Beer Bitterness
Beer like wine can complement any meal right
Perfect Pairings
March 7, 2007 – published in the Beacon News and Naperville Sun
By Bill Garlough
This month, my wine column switches gears from wine to beer. With St. Patrick's Day right around the corner, many of us become a little bit Irish and celebrate the occasion with a pint or two.
Beer and wine share many similarities. Both were made and refined by monks. Also, both are influenced by the fermentation process. Wine can be widely separated by white and red beer is divided between beers and lagers.
The selected type of yeast and temperature of the process of brewing determine whether the infusion will become a beer or lager.
Ales are made with top fermenting yeast (yeast remains at the top of the barrel during fermentation) at approximately 70 degrees, resulting in a more fruity flavor. Examples include chargers beer, stout, wheat beers and pale ales. These are best served by 45 to 50 degrees.
Lagers are made at a temperature colder than 50-55 degrees with bottom fermentation yeast, which produces one more round, drink clean and clear. Examples are pilsner lagers, bocks and Oktoberfest beers. These are best served in a cooler 35-45 degrees.
The Irish typically prefer beer served at a warmer temperature. cold beer in the warm stomach releases more carbonation, creating an uncomfortable bloated feeling.
To evaluate a beer it is better to smell the aroma while the head is present. A head that disappears quickly suggests less of malt and carbonation level excessive. Beer Quality has the flavor of hops and barley malt. Evaluate a beer like a wine – should swish the beer in the mouth to determine the equilibrium, the level of sweetness, body and finish (taste). Good beer begins with a hoppiness aromatic flavor offers (as dulzura malt) and has a long evolution.
Food pairings
Given its international popularity, beer plays an important role in meals, social activities and celebrations around the world. Around the feast of St. Patrick becomes all the Irish pubs. They offer dishes inspired Irish beers, including the traditional beef and cabbage preserved. With this rate, a good game is a Irish beer such as Bass Pale Ale, Goose Island Red Ale, Caffrey Irish Ale or Sierra Nevada Pale Ale. Although the Irish can protest, Germany is synonymous with beer, with approximately 1200 breweries and a per capita consumption of 39 gallons. Germany's annual three-week celebration centers on the Munich Oktoberfest beer. In our environment, Oktoberfest celebrations offer a good opportunity to make a quality beer from local microbreweries.
Other cultures also have a beer with your kitchen every day. By way of example, Kiku Japanese Steakhouse in Naperville, owner Steve Shorin pairs full-bodied Sapporo Beer with glazed teriyaki kabobs chicken (Yaki Tori) and also recommends Kobe beef barbecue – a wonderful combination!
As with wine, beer can be paired with food. Ales are best with red meat and lagers work well with white meats. A beer hoppiness level is similar to the level of acidity in wine. A higher level (balanced) tends to be easier than food. Local microbreweries and imports tend to have more jump in their product that makes U.S. national.
More intense hop flavor profiles ranging from Guinness rich texture and creamy with a roasted flavor (and, surprisingly, has fewer calories per ounce than skim milk) to the soft notes Bass Ale with a bitter aftertaste to the profile of malt for beer Sierra Nevada safe, but not overpowering flavor Harp (beer ideal for summer, and best served cold).
Most popular bars offer beers from 10 to 15 projects to choose from, so exploring new flavors is readily available. Next time try matching a recommended pairing beer with food or beer, to see how they complement each other.
As we Quigley Irish Pub remember, a great Irish pub offers fun and good conversation, good music and food and a great team. Sounds like a great recipe for a perfect combination. St. Pat Happy Day!
Beer Basics
Game Party
Matching a type of beer with different dishes or courses, generalizations following:
Ales: Salads, corned beef, beef, lamb and dessert
Lagers: pizza, fish and German sausages
Tragedy Bill
Two Brother: Domaine DuPage Ale
Walter Payton: Payton Pilsner
Guinness Extra Stout
Harp: Lager
: Caffrey's Irish Ale
Bass: Pale Ale
Sierra Nevada: Pale Ale
For more of the perfect law Garlough Combinations visit My Chef .
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
Beer tasting 48: Red Hook Extra Special Bitter Seattle, USA