Beer and food, it's been a mainstay for the average American for years. Weekend BBQ and beer, what could be better? What about a hot steaming bowl of Texas Red Chili with an ice cold beer? There are many other combinations in other parts of the country, and other parts of the world. There are even a few good websites dedicated to the match.
When thinking of food and a drink to accompany it, why not think of beer. There is a staggering number of combinations. But not all pairings work. To find out how to pair food and beer, check out this article.
I love to cook, maybe that's one reason I love to homebrew so much. I was born and raised in Texas, so you know I love beer and BBQ. But, being the experimenter that I am, I like to incorporate my homebrew and other great commercial beers into my everyday cooking. Sometimes it works, and my wife loves it too, and sometimes it doesn't, and only I love it. Beer can substitute for just about any liquid in food and it will infuse your culinary creations with flavors you've never imagined, unless you travel to countries like Germany, which have always had a tradition of cooking with beer.
If you've only enjoyed a light beer with your meal, you are in for a treat. There are myriad combinations of beers that match well with some of your favorite foods. For instance, who knew that beer and chocolate. would go together?
Looking for the bible of food and beer pairing? You need look no further than Garrett Oliver's The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. Garrett Oliver is the brewmaster at The Brooklyn Brewery. Here is how Amazon describes the book, "In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation."
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