A Perfect A Guide Match
to Pairing Beer with
Food
Renowned chef and restaurateur Peter Evans shares his passion for beer and explains the art behind succ ccess essful fully ly y mat atchi hing ng the am mbe ber ber liquid liq uid w with h foo ood d. Includ Inc lud dess a sele electi ction cti o of de icious easydel syy toto prepar pre par a e reci reci e pes es and and adv dvice ice on th the e type type of be r to comp bee comp omplem lem le ement eac e acch dish dish to cr creat eate ea great din gre great d ing ng e experrien i ce..
Peter Evans
Like most Australians, I love nothing better than enjoying a cold beer. Traditionally beer is only consumed before food and set aside in favour of wine, once the meal is served. However, I have come to learn the qualities of beer like bitterness, sweetness, carbonation and flavours go hand in hand with food and can produce some combinations that are simply stunning. This guide aims to provide you with the know-how, to match different beers with a selection of great dishes. There is a huge range of beers available today from sparkling lagers, to rich creamy stouts, to wheat beers and even fruit beers, so the opportunity to complement with food is endless. Surprisingly, each beer has its own unique complexities and taste profile and can complement a range of foods in various ways. When matched correctly they can really amplify the flavour of the meal – making it a more enjoyable experience. The next few pages will include Belgian wheat beer: Hoegaarden, Belgian Abbey beer: Leffe Blond and the popular Pilsner: Stella Artois. I hope to provide you with insights about how to examine the flavour and complexity of each beer, in order to make the best choice when pairing with food. I’ve created recipes for you to make at your own leisure and enjoy over a glass of beer - some spins on old favourites like the classic steak sandwich and boiled orange cheesecake. These meals take little time to prepare and I recommend you create them with the freshest produce available and of course enjoy with a cold beer! Matching beer with food, where to begin? The first step is smelling the aroma of the beer, followed by tasting it, slowly concentrating on the flavours. Take a sip after eating a small amount of food you wish to match it with, breathing in a little air through the beer. See if the flavours highlight, sharpen or disagree with each other. Then decide whether to complement, contrast or cut (more on that later), but try to avoid overpowering the food. Beer has long been the alcoholic beverage of choice for social occasions, and only now are beer drinkers beginning to realise its suitability at the dining table too. So next time you are out or preparing a dinner party, make sure a range of beers are on the menu! Read on to discover the golden rules for combining beer with food.
Golden Rules for Matching Beer with Food A good beer and food match does not necessarily mean the two have to have similar qualities. They can be very different, yet when combined the flavours blend to produce a great taste. A good place to start is to remember the three C’s: Complement, Contrast and Cut. Complement – In this case, both the food and the beer have similar qualities and flavours. If the food is delicate, like a salad or seafood risotto, you’d choose a beer that wouldn’t overwhelm the dish, something that isn’t too bitter, but malty, clean and refreshing like a pilsner or wheat beer. For more flavour-intense dishes like steak or apple crumble, an ale, which is full flavoured and bitter would be ideal. Contrast – Extreme flavoured foods that are aromatic and full of taste i.e. very hot, spicy or sweet such as Thai, Mexican or Indian call for a beer that offers respite and refreshment. A beer, subtle in flavour, crisp, clean and cold is not an equal match in flavours, yet balances out the spiciness and dissolves the heat of the food in your mouth. You can contrast the end of your meal too, matching a decadent rich chocolate torte for example, with a dry, roasted malt stout or wheat beer. Extreme opposites in flavour, yet together the sweetness and roasted flavours marry extremely well. Cut – Cut through rich, creamy, buttery or heavy foods with a hoppy, bitter lager. The beer will cut through the food and cleanse the palate, leaving it refreshed. A strong mature cheddar or creamy Danish blue, which can be palate-coating are perfectly matched alongside smooth, sweet ale with a roasted malt, which will cut through the flavour. Another important factor is carbonation, which is more pronounced in wheat beers and pilsners, compared to other beers like traditional British ales. Select a beer that is more pronounced in carbonation when you’re enjoying deep-fried, spicy or fatty foods. Carbonated drinks support and preserve the flavours in food by cleansing the palate between each mouthful. If the food is tart, acidic or slightly on the sour side, such as a dish that includes mayonnaise or aioli, then a beer with medium to high bitterness like a pilsner or lager wouldn’t be the best option. This is because it can develop a slightly metallic character and change the taste of the beer. Instead choose a pale ale or wheat beer.
