all kinds of fish

Trappist

important boiled meats

blue cheeses

Abbey

washed crust cheeses

boiled meat and roasts (the bees colour is related to the meat colour)

Saison

summer dishes

big mixed salads

rice and pasta salads

Stouts

oysters (the traditional match)

chocolate, chocolate cakes

coffee, coffee mousse

 

THE BEER TEMPERATURE

3 °C

for pale, low fermentation beers, like the lagers, which are low structured, very sparkly and with low smell intensity

8-10 °C

for medium structured, high fermentation beers, full bodied, medium alcohol content, richness of perfume

10-15 °C

for high fermentation beers, high alcohol content, very full bodied, with lasting richness of perfume