It really is OK to love beer, even if you’re terrifically style-conscious. And – gasp – even sup it with dinner.
No longer can the caricature beer drinker be placed into one of two groups – the lager-swilling yob or the beardy real-ale nerd. At last, a new breed of beer aficionado has emerged, helped no doubt by the rise of the trendy gastropub and the modern micro-brewery.
And to go one better, you now need to know which beer suits which type of bistro dish. The world of beer and ale incorporates a wide range of styles, so there should be something to match almost every food. Check the alcohol levels, though, as some beers are much stronger than others. Lighter examples, in many cases, are more food friendly.
Some of the best matches for beer and food are: fresh, lemony lagers with seafood or grilled white fish; sour cherry or raspberry Belgian beers with plain chocolate; porter or stout with venison. Beers go especially well with down-to-earth, informal grub, like crusty pizzas (hoppy, slightly tart beers), and premium, slightly caramelised sausages and mash (smoky, rich brown ales). Fried onions, medium-spiced curries, pasties, ham sarnies… Come to think of it, most yeasty, bready and even sweetish flavours in savoury food call for a beer, don’t they?
Brakspear Organic BeerA mellow, rich draught superb with a plate of Cheddar and red Leicester
BeeWyched
A sweeter honey ale that goes surprisingly well with a vanilla cheesecake
Hobgoblin Strong Dark AleA spicy ale that makes a fine marriage with a slice of rich fruitcake
Two more tips
- Try well-chilled beers with cold food, but lay off the ice if your food is a wintery dish such as a blistering stew
- Try to find the same sort of flavours that work as a condiment to the dish. For example, if the ingredients go well with a lemony sauce, then pick a crisp beer with a citrus bite. Easy.
Go to the
Wychwood Brewery site to buy these beers.