Beer is an interesting beverage. For the most part, guys have their favorites—sometimes they accompany certain meals, other times they’re just your brew of choice. And then of course, there’s the “I’m at a bar so I will take what I can get” variety. But all favorite brands aside, let’s get into the science of it all. Like wine, beer has levels and ingredients that pair well with certain types of food and meal types (heavy meals vs. light meals). What you may not be aware of is that unlike wine, beer can be a preferred beverage with certain foods as it oftentimes cuts acidity and can highlight flavors pretty well.
So let’s take a little journey into the world of beer and the food that goes well with it. Of course your favorite beer is your favorite beer, and you may like it with any food. It’s always good to try new things, though. Use these guidelines for yourself, especially at a bar when that snack menu is handed to you.
Cheese, Please!
Here’s some good news: if you’re into cheeses, beer is a really great companion. Apologies if you’re lactose intolerant, but for cheese and beer heads, this is probably great information; especially when it’s typically “wine and cheese” that’s marketed more often. Without delving too deeply into the vast world of cheeses, here are some options: blue cheeses go well with darker beers and stouts, soft cheeses go well with paler lagers and pale ales, hard cheeses pair with stronger ales and stouts, cheddars with bitters, semi-soft cheeses with brown and amber lagers. There are way more than these, but those are some basics.
Pizza! Pizza!
It’s no big shock that at some point you’ve eaten pizza and drank beer. In fact, that’s probably the main thing you eat when holding a bottle or a mug. What you may not know is that certain beers pair better with certain pizzas. If you’re a regular pizza guy (tomato, cheese, and sauce), go for the amber ale. Like to pile on pepperoni? Reach for a paler ale (preferably an IPA or “India Pale Ale”).
See Food? Seafood.
The assumption is “the lighter the better” for seafood, but that isn’t actually true. Go for pale ales when it comes to shellfish like lobster; that much is for certain. However, how you cook your fish can decide the beer you should drink. When grilling fish, reach for an amber ale or even a brown one. Smoked fish works well with heavier brews, and if your fish has any sweet sauce added, an IPA is the best choice. Frying fish? Go for wheat beers. And of course with sushi, a Japanese rice beer is the way to go.
Macaroni and…Beer?
You read that correctly. Pasta and beer is a thing. Traditional spaghetti and meatballs is great when paired with an amber ale, but if you’re going in on some mac and cheese or an alfredo sauce, then grab a stout.
Where’s The Beef?
Reaching for a nice steak or a beefy burger? Go for a heavier beer, especially a really rich dark ale. However, if you’re grabbing some fries with that, you may want a lighter lager. This is a matter of preference, but if the meat is the star of your show, go darker.
Chicken Tonight?
Don’t ruin some good chicken with a beer that’s so dense you’re not sure what you’re eating because all you taste is beer. Grab a lighter beer when chicken is on the menu: lighter lagers and pale ales are key. This also applies to fried chicken (hence why french fries are better with lighter beers as well).
Don’t Forget Dessert
Beer is often a great dessert by itself, especially when it’s a dark and rich brew. And the best dessert food to pair it with is dark chocolate (any other chocolate is slightly more complex due to sugar). Even try a fruitier beer or malt if your dessert involves fruit. Flavor for days.