ith w s n w a r p Q BB Thai dressing IN ING INGR NG GR RE ED EDIE DIE IEN NTS NT TS
20 0 pra p wns pr w sp s lit down n th the he e mi middl ddle with itth it h th the sh she h ll on n and a intestin tin tin nal a tra trract ct rem rre em mo move ove ov vve ed 8 tabl bles bl essp esp poo oo on ns of oilil 4 tabl a esp ab sp poon o s of liim oo me jju me uice ce ce 2 ta abl ab bllesp essp poo oon on o ons ns of fish h ssa auce uc uc 2 tabl b esp bl sp poo oon o on o n of of p pa alm m sugar sug gar ar (orr wh white hit ite te e su sug gar ga a) 1 tabl ablesp ab essp po oon oo on of o o ch c opp ped d cor corria co ian an nde de der err roo roo ro ot & sstem (wa (washe sh she hed) h d) 4 ta abllesp ab espoon oonss of chop oon chop hoppe opped d co oria ri n nde nd der lea d eav ave ess 4 garl a icc clo cloves vves ess – mi min m incce ced d 2 bird irdsey seye sey e (ho (hot) hot ot) chililllie ie es min inc n ed ed 1 tab abl b es esp spoon sp oo o on off gi o ginge ginge ng r (fi (finely n di diced cced ce ed d) 1 tabl tabl ablle ab essp esp spo oo on o n of very ver finely ely ly y diic d dic iced ed lem le em mon ong o n ng ngra gra rras ass (w a (w whi wh hi h te e par p t only) pa Sea ssa Sea alt lt a an nd ccrra accck ked ked e bla black ck pe pep p ep epp pe per err to e o taste
Thoroughly comb omb mb bine in ne every evvery ryyth thi hing g in nab bow owl,, exce owl ow xce ceptt the cept e prawn prrawn p awn wnss to m mak ake e th the dressing. Toss in the pr praw awn a wns wn ns and and dp pla la ace on ntto the the BBQ Q an and d cook cook ook fo for or a ffe few w minu minutes tes on each side until just cooked through. Se S rve with h a finger bowl and nd wed wedge of lemon or lime. Serves 4 Chef s Ti Chef’s T p: p Enjoy with a glas asss of Hoeg as Hoegaar aa aarden arden de e . IIts ts uni un nique sw nique sweet eet-so eet -sour -s -so sour u tas ta te t wit w ha hint of bitt hin bittern erness ess and spic i y arom roma a make make it an n id deal ac accom compan com panime pan iment ime ntt to t sea s food food foo dishes such as this.
Steak sandwich with onion jam and rocket INGREDIENTS
4 x 80g medallions of eye fillet steak – lightly bashed with a meat tenderizer so that the meat is just larger than your bread 4 tablespoons of onion jam (deli bought) 4 slices of tasty cheese 4 large slices of beetroot (tinned is fine) 16 large rocket leaves with the hard stem removed (approx 1 bunch) 1 large vine ripened tomato sliced thinly 8 slices of ciabatta bread (or good quality bread of your choice) 4 tablespoons of extra virgin olive oil 1 teaspoon of finely chopped rosemary Sea salt and cracked pepper to taste Season the steak with salt, pepper and the rosemary, plus a touch of olive oil and place onto a hot BBQ or frying pan for about 1-2 minutes until beautifully seared and sealed on one side. Turn over and place the cheese slices on top and cook for half the time you cooked the first side. Then take out of the pan and let it rest for a minute or two (to let the juices settle in the steak). Brush a tiny bit of olive oil on each side of the bread and place onto a clean part of the BBQ (preferably over the char grill so you get the lovely marks on your bread) for about 30 seconds, until marks start to appear. Don’t turn the bread over – we are only toasting the outside so the inside of the sandwich bread is nice and soft. Place four slices of the cooked toast, toasted side facing down on your workbench and then place four washed and dried rocket leaves on each slice. Then add the tomato slices, followed by the steak, then the onions spread out, beetroot and finally the other four slices of toast (char marks facing up). Cut in half, and serve. Makes 4. Chef’s Tip: Try with a glass of Stella Artois. The bitterness of this pilsner cuts through the rich meaty flavour of the steak, without dominating the overall taste.
