Matching up your delicious pub delicacy with a brilliant beer can be a particular art form, but it doesn’t have to be rocket science! When looking at beer and food pairings, start with the basic principles.
Synergy will always win. You can find synergy in a great number of ways, such as delicate dishes with delicate meals and big, bold, assertive beers with rich, hearty or boldly flavorful dishes. Once here, you can take it a step further by finding harmonious notes, which can be as simple as the nuttiness in an English nut brown Ale to go with an aged gouda or a nice cheddar or a bit more complex like matching the right spiciness from that specific West Coast IPA that work wonderfully with the spicy flavors and aromas from a curry dish. Always remember there are many characteristics to choose from, such as bitterness, brightness (carbonation), sweetness, fatty richness, spice, etc. Lastly, always think about what ‘compliments or contrasts’ a certain pairing with your mind focused on ‘synergy .’Most of the fun is in the experimentation. Find anchor points on your food and drink and see what works for your palate.
Westmalle Extra, a Belgian table bier (Belgian single), is a fantastic little beer that can do it all. It’s bright carbonation and crisp finish can cleanse the palate from rich and spicy dishes. Its yeast characteristics can add to the overall experience of lighter, more delicate dishes. A real Swiss army knife for beer pairings.
Here is a fun yet unassuming pairing with the Westmalle Extra and the Scotsman Cheesesteak. This pairing compliments AND contrasts, and brings both sides together, and Westmalle cleanses the palate from the fat and spice for that next savory bite, and plays even nicer with the seasonings on the side of fries.
Check it out and giv’r a go.
