Sponsored ContentFood pairing

A good meal also means a good drink! Beer, which is becoming increasingly sought after, is gaining in popularity on our tables, elegantly accompanying many dishes. French, Italian or Asian cuisine, meat and fish, cheese and even desserts: to each dish, its type of beer. This is what’s called food pairing – a practice that has already conquered the gastronomic sector, and which involves seeking the best combinations between the ingredients of a recipe and the aromas of a drink. This is demonstrated, for example, with the Luxembourg beer Battin, which has devised the concept of “savoir-bière” around its brand. The principle behind it? Finding the right dishes to accompany the range of beers. And to do this, Battin readily called on renowned chefs.

The effect of beer on the taste buds

What is more, beer has three main characteristics that allow it to enhance the dish it accompanies: its bitter taste, roasting aromas and carbonic acid. Indeed, the bitterness of beer, which develops from hops, is ideal with salty and spicy dishes. The roasting aromas, common in dark and strong beers, come from malt and go perfectly with desserts or seafood. Carbonic acid is used to enhance flavours while stimulating digestion. And, as an accompaniment to a spicy dish, a well-chosen beer can refresh the palate and taste buds in a surprising way.

Each beer has its own merit

But be careful, not all beers go with all dishes. To obtain a successful marriage, one rule prevails: choose either a beer that complements your dish, or a beer that will counterbalance its flavours or, conversely, highlight and reinforce them.

• Complementarity: the beer tastes similar to a dish. It is then considered as an additional and harmonious ingredient. This is the case with fruity beers that accompany fruit-based desserts.
• Contrast: the beer is a counterweight to the meal. This is the case, for example, of a bitter beer served with a soft cheese.
• Emphasis: the beer and food complement each other. A tasty goulash or grilled meats will taste all the better with a dark beer.

The best pairings

Here are some food and beer pairings to keep in mind: white beer, with its fruity flavours and citrus notes, goes perfectly with poultry or fish dishes such as smoked salmon. As for lager beer, it goes perfectly with tastier dishes such as roasted meats or spicy dishes. Dark beer and its roasting aromas make an irresistible duo with braised meat, game, roasted and grilled meats, as well as cheese or chocolate desserts. Finally, dare to combine stout beers with raw oysters and seafood for a most delicious eating experience. More examples of this type can be found on the website of the Luxembourg beer Battin, which is dedicated to the constant search for a balance of tastes and flavours.

Integrating beer into your recipes

Food pairing does not stop at the plate – beer is not only served in a glass but also included in dishes. More and more chefs are turning to a good beer to refine some of their preparations or to complement sauces and broths. But be careful, it is not enough to add a little beer to a dish to refine it. It requires knowledge and finesse. A little fruit beer in your dessert sauces or lager in your stews will already be a good start and a nice surprise on the palate. Take this recipe from Luxembourg chef Nicolas Szele as an example. In addition to serving his cancoillotte burger with a beer, he also adds it to his ingredients. In the preparation of his cheese sauce, he includes Battin Triple to obtain a unique taste.