Prosciutto, rocket and parmesan pizza INGREDIENTS
4 x 170g pizza dough balls Semolina for rolling pizza dough 2 tablespoons of extra virgin olive oil 1 cup of tomato sauce (whole peeled tomatoes blended with dried oregano, salt and pepper) 6 tablespoons of chopped parsley 120g of blue cheese (such as gorgonzola) 120g of buffalo milk mozzarella or bocconcini (torn) Sea salt and cracked black pepper to season Handful of rocket leaves (washed and dried) Shaved parmesan cheese to finish Sprinkle a bench with semolina or flour and roll out the dough with a rolling pin, until you have a thin pizza base. Prick with a fork all over to stop air bubbles forming when cooking. Then spoon on the tomato sauce over each base, sprinkle the parsley, shredded mozzarella and the gorgonzola. Finally season with salt and pepper. Cook in a preheated oven (as hot as it goes) for about 5-10 minutes or until cooked golden and crispy. Lay the prosciutto slices over the pizza with some rocket leaves and then shave some parmesan over the top and drizzle with good quality extra virgin olive oil. Chef’s Tip: Serve with a glass of Leffe Blond. Definitely a beer to be savoured, it goes perfectly with the rich tomato sauce and blue cheese in this pizza, both complementing and balancing the complex flavours.
Pizza dough INGREDIENTS
425g of bakers flour 250mls of water 15g of dried yeast 20g of white sugar 20g of table salt 15mls of olive oil To make the dough, place the water, yeast, sugar, salt and olive oil in a mixing bowl and stir gently, wait 15 minutes for the yeast to activate and add flour slowly and knead until the dough is smooth. Place in a container and let it sit in a warm place until it has doubled in size, then knock back. Portion dough into 170 gram balls and place in a warm area until it has risen slightly before using.
Boiled orange cheesecake INGR INGREDIE NGREDIE E NTS
Base: 25 g of roas 250 oasted t almonds 10g of white sesame seeds Nut brown butter (enough to combine, approx app o 75g) g) Boiled or Boiled orang anges: es: 4 oranges sl slice iced d 4mm 4mm thi thick ck 3L of water 250g of sugar Cream mix: 800g of thic i ken ke ed d cre cre eam a 600g g of crea crea am ch chee heese eese e 300 00 0g of of su uga ug gar g 1½ ½ lem l on nss n (juice an nd zest stt) 4 leaves off gel g atine ge e Orange Sa auc u : uce 800 0mls of of o orra ang an n ng ge jjuic u ce ui uic (sttra rained ed d) 200 00 0g of suga garr
Spray a tin n (20 20cm cm by 30c 30cm) m wit m) with h cano cano anola la oil oil,, line line wi with t gre th gr ase asepro prooff p pr pap ap per and nd smooth the e base as mi m xture inside. Set in fridge ge wh whils ilstt crea cream m mixt i ture co ixture cools ols l . Once base is set, pour cream mixture into tin and and smoo smooth th ove over. r. All Allow ow to set for 4-5 hours in the fridge. To make the sugar syrup, dissolve the sugar in n boiling water an and allow w to cool. Then simmer the oranges gently in wa ater until softened d (approx 15 mins), drain and place into sugar syr yrup. To make the orange sauce, add sugar to the stra rained orange juice e and reduce to syrup consistency (approx 20 mins). Fiinal n ly layer orange es on top of the cheesecake and serve with orange sauce. Chef’s Tip: Enjoy with a glass of Hoegaarden. Itss fruity spicy flavo our derived from dried orange peel and coriander se eeds combine per erfectly with this citrus flavoured cheesecake.
