Beer and Food Pairing: The Science Behind It

Have you ever noticed that certain beers just seem to go perfectly with certain foods? Well, there’s actually a science behind beer and food pairing. Choosing the right beer to go with your meal can make or break the overall dining experience. In fact, the perfect pairing is one in which the beer and food enhance each other to become a more fulfilling whole, rather than diminishing the pleasure of either partner. According to John Laloganes, M.Ed., assistant professor at Kendall College and author of The Beverage Manager’s Guide to Wines, Beers, and Spirits, there are three core principles to follow when it comes to pairing beer and food.

Balance the weight

One of the core principles of beer and food pairing is to balance the weight of both the beer and the food. You want to make sure that neither overpowers the other. For example, if you pair a rich food with a pale ale or pilsner, you may end up overpowering the beer with the richer food. On the other hand, if you pair a robust beer with a light dish, the beer may overpower the dish. The key is to match the body and weight/intensity of both the beer and the food. If you’re eating rich foods like steak, it’s best to pair them up with a full-bodied beer like a stout or scotch ale. If you’re eating something light like spring rolls, stick to a lighter-bodied beer like pilsners.

Compare and contrast the components

Understanding the ingredients in your beer can help you create the perfect pairing with your food dish. Certain ingredients like hops can offset sweetness and moderate levels of richness, while sweetness from malt beers can offset spice and salt when compared to sweet dishes. So, it’s important to consider how the common ingredients used in your beer can contribute to certain structural sensations in your mouth.

Bridge the flavors

The third principle of beer and food pairing is to bridge the flavors between the food and beer. By connecting bridge ingredients in your food dish with the aromas and flavors from your beer, you can enhance the overall flavor and create a solid pairing. For example, milk stout pairs well with chocolate cake because they both share a connection to milk and cocoa. American Pale Ale, on the other hand, pairs well with a rosemary creamed chicken dish because they are both bridged by flavors of rosemary and juniper.

Overall, when attempting to pair a beer with a food, consider how the drink can parallel the flow of the meal. It makes sense to pair lighter drinks with simple, lean foods before moving on to more robust food items with heavier, bolder drinks. The best way to find the bridging flavors is to follow your nose and explore the aromas of your beer. By following these core principles, you can create the perfect beer and food pairing and enhance your overall dining experience.

To help you better understand beer and food pairing, Kendall College has created an infographic that breaks down the basics of all three core principles. It can serve as a handy guide for your next dinner party or culinary adventure. Remember to balance the weight, compare and contrast the components, and bridge the flavors for the perfect beer and food pairing.

In conclusion, beer and food pairing is a complex but rewarding process. When done correctly, it can elevate your dining experience and make the flavors of both the beer and the food stand out. Whether you’re a beer enthusiast or just looking to impress your dinner guests, using the core principles of beer and food pairing can help you create a match made in culinary heaven.