Beergasm: Is beer the new wine?


An introduction to beer and food pairing to try out after, or during, the finals.

What kind of beer shall you have to pair with food? There is no definite answer, but this is an attempt to give you some guidelines on what to think about. Generally, the basics are the same as with pairing wine. It is important that you are considerate in picking beer that has similar flavours as the food you are going to serve, but without overwhelming each other.

Fish and Shellfish
If you are making white fish as cod, lemon sole or shellfish with mild garnish you definitely should consider a Weissbier or Witbier. The sweetness in the aroma of the beer combined with its dryer taste makes it an excellent choice. Try with, Hoegaarden (Witbier) or Weihenstephaner (Weissbier).

The fatter the meat the more bitterness is necessary in the beer. A heavy dish like steak and pepper sauce would do well with India pale ales, but can also be tried with stout or porters, especially if the sauce has some sweetness to it. Try with, Ulrikken or Punk IPA.

When it comes to cheese it’s all about the delicious sweetness. Matches for cheese can be quite successful with beer styles like double, quadrupel or scotch ales. It is also a good option to try with dark Belgian beers as St.Bernadus, Abt 12.

This part can be one of the most difficult part of the meal to pair with beer. For fruity deserts or sorbets, you can try sweet Lambic types as Kriek (Cherries) or Framboise (Raspberry). For the heavier and sweeter deserts like chocolate ice or -cake, you can try sweet stouts or porters. If a sweet wine would fit a sweet beer would also.

Recommendation of the month

organic chocolateSamuel Smith – Organic Chocolate stout
Vinmonopolet: 50 Kr (35,5cl)
Country: England
Alcohol content: 5 percent

Brewed with well water from 25 meters below ground (over 200-year-old well), and organic malt, sugar and cocoa. Intrigued? This month’s recommendation is really a great choice if you fancy a dessert that is still is a beer. A lot of breweries claim to brew good chocolate beer, but in our experience none has made one as well as Samuel Smith. While its relatively light alcohol percentage might scare some of the most hard-core stout fans, fear not! The taste punches way above the 5 percent. Taste notes: Creamy mouth feel, light body and sweetness. Smells of chocolate, cocoa and vanilla. Best served temperate to really get the full flavour profile.

Bianca Handley og Lars Gjessing, Beergasm.«Beergasm» is written by Lars Gjessing and Bianca Handley.



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