Photography by Christian Mushenko o
Soakk the t ge gel ellati atine ne n e in i wat water er forr 5 m miin min inute nute ute ut es and nd str s a ain in.. Then The hen hen n he heat at the the th he cr cre ea eam am, am cream m che c ese ch se,, lemo lemon emo on and sug sugar sslo sugar su low wly ly to ly t bl blo ood ood d te tem tem mpe perat pe rra ature at ure e (3 (37 (37 7°C °C °C C)). ). Add Ad A dd the the th gelatine ne e an and d wh whisk isk into o mix m tur tu e, the th n strain tra ra aiin n int iin nto jugs. ugs gss. Me ean a an nwhi nw wh le ble bl nd d the h roasted da almo lmonds lmo nds, nds ds, sesa sesa esame m and me an nu nutt brow brow rown n butt butt uttte err in into int nto “peb nt pe eb e bble bles”. s .
Tasting notes Stella Artois Stella Artois (5.2% ABV) is a bottom fermented pilsner. It is full-bodied with a malty taste and crisp finish, delivering a full flavour and a hint of bitterness. First brewed in 1926 in Leuven, Belgium as a Christmas brew, it was named Stella after the Latin word for ‘star’. The name Artois was coupled to the beer in 1708, when new owner of Den Horen Brewery, Sebastian Artois achieved the title of master brewer. Stella Artois is best served at 3-5°C in the chalice glass according to the 9 Step Pouring Ritual. Wine substitute: If you’re more accustomed to drinking wine you might find it useful to replace a dry white, Champagne or sparkling wine with Stella Artois. Food match: Grilled or fried fish, prawns, chicken dishes, oysters, sushi and pizza.
Hoegaarden (Hu-garden) Hoegaarden (4.9% ABV) follows a unique brewing process and has an equally unique blend of natural ingredients including flavour rich dried orange peel and coriander seeds. It is unfiltered, giving it a naturally cloudy appearance and bottle conditioned meaning the beer undergoes secondary fermentation in bottle, allowing the flavours to further develop. Surprisingly different, Hoegaarden has an appealing sweet-sour taste with a hint of bitterness and spicy aroma. For best results serve at 2-3 °C in the unique Hoegaarden hexagonal glass, designed to keep the beer cold, whilst allowing it to breathe. Wine substitute: Try Hoegaarden in place of aromatic wines like Sauvignon Blanc and Riesling. Food match: Mildly spiced Asian-style salads, Thai and Indian curries, seafood especially crab and mussels, goat’s cheese, Chinese, pasta, vegetable risottos and creamy fruit desserts.
Leffe Blond
full Leffe Blond (6.6% ABV) is a dry, fruity, lightly spiced beer, which is and creamy. The bitterness is delicate with a slightly malty aroma and is a a hint of cloves, vanilla and subtle notes of caramel in the finish. It traditional Abbey beer with origins tracing back to the Abbey of Leffe, allow to order in founded in 1152. Best served in a chalice shaped glass a full the strong, rich flavours to circulate. Wine substitute: Try replacing bodied red with a Leffe Blond. Food match: Foods with creamy sauces and and dressings especially chicken and salmon, seafood like scallops lobster, duck and lamb dishes, couscous and dishes based on sweet and squash butternut and peppers vegetables i.e. corn, red and yellow rich desserts such as a bread and butter pudding.
This guide has only scratched the surface, there are many foods to experiment with and complement your beers. So have a go combining different flavours and then apply your own personal taste. Good luck and enjoy!
12652