Guest Post by: Polly D.
“Beverage directors, chefs, and even wine lovers have learned that beer has an amazing capacity to pair with all kinds of foods. Beer may actually be more food-friendly than wine is. There is certainly more room for flavor variety. Winemakers, after all, have one ingredient to play with: grapes. Two, if you count wood barrel–aging. Beer makers, on the other hand, can experiment with barley (which adds sweetness), hops (which provide bitterness), yeast (which lend that characteristic “bready” flavor), as well as spices, nuts, chocolate, fruits, and vegetables.” –
How to Pair Food and Beer – by James Oliver Cury www.epicurious.com/archive/drinking/beer/beerpairings
Push your palate beyond food from the grill, pizza, popcorn or peanuts and discover how beer can be an amazing complement to your menu: Hefeweizen with sushi; IPA with curry; Oatmeal Stout with a spicy Oaxacan mole; or Pale Bock with Thai or Korean. Beer loves a good Cheddar but also try Gouda and Brown Ale; Spanish Manchego and Weizenbock; or Stilton and walnuts with a Barley Wine. Don’t forget dessert! Enjoy pie and beer, but then try Pilsner with berries; Amber Lager with bread pudding; Vienna with almond biscotti or spice cake; and Imperial Stout with a dark chocolate truffle or two (YUM!). There are no rules for pairing beer and food. With so many flavors to experiment with, you’ll have to taste and taste and taste to find your favorite pairings. You better get started. Cheers!
Beer Tastings and Pairings https://continue.utah.edu/lifelong/class/llfw_371_beer_tastings_and_pairings
Intermediate Brewing: All Grain Mash https://continue.utah.edu/lifelong/class/llfw_463_intermediate_brewing_all_grain_mash
How to Brew Beer https://continue.utah.edu/lifelong/class/llfw_236_how_to_brew_beer
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