|
Below, you'll find extensive information on leading
beer making supplies articles and products to help you on your way
to success.
Beer And Food Pairings
By Norman Adams Lariviere, Brew Chef, Fri Dec 9th
Pairing with the fine cuisine has recently come to theattention of many eating establishments as they try to cater tothe 90's micro-brew crowd. No longer is wine considered the onlydrink fit for a succulent entree. You too can bring this artform into your own home with a few simple tips. Much like wine, you must consider the style of cuisine and thepredominant flavors in a dish. Here are a few examples to getyou started: Deep savory flavors, such as a dry-rubbed steak, can be balancedby a sweeter beer, such as a German Dopple-bock.
Barbeque chicken, especially tomato based sauces, can becomplemented by Hefe-weizen (wheat beer) where the citrusflavors show through. For more subtle fish or pork dishes, a nice Czech style
pilsner,with crisp, hoppy notes will spice up the palate between bites. The yeasty belgian beers can have a bread-like flavor, whichwork well with fruit and cheese. Keep in mind that hops can often make a extremely bitter.Bitter flavors hit a very specific part of the toungue and canlinger in your throat. Knowing your before pairing it with any recipe is half ofthe fun. Purchase several varieties and try them all! Betteryet, you could brew your own exactly how you would likeit... but that is for another article. About the author:Norman Adams Lariviere, Brew Chef, has been creating gourmetcuisine for over 12 years, incorporating over 25 batches of hishome-brewed beers into every recipe. He has recently launched awebsite Brew and Chewto share his recipes and pass on his home-brew experiences.
|
